What's on the Menu? News, histories and culinary findings from NYPL's collaborative menu transcription project

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.

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.

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.

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. 

Perhaps you’ve noticed a few more people joining the menu party lately. The . As are our friends from the National Life Insurance Company. We’ve even extended an invite to our canine crew (and their owners) from the Philadelphia Dog Show Association.

If you've transcribed even one menu, you've likely seen her stamp. A blue oval bearing her name, "Buttolph Collection", as graceful as a branding iron over asparagus, Russian caviar, or Boston baked beans.

Miss Frank E. Buttolph stamped nearly every menu she collected for the New York Public Library, twenty-three years worth, amounting to roughly 25,000 menus under her tenure alone.

But who was Miss Buttolph and why did she collect menus?

We've gotten a number of questions over the past week of What's on the Menu? about menus marked as "done." Do we really mean done? As in finished, vetted, archived for posterity? Fear not, we've cleared up this confusion with some new language. What we really meant to say was "under review."

Wow. We're sitting here with our mouths agape, simply overwhelmed --and thrilled! -- by the response to What's on the Menu? We knew you guys liked food, but holy (broiled) mackerel!

We launched WOTM very quietly, just three days ago, and, as of this typing, we have over 22K dishes transcribed! And it's evident, from the emails and tweets we've been receiving, that we have some very enthusiastic participants out there. Thank you!

Saratoga Chips.  Corned Beef Hash.  Large Pot of Oolong Tea. 

Okay, so they’re not included in the works of Shakespeare (as far as I know), but that doesn’t mean these dishes aren't of value to researchers and scholars and the generally curious who read menus in order to learn more about the food served and consumed in restaurants throughout history.

But until now this kind of information (the food!) was difficult - if not impossible - to search in our digitized menu collection.