Skip to Main Content
It looks like you're using Internet Explorer 11 or older. This website works best with modern browsers such as the latest versions of Chrome, Firefox, Safari, and Edge. If you continue with this browser, you may see unexpected results.

Cooperative Collection Development -- CCD: Cooking

• The School Library System (SLS) Cooperative Collection Development Plan is developed as part of the resource sharing component of the plan of service.

Launched in 2008, the Cooking collection was established to address the needs and interests of elementary school students and their families. The collection encompasses all aspects of food—from growing to harvesting, preparation, and consumption. The materials address topics including individual ingredients, regional cuisines, historical periods, as well as nutrition, and careers in cooking. Branching out from traditional cookbooks written for children, the Cooking collection also includes food- and cooking-themed fiction, picture books, and poetry, as well as professional resources for teaching with these materials. Since the collection has become digital, and therefore accessible to students city-wide, the scope has expanded to include materials for K-12.

Some Essential Questions for Research:

  • What does food reflect and influence culture and identity? Why are certain food traditions important to a culture?
  • How is food impacted by the environment?
  • How do my food choices make a difference in my health (nutrition)?
  • How have changes in technology affected cooking?

Our Library Catalog

eBooks (Sora)

Sample Page from "Read It and Eat It" Collection on Sora 

200+ titles and growing!



Culinary Arts Collection

Special Events

Primary Source Documents

Historical Cookbooks

Feeding America - Michigan State University

Feeding America is an online collection of some of the most important and influential American cookbooks from the late 18th to early 20th century. The digital archive includes 76 cookbooks from the MSU Libraries' collection as well as searchable full-text transcriptions.

The aim of the online collection is to highlight an important part of America's cultural heritage for teachers, students, researchers investigating American social history, professional chefs, and lifelong learners of all ages.

Online Exhibitions

Lunch Hour @ The New York Public Library (2012) (archived)

Our Global Kitchen @ American Museum of Natural History

Educator Guide



Poems about Eating and Cooking - from the Poetry Foundation

Food Curriculum + Standards

Pilot Light Food Education Center

The Food Education Center includes Pre-K-12 lessons for students that make it easy to integrate food education into existing curricula and to inspire your students’ curiosity while continuing to build informed relationships with food. Pilot Light was started with chefs and teachers partnering together using food in the classroom as a tool to teach traditional school subjects, and now all teachers can use Pilot Light’s free lesson plans for their students!

Food Education Standards

Includes grade-specific competencies, K-12 and lesson plans



Cheryl Wolf, Librarian

The Neighborhood School (P.S. 363) and S.T.A.R. Academy (P.S. 363)

121 East 3rd Street

New York, NY  10002


Highlights from the Collection (Print Books)

Food Zine

We made a cooking zine!


Waffles + Mochi

The DOE is committed to creating and supporting learning environments that reflect the diversity of New York City. To ensure that our website serves the needs of everyone, it follows the Web Content Accessibility Guidelines 2.0, Level AA. That means the sites work for people with disabilities, including those who are blind and partially sighted. We are committed to creating accessible digital experiences for all website visitors. If you require assistance with any documents on our site, please please call 917-521-3654, email, or mail to: Michael Dodes, 4360 Broadway, 4th Floor, New York, NY, 10033 for assistance.