About the collection
The Cookery Collection is one of the top research collections of its kind in the United States. It contains thousands of cookbooks and related volumes that date from 1487 to the present.
Since an initial gift of several hundred cookbooks from the estate of Dr. Abby Lillian Marlatt in 1943, the Cookery Collection has grown to more than 38,000 volumes in many languages, thanks in part to the generosity of K-State alumni and friends.
Many of these contemporary cookbooks offer insight on cuisine from around the world. That understanding is further supplemented by the personal papers of several important food writers. The collection also features a vast trove of cookbooks generated by American communities and churches, as well as very rare manuscript cookbooks from the 17th through 20th centuries.
The Clementine Paddleford Papers, a cornerstone of the Cookery Collection, cover nearly 50 years (1920-1967) in the professional life of a K-State alumna who was one of the world’s pre-eminent food editors. Collections from Paddleford’s fellow alumni Shirley Sarvis and Doug Frost contribute breadth and depth on the subject of wine.
Other aspects of the collection include the history of domestic science at K-State, juvenile cookery, and celebrity cookbooks.