[Sca-cooks] Cookbook Collection Going to Penn...a question...

Huette von Ahrens ahrenshav at yahoo.com
Fri Aug 22 01:03:28 PDT 2008

The Huntington Library is even worse than the Folger.  They will only let you in if you have two references who are noted experts in their field, have PhD's and teach at noted universities give you stellar recommendations, that your purpose is to write your doctoral thesis and that no other library in the world has the same book.  The only reason that I was able to get in was because an old library school friend of mine worked there and I was able to slip in through the back door, so to speak.  Since he is no longer there, I will never be able to get in again.


--- On Wed, 8/20/08, Johnna Holloway <johnnae at mac.com> wrote:

> From: Johnna Holloway <johnnae at mac.com>
> Subject: Re: [Sca-cooks] Cookbook Collection Going to Penn...a question...
> To: "Cooks within the SCA" <sca-cooks at lists.ansteorra.org>
> Date: Wednesday, August 20, 2008, 5:26 PM
> As usual with any University Special Collection, write or
> call and ask
> about the collection and seeing it in person. (It may be
> unavailable while
> being catalogued for instance.) Special collections as a
> general rule 
> have special
> policies and special hours and many restrictions.
> Some libraries will let you in and show you everything.
> Others like the
> Folger Shakespeare Library make you jump through hoops and
> then jump
> even higher. You make an appointment there weeks or months
> in advance 
> and provide
> all the reasons why only that collection will do. having
> been ok'ed,
> imagine standing before the desk at Folger while they call
> your academic 
> references
> and have your references describe you so they know that you
> are who you 
> say you are.
> This is also after they had already asked for and were
> holding your 
> passport and driver's license.
> And in order to answer the next question, yes, I passed and
> was allowed 
> to use the collection.
> Johnnae
> Etain1263 at aol.com wrote:
> > Are all of these cookbooks and manuscripts available
> to the public to study  
> > or read?   Or are they "on exhibit" only?
> >  
> > Etain
> >   
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