The Culinary Institute of America Library Opens Archives to Public Tours

A 1916 menu for Restaurant Maxim in New York City.
 

Hyde Park, NY – The archives at The Conrad N. Hilton Library on the New York campus of The Culinary Institute of America are opening to the public for tours and discussions. A new program on the first Thursday of every month welcomes visitors to learn more about the library’s special collections. These tours provide an insider’s glimpse at rare menus and documents, as well as sneak peeks of newly discovered materials.

“We created First Thursdays in the Archives to showcase the many interesting and one-of-a-kind treasures from our library’s special collections in an informal, hands-on setting,” says Nicole Semenchuk, archives and digital collections specialist at the CIA. “By inviting visitors into our reading room and sharing our favorite items, we hope that the historical materials will facilitate discussion and inspiration within the CIA community and beyond.”

The tour on October 1 takes a look at a rare menu ledger by the famous caterer and restaurateur Louis Sherry. The ledger recorded details about events catered by Sherry in 1901 and 1902, including dinners for Stanford White and Mrs. Cornelius Vanderbilt. November’s tour will delve into Craig Claiborne’s scrapbooks of clippings dating from 1949 to 1988. Future topics include the history of the CIA property, the former St. Andrew-on-Hudson Jesuit novitiate; patent medicine pamphlets from the late 1800s; rare historical cookbooks; railroad menus from World War II; and wartime letters from wine importer Julius Wile as he toured European vineyards.

First Thursdays in the Archives tours are free and are held from noon to 2 p.m.

The Archives and Special Collections room at the CIA’s Hilton Library houses materials from the college’s history, a collection of more than 30,000 menus from 80-plus countries dating back to 1855, and a rare books collection. Learn more online at our website.


Photo Captions and Hi-Res Images:

Photo 1 (top photo): The 1901–02 menu ledger of famous caterer and restaurateur Louis Sherry. The ledger recorded the menu, along with the host's name, location of the dinner, number of guests, date and time of event, and Sherry's notes about service and wine. The Vanderbilts were among the famous clients listed in this ledger, part of The Culinary Institute of America's rare book and menu collection. (Photo credit: Courtesy CIA)
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Photo 2: A 1916 menu for Restaurant Maxim in New York City. The collection at The Culinary Institute of America contains more than 30,000 menus and is regularly used by students and faculty in research projects, classroom activities and exhibitions. (Photo credit: Courtesy CIA)
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Media Contact:

Jeff Levine
Communications Manager
845-451-1372
j_levine@culinary.edu  


Founded in 1946, The Culinary Institute of America is the world’s premier culinary college. Dedicated to driving leadership development for the foodservice and hospitality industry, the independent, not-for-profit CIA offers associate degrees in culinary arts and baking and pastry arts; bachelor’s degree majors in management, culinary science, and applied food studies; and executive education through its Food Business School. Its conferences and consulting services have made the CIA the think tank of the food industry in the areas of health & wellness, sustainability, world cuisines & cultures, and professional excellence & innovation. The college also offers certificate programs and courses for professionals and enthusiasts. Its worldwide network of 48,000 alumni includes leaders in every area of foodservice and hospitality. The CIA has campuses in New York, California, Texas, and Singapore.

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