Not by Bread Alone: America’s Culinary Heritage

The online counterpart to Cornell University Library’s summer 2002 exhibit of the same name, Not by Bread Alone: America’s Culinary Heritage, takes virtual visitors on a tour through the last 200 years of America’s food habits and history, providing insights into how American identity shapes and is shaped by our relationship with food. Providing materials from Cornell’s Division of Rare and Manuscript Collections (RMC), the exhibit presents materials for, and a discussion of, nine areas of culinary history and sociology: early cookery books; American taste; gastronomy; the elegant table; temperance and prohibition; food nutrition and science; corpulency, leanness and...