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,