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American Historical Association
2011 New Media Award
“Menu writing is an art form seldom appreciated. In our restaurants, we put an incredible amount of time and thought into crafting menus. It’s remarkable to see menus being preserved and documented, for them to become a resource for future chefs, sociologists, historians and everyone who loves food. It’s not just What’s on the Menu, it reveals so much more.”
—Mario Batali, Chef, Author, Entrepreneur
“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