Blog Posts by Subject: Food

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? Introduce them to this omnivorous rodent with tummy filling on his mind in Denise Fleming's magnificent (and strikingly beautiful) Lunch.

As you might have noticed, the transcription queue has been fairly text-heavy lately. The Hotels Commodore, Astor, Mc Alpin, and Pierre are well-represented, and the sheer number of dishes on each of their menus can quickly fatigue one's fingers.

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 and we may as well begin with that most horrorific of all lunch-related themes: school cafeteria food! [insert dramatic music here]

If you are a huge fan of The Hunger Games Trilogy like I am, then The Unofficial Hunger Games Cookbook should be your next read. This book is filled with some of the most amazing dishes described within each novel (including Catching Fire and Mockingjay).

It's hard to believe, but a year ago this week the New York Public Library launched What's on the Menu?!

Two days in from our very first Tweet, we had 1,000 dishes transcribed. As of this writing, we have 866,636 dishes dishes transcribed and we're not done yet.

George M. Rommel, an early twentieth century animal husbandman and farm expert, was not one to shy away from novel solutions to agricultural challenges in America. In 1905, he championed the import from Bermuda of a breed of “woolless” sheep to address America’s “alarming appetite for lamb” (Philadelphia Inquirer, 2/5/1905). And he was always on the lookout for potential new uses for leftovers from agricultural enterprises. It should not, therefore, come as a surprise that his book on agricultural refuse industries, Farm Products in Industry, was printed on paper made from cornstalks and bound with boards made from cottonseed 

The cuisine of North Africa (Algeria, Egypt, Libya, Morocco, and Tunisia) was influenced by the many peoples who settled there: African, Islamic, Arab, Berber, Ottoman, French, Italian and Spanish. It has its roots in the beginning of civilization itself.

I stumbled upon this amazing recipe combo of beef and ramen noodles from the book:

Taste of Home: Busy Family Favorites

Welcome to Read it, Make it, Write it, a Mid-Manhattan Library cooking blog showing some of the most amazing cookbooks available at The New York Public Library and the endless variety of healthy and delicious recipes right at your fingertips, for free!

The goal is simple: I pick a cookbook of my interest from the Library's collections, research the recipe and its ingredients, make the dish, eat it (which is my absolute favorite part), and finally — write about it.

Jefferson Market Library, in an effort to offer substantive courses that teach the subjects you want to learn, is thrilled to offer its Spring Semester! Each course offers multiple sessions so students can build their knowledge as the course advances, class by class, guided by an experienced professor! And it's all free! Take a look:

An orange Crock Pot™ was a familiar presence in my kitchen in the 70s and 80s, a parental wedding present displaced by the microwave as the decade progressed. I had no idea the slow cooker was back until my youngest sister handed me a lightweight modern version on my last visit home. "You'll use it all the time, trust me," she said, already on her way out the door to her next engagement.

Welcome back to the second week of December’s Reader’s Den. For many Americans, New Yorkers included, the first images of the Lower East Side are that of the Late Nineteenth to Early Twentieth Century. Many of these images of poverty, clotheslines, and pushcarts come from movies, television, literature, or family histories. In her book 97 Orchard: An Edible History of Five Immigrant Families in One New York Tenement by Jane Ziegelman, the author creates for the reader a story where one can almost imagine themselves in that time period with the bustle of crowded streets, the smells of the pushcarts and shops, and what was happening in the 

Welcome to the December edition of the Reader’s Den! For the month of December, we will read 97 Orchard: An Edible History of Five Immigrant Families in One New York Tenement by Jane Ziegelman.

Cooking is a very stressful situation that I do my best to avoid. I always get really excited and anxious when I decide to cook, but halfway through the process every burner on the stove is on, bowls, plates, and utensils have piled up on the counter, and all I’ve ended up making is a bowl of spaghetti for one. But as Thanksgiving rolls around my mother always asks the dreaded question, "What are you making?" I’m beginning to think that she regrets asking this question because the extent of my culinary assistance on Thanksgiving Day is opening up a can of cranberry sauce and plopping it into the fine china.

Are you looking for a healthy, flavorful, whole foods approach to cooking? Wherever you are on the vegan to meat-eating spectrum, Indian food offers a wide variety of tastes, colors, and textures guaranteed to appeal to every palate.

Summer is in full swing. Maybe you've taken a cruise, a roadtrip, a European jaunt or a trip to the beach, but summer would not be complete without a night spent with only a thin layer of nylon separating you from the starry sky and the cool night air... am I right?

No?! Well to be honest, I haven't always felt that way. I am a reluctant camper. If you are too, all you need is a patient (and preferably more camping-experienced) friend or family member and maybe a few books from the library to get you started.

In 1907 the Cunard Steamship Company launched the first of their Express Liners, the Lusitania and the Mauretania, ships that become bywords for speed, luxury and elegance in transatlantic travel. They were the first of the "Grand Hotels" at sea, sister ships each as long as the Capitol Building (and, interestingly, the Houses of Parliament), that came equipped with palm courts, orchestras, a la carte restaurants, electric lifts, telephones, and daily newspapers printed at sea. They were the first big British liners to be powered by four revolutionary Parsons steam turbine engines, and each had a top speed of over 25 knots. 

What do you get when you combine 11 teenagers, two brave judges, and a shopping bag filled with after-school snacks? Muhlenberg Library’s first annual “Top Chef” competition!

Blue Points, Saddle Rocks, Rockaways, Lynnhavens, Cape Cods, Buzzard Bays, Cotuits, Shrewsburys -- raw on the half shell. Fried oysters, oyster pie, oyster patties, oyster box stew, Oysters Pompadour, Oysters Algonquin, Oysters a la Netherland, a la Newberg, a la Poulette, oysters roasted on toast, broiled in shell, served with cocktail sauce, stewed in milk or cream, fried with bacon, escalloped, fricasseed, and pickled.  If you have spent any time transcribing for NYPL's What’s on the Menu? project, you’ve seen a lot of ways to prepare this humble bivalve.