Not by Bread Alone: America's Culinary Heritage

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Introduction
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American food culture has evolved through a rich interplay of foreign adaptation and home-grown invention. The food gathering and cultivation methods of native peoples; America's successive waves of colonial and immigrant populations; and 20th-century revolutions in agriculture and cooking technologies–all have shaped our culinary heritage.

"Not by Bread Alone" explores the influences and inventions that have shaped American food habits over the past two hundred years. On view in the Carl A. Kroch Library from June 6 to October 4, 2002, the exhibition highlights rare books, photographs, menus, and other early documents that trace the history of gastronomy in America.

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introduction
early cookbooks
american taste
gastronomy
the elegant table
temperance and prohibition
food nutrition and science
corpulency, leanes, and dietary reform
kitchen technology
food processing and manufacture
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Cornell University Division of Rare and Manuscript Collections Cornell University Library

Copyright 2002 Division of Rare & Manuscript Collections
2B Carl A. Kroch Library, Cornell University, Ithaca, NY, 14853
Phone Number: (607) 255-3530. Fax Number: (607) 255-9524

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