menus.nypl.orgWhats on the menu - New York Public Library

A New York Public Library website Explore others! NYPL.org Catalog Research Tools Picture Collection Exhibitions Blogs Mobile on Facebook on Twitter NYPL Labs What's on the menu? Est. 2011 M Menus Dishes Data Blog Help About Help The New York Public Library improve a unique collection! We’re transcribing our historical restaurant menus, dish by dish, so that they can be searched by what people were eating back in the day. It’s a big job so we need your help! Learn more . Connect: menus@nypl.org | Twitter | Facebook We need you! Help review It’s easy! No registration required! So far: 1,334,737 dishes transcribed from 17,545 menus The search function is being worked on! Unfortunately, the search is not working properly on the site, but we are working on it and appreciate your patience! Anthony's Fish Grottos 184 dishes Fisherman's Grotto 9 dishes Bookbinders Sea Food House 1943 161 dishes The Great American Fish Company 1987 99 dishes Bill's Seafood Ship Café 1954 121 dishes Rogano Restaurant & Sea Food Bar 1964 21 dishes Help review Transcribed menus that need a second pair of eyes. Help fix misspellings, fill in missing data... New Rockingham 1900 38 dishes The Commodore Hotel 1933 177 dishes Royal Palm Hotel 1901 41 dishes Explore Browse the collection. 17,545 menus digitized and counting... Waldorf Astoria 1912 133 dishes Detroit Board Of Commerce 1906 26 dishes Tampa Bay Hotel 1901 52 dishes Map our Menus! Need a break from transcribing? Help us locate menus with our new Geotagger tool. Today's specials An assortment of dishes from the collection Hearts Of Lettuce Chickens' Livers En Brochette Roast Mutton Somlai Cabinet Mussels Mariniere Pommes Hollandaise Brandy, Hennessey *** Seagram's 7 Crown English Muffins With Butter Egg Sandwich Twitter Facebook Tumblr Google+ Reddit American Historical Association 2011 New Media Award “This archive has become tremendously important as there is nothing nearly as large, nor anything that has so much from the mid‐nineteenth century when restaurants were first established in the U.S. How people socialized, what they ate, how things change over time and the actual experience of people living in the United States in the past 170 years can be made vividly alive with these materials.” —Paul Freedman, Yale University, author of Out of the East: Spices and the Medieval Imagination , editor of Food: The History of Taste “For anyone who studies the way people cook and eat, restaurant menus offer an extraordinary range of rich material that few other sources can match. But for obvious logistical reasons, it's never been possible to explore that huge trove of information in the depth it deserves. This project will open up the menus and all they can tell us about ingredients, dishes and meal structure, about the economics and sociology of eating out, about the very language of food.” —Laura Shapiro, culinary historian and author of Perfection Salad Privacy Policy • Rules and Regulations • Policy on Patron-Generated Web Content • Terms and Conditions A project of NYPL Labs . With generous support from: The Robert W. Wilson Charitable Trust...