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Posted by: Jennifer Harbster
Brian Jimenez, a Library of Congress Fall 2022 intern, answers five questions about his internship developing Indigenous Food and Foodways collections with the Science, Technology and Business Division .
Posted in: Cookbooks and Food, Five Questions
Posted by: Jennifer Harbster
Potatoes at the Library? How to get started with research on the world's most exemplary vegetable.
Posted in: Cookbooks and Food
Posted by: Nate Smith
Library of Congress Intern Brian Jimenez examines how Ancient Maya heavily incorporated plants into their society and assigned them different roles.
Posted in: Botany, Cookbooks and Food, Hispanic American History, Native American History
Posted by: Nate Smith
PSL season is upon us. Regardless of how you feel about pumpkins or spices, there's no denying that the molecule at the heart of all espresso-based beverages is quite remarkable.
Posted in: Chemistry, Cookbooks and Food, Science
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: Jennifer Harbster
Take a culinary adventure with us as we cook up history baking lemon pies with a community cookbook from 1876.
Posted in: Cookbooks and Food
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: Jennifer Harbster
A brief article about gravy featuring tips on making good gravy from "The Art of Sauce and Gravy Making" (1966) by Frederica L. Beinert
Posted in: Cookbooks and Food, Heritage Months, Holidays, and Today in History
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