History of Food and Cuisine  

The New York Public Library owns one of the largest historical collections of menus in the world, and many of the items are available in this digital collection.

These mid nineteenth century menus located in the Hospitality Industry Archives, at the Hilton College of the University of Houston reveal a treasure trove of historical information. The menus relate not only the regional cuisine of the particular restaurant but also show some of the cultural and social norms of society. The menus are from hotel restaurants, stand alone restaurants and steamships.

Digital collection from the Duke University Library

Excellent digital archive from UNLV's Bohn-Bettoni Collection, which is especially strong for the period between 1870-1930.

This collection represents menus, placemats, and other graphic materials from many of the Puget Sound area's most famous restaurants and dining facilities in the years between 1889 and 2003.

The menu collection originated through the energetic efforts of Miss Frank E. Buttolph (1850-1924), a somewhat mysterious and passionate figure, whose mission in life was to collect menus.

This is a database of menus stored in the Rare Book Room of the Central Library of the Los Angeles Public Library

The Nestlé Library collects menus from a wide variety of restaurants; everything from fine dining to quick service.

The Feeding America project has created an online collection of some of the most important and influential American cookbooks from the late 18th to early 20th century. The digital archive includes page images of 76 cookbooks from the Michigan State Library's collection.

Digital cookbooks from Michigan

The digital collection of cookbooks is a collaborative effort between the University Library and the Indianapolis Marion County Public Library and will focus on Indiana cookbooks dating from the turn-of-the-century, with a special emphasis on fundraising cookbooks published by churches, synagogues and other community organizations.

Over the course of University history numerous campus-related organizations produced cookbooks. Containing more than just recipes, these cookbooks provide a look at how food has played a role in campus culture and identity. Whether designed for fundraising or for promotional purposes they capture a snapshot view of campus organizations of yore and the cultural environment surrounding them.

The Alice Statler menu collection characterizes the culinary life of San Francisco and Northern California from 1920 to the present, but it also contains a large number of items from throughout the United States.

Harriet Thomas, dubbed "Rusty" for her flaming red hair, was the food editor at the Honolulu Star-Bulletin from 1949 to 1964, during which time she began collecting menus from her dining experiences, many of which are available in this digital collection.

Digital menus from Colorado.

Various issues, 1937-1962

Ration books, menus, and posters depicting food policy are included in this collection.

Series three of this collection contains menus from various functions attended by Arthur Willert, a British journalist stationed in the U.S. with the London Time during the 1920s and 1930s.

Collection of menus dating from 1880-1936 are in Box 15 of this memorabilia collection.

Food recipes for invalids dating from 1892 are to be found in Box 19 of this collection.

Recipes can be found in Box 40 of this collection as well as in Boxes 2 & 3 of the 1987-M-071 Accession.

Contains records from the commons dining hall.

Menus for WWII POWs are included in this collection.

The Bloodroot Collective, a feminist-lesbian work collective formed in 1977, grew out of a women's cooperative exchange hosted by Selma Miriam in her Westport, Connecticut, home between 1975 and 1976. The collective opened Bloodroot, a vegetarian restaurant and feminist bookstore, at 85 Ferris Street, Bridgeport, Connecticut, in March 1977. At the suggestion of animal rights activist friends, the group decided to focus on providing seasonal vegetarian food.

There are menus in box 39 of this collection, as well as food themed exhibit materials from Ball Brothers and General Foods.

There are menus and food related items throughout this collection from the 1976 Bicentennial Celebration.

Materials on the Bread and Butter Rebellion (19th century student complaints over quality of food at Yale) are in Box One of this collection

Papers documenting a dairy business in New England. Contains materials from a "Milk is Essential" campaign, with materials in English, Italian, and Yiddish.

The link above will take you a list of items in the Yale Library related to cooking in the United States.

The link above will take you a list of items in the Yale Library related to cooking in Brazil.

The link above will take you a list of items in the Yale Library related to Chinese cooking.

The link above will take you a list of items in the Yale Library related to cooking in England.

The link above will take you a list of items in the Yale Library related to Mexican cooking.

The link above will take you a list of items in the Yale Library related to cooking in Louisiana.

Results from keyword search for "cooking".

Results from keyword search for "cooking" and "recipes"

Results from keyword search for "cooking" and "recipes"