Food history : printed and manuscript recipe books, 1669-1990

This collection comprising centuries of recipes for the kitchen, medicinal formulas for the home, advice for the housekeeper, practical ways to cook on a budget, tips on serving and table etiquette, guidance concerning household management, how to grow one's own food, how to select and buy food, and much more. The books and manuscripts in the collection range in date from 1669 to the early to mid 20th century, with the majority centered in the 18th and 19th century. It's a great respource for discovering the types of foods that were being eaten, different cultural cuisines, and the diversity of foodways.