The Culinary Collection contains over two thousand cookbooks and other books concerned with culinary history, as well as a small manuscript collection comprised of papers on housekeeping in the South. These books and papers date from the 1850s to the present and are used by researchers from all over the world. Areas of specialization include New Orleans and Louisiana regional cookbooks and cooking, Southern cooking, community cookbooks, and writing on the history of food and foodways.
The Center also hosts an annual culinary symposium. The program rotates
between lectures by nationally known culinary scholars and lectures by
or discussions with prominent members of the culinary profession in New
Orleans. The 1996 Symposum, La Cuisine Chez Nous: History in the 19th
Century Kitchen featured a talk by Dr. Amy Trubeck of the New England
Culinary Institute on the education of French chefs in the 19th century.
During 1997 and 1998, we will hold a series of discussion groups centered
around ethnic food, particularly in New Orleans. If you would like to join
us, please contact Susan
Tucker or call at 504.865.5762.
History of the Culinary Collection.
Recipes From the Culinary Collection. Recipes from handwritten 19th century cookbooks, with more recipes added often!
The New Orleans Culinary History Group now has its own web page.
If you would like to contribute papers, documents or books to the culinary collection, please e-mail Susan Tucker or phone 504.865.5238.
An Evolving Directory of Southern Culinary History
Exhibit: Three Women and Their Restaurants
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