Sifter Abbreviations

??: Possibly in that location, have not searched there yet.
X: Generally means that I looked at a site or document and did not find what I was looking for. But could have been added since then.
AAS: Antiquarian Society of America (in Worcester Massachusetts)
AIWF #: Numbers assigned to the Lowenstein collection by American Institute of Wine and Food (AIWF) Number. The collection was subsequently divided between SL and UC at San Diego.
AIWF: American Institute of Wine and Food: they bought Eleanor Lowenstein’s collection. It was subsequently divided between the Schlesinger Library and the Mandeville Library at the University of California San Diego.
Arsenal: (should be Arsenale) is the early printed books library in Paris.
Athenaeum: The Boston Athenaeum
Baker Kress Rare book library at the Harvard Business School
BNF: Bibliothèque nationale de France
BPL: Boston Public Library
BSB: Bayerisches Staats Bibliothek, Bavarian National Library
C.I.A.: Culinary Institute of America
Cabot: The Science Library at Harvard; this is an obsolete reference.
Coe, Sophie: Food historian and collector; much of her excellent library came to the Schlesinger.
Curye on Inglysch: Also known as the Forme of Cury. The oldest substantial English cookbook, ca. 1390.
Dpla: Digital Public Library of America, https://dp.la
Duke U: Duke University
Ec bot: Library of Economic Botany, at the Botany building, along with the Mushroom library.
ECCO: Eighteenth-century Collections Online (formerly microfilms)
EEBO: Early English Books Online. (formerly microfilms)
Essex Institute: It was in Salem, MA. It has become part of the Peabody Essex Museum, and its library has become part of the Salem Athenaeum.
Evans micro: Micro-photographed early printed American books which have been printed onto cards and are read with a special magnifying reader.
Fearing: This is one of Harvard’s odder collections. Daniel Fearing, class of I think 1913, left Harvard his collection of many hundreds of books about fish and fishing. Unfortunately, in some cases he ripped out the non-fish—and shellfish—parts of some of the otherwise valuable old cookbooks. Fortunately the earliest ones survived, and are in Houghton. (and hence the notation “fish only” which you may come upon at some point.)
Feeding America: This is a website based at Michigan State University; it has digitized, downloadable copies about 100 notable books of American wine and food from the collection of Jan and Dan Longone.
Fine Arts: The Fine Arts library formerly in the former Fogg Museum, Harvard University.
Flandrin: Jean-Louis Flandrin, was a distinguished French historian who pioneered the study of French food history.
Gallica: The site for digitized books in French libraries, including the Bibliothèque nationale.
Getty RI: the Getty Research Institute
Gk micro: The Goldsmiths Kress Library of Economic Literature (formerly microfilms, now a website)
Gk: Goldsmith-Kress again (PIN limited)
Grimod: Grimod de La Reynière, a pioneer food writing and restaurant critic in early 19th-century Paris.
Gutman: The Graduate School of Education at Harvard University
Hathitrust: https://www.hathitrust.org
HBS: Harvard Business School
Hcl: Harvard College Library
Heiatt, Constance: A medievalist and editor of culinary manuscripts, especially for the Early English Text Society and for Yale, where she was based.
Henisch: Bridget, historian of medieval food, twelfth-night cakes, and illuminated manuscripts of the months and seasons.
Hess: Karen Hess, one of the first writers on early American cooking.
Hollis: Harvard University Library Catalog
HW: The History of Women microfilm series.
Hyman: Philip and Mary Hyman are American food historians living and working in Paris.
ISU: Iowa State University, which had a substantial part of the cookbook collection formed by Louis Szathmary. Other parts of it are at the University of Nevada, Reno, and Johnson and Wales University in Providence.
JMC: Julia MacWilliams Child
Kress: The rare book library at the Harvard Business School: it has Harvard’s share of the books in the Goldsmiths-Kress Library of Economic Literature.
Leeds: The university has a notable culinary collection, much of it digitized with the assistance of the Wellcome Institute, and it hosts a very high-grade food history conference, concentrating on North-of-England sources and sites.
LL: Lincoln Lowenstein catalog number
LOC: Library of Congress.
Loeb: The Loeb Classical Library series of Greek and Latin books (with English translations)
Mss: Manuscript
NYAM: New York Academy of Medicine
PPC: Petits Propos Culinaires . Prospect Books
Sauerkraut Yankees A book by William Woys Weaver about the foodways of the Pennsylvania Germans.
SL: Schlesinger Library at the Radcliffe Institute of Advanced Research at Harvard University
SLUB-Dresden: The Saxon State Library in Dresden.
Soete, Edgar For many years he had a bookstore in Paris specializing in cookbooks.
Sont: Carl Sontheimer was an American engineer who grew up in Paris before the war and he began buying cookbooks (even before WWII). It grew into a notable collection. He is the person who engineered the French commercial food machine into what we know as the Cuisinart food processor. His widow gave much of his collection to the Schlesinger Library.
Tacussel: A publisher.
TEL: The European Library
Tooley: English Books with Coloured Plates. Barnes & Noble, 1973.
UCompMadrid: The Complutense University in Madrid. They have digitized a number of cookbooks which are on the DP.LA site.
UCSD: University of California San Diego
Vicaire + numbers: Column numbers in his Bibliographie gastronomique.
Volume of Vocabularies A volume in the Early English Text Society series
Wellcome: The Wellcome Library in London
Xdpla: I found no copy of the publication in the Digital Public Library of America, but might be digitized since then.
X: Generally means that I looked at a site or document and did not find what I was looking for.
Zeldin, Theodore A social historian at Oxford, specializing in France; co-founded the Oxford Sympoisum on Food and Cookery with Alan Davidson.