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Blog Posts by Subject: Food

How the Sausage Gets Made: Books About the Food Industry

E. coli in spinach. Salmonella in peanut butter. Pink slime. Horse meat! It seems like every year there is a new food safety scandal, and efforts made to reform the enormous industry that delivers calories (

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Vegetable Drolleries

Revolt at the Salad BarHave you seen the Library's long-running exhibition "Lunch Hour" yet? If not, this is your last chance, for it closes on Sunday, February 17. To whet your appetite, I'd like to present a delightful volume that was recently added to the Spencer Collection.

The work is Drôleries végétales (Vegetable Drolleries), also known as L'Empire des 

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Anti-Valentine? Join the Club!

If you are like me, then the one thing you would like about Valentine's Day is the day after: chocolates on sale!

Godiva, Ferrara, chocolate truffles, M&Ms, you name it — all those brand name sweets at 50% off or on a buy-one-get-one-free basis totally makes up for this senseless tradition.

Though the only people actually winning from this scheme are your dentists and candy makers, who's really counting your cavities when the most-ridiculous "holiday" of the year just ended?! (In my humble opinion...)

Don't get me wrong, I am not 

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Meet the Author: Carliss Pond

Carliss Pond, author of Taste of Broadway and Sizzle in Hell's Kitchen spoke at the Columbus Library last year. It was great to have an author speak about the Hell's Kitchen neighborhood, which has come to be known as Clinton in recent years. Sizzle in Hell's Kitchen chronicles the diverse restaurants available on Ninth Avenue, including 38 different restaurants 

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Julia Child: Her Magnificent Obsession

Is NYPL obsessed with food? Maybe, but that's not necessarily a bad thing. The popular Lunch Hour NYC exhibition at the Stephen A. Schwarzman Building opened June 2012 and runs through February 17. It celebrates over a century of New York lunches. Don't miss the online exhibit and the menu collection. In conjunction with the exhibit, NYPL has hosted multiple

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The Art and Science of Cooking

I like to cook, but I am not much of a baker. There is one yearly exception... the transition to autumn and then the holiday season usually puts me in a baking mood. For the past few Christmases I've made biscotti — Italian cookies flavored with nuts, spices, or dried fruits. They are something of a tradition in my family. This year when I got out my mixing bowl I grabbed a dry measure for the flour and sugar, but then I put it away. I decided not to use it.

Now, I know baking is all about scientific precision! 

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Programs for Foodies and Friends: The Recipe Project, Soul Food Junkies, Dirt Candy and More

Musical recipes... a soul food journey... a history of peanut butter... food bloggers... urban farmers and foragers...Dirt Candy... Julia Child... America's banana king... the hidden financial and political aspects of food... the astrological signs of the delicatessen... foodways of the African diaspora... cooking on TV. The Lunch Hour NYC exhibition currently at the Schwarzman Building has inspired us to offer some truly varied food related programs at the 

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Cooking for the Holidays, or, Bourbon Makes It Better

Although the rapidly approaching holidays usually only induces feelings of anxiety, I do look forward to getting out the cookware and making my tried and true holiday desserts and side dishes such as English trifle, Danish rice pudding (risengrød a la mande) and sweet potatoes baked in a sauce of maple syrup, butter and BOURBON!

You heard me, a little bourbon makes something I used to dislike when I was younger into the talk of any Thanksgiving get-together. Basically, after gently boiling 3 lbs. of scrubbed sweet potatoes in their skins for about 15-20 

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Food Special Libraries and Museums

I am a vegan, natural health food nut, and now I am on a gluten-free diet, so I was interested to see what food libraries are out there. I used to be a big fan of the Food Network Channel; I loved watching the Food Network Challenge show, which I believe has been discontinued. I cook natural grains and I made my own bread and apple pies as a teenager. I love vegetables, fruit, and health food stores. Below is a selection of the food libraries and museums that I found.

Special Libraries

from the

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Chinese American Food: Stories of Odds and Ends

Did you know that some of your favorite dishes from a Chinese take out restaurant have interesting stories behind them? The origin of their names, the ingredients used and how they were conceived and transformed in America all make fascinating tales in food history.

Since the 19th century, Chinese immigrants opened restaurants throughout the American frontier. These dishes preserved and reflected the different Chinese cultural and regional identities. Initially they were not accepted or liked by Americans because they were perceived as foreign. However, many dishes 

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Thanksgiving Recipes

A confession: I've never cooked a turkey. Sides, yes. Desserts, of course. But a turkey? Nope. I leave that to the experts. For me, turkey is the least exciting part of Thanksgiving. Sure, it may be the perfect vehicle for cranberry sauce. And turkey leftovers do make for a tasty soup, but if I had my druthers, I'd just as soon stick to chicken.

All this turkey bashing is just my way of explaining why you won't find any turkey basting in my Thanksgiving picks below. Everyone has their own method of preparing the bird, and I certainly wouldn't want anyone taking advice from a 

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Can You Smell The Dairy Air? Stereotypes, Statistics, and Milk

I recently had two French couchsurfers stay with me. I went downstairs to find the guy in the kitchen rummaging through my refrigerator. I asked him what he was looking for. He said milk. I said I don't have milk... well... just almond milk. He said to not have milk was un-American.

I don't even know what that means.

So this exchange got me to thinking. Are there stereotypes of America that I am unaware of? I know from speaking to other couchsurfers that the general stereotype of an American is that of the loud, 

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Free Job Training in Food Service and Hospitality

The City University of New York, CUNY Career PATH program supports adult workers without jobs and those looking to advance their careers. This program provides opportunities to earn industry-recognized credentials and college credits and to find jobs in one of these five sectors:

Business and Entrepreneurship Education Food and Hospitality Healthcare Manufacturing

CUNY Career PATH is a low-to no-cost program funded by the grant program of the U.S. Department of Labor Trade Adjustment 

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Silly Sushi Makes a Big Splash

Caryn's Candy Sushi by reynolds.james.e, on FlickrThis summer the staff of the Children's Center at 42nd Street planned an array of food-related craft activities to help highlight the ongoing Lunch Hour NYC exhibition. We started with bean/lentil picture frames and moved on to food label collage. On August 3rd, we decided to try an edible activity involving sushi made 

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"Compact and Ingenious": Lunchboxes, Dinner Pails, and Other Ways We've Carried Lunch

This post was written by former Lunch Hour NYC intern Caitlin Dover. Caitlin is a writer and editor based in New York City; she recently received her master's in material culture from the Bard Graduate Center in New York.

How do you pack your lunch? Chances are, you and your kids rely on an assortment of reusable plastic containers that you tote daily to work or school. That practice of packing one's midday meal goes back at least as far as the first half of the nineteenth century, when industrialization prompted workers to find ways to eat their "dinner" in or near 

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Read It, Make It, Write It! Eat More of What You Love

I had the honor of meeting Marlene Koch, author of the cookbook: Eat More of What You Love, at the Book Expo America event held this June at the Jacob Javits Center in New York City. Marlene was all smiles as I told her how much I appreciate the publishing of this cookbook because not only does it reduce the length of time in the kitchen but substitutes the unnecessary calories from our daily diet. As she autographed 

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Boost your Budget with Help from a Food Program!

The following post was written by guest blogger Vanna Valdez, Benefits Outreach Worker, NYC Hunger Free Communities Consortium.

The New York City Hunger Free Communities Consortium (NYCHFCC) is a collaboration of New York City’s leading anti-hunger, nutrition, and aging organizations (AARP Foundation, City Harvest, Council of Senior Centers and Services of NYC, Food Bank 

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Cakes, Pies and Cookies! Oh My!

By Jonathan LondonHave you ever had a slice of cake or pie for lunch? I hate to admit it, but it is a guilty pleasure that I have partaken in numerous times.

Red Velvet, German Chocolate, Lemon Meringue and Strawberry/Rhubarb are just a few of my favorites. Next time you have lunch, have dessert first. The children in your life will get a kick out of mixing up the menu.

Publicity Photograph from the Horn & Hardart AutomatAfter finishing your cake, come in and visit the Lunch Hour NYC 

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Grow, Preserve, Pickle, Cure, Brew, Do It Yourself: Homesteading in the City

The first time I made my own cheese, it was a revelation. It was so simple and easy, it was ridiculous to me that I had spent years buying it at the store like everyone else.

I wasn't making brie or cheddar or anything fancy or aged at all, just the standard fresh ricotta that usually comes in a tub in the dairy case. Making your own ricotta is only slightly more involved than brewing tea. You slowly warm up whole milk in a pot. When it gets to a 

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Lunch Hour NYC: Lunch by Denise Fleming

With the upcoming NYPL exhibit Lunch Hour NYC on the horizon, we can look forward to an in-depth look at the world of cafeterias, Automats, workers' lunches, lunch at home (including tenements), school and charity lunches, and power lunches too. Kids will get a glimpse of lunch in all its myriad forms, and we've whipped together a booklist of lunch-related titles they'll really enjoy. Today, let's examine one of those books for kids on the younger end of the scale. Have a toddler or preschooler who won't touch their food?  

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