An eleven- to fourteen-course Escoffier-era French dinner across two hours: course by course, with notes on what changed between 1900 and 1935.
The Buttolph Collection: A Curator’s Guide
The largest single archive of historic printed menus in the world, built between 1899 and 1924 by a New York Public Library cataloguer named Frank E. Buttolph. Who she was, what is inside, and why it survived.