Ashley Rose Young Studies Origins of Creole Cuisine at the Schlesinger Library

Ashley Rose Young, a research fellow at the Radcliffe Institute for Advanced Study at Harvard University, worked with the Schlesinger Library’s extensive collection of published and manuscript cookbooks to explore the origins of New Orleans' distinctive Creole Cuisine. She first came across this impressive collection while attending a summer seminar, "Reading Historic Cookbooks: A Structured Approach," taught by the culinary historian, Barbara Wheaton.