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Displaying 1-50 of 193 results
Het gastmaal en de tafel, in de loop der tijden [door] C. H. A. Scholte-Hoek.
Book/Text
Amsterdam, Elsevier, 1965.
1965
1 item
| Format | Call number | Item location |
|---|---|---|
| FormatBook/Text | Call numberJFC 94-4111 | Item locationSchwarzman Building - General Research Room 315 |
Available - Can be used on site. Please visit New York Public Library - Schwarzman Building to submit a request in person.
Consuming passions: a history of English food and appetite.
Book/Text
London, Hamilton, 1970.
1970
1 item
| Format | Call number | Item location |
|---|---|---|
| FormatBook/Text | Call numberJFD 94-25154 | Item locationSchwarzman Building - Main Reading Room 315 |
Available - Can be used on site. Please visit New York Public Library - Schwarzman Building to submit a request in person.
4000 anni a tavola: della bistecca preistorica al pic-nic sulla luna.
Book/Text
[Milano] Fratelli Fabbri Editori [1972]
1972
1 item
| Format | Call number | Item location |
|---|---|---|
| FormatBook/Text | Call numberJFG 94-999 | Item locationSchwarzman Building - General Research Room 315 |
Available - Can be used on site. Please visit New York Public Library - Schwarzman Building to submit a request in person.
De antieke keuken [door] W. A. Forbes. Illustraties: Pieter Pouwels.
Book/Text
Bussum, C. A. J. van Dishoeck [c1965]
1965
1 item
| Format | Call number | Item location |
|---|---|---|
| FormatBook/Text | Call numberJFD 95-18609 | Item locationSchwarzman Building - Main Reading Room 315 |
Available - Can be used on site. Please visit New York Public Library - Schwarzman Building to submit a request in person.
La grande cucina. I piatti straordinari del mondo. A cura di G. P. Pistoiese.
Book/Text
[Roma], UNEDI, [1973?]
1973
1 item
| Format | Call number | Item location |
|---|---|---|
| FormatBook/Text | Call numberJFG 94-1014 | Item locationSchwarzman Building - General Research Room 315 |
Available - Can be used on site. Please visit New York Public Library - Schwarzman Building to submit a request in person.
Cooking and eating : a pictorial history with recipes / [by] Katie Stewart, in collaboration with Pamela and Maurice Michael.
Book/Text
St. Albans : Hart-Davis MacGibbon, 1975.
1975
1 item
| Format | Call number | Item location |
|---|---|---|
| FormatBook/Text | Call numberJFE 95-241 | Item locationSchwarzman Building - Main Reading Room 315 |
Available - Can be used on site. Please visit New York Public Library - Schwarzman Building to submit a request in person.
Old cook books : an illustrated history / by Eric Quayle ; photos. by Gabe Monro. 1st ed.
Book/Text
New York : Dutton, 1978.
1978
1 item
| Format | Call number | Item location |
|---|---|---|
| FormatBook/Text | Call numberJFF 96-4143 | Item locationSchwarzman Building - Main Reading Room 315 |
Available - Can be used on site. Please visit New York Public Library - Schwarzman Building to submit a request in person.
Antiquitates culinariae; or, Curious tracts relating to the culinary affairs of the Old English, with a preliminary discourse, notes, and illus.
Microform
London, R. Blamire, 1791.
1791
1 item
| Format | Call number | Item location |
|---|---|---|
| FormatMicroform | Call number*ZAN-T3340 reel 86 | Item locationOffsite |
Gastronomical and culinary literature : a survey and analysis of historically oriented collections in the U. S.A. / by Barbara L. Feret.
Book/Text
Metuchen, N.J. : Scarecrow Press, 1978.
1978
1 item
| Format | Call number | Item location |
|---|---|---|
| FormatBook/Text | Call numberJFD 95-8176 | Item locationSchwarzman Building - Main Reading Room 315 |
Available - Can be used on site. Please visit New York Public Library - Schwarzman Building to submit a request in person.
[Atti del convegno]
Book/Text
Milano, 1968.
1968
1 item
| Format | Call number | Item location |
|---|---|---|
| FormatBook/Text | Call numberJFL 97-293 v. 1 | Item locationOffsite |
The delectable past : the joys of the table, from Rome to the Renaissance, from Queen Elizabeth I to Mrs. Beeton : the menus, the manners, and the most delectable recipes of the past, masterfully recreated for cooking and enjoying today / by Esther B. Aresty.
Book/Text
Indianapolis : Bobbs-Merrill, 1978.
1978
1 item
| Format | Call number | Item location |
|---|---|---|
| FormatBook/Text | Call numberJFE 94-10714 | Item locationSchwarzman Building - Main Reading Room 315 |
Available - Can be used on site. Please visit New York Public Library - Schwarzman Building to submit a request in person.
Sailors & sauerkraut, or recipes from paradise, or making do with what you have: a reading cook book with extracts from the journals of William Anderson, Joseph Banks, James Cook ... and recipes interpolated therein/by Barbara Burkhardt, Barrie Angus McLean, Doris Kochanek.
Book/Text
Sidney, B. C.: Gray, c1978.
1978
1 item
| Format | Call number | Item location |
|---|---|---|
| FormatBook/Text | Call numberJFC 94-2650 | Item locationSchwarzman Building - General Research Room 315 |
Available - Can be used on site. Please visit New York Public Library - Schwarzman Building to submit a request in person.
New perspectives for food & wine : research at the New York Public Library / a scholarship research effort of Les Dames d'Escoffier, New York.
Book/Text
New York : Les Dames, c1983.
1983
2 items
| Format | Call number | Item location |
|---|---|---|
| FormatBook/Text | Call numberJSF 04-24 | Item locationOffsite |
| Format | Call number | Item location |
|---|---|---|
| FormatBook/Text | Call number*HND (NYPL) 86-1288 | Item locationOffsite |
La cocina cristiana de occidente / Alvaro Cunqueiro.
Book/Text
Barcelona : Tusquets, 1981.
1981
1 item
| Format | Call number | Item location |
|---|---|---|
| FormatBook/Text | Call numberJFD 94-11281 | Item locationSchwarzman Building - Main Reading Room 315 |
Available - Can be used on site. Please visit New York Public Library - Schwarzman Building to submit a request in person.
Una storia dell'arte di vivere / Pietro Gerbore ; prefazione di Piero Buscaroli.
Book/Text
Torino : Fògola, 1985.
1985
1 item
| Format | Call number | Item location |
|---|---|---|
| FormatBook/Text | Call numberJFD 94-16512 | Item locationSchwarzman Building - Main Reading Room 315 |
Available - Can be used on site. Please visit New York Public Library - Schwarzman Building to submit a request in person.
Das Buch vom Kochen und Essen : ein Streifzug durch die Küchen und Kochtöpfe der Weltgeschichte / Reinhard Hauschild.
Book/Text
Stuttgart-Degerloch : Seewald, c1975.
1975
1 item
| Format | Call number | Item location |
|---|---|---|
| FormatBook/Text | Call numberJFE 90-108 | Item locationSchwarzman Building - General Research Room 315 |
Available - Can be used on site. Please visit New York Public Library - Schwarzman Building to submit a request in person.
A conference on current research in culinary history--sources, topics, and methods : proceedings : a conference sponsored by the Schlesinger Library of Radcliffe College and the Culinary Historians of Boston, Radcliffe College, June 14-16, 1985 / [editors--Jillian Strang, Bonnie Brown, and Patricia Kelly].
Book/Text
Hingham, MA : Culinary Historians of Boston, c1986.
1986
1 item
| Format | Call number | Item location |
|---|---|---|
| FormatBook/Text | Call numberJFF 91-2849 | Item locationSchwarzman Building - General Research Room 315 |
Available - Can be used on site. Please visit New York Public Library - Schwarzman Building to submit a request in person.
Grande et petite histoire des cuisiniers : de l'antiquité a nos jours / Maguelonne Toussaint-Samat, Mathias Lair.
Book/Text
Paris : R. Laffont, c1989.
1989
2 items
| Format | Call number | Item location |
|---|---|---|
| FormatBook/Text | Call numberJFF 91-2208 | Item locationSchwarzman Building - General Research Room 315 |
Available - Can be used on site. Please visit New York Public Library - Schwarzman Building to submit a request in person.
| Format | Call number | Item location |
|---|---|---|
| FormatBook/Text | Call numberJFF 11-1158 | Item locationSchwarzman Building - Main Reading Room 315 |
Available - Can be used on site. Please visit New York Public Library - Schwarzman Building to submit a request in person.
Von Lukullus zu Escoffier / Harry Schraemli.
Book/Text
Bielefeld : Ceres-Verlag, [1991]
1991
1 item
| Format | Call number | Item location |
|---|---|---|
| FormatBook/Text | Call numberJFE 92-8592 | Item locationSchwarzman Building - General Research Room 315 |
Available - Can be used on site. Please visit New York Public Library - Schwarzman Building to submit a request in person.
Why we eat what we eat : how the encounter between the New World and the Old changed the way everyone on the planet eats / Raymond Sokolov.
Book/Text
New York, N.Y. : Summit Books, c1991.
1991
1 item
| Format | Call number | Item location |
|---|---|---|
| FormatBook/Text | Call numberJFE 92-8903 | Item locationSchwarzman Building - General Research Room 315 |
Available - Can be used on site. Please visit New York Public Library - Schwarzman Building to submit a request in person.
The cook's tales : origins of famous foods and recipes / by Lee Edwards Benning.
Book/Text
Old Saybrook, Conn. : Globe Pequot Press, c1992.
1992
1 item
| Format | Call number | Item location |
|---|---|---|
| FormatBook/Text | Call numberJFD 93-7132 | Item locationSchwarzman Building - General Research Room 315 |
Available - Can be used on site. Please visit New York Public Library - Schwarzman Building to submit a request in person.
The story of cookery [microform] by L. Lamprey, illustrated by Arthur Townsend Lougee.
Microform
New York, Frederick A. Stokes Co., 1940.
1940
1 item
| Format | Call number | Item location |
|---|---|---|
| FormatMicroform | Call number*Z-6633 1-5 | Item locationOffsite |
The art of dining : a history of cooking & eating / Sara Paston-Williams.
Book/Text
London : National Trust, 1993.
1993
1 item
| Format | Call number | Item location |
|---|---|---|
| FormatBook/Text | Call number*R-RMRR TX635 .P38 1993 | Item locationSchwarzman Building - Main Reading Room 315 - Reference |
Available - Can be used on site. Please visit New York Public Library - Schwarzman Building to submit a request in person.
The good huswifes handmaide for the kitchin : [a period recipe book] / edited by Stuart Peachey.
Book/Text
Bristol : Stuart Press, 1992.
1992
1 item
| Format | Call number | Item location |
|---|---|---|
| FormatBook/Text | Call numberJBD 94-1712 | Item locationOffsite |
Not available - - In use until 2024-03-08 - Please contact a librarian for assistance.
Pizzas & punk potatoes / by Arielle Rosin ; photographs by Daniel Czap ; research by Etienne Collomb.
Book/Text
New York : Ticknor & Fields, 1994.
1994
1 item
| Format | Call number | Item location |
|---|---|---|
| FormatBook/Text | Call numberJFE 96-7846 | Item locationSchwarzman Building - Main Reading Room 315 |
Available - Can be used on site. Please visit New York Public Library - Schwarzman Building to submit a request in person.
Von Lucullus zu Escoffier; ein Schlemmerbuch für kluge Frauen und gescheite Männer.
Book/Text
Zürich, Interverlag [c1949]
1949
1 item
| Format | Call number | Item location |
|---|---|---|
| FormatBook/Text | Call numberVTB (Schraemli, H. Von Lucullus zu Escoffier) | Item locationOffsite |
Du manuscrit à la table : essais sur la cuisine au Moyen Âge et répertoire des manuscrits médiévaux contenant des recettes culinaires / sous la direction de Carole Lambert.
Book/Text
Montréal : Presses de l'Université de Montréal, 1992.
1992
1 item
| Format | Call number | Item location |
|---|---|---|
| FormatBook/Text | Call numberJFE 96-12606 | Item locationSchwarzman Building - Main Reading Room 315 |
Available - Can be used on site. Please visit New York Public Library - Schwarzman Building to submit a request in person.
Old cookery books and ancient cuisine / By W. Carew Hazlitt.
Book/Text
London : Elliot Stock ..., 1886.
1886
1 item
| Format | Call number | Item location |
|---|---|---|
| FormatBook/Text | Call numberC-13 2298 | Item locationOffsite |
Histoire de l'alimentation végétale depuis la préhistoire jusqu'à nos jours / A. Maurizio ; traduit par F. Gidon.
Book/Text
Paris : Payot, 1932.
1932
1 item
| Format | Call number | Item location |
|---|---|---|
| FormatBook/Text | Call numberD-10 6146 | Item locationSchwarzman Building - Main Reading Room 315 |
Available - Can be used on site. Please visit New York Public Library - Schwarzman Building to submit a request in person.
Une histoire de la cuisine française.
Book/Text
[Paris, Les Productions de Paris, 1962]
1962
1 item
| Format | Call number | Item location |
|---|---|---|
| FormatBook/Text | Call numberD-13 7996 | Item locationSchwarzman Building - Main Reading Room 315 |
Available - Can be used on site. Please visit New York Public Library - Schwarzman Building to submit a request in person.
Cooks, gluttons & gourmets; a history of cookery.
Book/Text
Garden City, N.Y., Doubleday, 1962.
1962
1 item
| Format | Call number | Item location |
|---|---|---|
| FormatBook/Text | Call numberD-14 4385 | Item locationSchwarzman Building - Main Reading Room 315 |
Available - Can be used on site. Please visit New York Public Library - Schwarzman Building to submit a request in person.
An illustrated history of French cuisine, from Charlemagne to Charles de Gaulle. Translated by Elisabeth Abbott.
Book/Text
New York, Orion Press [1962]
1962
1 item
| Format | Call number | Item location |
|---|---|---|
| FormatBook/Text | Call numberD-15 4439 | Item locationSchwarzman Building - Main Reading Room 315 |
Available - Can be used on site. Please visit New York Public Library - Schwarzman Building to submit a request in person.
Kitchen & table; a bedside history of eating in the Western World.
Book/Text
London, New York, Abelard-Schuman [1965, c1964]
1965-1964
1 item
| Format | Call number | Item location |
|---|---|---|
| FormatBook/Text | Call numberD-16 7152 | Item locationSchwarzman Building - Main Reading Room 315 |
Available - Can be used on site. Please visit New York Public Library - Schwarzman Building to submit a request in person.
The delectable past; the joys of the table, from Rome to the Renaissance, from Queen Elizabeth I to Mrs. Beeton: the menus, the manners, and the most delectable recipes of the past, masterfully re-created for cooking and enjoying today.
Book/Text
[New York] Simon and Schuster [1964]
1964
1 item
| Format | Call number | Item location |
|---|---|---|
| FormatBook/Text | Call numberE-12 2586 | Item locationSchwarzman Building - Main Reading Room 315 |
Available - Can be used on site. Please visit New York Public Library - Schwarzman Building to submit a request in person.
The Horizon cookbook and illustrated history of eating and drinking through the ages, by William Harlan Hale and the editors of Horizon magazine. Editor in charge: Wendy Buehr; recipes editor: Tatiana McKenna; historical foods consultant: Mimi Sheraton.
Book/Text
[New York] American Heritage Pub. Co., book trade distribution by Doubleday [1968]
1968
1 item
| Format | Call number | Item location |
|---|---|---|
| FormatBook/Text | Call numberE-13 2911 | Item locationSchwarzman Building - Main Reading Room 315 |
Available - Can be used on site. Please visit New York Public Library - Schwarzman Building to submit a request in person.
Meals through the ages / by Peter Moss ; illustrated by Phyllis Johnston.
Book/Text
London ; Toronto : G.G. Harrap, 1958.
1958
1 item
| Format | Call number | Item location |
|---|---|---|
| FormatBook/Text | Call numberF-10 3039 | Item locationSchwarzman Building - General Research Room 315 |
Available - Can be used on site. Please visit New York Public Library - Schwarzman Building to submit a request in person.
Arte della cucina. Libri de ricette, testi sopra lo scalco, il trinciante e i vini dal XIV al XIX secolo. A cura di Emilio Faccioli.
Book/Text
Milano, Edizioni il Polifilo [1966]
1966
2 items
| Format | Call number | Item location |
|---|---|---|
| FormatBook/Text | Call numberF-11 6238 | Item locationSchwarzman Building - General Research Room 315 |
Available - Can be used on site. Please visit New York Public Library - Schwarzman Building to submit a request in person.
| Format | Call number | Item location |
|---|---|---|
| FormatBook/Text | Call numberF-11 6238 | Item locationSchwarzman Building - General Research Room 315 |
Available - Can be used on site. Please visit New York Public Library - Schwarzman Building to submit a request in person.
Kulturgeschichte der Kochkunst : Kochbücher und Rezepte aus zwei Jahrtausenden / mit einem lexikalischen Anhang zur Fachsprache von Eva Hepp.
Book/Text
München : H. Moos, c1970.
1970
1 item
| Format | Call number | Item location |
|---|---|---|
| FormatBook/Text | Call numberAF-10 888 | Item locationOffsite |
La storia è servita : vizi e virtù nel piatto dei grandi della storia / Mariangela Rinaldi, Mariangela Vicini.
Book/Text
Milano : Golosia, 1996.
1996
1 item
| Format | Call number | Item location |
|---|---|---|
| FormatBook/Text | Call numberJFD 98-5768 | Item locationSchwarzman Building - Main Reading Room 315 |
Available - Can be used on site. Please visit New York Public Library - Schwarzman Building to submit a request in person.
Progress: an episode in the history of hunger? Including also Mrs. Gardiner's receipts from 1763, and the Mount Hope electa of the nineteenth century: blandishments of life from the kitchen, ed. by Katharine Perry and Anna Johansson.
Book/Text
New York, Priv. print., 1947.
1947
1 item
| Format | Call number | Item location |
|---|---|---|
| FormatBook/Text | Call numberVT (Prentice, E. P. Progress: an episode in the history of hunger? 1947) | Item locationOffsite |
Progress: an episode in the history of hunger? Including also Mrs. Gardiner's receipts from 1763, and the Mount Hope electa of the nineteenth century; blandishments of life from the kitchen, ed. by Katharine Perry.
Book/Text
New York, Priv. print. [c1949]
1949
1 item
| Format | Call number | Item location |
|---|---|---|
| FormatBook/Text | Call numberVT (Prentice, E. P. Progress: an episode in the history of hunger? 1949) | Item locationOffsite |
Progress: an episode in the history of hunger? Including Mrs. Gardiner's receipts from 1763, and the Nineteenth century electa, blandishments of life from the kitchen, edited by Katharine Perry.
Book/Text
New York, Priv. print., 1950.
1950
1 item
| Format | Call number | Item location |
|---|---|---|
| FormatBook/Text | Call numberVT (Prentice, E. P. Progress: an episode in the history of hunger? 1950) | Item locationOffsite |
Histoire de l'alimentation.
Book/Text
Paris, Alcan, 1894.
1894
1 item
| Format | Call number | Item location |
|---|---|---|
| FormatBook/Text | Call numberVTB (Bourdeau, L. Histoire de l'alimentation) | Item locationOffsite |
La Cuisine considérée comme un de beaux-arts; livre de chevet de la maîtresse de maison [par] Jean Babelon [et al.] suivi du florilège de la cuisine française.
Book/Text
[Paris] Editions du Tambaurinaire, [1951]
1951
1 item
Available online
| Format | Call number | Item location |
|---|---|---|
| FormatBook/Text | Call numberVTB (Cuisine considérée comme un de beaux-arts) | Item locationOffsite |
A Proper newe booke of cokerye; edited by Catherine Frances Frere, with notes, introduction and glossary; together with some account of domestic life, cookery and feasts in Tudor days, and of the first owners of the book, Matthew Parker, Archbishop of Canterbury, and Margaret Parker his wife.
Book/Text
Cambridge [Eng.] W. Heffer & Sons Ltd., 1913.
1913-1570
1 item
| Format | Call number | Item location |
|---|---|---|
| FormatBook/Text | Call numberVTI (Proper newe booke of cokerye) | Item locationOffsite |
Not available - - In use until 2025-08-11 - Please contact a librarian for assistance.
Die historische Küche : ein Kulturbild / von Eufemia von Kudriaffsky.
Book/Text
Wien : A. Hartleben, 1880.
1880
1 item
| Format | Call number | Item location |
|---|---|---|
| FormatBook/Text | Call numberVTI (Kudriaffsky, E. von. Historische Kuche) | Item locationOffsite |
Modern domestic cookery, and useful receipt book ... by Elizabeth Hammond.
Book/Text
London, Dean & Munday [181-?]
181
1 item
| Format | Call number | Item location |
|---|---|---|
| FormatText | Call numberVTI (Hammond, E. Modern domestic cookery) | Item locationOffsite |
Le nouveau cuisinier royal et bourgeois; ou, Cuisinier moderne. Qui apprend à ordonner toute sorte de repas en gras & en maiĝre, & la meilleure manière des ragoûts les plus délicats & les plus à la mode; & toutes sortes de pâtisseries avec des nouveaux desseins de tables: Augmenté de nouveaux ragoûts par V. de La Chapelle.
Book/Text
Paris, Venue Prudhomme, 1740.
1740
3 items
| Format | Call number | Item location |
|---|---|---|
| FormatText | Call numberVTI (Massialot, F. Nouveau cuisinier royal et bourgeois) v. 3 | Item locationOffsite |
| Format | Call number | Item location |
|---|---|---|
| FormatText | Call numberVTI (Massialot, F. Nouveau cuisinier royal et bourgeois) v. 2 | Item locationOffsite |
| Format | Call number | Item location |
|---|---|---|
| FormatText | Call numberVTI (Massialot, F. Nouveau cuisinier royal et bourgeois) v. 1 | Item locationOffsite |
Antiquitates culinariae; or, Curious tracts relating to the culinary affairs of the old English, with a preliminary discourse, notes, and illustrations, by the Reverend Richard Warner ...
Book/Text
London, R. Blamire, 1791.
1791
2 items
| Format | Call number | Item location |
|---|---|---|
| FormatBook/Text | Call numberVTI+ (Warner, R. Antiquitates culinariae) | Item locationOffsite |
| Format | Call number | Item location |
|---|---|---|
| FormatBook/Text | Call numberVTI+ (Warner, R. Antiquitates culinariae) | Item locationOffsite |
Antike Küche / Friedrich Bilabel.
Book/Text
München : E. Heimeran, 1927.
1927
0 resources