Top of page
Posted by: Natalie Burclaff
Last fall, the Science and Business Reading Room hosted a "Made at the Library" conversation with author Dr. Naa Oyo A Kwate. For those that missed the event, the recording is now available online.
Posted in: African American History, Cookbooks and Food, Lunchtime Lectures and Videos
Posted by: Jennifer Harbster
Today, our beloved bottles of ketchup are consistent and shelf-stable thanks to the work of Katherine and Arvill Bitting who examined over 1,600 bottles of ketchup, visited 40 canneries producing tomato pulp, and toured 20 ketchup factories to come up with a method to make a safe and preservative-free ketchup.
Posted in: Biography, Cookbooks and Food, Rare Books and Special Collections, Science, Women's History
Posted by: Jennifer Harbster
Remembering President Carter and First Lady Rosalynn Carter with recipes and stories from cookbooks that feature the Carter family and the community of Plains, Georgia.
Posted in: Cookbooks and Food, Presidents
Posted by: Jennifer Harbster
A look at the history of food adulteration in the U.S. at the turn of the 20th century and the actions that lend to enact legislation for food standards.
Posted in: Chemistry, Cookbooks and Food, Science
Posted by: Jennifer Harbster
Are you wondering what to do with your rhubarb harvest? Do you want to be adventurous and try something a bit different than the traditional strawberry rhubarb pie or jam? Check out some recipes for rhubarb marmalade and more from the Library's digital collections of early community cookbooks.
Posted in: Cookbooks and Food
Posted by: Ellen Terrell
With Halloween trick-or-treating right around the corner, it's a great time to take a sweet peek in the Confectioners Journal, a trade journal for the candy industry.
Posted in: Business, Cookbooks and Food
Posted by: Nate Smith
Many Black home cooks may have on their bookcase, or have seen in their mother's collection, a copy of "The Ebony Cookbook: Date with a Dish." This cookbook was the creation of Freda De Knight, who was the first food editor for "Ebony," and author of the monthly food column “A Date with a Dish,” which premiered in Ebony in 1946.
Posted in: African American History, African Americans, Cookbooks and Food, Women's History
Posted by: Jennifer Harbster
Inspired by the book Presencia de la Comida Prehispanica (1986) 2022 Fall LC intern Brian Jimenez shares his favorite family food memories from his visits to El Salvador.
Posted in: Cookbooks and Food
Posted by: Jennifer Harbster
During the holiday season there are many diverse traditions. One food that is traditional in many Latine households is tamales, prepared at a tamalada, or tamale making party. Tamales are a Mesoamerican dish made with nixtimalized cornmeal dough—masa—steamed in a cornmeal husk, or banana leaf, and seasoned with cheese, beans, meats, and other flavors.
Posted in: Cookbooks and Food, Heritage Months, Holidays, and Today in History, Hispanic American History