Reminds me of this collection of Chinese menus in North America dating back to 1896: https://www.atlasobscura.com/articles/the-worlds-largest-col...

It was collected by a private collector in New York then recently sold to the university of Toronto. I first heard about it it maybe a decade ago and have been waiting for a coffee table book since.

I would also be interested in recipes to go with the historic menus. For example dishes with sweet and sour have changed a lot from more liquid and vinagery to the goopy sweet mess we get now.