use the material culture on the table in the Archives to find the answers.
Digital Menus Collection
There are three parts to a digital menu –
1) the scans of each page;
2) the transcriptions of each scan; and
3) the metadata (i.e. information ABOUT the menu) to provide access to the menu.
Today you will be TRANSCRIBING.
Not only will you be providing one portion of the digital menu, but you will also practice the experience of READING a primary source.
What is transcribing?
Transcribing is recording exactly what is written (no translating or interpreting…) for the purpose of keyword searching the text of the menu in a digital collection.
How To Create a Transcription for the menu you chose:
1) OPEN NOTEPAD. (if you don't have notepad on your laptop use any word processing application)
Start button - Programs - Accessories - Notepad
Create a new text file for every page of the menu.
menu_[insert menu number found on back of menu]_001 For page 1
menu_27-99_001 use for page 1
menu_27-99_002 use for Page 2
menu_27-99_003 use for Page 3
menu_27-99_x01 use for Attachment 1
menu_27-99_x02 use for Attachment 2
Applied Food Studies visit to the Archives
The process of transcribing is akin to doing a close reading of a primary source.
Think about what you notice, what you can tell about the restaurant, the time period, the location from the menu itself.
What do learn from reading it closely that you wouldn’t have noticed just by glancing at it?
I strongly encourage you not to google it today. Instead, learn from the menu first hand.
Email txt files to Nicole before leaving for the day. I will save them so you can continue on Day 2. firstname.lastname@example.org
What did you notice from doing the transcription that you might not have otherwise noticed just by glancing over it?
From your observation of the menu, what do you know about the restaurant, the location, the time period, the illustrations, the clientele, etc.?
These menus existed in a particular time and place. As you transcribed, what assumptions did you catch yourself making about the menu?
What questions do you have about the menu? What would you like to investigate further?
1. Support the educational needs of the CIA faculty and CIA students in the various degree programs.
2. Create an environment for student engagement with primary sources and archival materials.
3. Encourage experiential, active learning through hands-on interaction with historical materials.
Providing access to users
Keep materials safe and secure
"Consider now the menu: it spins, perhaps, but it does not sow. It simply lies there or, rather, allows itself to be propped up while, like a politician or a winning child, it promises big, and then delivers what it delivers. Yet the menu remains, even after its restaurant has faded, a lovely paper monument to hope, the permeable membrane between the diner's dreams and the market's prices."
--Gopnik, Adam. "A LA CARTE." The New Yorker, vol. 78, no. 36, Nov 25, 2002, pp. 082-83, Research Library, https://search.proquest.com/docview/233149506?accountid=40999.
What do you think about this quote?
What can we learn from menus? What is the historical value of menus?
What don't we know just by looking at a menu? (i.e. What is missing?)
CIA Menu Collection Highlights
Oldest Menu: Clifton House, Niagara Falls, Canada, 1855
Signed by Escoffier: Carlton Hotel, London, 1909
****Hints to searching the digital menu collection (video coming soon!)****
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