2016 is off to a start and next week, our students return for the spring semester. Campus will be filling up with busy, hungry students. And there are a lot of them to feed. Of course the History of Food & Drink Collection has some advice on this topic! This week, we’re featuring Food for Fifty, a 1937 book with recipes for feeding groups of people. (Now, if we just multiply that by 142,200, we’ll reach the number of meals served by Dining Services on campus each year…)
As you may notice, it’s not just recipes. The book includes several pages of dictionary terms for cooking and foods, pages of cookery terms, a menu planning chapter, sections on how to best prepare ingredients, and some illustrations and photographs. However, there are plenty of recipes for every food group, too.
Food for Fifty was published and re-published with multiple editions: a 2nd edition in 1941 (in our collection), a 3rd edition in 1950 (in our collection) and a 5th edition in 1971. [I wasn’t able to find a date for the 4th edition.] It appears that, after a long absence, the book was adapted by new authors, and our collection also includes 3 editions of this version: 9th (1993), 10th (1997), and 11th (2001). Feeding crowds, whether in institutional settings or in more informal ones, has long been a trend in food history, and Food for Fifty isn’t our only example. If you check out the catalog record for the 1937 edition, you’ll see a subject heading “quantity cooking.” If you follow the subject heading down the rabbit hole, you’ll find we have 127 books in the libraries (25 of which reside in Special Collections) with that heading and more titles with similar or related headings. Some are aimed at specific types of quantity cooking, like for schools, restaurants, hotels, hospitals, community kitchens, or military. Others target a specific ingredient/set of ingredients like meat or baked goods, or focus on quantity cooking that’s cost-effective or for-profit in nature. In other words, there’s more than one reason and way to write a recipe book for quantity cooking.
So, whether you’re looking to fry frog legs for 50 or supply cake for 100 in your boarding house, keep in mind that Special Collections might just be the resource for you–and not just historically speaking. Some of the earlier publications may seem out of date in some ways (boarding houses are certainly less common in 2015 than in 1915), but that doesn’t mean we don’t all still want a slab of apple cobbler at our next family reunion. 🙂