Anne Ewbank writes:

“Not many libraries have menu collections, but they are still a vital part of the historical record that reveals tastes, trends, and local environmental conditions. Menu collections are often passion projects. Perhaps the most famous examples are Frank M. Buttolph, who collected 25,000 menus that eventually ended up at the New York Public Library, or Louis Szathmary, a chef whose collection is split between two universities and ranges from Abraham Lincoln’s second inaugural ball to a space-age feast.”

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