New York University Libraries holds an extensive cookbook collection. The vast majority of the titles are held in NYU Special Collections in the Marion Nestle Food Studies Collection. This collection of food and cookery materials was created primarily to document the evolution of cuisine and food practices in 19th and 20th century America, with a particular focus on the food habits and activity of New York City. It has since expanded to cover international cuisines and other historical periods. These materials support the research of undergraduate and graduate students, faculty and other researchers working within disciplines such as food studies, food management, nutrition, American studies, and history. Due to the nature of this collection, these materials are also of use to professionals outside of the university who work as writers, journalists, chefs and food professionals.
The maps on this website show 27,187 titles. 21,927 are held in NYU Special Collections (all non-circulating) and 5,260 are held in the NYU Main collection (circulating). Visitors to NYU Special Collections should consult the NYU Special Collections Center information to plan a visit and set up a research account. Some of the titles in collection are also available as full-text online in HathiTrust. Links to HathiTrust records will appear in the NYU Libraries catalog.