Michigan State University

Cookery & Food Collection

The Cookery and Food Collection holds over 35,000 cookbooks, nutrition, diet, and food related items spanning six centuries from all the continents of the world. The beginnings of the collection focused on collecting 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 thanks in great part to the Beatrice Grant Cookery Endowment, 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 influenced and 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 Collection. Community/charity cookbooks throughout the country dating back to the mid-nineteenth century, with special emphasis on the Great Lakes region continue to be collecting and number in the thousands. The Alan and Shirley Brocker Sliker Culinary Ephemera Collection is a vast collection numbering over 20,000 food and cooking ephemera from the last 150 years. 
 

Resources

Early Michigan Community Cookbooks

Feeding America: The Historic American Cookbook Project

Feeding America: Dataset

Little Cookbooks: The Alan and Shirley Brocker Sliker Culinary Collection

What America Ate

Cookbooks at MSU

International Cookbooks

Food and Agricultural Resources

African American Cookbooks

Secondary Sources

Collection Development Policy