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 Culinary History
The field of food and cookery has always held a strong interest for The New York Public Library. The retrospective collection on gastronomy and the history of foods is unusually extensive, and the cookbook collection alone numbers well over 16,000 volumes. From the beginning, the Library has sought out culinary materials from all regions of the country, and from all parts of the world, in all the languages in which it collects. Some highlights of the collections are described in an article in Biblion, The New York Public Library's journal, in the issue of Fall 1993 (vol. 2, no. 1). If you need further assistance, visit our reference desk, or e-mail us at grdref@nypl.org |