Archives and Special Collections

The Rare Book Collection contains about 1,000 rare books related to culinary history, dating from the 16th century through the 20th century. Most are in English or French.  Authors represented include Athenaeus, Jean Anthelme Brillat-Savarin, Marie Antonin Carême, Urbain Dubois, Auguste Escoffier, and Pierre Francois La Varenne.

Please contact Nicole Semenchuk for information about using this collection,

Athenaeus, of Naucratis.  Athenaei Dipnosophistarum, sive Coenae Sapientum Libri XV.  Veneti: Apud Francisum Bartolomaei Honorati, 1556.

 Ellwanger, George H. The Pleasures of the Table: An Account of Gastronomy from Ancient Days to Present Times. New York: Doubleday Page, 1902.

 Filippini, Alexander. One Hundred Ways of Cooking Eggs. New York: Charles L. Webster, 1892.

  What to Eat (1896-1908)

 Celebrated Actor Folks’ Cookeries: A Collection of the Favorite Foods of Famous Players. New York: Mabel Rowland, 1916.