Jennifer “JJ” Harbster, culinary specialist and head of the Library’s Science Section, offers up a selection of 18th and 19th century punch recipes to lend a vintage touch to your holiday celebrations.
Chef Carla Hall, the bestselling author of “Carla Hall’s Soul Food: Everyday and Celebration" and co-host of the Emmy-winning “The Chew” for seven seasons, tells us about Christmas dinners at her grandparents' house.
Cheers to a list of favorite holiday drinks from long-ago mixology books in Library collections as curated by J.J. Harbster, head of the Science Reference Section. You can try the Baltimore Egg Nog from 1862, but we'll opt for the bourbon-based Frosted Cocktail of 1910.
Holidays are often defined by the foods cooked up in the kitchen, although those foods and how they're prepared change over time. Among the Library's collection of more than 40,000 cookbooks are plenty devoted to the craft of preparing those special occasion meals. But what might have been a great Thanksgiving dinner in 1920 certainly looked different than one in 1965, and Christmas foods are always changing. Different cultures have unique traditions for each holiday, making for an ever-evolving American smorgasbord.
In the late 1400s, Maestro Martino, a chef from Como, in Lombardy, created the first Italian cookbook, “Libro de arte coquinaria,” or “The Art of Cooking.” It is one of the featured exhibits in the Library's newly opened David M. Rubenstein Treasures Gallery.
The Library's 2024 National Book Festival will be August 24, featuring writers and personalities across the humanities including James McBride, Renee Fleming, James Patterson, Marie Arana and many others.