Top of page
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: Ellen Terrell
Champagne has become synonymous with celebrations find out about a few sources to learn more.
Posted in: Business, Cookbooks and Food, Heritage Months, Holidays, and Today in History
Posted by: Ellen Terrell
This is a guest post written by Brendan Bachmann, a visiting library science student from RMIT University in Melbourne, Australia. Over the last few years there has been an explosion in meat substitute product popularity. The “fake meat” industry is thriving, and it is predicted by some to become worth $140 billion dollars in the …
Posted in: Business, Cookbooks and Food
Posted by: Ellen Terrell
This post was written by Michelle Cadoree Bradley, a Science Reference Specialist in the Science, Technology and Business Division. In a previous post I alluded to writing an additional Bourbon-related post. This follow-up looks at a century of early scientific advancements and the impact on bourbon distillation in America. We shall bend science “to the …
Posted in: Cookbooks and Food, Science
Posted by: Ellen Terrell
Even with the wide availability, popularity and convenience of both frozen and bakery pies, many people continued to bake their own pumpkin pies. For some late 20th century cooks, that may have meant stewing a pie pumpkin, but many baby boomers grew up associating pumpkin pie with the recipe on the back of the pumpkin can, the one with evaporated milk, eggs, canned pumpkin, a prebaked crust—and pumpkin pie spice.
Posted in: Cookbooks and Food, Heritage Months, Holidays, and Today in History, Science
Posted by: Ellen Terrell
When I was writing the posts about the Capitol dome, I wrote one about the firm of Janes, Fowler, & Kirtland Co. and in the post I included an image of one of the stoves they manufactured. At the time, I was pretty confident that I wouldn’t be doing much more research on cast iron …
Posted in: Advertising, Business, Cookbooks and Food, Favorites From the Fifth Floor
Posted by: Ellen Terrell
Today’s post is guest authored by Michelle Cadoree Bradley, a Science Reference Specialist in the Library’s Science, Technology, and Business Division who has previously written – Rise of the Broom Brigade and Marie Curie: A Gift of Radium. Is it Bourbon or is it Whiskey? “Not all whiskey is bourbon, but all bourbon is whiskey,” …
Posted in: Cookbooks and Food, Science
Posted by: Ellen Terrell
Today’s post is written by science librarian and culinary specialist Alison Kelly. She has provided her expertise in a number of Inside Adams blog posts related to food history and cooking such as Early American Beer, and Early Mixology Books. Abraham Lincoln liked gingerbread cookies, William Howard Taft enjoyed roast opossum, and Ronald Reagan always …
Posted in: Cookbooks and Food, Presidents, Science
Posted by: Ellen Terrell
This guest post was written by Constance Carter who recently retired as head of Science Reference after 50 years of service at the Library of Congress. But being the dedicated librarian that she is, she now volunteers her considerable talents. The Science Reference Section has an extraordinary collection of 19th-century community and commercial cookbooks—some of …
Posted in: Cookbooks and Food, Guest Blog Posts