118,585 Menus Image: PICRYL - Public Domain Media Search Engine Public Domain Search}

Dells Cafe Menu, Kodiak, AK (pp 1 & 2)

Dells Cafe Menu Kodiak, 19 Public domain photograph by National Parks Administration, nature conservation, tourism, free to use, no copyright restrictions image - Picryl description

Blue Jay Inn Menu, Washington State

Blue Jay Inn, ca. 1935.Take a look at the back (Virginia Baked Ham sandwich with potato salad = 35 cents!):.content.lib.washington.edu/u?/menus,240 ( /u?/menus,240 ) ..Subjects (LCSH):.Menus.Blue Jay Inn (Wash. More

Uncle Sam teaching housewives to be fish conscious, Washington, D.C., August 11. To encourage American housewives to use more fish on their menus, Norman Jarvis, of the Bureau of Fisheries, U.S. Department of Commerce. is experimententing to discover various ways to prepare the denizens of the deep for the family table. In this photograph Jarvis demonstrating a simple way for the housewives to can fish for the winter months

Picryl description: Public domain historical photograph, free to use, no copyright restrictions image.

Kort med meny påskrevet på side to, datert januar 1937

1941 Christmas Dinner Menu (cover)

1941 Christmas dinner for Company E, 17th Infantry and regimental roster.

1941 Christmas Dinner Menu (menu)

1941 Christmas dinner for Company E, 17th Infantry and regimental roster.

1941 Christmas Dinner Menu (regimental roster)

1941 Christmas dinner for Company E, 17th Infantry and regimental roster.

Brown Bear Cafe menu (p 3) - Public Domain image, National Parks Gallery

Menu of the Brown Bear Cafe, Kodiak, AK (mid 1940s)

1941 Christmas Dinner Menu (cover)

1941 Christmas dinner for Company E, 17th Infantry and regimental roster.

Aloha dinner menu - National Parks Gallery

1941 menu from the transport ship USS President Cleveland, upon arrival in Kodiak, AK.

Brown Bear Cafe menu (p 2) - Public Domain image, National Parks Gallery

Menu of the Brown Bear Cafe, Kodiak, AK (mid 1940s)

1941 Christmas Dinner Menu (regimental roster)

1941 Christmas dinner for Company E, 17th Infantry and regimental roster.

1941 Christmas Dinner Menu (regimental roster)

1941 Christmas dinner for Company E, 17th Infantry and regimental roster.

Brown Bear Cafe menu (cover showing image of bear cub)

Menu of the Brown Bear Cafe, Kodiak, AK (mid 1940s)

Brown Bear Cafe menu (cover showing image of bear cub)

Menu of the Brown Bear Cafe, Kodiak, AK (mid 1940s)

1941 Christmas Dinner Menu (menu)

1941 Christmas dinner for Company E, 17th Infantry and regimental roster.

Brown Bear Cafe menu (p 3) - Public Domain image, National Parks Gallery

Menu of the Brown Bear Cafe, Kodiak, AK (mid 1940s)

Brown Bear Cafe menu (p 2) - Public Domain image, National Parks Gallery

Menu of the Brown Bear Cafe, Kodiak, AK (mid 1940s)

Aloha dinner menu - National Parks Gallery

1941 menu from the transport ship USS President Cleveland, upon arrival in Kodiak, AK.

Aloha dinner menu - National Parks Gallery

“Aloha” menu for the ship, President Cleveland, as it departed Kodiak Island, July 22, 1941.

1941 Christmas Dinner Menu (regimental roster)

1941 Christmas dinner for Company E, 17th Infantry and regimental roster.

Christmas menu, 1941 - National Parks Gallery

Christmas menu for Letterman General Hospital, 1941.

Cloud Room Menu, Seattle, Washington State

Cloud Room Menu, Seattle ca. 1950.Take a look inside (sirloin steak for 2 = $7.50!):.content.lib.washington.edu/u?/menus,191 ( /u?/menus,191 ) ..Subjects (LCSH):.Menus.Cloud Room (Restaurant : Seattle, Wash.).R More

Waffle Shop on 10th Street. Interior of Waffle Shop to counters and menus II

Picryl description: Public domain photograph of books, free to use, no copyright restrictions image.

Ivar's Acres of Clams Menu, Seattle

Ivar's Acres of Clams Menu, Seattle ca. 1950.Take a look inside (King Salmon steak dinner for $1.75!!):.content.lib.washington.edu/u?/menus,31 ( /u?/menus,31 ) ..Subjects (LCSH):.Menus.Ivar's Acres of Clams (Se More

Waffle Shop on 10th Street. Interior of Waffle Shop to counters and menus I

Public domain photograph of 1940s-1950s America, free to use, no copyright restrictions image - Picryl description

Ivar's Acres of Clams Menu, Seattle

Ivar's Acres of Clams Menu, Seattle ca. 1950..Subjects (LCSH):.Menus.Ivar's Acres of Clams (Seattle, Wash.).Restaurants--Washington (State)--Seattle..Digital Collection: .Historical Menu Collection.content.lib. More

Dog House Placemat, Seattle, Washington State

Dog House Placemat, Seattle ca. 1955..Subjects (LCSH):.Place mats--Washington (State)--Seattle.Dog House (Restaurant : Seattle, Wash.).Restaurants--Washington (State)--Seattle ..Digital Collection: .Historical More

Globe Restaurant Menu, Washington State

Globe Restaurant Menu, ca. 1955 from Seattle-Tacoma International Airport.Take a look inside (pickled herring appetizer, yum?!):.content.lib.washington.edu/u?/menus,33 ( /u?/menus,33 ) ..Subjects (LCSH):.Globe More

Dog House Menu, Seattle, Washington State

Dog House Menu, Seattle ca. 1955.Take a look inside (burger with fries for 55cents!!!) .content.lib.washington.edu/u?/menus,238 ( /u?/menus,238 ) ...Subjects (LCSH):.Menus.Dog House (Restaurant : Seattle, Wash. More

Frederick & Nelson, Paul Bunyan Tiny Tots Menu, Seattle

Frederick & Nelson, Paul Bunyan Tiny Tots Menu , Seattle ca. 1965.Take a look inside - they even trimmed the crust:.content.lib.washington.edu/u?/menus,251 ( /u?/menus,251 ) ..Subjects (LCSH):.Menus.Frederick & More

Jobben och vi, Drotten 3 juli 1965Två män tittar i måltidsmeny

Fik i Örebro 13 augusti 1966 Wasakonditoriet

STS089-364-036 - STS-089 - MS Thomas opens a middeck locker containing menus and food

The original finding aid described this as: Description: STS-89 Mission Specialist Andrew Thomas opens a middeck locker containing menus and food onboard the Orbiter Endeavour. Subject Terms: STS-89, ENDEAVOU More

KENNEDY SPACE CENTER, FLA. - In the Operations and Checkout Building, Michele Perchonok closes a container of food packages that the STS-121 crew will eat on the 12-day mission. Perchonok is a NASA Subsystem manager for Shuttle Food Systems from Johnson Space Center. Astronauts select their own menus from a large array of food items. Astronauts are supplied with three balanced meals, plus snacks. Diets are designed to supply each astronaut with 100 percent of the daily value of vitamins and minerals necessary for the environment of space. Foods flown on space missions are researched and developed at the Space Food Systems Laboratory at the Johnson Space Center (JSC) in Houston, which is staffed by food scientists, dietitians and engineers. Foods are analyzed through nutritional analysis, sensory evaluation, storage studies, packaging evaluations and many other methods. Each astronaut’s food is stored aboard the space shuttle and is identified by a colored dot affixed to each package. A supplementary food supply (pantry) consisting of two extra days per person is stowed aboard the space shuttle for each flight. Pantry items are flown in addition to the menu in case the flight is unexpectedly extended because of bad weather at the landing site or for some other unforeseen reason. Photo credit: NASA/Kim Shiflett KSC-06pd1290

KENNEDY SPACE CENTER, FLA. - In the Operations and Checkout Building, Michele Perchonok closes a container of food packages that the STS-121 crew will eat on the 12-day mission. Perchonok is a NASA Subsystem More

KENNEDY SPACE CENTER, FLA. - In the Operations and Checkout Building, Michele Perchonok stows packages of food that the STS-121 crew will eat on the 12-day mission. Perchonok is a NASA Subsystem manager for Shuttle Food Systems from Johnson Space Center. Astronauts select their own menus from a large array of food items. Astronauts are supplied with three balanced meals, plus snacks. Diets are designed to supply each astronaut with 100 percent of the daily value of vitamins and minerals necessary for the environment of space. Foods flown on space missions are researched and developed at the Space Food Systems Laboratory at the Johnson Space Center (JSC) in Houston, which is staffed by food scientists, dietitians and engineers. Foods are analyzed through nutritional analysis, sensory evaluation, storage studies, packaging evaluations and many other methods. Each astronaut’s food is stored aboard the space shuttle and is identified by a colored dot affixed to each package. A supplementary food supply (pantry) consisting of two extra days per person is stowed aboard the space shuttle for each flight. Pantry items are flown in addition to the menu in case the flight is unexpectedly extended because of bad weather at the landing site or for some other unforeseen reason. Photo credit: NASA/Kim Shiflett KSC-06pd1289

KENNEDY SPACE CENTER, FLA. - In the Operations and Checkout Building, Michele Perchonok stows packages of food that the STS-121 crew will eat on the 12-day mission. Perchonok is a NASA Subsystem manager for S More

KENNEDY SPACE CENTER, FLA. - In the Operations and Checkout Building, Michele Perchonok packs the meals that the STS-121 crew will eat on the 12-day mission. Perchonok is a NASA Subsystem manager for Shuttle Food Systems from Johnson Space Center. Astronauts select their own menus from a large array of food items. Astronauts are supplied with three balanced meals, plus snacks. Diets are designed to supply each astronaut with 100 percent of the daily value of vitamins and minerals necessary for the environment of space. Foods flown on space missions are researched and developed at the Space Food Systems Laboratory at the Johnson Space Center (JSC) in Houston, which is staffed by food scientists, dietitians and engineers. Foods are analyzed through nutritional analysis, sensory evaluation, storage studies, packaging evaluations and many other methods. Each astronaut’s food is stored aboard the space shuttle and is identified by a colored dot affixed to each package. A supplementary food supply (pantry) consisting of two extra days per person is stowed aboard the space shuttle for each flight. Pantry items are flown in addition to the menu in case the flight is unexpectedly extended because of bad weather at the landing site or for some other unforeseen reason. Photo credit: NASA/Kim Shiflett KSC-06pd1286

KENNEDY SPACE CENTER, FLA. - In the Operations and Checkout Building, Michele Perchonok packs the meals that the STS-121 crew will eat on the 12-day mission. Perchonok is a NASA Subsystem manager for Shuttle More

KENNEDY SPACE CENTER, FLA. - In the Operations and Checkout Building, Michele Perchonok packs the meals that the STS-121 crew will eat on the 12-day mission. Perchonok is a NASA Subsystem manager for Shuttle Food Systems from Johnson Space Center. Astronauts select their own menus from a large array of food items. Astronauts are supplied with three balanced meals, plus snacks. Diets are designed to supply each astronaut with 100 percent of the daily value of vitamins and minerals necessary for the environment of space. Foods flown on space missions are researched and developed at the Space Food Systems Laboratory at the Johnson Space Center (JSC) in Houston, which is staffed by food scientists, dietitians and engineers. Foods are analyzed through nutritional analysis, sensory evaluation, storage studies, packaging evaluations and many other methods. Each astronaut’s food is stored aboard the space shuttle and is identified by a colored dot affixed to each package. A supplementary food supply (pantry) consisting of two extra days per person is stowed aboard the space shuttle for each flight. Pantry items are flown in addition to the menu in case the flight is unexpectedly extended because of bad weather at the landing site or for some other unforeseen reason. Photo credit: NASA/Kim Shiflett KSC-06pd1287

KENNEDY SPACE CENTER, FLA. - In the Operations and Checkout Building, Michele Perchonok packs the meals that the STS-121 crew will eat on the 12-day mission. Perchonok is a NASA Subsystem manager for Shuttle More

KENNEDY SPACE CENTER, FLA. - In the Operations and Checkout Building, Michele Perchonok stows packages of food that the STS-121 crew will eat on the 12-day mission. Perchonok is a NASA Subsystem manager for Shuttle Food Systems from Johnson Space Center. Astronauts select their own menus from a large array of food items. Astronauts are supplied with three balanced meals, plus snacks. Diets are designed to supply each astronaut with 100 percent of the daily value of vitamins and minerals necessary for the environment of space. Foods flown on space missions are researched and developed at the Space Food Systems Laboratory at the Johnson Space Center (JSC) in Houston, which is staffed by food scientists, dietitians and engineers. Foods are analyzed through nutritional analysis, sensory evaluation, storage studies, packaging evaluations and many other methods. Each astronaut’s food is stored aboard the space shuttle and is identified by a colored dot affixed to each package. A supplementary food supply (pantry) consisting of two extra days per person is stowed aboard the space shuttle for each flight. Pantry items are flown in addition to the menu in case the flight is unexpectedly extended because of bad weather at the landing site or for some other unforeseen reason. Photo credit: NASA/Kim Shiflett KSC-06pd1288

KENNEDY SPACE CENTER, FLA. - In the Operations and Checkout Building, Michele Perchonok stows packages of food that the STS-121 crew will eat on the 12-day mission. Perchonok is a NASA Subsystem manager for More

KENNEDY SPACE CENTER, FLA. - In the Space Station Processing Facility at NASA's Kennedy Space Center, John Hoog secures a bag filled with prepared meals for the crew of mission STS-121 before packing into containers for the flight. At left is Dennis Huefner, with United Space Alliance (USA) ground operations. Hoog is a USA-FCE/EVA representative from Johnson Space Center. Astronauts select their own menus from a large array of food items. Astronauts are supplied with three balanced meals, plus snacks. Foods flown on space missions are researched and developed at the Space Food Systems Laboratory at the Johnson Space Center (JSC) in Houston, which is staffed by food scientists, dietitians and engineers. Foods are analyzed through nutritional analysis, sensory evaluation, storage studies, packaging evaluations and many other methods. Each astronaut’s food is stored aboard the space shuttle and is identified by a colored dot affixed to each package. Launch of Space Shuttle Discovery on mission STS-121 is scheduled for July 1. Photo credit: NASA/Jack Pfaller KSC-06pd1293

KENNEDY SPACE CENTER, FLA. - In the Space Station Processing Facility at NASA's Kennedy Space Center, John Hoog secures a bag filled with prepared meals for the crew of mission STS-121 before packing into co More

KENNEDY SPACE CENTER, FLA. - In the Space Station Processing Facility at NASA's Kennedy Space Center, John Hoog packs up food containers with the meals prepared for the crew of mission STS-121. Hoog is a USA-FCE/EVA representative from Johnson Space Center. Astronauts select their own menus from a large array of food items. Astronauts are supplied with three balanced meals, plus snacks. Foods flown on space missions are researched and developed at the Space Food Systems Laboratory at the Johnson Space Center (JSC) in Houston, which is staffed by food scientists, dietitians and engineers. Foods are analyzed through nutritional analysis, sensory evaluation, storage studies, packaging evaluations and many other methods. Each astronaut’s food is stored aboard the space shuttle and is identified by a colored dot affixed to each package. Launch of Space Shuttle Discovery on mission STS-121 is scheduled for July 1. Photo credit: NASA/Jack Pfaller KSC-06pd1292

KENNEDY SPACE CENTER, FLA. - In the Space Station Processing Facility at NASA's Kennedy Space Center, John Hoog packs up food containers with the meals prepared for the crew of mission STS-121. Hoog is a USA More

KENNEDY SPACE CENTER, FLA. - In the Space Station Processing Facility at NASA's Kennedy Space Center, flight crew systems technician Troy Mann and flight crew systems manager Jim Blake store the food containers that will be stowed on Space Shuttle Discovery for the flight of mission STS-121. The containers hold meals prepared for the mission crew. Mann and Blake are with United Space Alliance ground operations. Astronauts select their own menus from a large array of food items. Astronauts are supplied with three balanced meals, plus snacks. Foods flown on space missions are researched and developed at the Space Food Systems Laboratory at the Johnson Space Center (JSC) in Houston, which is staffed by food scientists, dietitians and engineers. Foods are analyzed through nutritional analysis, sensory evaluation, storage studies, packaging evaluations and many other methods. Each astronaut’s food is stored aboard the space shuttle and is identified by a colored dot affixed to each package. Launch of Space Shuttle Discovery on mission STS-121 is scheduled for July 1. Photo credit: NASA/Jack Pfaller KSC-06pd1296

KENNEDY SPACE CENTER, FLA. - In the Space Station Processing Facility at NASA's Kennedy Space Center, flight crew systems technician Troy Mann and flight crew systems manager Jim Blake store the food container More

KENNEDY SPACE CENTER, FLA. - In the Space Station Processing Facility at NASA's Kennedy Space Center, Jim Blake, Dennis Huefner and Troy Mann wrap food containers that will be stowed on Space Shuttle Discovery for the flight of mission STS-121. The containers hold meals prepared for the mission crew. The men are with United Space Alliance ground operations. Astronauts select their own menus from a large array of food items. Astronauts are supplied with three balanced meals, plus snacks. Foods flown on space missions are researched and developed at the Space Food Systems Laboratory at the Johnson Space Center (JSC) in Houston, which is staffed by food scientists, dietitians and engineers. Foods are analyzed through nutritional analysis, sensory evaluation, storage studies, packaging evaluations and many other methods. Each astronaut’s food is stored aboard the space shuttle and is identified by a colored dot affixed to each package. Launch of Space Shuttle Discovery on mission STS-121 is scheduled for July 1. Photo credit: NASA/Jack Pfaller KSC-06pd1295

KENNEDY SPACE CENTER, FLA. - In the Space Station Processing Facility at NASA's Kennedy Space Center, Jim Blake, Dennis Huefner and Troy Mann wrap food containers that will be stowed on Space Shuttle Discovery More

KENNEDY SPACE CENTER, FLA. - In the Space Station Processing Facility at NASA's Kennedy Space Center, John Hoog reaches for a container filled with prepared meals for the crew of mission STS-121 to secure it for flight. Hoog is a USA-FCE/EVA representative from Johnson Space Center. Astronauts select their own menus from a large array of food items. Astronauts are supplied with three balanced meals, plus snacks. Foods flown on space missions are researched and developed at the Space Food Systems Laboratory at the Johnson Space Center (JSC) in Houston, which is staffed by food scientists, dietitians and engineers. Foods are analyzed through nutritional analysis, sensory evaluation, storage studies, packaging evaluations and many other methods. Each astronaut’s food is stored aboard the space shuttle and is identified by a colored dot affixed to each package. Launch of Space Shuttle Discovery on mission STS-121 is scheduled for July 1. Photo credit: NASA/Jack Pfaller KSC-06pd1294

KENNEDY SPACE CENTER, FLA. - In the Space Station Processing Facility at NASA's Kennedy Space Center, John Hoog reaches for a container filled with prepared meals for the crew of mission STS-121 to secure it More

KENNEDY SPACE CENTER, FLA. - In the Space Station Processing Facility at NASA's Kennedy Space Center, flight crew systems technician Troy Mann and flight crew systems manager Jim Blake secure the storage boxes holding the food containers that will be stowed on Space Shuttle Discovery for the flight of mission STS-121. The containers hold meals prepared for the mission crew. Astronauts select their own menus from a large array of food items. Astronauts are supplied with three balanced meals, plus snacks. Foods flown on space missions are researched and developed at the Space Food Systems Laboratory at the Johnson Space Center (JSC) in Houston, which is staffed by food scientists, dietitians and engineers. Foods are analyzed through nutritional analysis, sensory evaluation, storage studies, packaging evaluations and many other methods. Each astronaut’s food is stored aboard the space shuttle and is identified by a colored dot affixed to each package. Launch of Space Shuttle Discovery on mission STS-121 is scheduled for July 1. Photo credit: NASA/Jack Pfaller KSC-06pd1297

KENNEDY SPACE CENTER, FLA. - In the Space Station Processing Facility at NASA's Kennedy Space Center, flight crew systems technician Troy Mann and flight crew systems manager Jim Blake secure the storage box More

KENNEDY SPACE CENTER, FLA. - In the Space Station Processing Facility at NASA's Kennedy Space Center, John Hoog gets ready to pack the food containers with the meals prepared for the crew of mission STS-121. Hoog is a USA-FCE/EVA representative from Johnson Space Center.Astronauts select their own menus from a large array of food items. Astronauts are supplied with three balanced meals, plus snacks. Foods flown on space missions are researched and developed at the Space Food Systems Laboratory at the Johnson Space Center (JSC) in Houston, which is staffed by food scientists, dietitians and engineers. Foods are analyzed through nutritional analysis, sensory evaluation, storage studies, packaging evaluations and many other methods. Each astronaut’s food is stored aboard the space shuttle and is identified by a colored dot affixed to each package. Launch of Space Shuttle Discovery on mission STS-121 is scheduled for July 1. Photo credit: NASA/Jack Pfaller KSC-06pd1291

KENNEDY SPACE CENTER, FLA. - In the Space Station Processing Facility at NASA's Kennedy Space Center, John Hoog gets ready to pack the food containers with the meals prepared for the crew of mission STS-121. More

U.S. Marine Corps STAFF SGT. Jony Tello, mess chief with Marine Wing Support Squadron 373, discusses food menus with the dining facility's Indian chef and manager at Camp Al Taqqadum, Iraq, Jan. 8, 2007. The MWSS-373 is deployed with I Marine Expeditiona ry Force (Foward) in support of Operation Iraqi Freedom. (U.S. Marine Corps photo by Lance CPL. Gabriela Garcia) (Released)

The original finding aid described this photograph as: Subject Operation/Series: IRAQI FREEDOM Base: Camp Al Taqqadum State: Al Anbar Country: Iraq (IRQ) Scene Major Command Shown: 1ST MLG (FWD) Scene Cam More

HONORING GUESTS OF THE NATION [held by] COMMISSIONERS OF THE STATE OF NEW YORK [at] "METROPOLITAN CASINO NEW YORK, NY" (CLUB)

NATL. [BALL?] [held by] THE COMMISSIONERS APPOINTED BY THE GOVERNOR OF STATE OF NEW YORK TO MEET THE GUESTS OF THE NATION [at] "METROPOLITAN CASINO, NEW YORK, NY" ([HOTEL?])

CENTENNIAL CELEBRATION OF THE VICTORY AT YORKTOWN [held by] CHAMBER OF COMMERCE OF THE STATE OF NEW YORK [at] DELMONICO (RESTAURANT;)

Public domain history book page scan, free to use, no copyright restrictions image - Picryl description