A Chat with NYC's Coolest Culinary Librarian
Posted on March 31, 2008 in Features
Who boasts the best menu in New York? Our vote goes to Rebecca Federman, keeper of the New York Public Library’s culinary collection. The passionate bibliographer—and writer of Cooked Books—talks to IgoUgo about her fascinating job and favorite tables.
IgoUgo: What comprises your work at the New York Public Library, and what are the best parts of your position there?
Rebecca Federman: My official title is Social Sciences Bibliographer, which means I order books and keep on top of trends and publications within the social sciences: women's studies, political science, history, etc. But I also spend a lot of time working with the Library's culinary collection, both the cookbooks and the historic restaurant menu collection. That's one of my favorite aspects of the job: reading through menus from the mid-19th century to the present, helping researchers, and meeting people. It's a job where one wears a lot of hats and is never bored. I like that.