It looks like you're using Internet Explorer 11 or older. This website works best with modern browsers such as the latest versions of Chrome, Firefox, Safari, and Edge. If you continue with this browser, you may see unexpected results.
This collection of over 30,000 historical menus illustrates the history of dining in America and abroad, with menus from all of the states and over 80 countries, as well as ships, railroads and airlines.
Compiled by University of Southern Mississippi (USM) History Professor and USM Special Collections, this collection includes documentation of how the cookbooks were compiled and touch on issues such as race relations, economic development, and the influence of international cuisines and life on Mississippians.
This resource contains more than 2,300 first-person accounts of slavery and 500 black-and-white photographs of former slaves. These narratives were collected in the 1930s as part of the Federal Writers' Project of the Works Progress Administration (WPA).