Winner of the 2011 AHA Roy Rosenzweig Prize, with approximately 45,000 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. Gives data on food, from price to the details on how it was prepared, transcribed by volunteers. Can be used on information for food culture and tracking economic trends in class or as primary sources for research papers.