beyond menus, nypl’s culinary collection includes cookbooks and provides another avenue to explore an ever evolving industry. from manuscripts by the head cook for the vatican in 1475 to the second editions of the american cookery
published in 1796, we are able to track not only the evolution of the culinary arts but also how the publishing, printing, and dissemination of information evolved over time both domestically and internationally.
special thanks to ssäm bar’s elizabeth tilton
for her gumshoe reporting!