This post continues my (non-competitive) efforts to highlight a cross-section of food, books, and libraries, previously detailed in Hamburger America: Burgers and Books (Part 1). Our Hamburger Story (cont’d) While … Read More
Without trying to compete with our in-house foodie and accomplished food writer, Becky Diamond, in this post I’d like to highlight a cross-section of food, books, and libraries that I … Read More
One of my favorite mantras is “there’s so much history we can learn through food.” Pick any era, and you can delve into a variety of culinary-related subjects that aid … Read More
Homemade goodies make the best holiday gifts. They are reasonably priced, fun to make and most of all – they are from the heart, sending a message that you took … Read More
No matter where in the United States we hail from, most of us can name a food or foods for which that area is known. For me (being from the … Read More
Becky Diamond’s main job title at Rutgers University Libraries-New Brunswick is Business Librarian. She brings invaluable skills from her experience previously working for companies including Dow Jones, Korn/Ferry International, Johnson … Read More
One of the best ways to promote a new food product is by developing a recipe around it. This concept has been used to promote food goods since the mid-nineteenth … Read More
Cookbooks written by celebrity chefs are ubiquitous best-sellers today. You might even say celebrity chefs are expected to write a cookbook. These cookbooks serve as a marketing tool, helping chefs … Read More
Registration is open to our Author Talk Series, an event free and open to the public! Our guest, Javier Zamora will discuss his New York Times best-selling book Solito with … Read More
Just like manuscript cookbooks, historical cookbooks are also a fabulous way to get a glimpse into the past. I always say that there is so much history to be learned … Read More