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New acquisition: A book to be savored

Photo by Emily Buckler

by Danielle Colburn

What makes a book? A cover, sure; binding, fine; and pages, of course. Must the pages be paper, or is there wiggle room? Could they be, say, cheese? (Or, more accurately, cheese food.) Controversies abound with American Cheese, a book (?) of 20 individually-wrapped slices of American singles bound in a yellow cover. It can be found on the shelves of the Art, Architecture & Engineering Library’s Special Collections, stored comfortably in a plastic sandwich container at room temperature, because, as one would hope of a book, it is shelf-stable.