Culinary
History
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Wisconsin
Culinary Collections
Schlesinger Library at Radcliffe has one of the most extensive culinary collections in the United States.
New Culinary Collection Website at the University of Guelph launched a website devoted to the Culinary Collection in the Archival and Special Collections: http://www.lib.uoguelph.ca/archives/culinary/index.html
The site celebrates one of the premiere collections in Canada for food-history research and includes "slide shows" of some of the books. Click on "recipe tabs" for the Una Abrahamson Collection, Helen Gagen Collection, Edna Staebler Collection, and Canadian Cookbook Collection, for biographies of the donors or highlights of the collections. Best of all, you will find a growing selection of digitized cookbooks. Under "Links," you can choose the
CHO site, a history of Canadian cookbooks, Cuisine Canada, and direct links to important international food-history sites and library collections.
The Culinary History collection at the New York Public Library has a retrospective collection on gastronomy and the history of foods and is unusually extensive; the cookbook collection alone numbers well over 16,000 volumes. From the beginning, the Library has sought out culinary materials from all regions of the country, and from all parts of the world, in all the languages in which it collects.