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Category: Cookbooks and Food

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“The Battle Creek Diet System”: A Pamphlet and Birth of the Fake Meat Industry

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 …

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On the Subject of Bourbon Whiskey: Charring Oak Barrels was no Accident – it was Science

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 …

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A Brief History of Pumpkin Pie in America

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.

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On the Subject (Heading) of Bourbon Whiskey

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,” …

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Broccoli, Opossum, and Gingerbread: Presidential Food

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 …

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The Potato Transformed: Norwegian Lefse

Posted by: Angel Vu

This post was authored by Stephanie Marcus, Science Reference & Research Specialist, in the Science, Technology, and Business Division of the Library of Congress. She is also author of the blog post “Kebabs, Kabobs, Shish Kebabs, Shashlyk, and: Chislic.” I considered writing my December blog post about leeches and bloodletting, but decided that wouldn’t be …