In honor of Dame Carol Brock, the New York Chapter of Les Dames d´Escoffier created the “Carol Brock/Les Dames d´Escoffier New Acquisitions Program” at New York University´s esteemed Fales Library, home to one of the most important cookbook collections in the country. This program enables Fales to expand its collection of books, manuscripts and guides that document food history and culture. This outstanding collection supports the study of food and culture throughout the university and beyond: from nutrition and hospitality to history, language, ethnic studies, anthropology, sociology and more.
In 2010, members of Les Dames d’Escoffier, chapters of Les Dames d’Escoffier International and individual donors raised $50,000 in a fundraising effort. Organized by Dame Rozanne Gold, committee chair of the initiative, and fellow Dames Deborah Mintcheff and Gale Steves, the program will help Fales Library acquire and process new food studies materials. The initial purchase was the first English-language edition of The Physiology of Taste by J. A. Brillat-Savarin (Philadelphia, 1854). Funds also have been used to catalogue the prestigious Gourmet cookbook library, gifted to The Fales Library by Dame Rozanne Gold in 2009.
The new program is a tribute to the major accomplishment of Grande Dame Carol Brock in recognizing and elevating the status of women in the food, wine, and hospitality industry. Carol’s revolutionary idea has developed into Les Dames d’Escoffier International, which now comprises 28 chapters and more than 1300 members worldwide. Carol Brock began her distinguished career in food journalism in 1944 at Good Housekeeping and was for 15 years a food reporter for the New York Daily News. As cookbook editor, teacher, events producer, mentor, and member of numerous boards, Carol remains active in the industry she helped enrich. A plaque bearing her name and that of Les Dames d’Escoffier is permanently displayed in The Fales Library and reads:
Les Dames d'Escoffier/Carol Brock New Acquisitions Program New York University and Fales Library honor Carol Brock for establishing the first professional organization dedicated to advancing women in the food, wine, and hospitality industry and for her many personal contributions to the culinary arts.
A Special Dedication... On April 18th, 2013 Dame Marion Nestle- Paulette Goddard Professor of Nutrition, Food Studies and Public Health at NYU - had a special collection dedicated to her in the Fales Library and Special Collections, situated within the Elmer Bobst Library. The Marion Nestle Food Studies Collection.
Dame Jenifer and George Lang donated their personal 22,000 cookbook library to NYU’s Fales Library. Here is a Q&A interview by Dame Melanie Young with Jenifer Lang:
Dame Jenifer Lang and husband George Lang donated their 22,000 cookbook library to NYU’s Fales Library. George began collecting cookbooks when he first came to live in the United States in the late 1940s. At that time, there was a used and rare book district in New York City, which George would frequent on a regular basis. As regards personal favorites from their collection, Jenifer was especially fond of the Time/Life Foods of the World series. She felt they were a substantial and prescient project that has mostly fallen under the radar in recent times but are just as relevant today as when first published.
The Fales Library and Special Collections, located at New York University, began collecting cookbooks and food materials in 2003 to provide primary resources for the study of food from production to consumption. The goal is to support the expanding research in food studies with a particular focus on New York City’s central historical role in the development of food culture in America.
The Fales Library now holds the largest food studies collection in the United States with approximately 55,000 cookbooks, pamphlets, menus, commercial receipts, advertisements, and a range of ephemera dating from the 16th century to the present. Extending well beyond nutrition, biology, and other sciences, the collection also serves the humanities and social sciences including business, history, sociology, creative writing, law, performance studies, and many others. Beyond NYU the materials are used by such industry professionals as writers, journalists, chefs, and food and restaurant consultants.