{"id":72640,"date":"2026-06-09T14:22:53","date_gmt":"2026-06-09T18:22:53","guid":{"rendered":"https:\/\/alumni.cornell.edu\/cornellians\/?p=72640"},"modified":"2026-06-10T08:18:15","modified_gmt":"2026-06-10T12:18:15","slug":"menu-collection","status":"publish","type":"post","link":"https:\/\/alumni.cornell.edu\/cornellians\/menu-collection\/","title":{"rendered":"A Repository of Meals, from the Everyday to the Exquisite"},"content":{"rendered":"\n

Kroch Library houses thousands of restaurant menus, many collected by a legendary ma\u00eetre d\u2019 at NYC’s Waldorf Astoria<\/p>\n\n\n\n

By Beth Saulnier<\/strong><\/p>\n\n\n\n

Among the many treasures in Cornell\u2019s Rare and Manuscript Collections are some 12,000 slices of gustatory life: original copies of menus dating from the mid-19th century onward. They come from establishments far and wide\u2014hometown spots to fancy bo\u00eetes, tiki bars to railway cars, ocean liners to family diners.<\/p>\n\n\n\n

\n
\"A<\/figure>\n\n\n\n
\"A<\/figure>\n<\/figure>\n\n\n\n

Housed in Kroch Library, the collection<\/a>\u2014technically several of them, some with specific foci such as airline menus\u2014occupies dozens of storage boxes. <\/p>\n\n\n\n

Since only a relative handful have been scanned, parsing this culinary treasure trove involves arranging a visit to the reading room, diving in, and exploring.<\/p>\n\n\n\n

\u201cMenus can help answer so many questions, because they contain so many layers of data,\u201d says Katherine Reagan, the Stern Curator of Rare Books & Manuscripts, noting that they\u2019ve informed research by historians, designers, journalists, economists, and more.<\/p>\n\n\n\n

\"The<\/figure>\n\n\n\n
\"A<\/figure>\n\n\n\n

\u201cThey are advertising, so they need to catch the customer\u2019s eye with an appealing design and enticing descriptions. They preserve evidence of what people ate and what foods were popular. They allow researchers to trace the rise and fall of certain food trends, or when the culinary traditions of other regions and cultures of the world first appear in America and in what form.\u201d<\/p>\n\n\n\n

\n

Menus can help answer so many questions, because they contain so many layers of data.<\/p>\nCurator Katherine Reagan<\/strong><\/cite><\/blockquote>\n\n\n\n

About half of Kroch\u2019s menus\u2014some 6,000\u2014stem from a collection originally amassed by hospitality legend Oscar Tschirky and donated to what’s now the Nolan School following his death in 1950.<\/p>\n\n\n\n

Known as \u201cOscar of the Waldorf,\u201d Tschirky served as ma\u00eetre d\u2019h\u00f4tel of NYC\u2019s Waldorf Astoria for an astounding half-century, from 1893 to 1943.<\/p>\n\n\n\n

\n
\"A<\/figure>\n\n\n\n
\"The<\/figure>\n<\/figure>\n\n\n\n

\u201cFew ever knew his surname,\u201d the New York Times<\/em> said in his obituary, \u201cbut three generations of travelers and diners-out were flattered because their opulence, their social position, or their public standing entitled them to call this former busboy Oscar, and bask in the expansiveness of his famous genial smile.\u201d<\/p>\n\n\n\n

About half of Kroch\u2019s menus\u2014some 6,000\u2014stem from a collection originally amassed by hospitality legend Oscar Tschirky, who served as ma\u00eetre d\u2019h\u00f4tel of NYC\u2019s Waldorf Astoria for an astounding half-century.<\/p><\/blockquote><\/figure>\n\n\n\n

The rest come from a variety of sources, including a collection begun by the Hotel School in 1930 and contributions by alumni who\u2019ve amassed them during their travels around the country and the globe.<\/p>\n\n\n\n

While the bulk are from North America, there are also menus from throughout Europe and as far away as Japan and New Zealand.<\/p>\n\n\n\n

\"The<\/figure>\n\n\n\n

Reflecting both Tschirky\u2019s interests and the Nolan School\u2019s pedagogy, the menu collection also includes numerous examples from hostelries around the world\u2014not only for regular meal service but for banquets (some of them eye-popping in their Gilded Age opulence) honoring people and organizations.<\/p>\n\n\n\n

While the bulk are from North America, there are also menus from throughout Europe and as far away as Japan and New Zealand.<\/p><\/blockquote><\/figure>\n\n\n\n

There are menus from Hotel Ezra Cornell<\/a>, the school\u2019s annual student-run hospitality conference, as well as those that reflect a bygone era of elegance in travel, including luxe repasts on the Union Pacific Railroad, Pan Am, and Cunard\u2019s White Star Line.<\/p>\n\n\n\n

\"The<\/figure>\n\n\n\n
\"A<\/figure>\n\n\n\n

\u201cIt\u2019s a hidden gem\u2014it\u2019s not talked about as much as it should be,\u201d says Heather Foulks Kolakowski \u201900<\/a>, a Hotelie who\u2019s now on the faculty as a senior lecturer in food and beverage management.<\/p>\n\n\n\n

\u201cIt\u2019s really interesting to go and see the menus, not only from a culinary standpoint but also from an anthropological one. The historical context is really cool\u2014how preferences and tastes change, and also how terminology and phrases that were commonplace in the late 1800s or early 1900s are not common now.\u201d<\/p>\n\n\n\n

\n
\"A<\/figure>\n\n\n\n
\"The<\/figure>\n<\/figure>\n\n\n\n

As examples of dishes that once populated menus but have fallen out of favor, Kolakowski cites terrines and aspics, as well as \u201coffal\u201d like chicken livers and sweetbreads.<\/p>\n\n\n\n

In more recent decades, she notes, Chilean sea bass was widely popular on seafood menus, but nowadays the species is considered endangered.<\/p>\n\n\n\n

\n

It\u2019s really interesting to go and see the menus, not only from a culinary standpoint but also from an anthropological one.<\/p>\nSenior lecturer Heather Foulks Kolakowski \u201900<\/strong><\/cite><\/blockquote>\n\n\n\n

A fan of Cornell\u2019s menu and cookbook collections since her undergrad days, Kolakowski has used the Kroch holdings as a teaching tool in her classes.<\/p>\n\n\n\n

\u201cThe composition of a menu is core to a restaurant,\u201d says Kolakowski, who also holds a degree from the Culinary Institute of America.<\/p>\n\n\n\n

\"A<\/figure>\n\n\n\n

\u201cWhat you choose to sell ties in to how your kitchen is set up, how the food is presented on the plate to the guest,” Kolakowski continues. <\/p>\n\n\n\n

“The menu sets the operational standards for a lot of aspects of the restaurant, but it also sets the ambience and expectations that guests have when they come in\u2014the type of paper you use, the colors. Is it in a binder? Does it have pictures? Does it have wine pairings? Does it talk a little about the history of the restaurant? All of those things really add to the guests\u2019 experience.\u201d<\/p>\n\n\n\n

\"A<\/figure>\n\n\n\n

While many of the menus in the collection are from long-gone local establishments, others represent well-known eateries or chains\u2014from the mass market to the height of elegance.<\/p>\n\n\n\n

There are examples from IHOP, Chili\u2019s, Long John Silver\u2019s, Olive Garden, Pizza Hut\u2014and from L.A.\u2019s famed Brown Derby, La Tour d\u2019Argent and Maxim\u2019s in Paris, and numerous iconic NYC spots, from the 21 Club to the Russian Tea Room to Tavern on the Green.<\/p>\n\n\n\n

There are examples from IHOP, Chili\u2019s, Long John Silver\u2019s, Olive Garden, Pizza Hut\u2014and from L.A.\u2019s famed Brown Derby, La Tour d\u2019Argent and Maxim\u2019s in Paris, and numerous iconic NYC spots, from the 21 Club to the Russian Tea Room to Tavern on the Green.<\/p><\/blockquote><\/figure>\n\n\n\n

\u201cWe talk about chefs like Escoffier and Paul Bocuse, and they seem like these mythical figures,\u201d says Aaron Adalja<\/a>, an associate professor of food and beverage management at the Nolan School who has also used the menu collection in his classes.<\/p>\n\n\n\n

\u201cBut when I can show students a menu from Bocuse\u2019s iconic restaurant in France\u2014when they see that manifested physically\u2014it really drives home the idea of how these chefs shaped modern cuisine.\u201d<\/p>\n\n\n\n

\"A<\/figure>\n\n\n\n

On top of the pedagogical value, Kolakowski admits that she gets a particular kick out of the prices on century-old menus, with elaborate feasts available for what would now be the cost of a latte.<\/p>\n\n\n\n

\u201cBut I guess it\u2019s all relative,\u201d she says with a laugh. \u201cBack in the day, it was probably a very expensive meal.\u201d <\/em><\/p>\n\n\n\n

(All images courtesy of Rare and Manuscript Collections.)<\/em><\/p>\n\n\n\n

Published June 9, 2026<\/p>\n\n\n\n

\n","protected":false},"excerpt":{"rendered":"

Kroch Library houses thousands of restaurant menus, many collected by a legendary ma\u00eetre d\u2019 at NYC’s Waldorf Astoria<\/p>\n","protected":false},"author":68,"featured_media":72624,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"alumni_hub_syml_posts":[],"footnotes":""},"categories":[227],"tags":[],"cornell_year_post":[],"post_folder":[],"class_list":["post-72640","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-campus-beyond"],"yoast_head":"\nA Repository of Meals, from the Everyday to the Exquisite - Cornellians | Cornell University<\/title>\n<meta name=\"description\" content=\"Kroch Library houses thousands of restaurant menus, many collected by a legendary ma\u00eetre d\u2019 at NYC's Waldorf Astoria\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/alumni.cornell.edu\/cornellians\/menu-collection\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"A Repository of Meals, from the Everyday to the Exquisite - Cornellians | Cornell University\" \/>\n<meta property=\"og:description\" content=\"Kroch Library houses thousands of restaurant menus, many collected by a legendary ma\u00eetre d\u2019 at NYC's Waldorf Astoria\" \/>\n<meta property=\"og:url\" content=\"https:\/\/alumni.cornell.edu\/cornellians\/menu-collection\/\" \/>\n<meta property=\"og:site_name\" content=\"Cornellians | Cornell University\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/Cornellians\" \/>\n<meta property=\"article:published_time\" content=\"2026-06-09T18:22:53+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2026-06-10T12:18:15+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/alumni.cornell.edu\/cornellians\/wp-content\/uploads\/sites\/2\/2026\/06\/HERO-RMC2011_0400-A.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1600\" \/>\n\t<meta property=\"og:image:height\" content=\"900\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Beth Saulnier\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:creator\" content=\"@WeCornellians\" \/>\n<meta name=\"twitter:site\" content=\"@WeCornellians\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Beth Saulnier\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"8 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/alumni.cornell.edu\\\/cornellians\\\/menu-collection\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/alumni.cornell.edu\\\/cornellians\\\/menu-collection\\\/\"},\"author\":{\"name\":\"Beth Saulnier\",\"@id\":\"https:\\\/\\\/alumni.cornell.edu\\\/cornellians\\\/#\\\/schema\\\/person\\\/32fea64e8c64bb984ed5809675634100\"},\"headline\":\"A Repository of Meals, from the Everyday to the Exquisite\",\"datePublished\":\"2026-06-09T18:22:53+00:00\",\"dateModified\":\"2026-06-10T12:18:15+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/alumni.cornell.edu\\\/cornellians\\\/menu-collection\\\/\"},\"wordCount\":1150,\"commentCount\":0,\"image\":{\"@id\":\"https:\\\/\\\/alumni.cornell.edu\\\/cornellians\\\/menu-collection\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/alumni.cornell.edu\\\/cornellians\\\/wp-content\\\/uploads\\\/sites\\\/2\\\/2026\\\/06\\\/HERO-RMC2011_0400-A.jpg\",\"articleSection\":[\"Campus & Beyond\"],\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\\\/\\\/alumni.cornell.edu\\\/cornellians\\\/menu-collection\\\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/alumni.cornell.edu\\\/cornellians\\\/menu-collection\\\/\",\"url\":\"https:\\\/\\\/alumni.cornell.edu\\\/cornellians\\\/menu-collection\\\/\",\"name\":\"A Repository of Meals, from the Everyday to the Exquisite - Cornellians | Cornell University\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/alumni.cornell.edu\\\/cornellians\\\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\\\/\\\/alumni.cornell.edu\\\/cornellians\\\/menu-collection\\\/#primaryimage\"},\"image\":{\"@id\":\"https:\\\/\\\/alumni.cornell.edu\\\/cornellians\\\/menu-collection\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/alumni.cornell.edu\\\/cornellians\\\/wp-content\\\/uploads\\\/sites\\\/2\\\/2026\\\/06\\\/HERO-RMC2011_0400-A.jpg\",\"datePublished\":\"2026-06-09T18:22:53+00:00\",\"dateModified\":\"2026-06-10T12:18:15+00:00\",\"author\":{\"@id\":\"https:\\\/\\\/alumni.cornell.edu\\\/cornellians\\\/#\\\/schema\\\/person\\\/32fea64e8c64bb984ed5809675634100\"},\"description\":\"Kroch Library houses thousands of restaurant menus, many collected by a legendary ma\u00eetre d\u2019 at NYC's Waldorf Astoria\",\"breadcrumb\":{\"@id\":\"https:\\\/\\\/alumni.cornell.edu\\\/cornellians\\\/menu-collection\\\/#breadcrumb\"},\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\\\/\\\/alumni.cornell.edu\\\/cornellians\\\/menu-collection\\\/\"]}]},{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\\\/\\\/alumni.cornell.edu\\\/cornellians\\\/menu-collection\\\/#primaryimage\",\"url\":\"https:\\\/\\\/alumni.cornell.edu\\\/cornellians\\\/wp-content\\\/uploads\\\/sites\\\/2\\\/2026\\\/06\\\/HERO-RMC2011_0400-A.jpg\",\"contentUrl\":\"https:\\\/\\\/alumni.cornell.edu\\\/cornellians\\\/wp-content\\\/uploads\\\/sites\\\/2\\\/2026\\\/06\\\/HERO-RMC2011_0400-A.jpg\",\"width\":1600,\"height\":900,\"caption\":\"A diner menu with a spread listing ice cream treats\"},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\\\/\\\/alumni.cornell.edu\\\/cornellians\\\/menu-collection\\\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\\\/\\\/alumni.cornell.edu\\\/cornellians\\\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"A Repository of Meals, from the Everyday to the Exquisite\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\\\/\\\/alumni.cornell.edu\\\/cornellians\\\/#website\",\"url\":\"https:\\\/\\\/alumni.cornell.edu\\\/cornellians\\\/\",\"name\":\"Cornellians | Cornell University\",\"description\":\"Cornell's alumni publication\",\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\\\/\\\/alumni.cornell.edu\\\/cornellians\\\/?s={search_term_string}\"},\"query-input\":{\"@type\":\"PropertyValueSpecification\",\"valueRequired\":true,\"valueName\":\"search_term_string\"}}],\"inLanguage\":\"en-US\"},{\"@type\":\"Person\",\"@id\":\"https:\\\/\\\/alumni.cornell.edu\\\/cornellians\\\/#\\\/schema\\\/person\\\/32fea64e8c64bb984ed5809675634100\",\"name\":\"Beth Saulnier\",\"image\":{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\\\/\\\/secure.gravatar.com\\\/avatar\\\/321760a8edb5153d2c562bbadd61cc5ebb987bda75fb59074266c35cc35beae1?s=96&d=mm&r=g\",\"url\":\"https:\\\/\\\/secure.gravatar.com\\\/avatar\\\/321760a8edb5153d2c562bbadd61cc5ebb987bda75fb59074266c35cc35beae1?s=96&d=mm&r=g\",\"contentUrl\":\"https:\\\/\\\/secure.gravatar.com\\\/avatar\\\/321760a8edb5153d2c562bbadd61cc5ebb987bda75fb59074266c35cc35beae1?s=96&d=mm&r=g\",\"caption\":\"Beth Saulnier\"},\"url\":\"https:\\\/\\\/alumni.cornell.edu\\\/cornellians\\\/author\\\/ess8\\\/\"}]}<\/script>\n<!-- \/ Yoast SEO plugin. -->","yoast_head_json":{"title":"A Repository of Meals, from the Everyday to the Exquisite - Cornellians | Cornell University","description":"Kroch Library houses thousands of restaurant menus, many collected by a legendary ma\u00eetre d\u2019 at NYC's Waldorf Astoria","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/alumni.cornell.edu\/cornellians\/menu-collection\/","og_locale":"en_US","og_type":"article","og_title":"A Repository of Meals, from the Everyday to the Exquisite - Cornellians | Cornell University","og_description":"Kroch Library houses thousands of restaurant menus, many collected by a legendary ma\u00eetre d\u2019 at NYC's Waldorf Astoria","og_url":"https:\/\/alumni.cornell.edu\/cornellians\/menu-collection\/","og_site_name":"Cornellians | Cornell University","article_publisher":"https:\/\/www.facebook.com\/Cornellians","article_published_time":"2026-06-09T18:22:53+00:00","article_modified_time":"2026-06-10T12:18:15+00:00","og_image":[{"width":1600,"height":900,"url":"https:\/\/alumni.cornell.edu\/cornellians\/wp-content\/uploads\/sites\/2\/2026\/06\/HERO-RMC2011_0400-A.jpg","type":"image\/jpeg"}],"author":"Beth Saulnier","twitter_card":"summary_large_image","twitter_creator":"@WeCornellians","twitter_site":"@WeCornellians","twitter_misc":{"Written by":"Beth Saulnier","Est. reading time":"8 minutes"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"Article","@id":"https:\/\/alumni.cornell.edu\/cornellians\/menu-collection\/#article","isPartOf":{"@id":"https:\/\/alumni.cornell.edu\/cornellians\/menu-collection\/"},"author":{"name":"Beth Saulnier","@id":"https:\/\/alumni.cornell.edu\/cornellians\/#\/schema\/person\/32fea64e8c64bb984ed5809675634100"},"headline":"A Repository of Meals, from the Everyday to the Exquisite","datePublished":"2026-06-09T18:22:53+00:00","dateModified":"2026-06-10T12:18:15+00:00","mainEntityOfPage":{"@id":"https:\/\/alumni.cornell.edu\/cornellians\/menu-collection\/"},"wordCount":1150,"commentCount":0,"image":{"@id":"https:\/\/alumni.cornell.edu\/cornellians\/menu-collection\/#primaryimage"},"thumbnailUrl":"https:\/\/alumni.cornell.edu\/cornellians\/wp-content\/uploads\/sites\/2\/2026\/06\/HERO-RMC2011_0400-A.jpg","articleSection":["Campus & Beyond"],"inLanguage":"en-US","potentialAction":[{"@type":"CommentAction","name":"Comment","target":["https:\/\/alumni.cornell.edu\/cornellians\/menu-collection\/#respond"]}]},{"@type":"WebPage","@id":"https:\/\/alumni.cornell.edu\/cornellians\/menu-collection\/","url":"https:\/\/alumni.cornell.edu\/cornellians\/menu-collection\/","name":"A Repository of Meals, from the Everyday to the Exquisite - Cornellians | Cornell University","isPartOf":{"@id":"https:\/\/alumni.cornell.edu\/cornellians\/#website"},"primaryImageOfPage":{"@id":"https:\/\/alumni.cornell.edu\/cornellians\/menu-collection\/#primaryimage"},"image":{"@id":"https:\/\/alumni.cornell.edu\/cornellians\/menu-collection\/#primaryimage"},"thumbnailUrl":"https:\/\/alumni.cornell.edu\/cornellians\/wp-content\/uploads\/sites\/2\/2026\/06\/HERO-RMC2011_0400-A.jpg","datePublished":"2026-06-09T18:22:53+00:00","dateModified":"2026-06-10T12:18:15+00:00","author":{"@id":"https:\/\/alumni.cornell.edu\/cornellians\/#\/schema\/person\/32fea64e8c64bb984ed5809675634100"},"description":"Kroch Library houses thousands of restaurant menus, many collected by a legendary ma\u00eetre d\u2019 at NYC's Waldorf Astoria","breadcrumb":{"@id":"https:\/\/alumni.cornell.edu\/cornellians\/menu-collection\/#breadcrumb"},"inLanguage":"en-US","potentialAction":[{"@type":"ReadAction","target":["https:\/\/alumni.cornell.edu\/cornellians\/menu-collection\/"]}]},{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/alumni.cornell.edu\/cornellians\/menu-collection\/#primaryimage","url":"https:\/\/alumni.cornell.edu\/cornellians\/wp-content\/uploads\/sites\/2\/2026\/06\/HERO-RMC2011_0400-A.jpg","contentUrl":"https:\/\/alumni.cornell.edu\/cornellians\/wp-content\/uploads\/sites\/2\/2026\/06\/HERO-RMC2011_0400-A.jpg","width":1600,"height":900,"caption":"A diner menu with a spread listing ice cream treats"},{"@type":"BreadcrumbList","@id":"https:\/\/alumni.cornell.edu\/cornellians\/menu-collection\/#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Home","item":"https:\/\/alumni.cornell.edu\/cornellians\/"},{"@type":"ListItem","position":2,"name":"A Repository of Meals, from the Everyday to the Exquisite"}]},{"@type":"WebSite","@id":"https:\/\/alumni.cornell.edu\/cornellians\/#website","url":"https:\/\/alumni.cornell.edu\/cornellians\/","name":"Cornellians | Cornell University","description":"Cornell's alumni publication","potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/alumni.cornell.edu\/cornellians\/?s={search_term_string}"},"query-input":{"@type":"PropertyValueSpecification","valueRequired":true,"valueName":"search_term_string"}}],"inLanguage":"en-US"},{"@type":"Person","@id":"https:\/\/alumni.cornell.edu\/cornellians\/#\/schema\/person\/32fea64e8c64bb984ed5809675634100","name":"Beth Saulnier","image":{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/secure.gravatar.com\/avatar\/321760a8edb5153d2c562bbadd61cc5ebb987bda75fb59074266c35cc35beae1?s=96&d=mm&r=g","url":"https:\/\/secure.gravatar.com\/avatar\/321760a8edb5153d2c562bbadd61cc5ebb987bda75fb59074266c35cc35beae1?s=96&d=mm&r=g","contentUrl":"https:\/\/secure.gravatar.com\/avatar\/321760a8edb5153d2c562bbadd61cc5ebb987bda75fb59074266c35cc35beae1?s=96&d=mm&r=g","caption":"Beth Saulnier"},"url":"https:\/\/alumni.cornell.edu\/cornellians\/author\/ess8\/"}]}},"_links":{"self":[{"href":"https:\/\/alumni.cornell.edu\/cornellians\/wp-json\/wp\/v2\/posts\/72640","targetHints":{"allow":["GET","POST","PUT","PATCH","DELETE"]}}],"collection":[{"href":"https:\/\/alumni.cornell.edu\/cornellians\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/alumni.cornell.edu\/cornellians\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/alumni.cornell.edu\/cornellians\/wp-json\/wp\/v2\/users\/68"}],"replies":[{"embeddable":true,"href":"https:\/\/alumni.cornell.edu\/cornellians\/wp-json\/wp\/v2\/comments?post=72640"}],"version-history":[{"count":3,"href":"https:\/\/alumni.cornell.edu\/cornellians\/wp-json\/wp\/v2\/posts\/72640\/revisions"}],"predecessor-version":[{"id":72688,"href":"https:\/\/alumni.cornell.edu\/cornellians\/wp-json\/wp\/v2\/posts\/72640\/revisions\/72688"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/alumni.cornell.edu\/cornellians\/wp-json\/wp\/v2\/media\/72624"}],"wp:attachment":[{"href":"https:\/\/alumni.cornell.edu\/cornellians\/wp-json\/wp\/v2\/media?parent=72640"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/alumni.cornell.edu\/cornellians\/wp-json\/wp\/v2\/categories?post=72640"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/alumni.cornell.edu\/cornellians\/wp-json\/wp\/v2\/tags?post=72640"},{"taxonomy":"cornell_year_post","embeddable":true,"href":"https:\/\/alumni.cornell.edu\/cornellians\/wp-json\/wp\/v2\/cornell_year_post?post=72640"},{"taxonomy":"post_folder","embeddable":true,"href":"https:\/\/alumni.cornell.edu\/cornellians\/wp-json\/wp\/v2\/post_folder?post=72640"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}