Nourishing Love: Documenting the Cookery and Foodways Collections at the Michigan State University Libraries

Abstract

Food tells stories. All generations of home cooks share commonalities, from poor to rich, recipes and experiences with food for better or worse “feed” one another. Where the art of culinary prose intersects with the palate, the cookery and foodways collections provide unique avenues into lifestyles, nutrition, and the palatable offerings served across the globe. For more than six decades, the Michigan State University Libraries Stephen O. Murray and Keelung Hong Special Collections (MSU) has sought to share these epic life stories through the extensive cookery and foodways collections. This article examines the depth and breadth of the cookery and foodways collections which began as a working collection for undergraduate students and has ballooned to more than 40,000 titles with the 2021 acquisition of the cookery collection of Sheila and Marilynn Brass. Subsequent access through open digital sites provides a landmark resource on culinary history. Overall, the development of this curated collection materials has resulted in a more dynamic and diverse collection for all users.