Marion Nestle Food Studies Collection
New York University's Marion Nestle Food Studies Collection is one of the most important food studies archives in the Untied States. Aside from the country's largest collection of cookbooks, materials include manuscript papers and audiovisual projects, from some of the most eminent figures (chefs, nutritionists, restaurateurs, etc.) in the food world today. Archival materials particularly focus on the New York City Area. The button below links to the collection's finding aid resource.
The collection of food and cookery materials at the Fales Library was created primarily to document the evolution of cuisine and food practices in 19th and 20th century America, with a particular focus on the food habits and activity of New York City. It has since expanded to cover international cuisines and other historical periods. These materials support the research of undergraduate and graduate students, faculty and other researchers working within disciplines such as food studies, food management, nutrition, American studies, and history. Due to the nature of this collection, these materials are also of use to professionals outside of the university who work as writers, journalists, chefs and food professionals.