What’s cooking?

The New York Public Library has launched another crowdsourced digital transcription project of analog source materials, similar to the North American Bird Phenology Program. The NYPL is seeking volunteers to extract information from its store of historical restaurant menus. So far, data on more than 170,000 food items offered for sale has been pulled from more than 2,800 menus. There is lots of work yet to do:

With approximately 40,000 menus dating from the 1840s to the present, The New York Public Library’s restaurant menu collection is one of the largest in the world, used by historians, chefs, novelists and everyday food enthusiasts…. The New York Public Library’s menu collection, housed in the Rare Book Division, originated through the energetic efforts of Miss Frank E. Buttolph (1850-1924), who, in 1900, began to collect menus on the Library’s behalf. Miss Buttolph added more than 25,000 menus to the collection, before leaving the Library in 1924. The collection has continued to grow through additional gifts of graphic, gastronomic, topical, or sociological interest, especially but not exclusively New York-related.

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