So cool
5k menus from the New York Public Library’s Buttolph Collection (1880-1920)
41–50 of 111 posts
Re: 5k menus from the New York Public Library’s Buttolph Collection (1880-1920)
#42Tapping doesn't work on a macbook with tap to click. To see a menu I have to do a full click instead of a tap. In the several years I've had tap to click set I don't think I've ever run across a web page where tapping doesn't work like a click.
Navigation was quiet confusing to me on my Macbook as well. If the topic was not so interesting I would have left in complete frustration instead of deciding to fight the interface.
Re: 5k menus from the New York Public Library’s Buttolph Collection (1880-1920)
#43Not loading for me, empty page (Brave/Windows)
Re: 5k menus from the New York Public Library’s Buttolph Collection (1880-1920)
#44Earlier quoted context omitted.
The first menu I opened had tongue sandwiches and hot beef tea. So some things have definitely changed!
A tongue sandwich is still pretty popular in some cultures. My parents and some of their friends served it sometimes when I was growing up.
Any respectable city will have a burrito joint somewhere with lengua on the menu.
Re: 5k menus from the New York Public Library’s Buttolph Collection (1880-1920)
#45Anyone interested in this might also like the tidbit that in Germany, they used to, and still count beer consumed as pencil strikes on the beer paper mat. Altering the number by the guest is legally considered forgery and the disappearance of the beer mat is also punishable by law. https://de.wikipedia.org/wiki/Bierdeckel#Urkundencharakter (in German, English wiki doesn't have this info)
> In some breweries and countries, the beer mat placed on the glass signals to the waiter that the guest does not want to drink any more beer. Interesting. I’ve always seen this as a signal that a person was stepping away, but coming back. The person would cover it while going to the bathroom, in part so it isn’t as trivial for someone to slip something in their drink. Implying that they intend to keep drinking it on…
All over Germany, and it's been around much much longer than the fear of having something slipped in your drink.
Re: 5k menus from the New York Public Library’s Buttolph Collection (1880-1920)
#46Tapping doesn't work on a macbook with tap to click. To see a menu I have to do a full click instead of a tap. In the several years I've had tap to click set I don't think I've ever run across a web page where tapping doesn't work like a click.
Navigation was quiet confusing to me on my Macbook as well. If the topic was not so interesting I would have left in complete frustration instead of deciding to fight the interface.
It crashed my browser twice on mobile, so I just gave up.
Re: 5k menus from the New York Public Library’s Buttolph Collection (1880-1920)
#475k Restaurant Menus, Years 2020-2026: [qr code][qr code][qr code][qr code]
Re: 5k menus from the New York Public Library’s Buttolph Collection (1880-1920)
#48I absolutely love the data viz on this website, so freaking cool
Re: 5k menus from the New York Public Library’s Buttolph Collection (1880-1920)
#49Does anybody have a direct link about the archive they are talking about? I'm having trouble navigating the site tbh.
Re: 5k menus from the New York Public Library’s Buttolph Collection (1880-1920)
#50As a foodie, I love this. In many respects, menus don’t seem to have drastically changed over the past 175ish years but it looks like a “Boiled” category was common early on, which I assume was because boiled foods were popular and/or easy for restaurants to make in bulk.
> menus don’t seem to have drastically changed over the past 175ish
After looking at a dozen of the ones from the Boston area I have to say that my sampling disagrees with yours.
Turtle, Sweetbreads, Venison, Mutton are all things that would get a foodie OUT to eat today and seem to have been much more common then.
Also much of what I am seeing as "boiled" is going to range from "poached" (salmon) to "braised" (some of the tougher organ meats). Stumbling across a "boiled" chicken, served with rice and cucumbers in an 1800's menu made me jump to "Hainanese chicken rice". That preparation seems exotic to the modern American style but might not be as alien 100 years ago (Flavoring aside).