The quintessentially American holiday, Thanksgiving evokes images of vast dinner spreads, centered on turkey, and as we cook and bake, prepare and labor on these elaborate feasts, who has time to think about breakfast? Well, some cook book authors in the 1900s didn’t forget breakfast when they shared their Thanksgiving day menus.
This last post about the Tea and Coffee Trade Journal is all about tea! It includes a wonderful chart looking at both coffee and tea consumption from 1886-1925.
Coffee and chocolate are perfect pairing. The Tea and Coffee Trade Journal is trade publication worth exploring for anyone researching the trade of both products.
Are you researching the history of the coffee, tea, or cocoa industries? This post on the Tea and Coffee Trade Journal can provide a small taste of the articles, statistics, and advertisements that might just be what you need.
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.
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.
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.
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.
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.
