Handy Harvard Hors d'Oeuvres
A selection of resources to help you identify and decipher your primary source material:
The Tolman Index to University Records, 1636-1870 and Sibley's private journal, 1846-1882 The Tolman Index, informally named for its compiler, is an exhaustive name and subject index covering the records of Harvard University from its earliest days in 1636 to the first year of President Eliot’s administration in 1870. Search for terms relating to food and drink, such as apple pye, beer, bread, breakfast, butter, chocolate, meat, molasses, potatoes, stew, supper, tea, and wine.
Harvard in the 17th and 18th Centuries: College Life Explore 17th and 18th century collections documenting goods and services purchased from the local community and tracking patterns of consumption.
The Harvard Crimson Archives Includes the vast majority of Harvard Crimson content, from 1873 to the present day. Please note that associated photographs are not digitized, but you may consult the microfilm at Widener Library's Newspaper and Microfilm Reading Room.
A collection of college words and customs / by B.H. Hall Do you know the difference between a recipe and a receipt? Do your sizings have anything to do with your weight? Start with this fully searchable online resource to get a handle on specialized vocabulary for eating and dining in the 17th and 18th centuries.
Diets and riots : an interpretation of the history of Harvard University / by A. M. Beavis
Other Tasty Tips
Helpful reference works and other venues:
The Plimoth colony cookbook : a collection of "receipts" or "received rules of cookery" used in Plymouth from Pilgrim days to the end of the last century, together with a compendium of kitchen lore, quaint, curious, or quizzical