MetaFilter posts tagged with library and food

"A clam for supper? a cold clam; is that what you mean, Mrs. Hussey?

Miko — Tue, 04 Dec 2012 05:40:59 -0800

"New Englanders learn quickly to dismiss the chowder where tomato ruins its gorgeous broth, where references to New York tarnish its name...However, few know how such distinctions came about in the first place, what processes were involved that resulted in one person's disgust of another's beloved creation, and why, to this day, do we stand by such convictions?" The New England Chowder Compendium, from the McIntosh Cookery Collection at the UMass Amherst library. Link via Elsa - thank you!

Want to Make Historic Recipes?

cashman — Sat, 27 Oct 2012 09:12:58 -0800

Want to make historic recipes? You can help transcribe the University of Iowa Libraries age old assortment of handwritten cookbooks, ca. 1600s-1960s, documenting culinary history in America and Europe and how tastes have changed over the years. Copy the text as is, including misspellings and abbreviations. The transcription for this Girl Scout Cookbook from 1948 is complete (with Pecan Balls), but won't you help transcribe a sure cure for black diptheria?

Old American Menus

Greg Nog — Thu, 17 Jun 2010 08:24:53 -0800

Scans of early 20th-century American menus, courtesy of Colorado College's Tutt Library.

http://hearth.library.cornell.edu/

monju_bosatsu — Mon, 11 Apr 2005 10:53:53 -0800

Home Economics Archive: Research, Tradition and History (HEARTH). From Cornell University, HEARTH is an internet resource collecting home economics texts from 1850 to 1950, including Meals that cook themselves and cut the costs, by Christine Frederick (1915), and The young woman's guide to excellence, by William A. Alcott (1852), as well as the Journal of Home Economics from 1909 to 1980.

Menu History

languagehat — Wed, 20 Nov 2002 18:02:14 -0800

In the long stretch of culinary history, the creation of the menu was a notable development. In the U.S., New York is the restaurant capital, and the New York Public Library has an enormous collection of menus, many of which they are currently displaying in a third-floor gallery. If you're in NYC (or will be visiting this winter) and are interested in such things, don't miss it; it's showing until March 1.