New York

Columbia University–Butler Library, New York, NY

http://library.columbia.edu

Phone Inquiries: (212) 854-7309

The majority of this collection is housed at the Butler Library, which includes approximately forty titles prior to 1800. Additionally, the Teacher’s College Russel Library holds approximately one thousand titles written by women who operated or taught at domestic science and cookery schools.

Cornell University Libraries, Ithaca, NY

http://www.library.cornell.edu

Phone Inquiries: (607) 255-4144

The nucleus of Cornell’s food and cookery materials are held at the Nestle Library and supports the Cornell School of Hotel and Business Administration. The library includes the J. B. Herndon collection of mostly late nineteenth- and early twentieth-century materials and the Joseph D. Vehling collection of approximately five hundred titles from the fifteenth to early twentieth century. Cornell holds a large viticulture collection.

The Culinary Institute of America–Conrad N. Hilton Library, Hyde Park, NY

http://www.ciachef.edu/newyork/library

Phone Inquiries: (845) 452-9600

This collection of primarily twentieth-century texts supports academic and professional courses at the Culinary Institute of America. The library’s collection of rare materials consists mainly of French classics dating from the sixteenth century through the nineteenth century. Twenty thousand collected menus date generally from 1950 to 1990 and include menus from every state, over seventy-five countries, and airline, cruise ship, and railroad menus.

The James Beard Foundation, New York, NY

http://www.jamesbeard.org

Phone Inquiries: (212)-675-4984

Collection consists of James Beard’s books; James Beard Award–winning books; and complete sets of Petits propos culinaires, Journal of Gastronomy, Cuisine, and Gourmet.

New York Academy of Medicine Library, New York, NY

http://www.nyam.org/library

Phone Inquiries: (212) 822-7315

Holdings date from the ninth century to the present and include the Dr. Margaret Barclay Wilson Collection. Contemporary materials focus primarily on health and diets.

The New York Public Library–Humanities and Social Sciences Division, New York, NY

http://www.nypl.org

Phone Inquiries: (917) 275-6975

The library holds a large variety of cookery and food materials with an emphasis on the seventeenth and eighteenth centuries. The library also holds the Helen Hayes Whitney Collection of over two hundred cookbooks from the fifteenth to the twentieth century and the Buttoloph Menu Collection.

New York State Library and Archives, Albany, NY

http://www.nysl.nysed.gov

Reference Desk: (518) 474-5355

Collection includes American cookery books published primarily between the late nineteenth century and the twentieth century.

New York University

http://www.nyu.edu/library

Elmer Holmes Bobst Library, New York, NY

Phone Inquiries: (212) 998-2500

Collection supports curricula of the food studies and food management programs and includes materials on food preferences and habits, cookery, food science, and management.

Fales Library, New York, NY

Phone Inquiries: (212) 998-2596

Fales Library houses the special collection, the Food and Cookery Collection. Fales Library also house the Cecily Brownstone Collection of primarily twentieth-century cookery and food books, the James Beard Papers, the Food Studies Emphemera collection, and collections in the area of women in foodservice.