Hyde Park, NY – After years behind closed doors, The Culinary Institute of
America (CIA) archives and special collections is now available for public
viewing. The Archives and Special Collections room is located in the Conrad N.
Hilton Library on the CIA's Hyde Park, NY campus. It 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.
The treasures include a history of the college written by
co-founder Frances Roth, handwritten recipes by famous chefs given to Craig
Claiborne on his 70th birthday, and a menu signed by legendary late 19th/early
20th century chef Auguste Escoffier. These and other
items, along with a selection of rare books, were on display at a grand opening
held at the library on January 21.
The archives and special collections are available to researchers
and campus visitors by appointment. Learn more about the CIA menu archives online. To
schedule an appointment, contact Nicole Semenchuk at email@example.com or 845-451-1270.
Photo Captions and Hi-Res Image
1: Menu signed by legendary chef Auguste Escoffier (1846–1935) in 1909, one of the many historical items in The Culinary
Institute of America's archives and special collections. The menu can
now be viewed by food researchers in the Conrad N. Hilton Library at the
college's Hyde Park, NY campus. (Photo
credit: The Culinary Institute of America)
View hi-res image >
Image 2: A
history of The Culinary Institute of America written in longhand by college
co-founder Frances Roth in 1966. It is one of more than 30,000 items now
available to researchers in the CIA's Archives and Special Collections room in
the Conrad N. Hilton Library on the Hyde Park, NY campus. (Photo credit: The Culinary Institute of America)
View hi-res image >
Founded in 1946, The Culinary Institute of America is an independent,
not-for-profit college offering associate and bachelor's degrees with majors in
culinary arts, baking and pastry arts, and culinary science, as well as
certificate programs in culinary arts and wine and beverage studies. As the
world's premier culinary college, the CIA provides thought leadership in the
areas of health & wellness, sustainability, and world cuisines &
cultures through research and conferences. The CIA has a network of 46,000
alumni that includes industry leaders such as Grant Achatz,
Anthony Bourdain, Roy Choi, Cat Cora, Dan Coudreaut, Steve Ells, Charlie Palmer, and Roy Yamaguchi. The CIA also offers courses for
professionals and enthusiasts, as well as consulting services in support of
innovation for the foodservice and hospitality industry. The college has
campuses in Hyde Park, NY; St. Helena, CA; San Antonio, TX; and Singapore.
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