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Last week, six world-renowned chefs visited food related collections in the library, including a 17th-century volume featuring a recipe for pickling an “old, fat goose”, as well as cuneiform tablets in the Babylonian collection, bearing some of the oldest recipes in the world.

We are delighted to announce that the spring 2016 issue of Nota Bene: News from the Yale Library is now available online, featuring some of the innovative work being undertaken across the library system at Yale.