National Culinary Arts Month (NCAM) is celebrated during July to honor chefs, cooks, bakers, and food service professionals. This observance was officially established in 2002 to highlight the rigorous and artistic nature of the culinary field and the professionals who transform ingredients into extraordinary dishes. Culinary history is marked by its cultural influences, technological advancements, availability of ingredients, and the constant pursuit of new flavors and feelings. Nationwide, many restaurants and culinary institutions honor NCAM by hosting chef-led special tasting menus, interactive workshops, and highlighting the everyday artistry and technical prowess of their kitchen staff.
Community cookbooks often serve more purposes than merely offering a space for friends and neighbors to swap recipes. For businesses, community cookbooks help build closer ties with customers. For activist groups, these cookbooks might help raise funds, strengthen interpersonal networks, and share larger, social messages. As historical records, community cookbooks in Las Vegas have captured the everyday culture, varied demographics, and social connections among the city’s residents.
Interior of American Business Women’s Association Las Vegas Centennial Chapter Cookbook, 1994. Ref: MS 2024.033
American Business Women’s Association (ABWA) Las Vegas Centennial Chapter Cookbook, 1994.
Initially formed in February 1964, the Las Vegas Centennial Chapter of the ABWA sought to organize resources for local women pursuing personal and professional development opportunities. One of the many ways in which the ABWA raised funds was by selling spiral-bound cookbooks featuring recipes from a selection of Las Vegas businesswomen of diverse backgrounds; these recipes included simple appetizers and family dinners to recipes for creative desserts.
Interior of Nevada Power Company’s Annual Cookbook, 1971. Ref: MS 0012.0044
Nevada Power Company Annual Cookbook, 1971.
For more than a decade, the Nevada Power Company published an annual cookbook featuring recipes from executive chefs working in the highest-profile hotel-casino kitchens on the Las Vegas Strip. These recipes were extensively detailed, accompanied by eye-catching illustrations, and featured snippets of information relating to the chefs and their respective culinary styles and approaches. Below, you’ll find a recipe for “Ocean Seafood Bombay” from Flamingo Executive Chef Marcu “Mike” Magalnik, which the chef recommends serving in hollowed a pineapple shell:
Interior of Bernard’s Public Meat Company “Meat Recipe Rally” Cookbook, 1958. Ref: MS 0012.0045
“Meat Recipe Rally” Cookbook from Bernard’s Public Meat Company, 1958.
A holiday offering from Bernard’s Public Meat Company, the “Meat Recipe Rally” not only features numerous protein-packed recipes involving beef, pork, veal, and lamb, but also highly detailed cooking instructions and methods to assist those cooking at home with proper preparation and procedures. In addition to providing meat directly to consumers, Bernard’s Public Meat Company was also the preferred meat provider for properties located on the Las Vegas Strip, such as the El Rancho Vegas Hotel. Below, you’ll find meat-centric recipes and kitschy illustrations perfect for bag lunches, family dinners, and everything in between: