Looking for new and old recipes? Wanting to know more about the history of food? Check out our new Food History Guide!
This new guide to food history has been adapted and expanded from the HIST 200 Guide “Thinking Historically About Food”
The library holds a variety of resources including recipe cards in Gwendolyn Brooks’ hand from the Rare Book and Manuscript Library and our collection of 700+ Community Cookbooks including recipes from the 1870’s, to modern day. There are a variety of cookbooks old and new in SSHEL, ACES, HPNL, and more!
HPNL also offers access to numerous food history resources such as The Chicago Food Encyclopedia and the journal Food and Foodways, which includes articles like “Eat Your TeaTM: the unexpected and unfinished intercultural history of fermented tea leaf salad (laphet thoke)“
Includes databases, journals, encyclopedias, and more!
From
Household Receipts : That Have Been Tried and Found Good. Cambridge, Mass: The Ladies, 1914. Print. In the Hermilda Listeman Cookbook Collection
(2021) Eat Your TeaTM: the unexpected and unfinished intercultural history of fermented tea leaf salad (laphet thoke), Food and Foodways, 29:1, 1-23, DOI: 10.1080/07409710.2020.1862541