While we don't want to make a list of every question we've ever received about the culinary history and history of food and drink materials, there are some recurring questions that we thought we'd share here. The answers aren't always conclusive, but they can give you a sense of what it may be like to work with this collecting area. One important thing to keep in mind, though, is that you can ALWAYS contact Special Collections if you need help!
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From Knox Gelatine: Desserts, Salads, Candies and Frozen Dishes, c.1936