The Michigan State University Library, in partnership with the MSU Museum, have created a fascinating look into American epicurean history with their online trove of influential 19th and early 20th century American cookbooks. Currently, the archive includes page images from 33 cookbooks, and when the project is completed in September 2003, the site will include page images and full-text transcriptions for 75 cookbooks. Visitors to the site will find an excellent introduction to the cookbooks in an introductory essay written by Jan Longone, a curator of American culinary history at the University of Michigan. The cookbooks on the site are divided into topical areas, such as regional, ethnic, and general cookery. Equally helpful is the ability to search the entire cookbook collection by author's name, title, and the complete text. The site concludes with a glossary that explains different terms used in these historic cookbooks, such as pippin and codlin (both types of apples).