What's on the Menu? (New York Public Library)

02/23/2012

Ever pined for Narnia's sweet Turkish Delight or the Butterbeer of Harry Potter? You're not alone—these days, writers and food bloggers are attempting to recreate fiction's tempting (and not-so-tempting) dishes.

Nibble on Peppercrab Stew and Beef-and-Bacon Pie at Inn at the Crossroads, a site devoted to recreating the dishes in George R. R. Martin's A Song of Ice and Fire (TV's Game of Thrones): http://bit.ly/xTjx25

The Unofficial Hunger Games Cookbook features the decadent delights of the Capitol, like Dark Chocolate Cake, as well as meals the heroes scavenge in the wilderness. Wild Squirrel & Sausage Gumbo? Yikes! http://bit.ly/zBAMVS

Find recipes from Harry Potter, Twilight, and more at Fictional Food: http://bit.ly/uRqu68 We love their collection of Sorting Hat Cake recipes from around the web—who knew there'd be so many?

And finally, for those with fealty to an older fantasy tradition, there's the forthcoming A Hobbit's Cookbook—with dishes for orcs too, and even Gollum! http://bit.ly/uRqu68

Bringing food from page to plate!

02/16/2012

In the What’s On The Menu collection, there are many event menus honoring famous people or accomplished professionals. At these dinners, one of the items that is consistently listed is a “demitasse”. Nowadays, this end-of-meal drink is no longer called as such but continues to be part of most people’s dining experience.

A demitasse is just a small cup of coffee made from Arabic, Turkish, or espresso beans served before or with desert. The term originates from France where it means “half cup”. It is served at the end of the meal because it is believed to aid in digestion and sobriety.

The term “demitasse” also refers to the type of cup the coffee is served in. For more information on this end of meal drink, check out the blog, Demitasse Cups and Saucers.

http://demiq-demitasse-cups-saucers.blogspot.com/2011/03/history-of-cup-saucer.html

02/02/2012

When World War II came to the U.S., even the gourmets were hit by its widespread effects. Restaurants had to cut corners and limit the use of certain ingredients, as the O.P.A. issued ration books for restaurants and households across the country. Learn more through this exhibit from the Ames Historical Society: http://bit.ly/y51aB7

The war made itself known on menus in other ways, too. Here's a menu from the summer of 1944 that urges its patrons to "Buy War Bonds," since "They Give Their Lives: You Lend Your Money": http://bit.ly/wGK87B

The Roger Smith Restaurant informs its customers that "we will not tolerate any dealings with black markets" to find scarce ingredients, and flags items that may be hard to come by with red stars: http://bit.ly/wuH0ZO

And this menu for McCreery's Big Top ends with an ad for its photo studio, reminding its female clientele with husbands are at war that "Wherever he is he needs your photograph." http://bit.ly/y9RGjD

Title: Mc Creery Big TopDate: August 29, 1945Sponsor: Mc Creery Big TopPlace: Occasion: Venue: Physical Description: 28x20.5cm folded; 28x40.5cm openPage/Call Number: 1945-0027_wotm

01/27/2012

There are quite a few Swedish menus this week and one word keeps popping up, “smörgåsbord.” It is similar to a buffet and is popular all over Scandinavia. It originated in the 18th century homes of the upper class in Sweden. Typically, guests would be served appetizers before the meal consisting of hot and cold meats, smoked and pickled fish, bread, and cheese. They could help themselves and eat while standing until dinner was ready. Webster’s dictionary defines “smörgås” as “open sandwich” and “bord” as “table”.

This word is not unfamiliar to the rest of the world, especially New Yorkers. During the 1939 World's Fair in New York, Americans got their first taste for this kind of dining. Since then Smörgåsbord has become so popular it is a favored way of serving food at parties or large get-togethers.

When was the last time you had a smörgåsbord?!

http://bit.ly/A40OBx

Title: Stureplan StockholmDate: August 20, 1955Sponsor: Stureplan StockholmPlace: Occasion: Venue: Physical Description: 23.5x15.5cm folded; 23.5x31cm openPage/Call Number: 1955-0093_wotm

01/19/2012

Demand for frog legs skyrocketed after WWII and the United States is currently among the top importers of frogs’ legs, bringing in an average of 2,280 tons of legs per year, most of which ironically come from American bullfrogs.

In 1907 it was a delicacy and you could have had your choice of them fried with tartar sauce or Newburg style at the Flatiron Restaurant and Cafe: http://bit.ly/ziE5Bk

But it’s not easy being green. New studies are looking at the ecological effects of eating frog legs: http://bit.ly/owUx56

Title: Flat Iron Restaurant & CafeDate: January 28, 1907Sponsor: FLAT IRON RESTAURANT & CAFEPlace: NEW YORK, NYVenue: COMMERCIALPhysical Description: FOLDER; ILLUS; COL; 10X14;Page/Call Number: 1907-140

01/05/2012

Burgers have been all over the news lately, and we're ready to dig in!

Wendy's in Japan just debuted a $16 burger topped with foie gras & truffles: http://bit.ly/A2Ymji

And the French burger chain Quick is launching Star Wars-inspired burgers—the Dark Vador even has a sinister black bun! http://bit.ly/woN3i3

Antidote for the less carnivorous: a safely vegetarian menu from Zen Palate, 1999. We recommend the Rice Milk Shake...it's so rich, though, you should save it for dessert! http://bit.ly/zNWMhv

Title: Zen PalateDate: March 19, 1999Sponsor: Zen PalatePlace: Occasion: Venue: Physical Description: 27x18cm folded; 27x 35.5cm openPage/Call Number: 1999-0002_wotm

12/31/2011

Happy New Year! Ring in 2012 with this New Year's Eve menu from the Monte Carlo Hotel, 1951. You can't go wrong when the first course is a Champagne Cocktail!

Title: Monte Carlo HotelDate: December 31, 1951Sponsor: Monte Carlo HotelPlace: Occasion: Venue: Physical Description: 25x16cm folded; 25x32cm openPage/Call Number: 1951-0017_wotm

12/19/2011

It looks like the times really are a'changin. Nowadays airlines are charging for checked luggage and offer only drinks and peanuts. However, with its apologies that your choice might not be on the menu, TWA gave their customers a whole menu of dishes including wines in 1987.

Check out these airline menus as well as the cool cover art.

TWA: http://menus.nypl.org/menu_pages/53806

Air France: http://menus.nypl.org/menu_pages/53820

Tap Portugal: http://menus.nypl.org/menu_pages/53823

Title: Trans World ServiceDate: 1987Sponsor: Trans World ServicePlace: Occasion: Venue: Physical Description: 18x13cm folded; 18x26cm openPage/Call Number: 1987-0089_wotm

12/09/2011

Happy National Pastry Day! Celebrate with a look at the goodies on one of our old-school menus: French Kisses, Pear Meringues, and Sponge Drops at Beckman & Punchard, 1887.

Plus Vienna Horns, Jumbles, Jelly Cuts, and more at Naething Bros.', 1900: http://bit.ly/vFdU9X

And all sorts of dainties at the UK's Golden Grain Bread Co., 1900: http://bit.ly/vmVLMf

Title: Beckman & PunchardDate: November 13, 1887Sponsor: BECKMAN & PUNCHARDPlace: PARKER HOUSE, BOSTON,MASSVenue: COMPhysical Description: FOLDER; 6X9.5Page/Call Number: 1887-032

12/06/2011

If you're ordering a Daiquiri at Eagle Restaurant, 1957, be wary...it might not be the frozen strawberry concoction you expect. The Daiquiri's origins are in Santiago, Cuba, in the 1890s, where American miners took advantage of the local excess of limes and sugar to create a killer rum cocktail in a frosted glass.

Mix up the classic recipe, or try Hemingway's favorite variation, called the Papa Dobles: http://bit.ly/tejAwz The famed mixologist Constantino Ribalaigua blended it up for Papa at Havana's La Floridita, adding grapefruit juice and maraschino liqueur but skipping the sugar.

Title: Eagle RestaurantDate: April 17, 1957Sponsor: Eagle RestaurantPlace: Occasion: Venue: Physical Description: 33x20.5cm folded; 33x51cm openPage/Call Number: 1957-0046_wotm

11/29/2011

Check out the Likker Lexikon at Lakos, 1957! Definitions range from the informative ("Orange Blossom: Gin, Orange Juice, Sugar") to the tongue-in-cheek ("Martini: Keep count of these").

Title: LakosDate: 1957Sponsor: LakosPlace: Occasion: Venue: Physical Description: 20.5x13cm folded; 20.5x26cm openPage/Call Number: 1957-0110_wotm

11/22/2011

Don't know your Sacher Torte from your Linzer Torte? This menu from The Blacksmith House Bakery & Café doubles as a "Gourmet Glossary."

Title: The Blacksmith House Bakery & C ...Date: date unknownSponsor: The Blacksmith House Bakery & CaféPlace: Occasion: Venue: Physical Description: 16x 8.5cm folded; 16x26cm openPage/Call Number: 1986-0004_wotm