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Books
- Seminal European pre-19th century |
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The Archive contains thousands of books, 16th to 20th centuries, including representative seminal European works and exhaustive American imprints on all aspects of culinary history. |
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[Scappi, Bartolomeo] Opera di Bartolomeo Scappi Mastro
dell'Arte del Cucinare, Venice: Alessandro de Vecchi, 1622
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One of the most significant and comprehensive sources
for the study of Renaissance cuisine.
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Janice Bluestein Longone Culinary Archive
William L. Clements Library, University Of Michigan