On May 14, the William L. Clements Library on the University of Michigan campus at Ann Arbor will open a special collection–
The Janice Bluestein Longone Culinary Archive containing thousands of items from the 16th to 20th centuries – books, ephemera, menus, magazines, graphics, maps, manuscripts, diaries, letters, catalogues, advertisements, and reference works from the Renaissance through to the last century, all having to do with food and its preparation.
Only half the books in the new Longone Center for American Culinary Research are cookbooks, the other half are travel books, food encyclopedias and dictionaries, biographies, diet books and histories of inns, restaurants, taverns, sugar, grapes, bananas, winemaking, cooking equipment – anything touching upon food and drink. New York Times and the archive website provide additional information,Update: 05/05 20:14 EST by B:corrected link
Corrected URL
http://www.clements.umich.edu/culinary/ seems to work better than the original url referenced in the article.