Louisiana Menu and Restaurant Collection

Description

The Louisiana Research Collection (LaRC) preserves extensive holdings documenting Louisiana's food and cooking culture, including several thousand menus, restaurant brochures, bar flyers, and other items essential for understanding the cuisine and food industry of our state.
This online collection comprises three parts. Currently available are restaurant menus from the 1930s to the present. LaRC also preserves menus and brochures for hotel restaurants, as well as drink lists and promotional flyers for bars. Those extend to the 1910s and will go online during the summer and fall of 2012. Third, LaRC preserves banquet menus for organizations holding meetings and conventions. Extending back to the 1870s, we hope to put those online in the fall of 2012 and spring of 2013.

While this online collection can be an invaluable service to researchers, we hope it will also spur a greater awareness of the importance of menus and restaurant brochures in documenting and preserving Louisiana foodways. This will therefore be an ongoing collection with new items added as we receive them.

If you have a Louisiana menu or a menu collection, please contact us at larc@tulane.edu or 504-314-7833 so we can permanently preserve it and make it available to researchers from around the world.
Note that LaRC's menu and food brochure collection is only one part of its extensive holdings about Louisiana's food heritage, including cookbooks, guidebooks, and publications of Louisiana food processors; publications and reports of food, dining, and agricultural trade organizations; and publications of food and wine clubs. The Louisiana Research Collection is a major research source for food professional organizations, clubs, and food service industries in Louisiana, preserving such serial titles as Dough Boy (Published in the Interest of the Southern Bakery Industry), Louisiana Grocer, and The Mixer, official organ of the Master Bakers' Association of New Orleans, as well as documents about Louisiana gourmand clubs, such as the Confrerie des chevaliers du Tastevin and the Ancient Order of Creole Gourmets.
LaRC also preserves archival holdings pertaining to food and foodways in Louisiana, such as the Lafcadio Hearn papers (which include Creole recipes, proverbs and remedies loaned to Hearn by Dr. Rudolph Matas), the Jackson Brewing Company records, and the recipe books of noted sculptor Angela Gregory's mother and grandmother.

To search our holdings and to learn more about how you can help preserve Louisiana's food heritage, please visit the LaRC website.

Pages

Begue's Creole restaurant and bar menu
Specialty Easter menu., larc@tulane.edu
Benefit at La Crepe Nanou invitation
Invitation to a benefit for Robert Strong, bar manager of La Crepe Nanou, who was injured in an armed robbery., larc@tulane.edu
Benihana of Tokyo restaurant invitation
An invitation to the opening of Benihana in New Orleans from Mr. Rocky H. Aoki, Chairman of the Board of Benihana of Tokyo., larc@tulane.edu
Bienvenue La Charcuterie
An overview of the restaurant, including food and various rooms., larc@tulane.edu
Bill Black's Kitchen menu
larc@tulane.edu
Bill Black's Kitchen menu
larc@tulane.edu
The Bombay Club invitation
Invitation to memorial event for Robert Marcius Turk., larc@tulane.edu
The Bombay Club Menu
New Orleans Food and Wine Experience specials menu., larc@tulane.edu
The Bombay Club Menu
larc@tulane.edu
Bon Ton Café menu
larc@tulane.edu
Bon Ton Café menu
larc@tulane.edu
Bon Ton Café menu
larc@tulane.edu
Bon Ton Café menu
larc@tulane.edu
Bon Ton Café menu
larc@tulane.edu
Borsodi's coffeehouse menu
larc@tulane.edu
Boucherie restaurant menu
larc@tulane.edu
Bouligny restaurant advertisement
Includes the history of the restaurant and its location, and a list of artworks on show there., larc@tulane.edu

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