The Main Library is open, though we have reduced hours. We have temporarily closed study spaces to support the request that students self-quarantine. Study spaces will remain closed until Monday, Sept. 28, but we will maintain access to patron services for material check out and pick up. Outside of safety, our top priority is to provide access to all of our collections. We continue to offer virtual services. We also are paging materials and will continue to mail materials to faculty, staff, and students living off-campus. We encourage you to use our convenient distance services. Please see our Online and Distance Learning resource page for more information.
Cookery & Food Collection
The Cookery and Food Collection holds over 35,000 cookbooks and food-related items spanning six centuries from all the continents of the world. The beginnings of the collection focused on early English and American cookery thanks to two outstanding donations over 50 years ago from Mary Ross Reynolds and Beatrice Grant, both Home Economics professors at MSU. Since then, collecting has continued to focus on acquiring cookbooks and food-related books to bolster these two strengths as a result of the Beatrice Grant Cookery Endowment, and the additions of the Donna Dixon McDaniel Collection, the Alice McNally Robson and Family Collection, and the Maureen and John Darling Collection.
In the past decade, collecting interests have broadened to highlight diverse and/or under represented cuisine from the United States and the world. Attention has been given to African American cookery, Jewish cookery, African cookery, Latin American cookery, and regions in the Americas involved in the African slave trade. In addition, Asian, Eastern European, Middle Eastern, and American ethnic and regional cooking was enhanced with the donation of the William and Yvonne Lockwood Collection of National, Regional, and Ethnic Foodways and the Howard O. Zoggot and Christina L. Feick Asian Cookbook Collection. Community/charity cookbooks throughout the country dating back to the mid-nineteenth century, with special emphasis on the Great Lakes region, are collected and number in the thousands. The Alan and Shirley Brocker Sliker Culinary Ephemera Collection is a vast resource numbering over 20,000 food and cooking items from the last 150 years.