Once again, the University of Cincinnati Libraries will celebrate the International Edible Books Festival with an event scheduled for Monday, April 1 from 12:30-1:30pm on the 5th floor lobby of Langsam Library.
At the event, nearly 20 participants will present their edible creations that represent a book in some form.
There are few restrictions in creating an edible book – namely that the creation be edible and have something to do with a book. Submitted entries include such edible titles as The Lonely Carrot and Blackberry Winter. The 2012 200th anniversary of the first printing of Grimms’ Fairy Tales inspired multiple entries this year including Hans Christian Anderson’s The Princess and the Pea, Rapunzel, and Grimms’ Fairy Tales. Contemporary fiction such as She’s Come Undone and favorite children’s books such as Charlotte’s Web, among other literary greats, will also be represented. This year, for the first time, there will be a remote entry with Emily Waisanen’s The Book Monster.
As in years past, entries will be judged according to such categories as “Most Literary,” “Most Edible,” “Long Overdue,” and “Most Gruesome.” In addition, the “Top Student Entry” will receive a $25 Visa gift card. After the entries are judged they will be consumed and enjoyed by all in attendance.
According to the International Edible Book Festival Web site, the edible book was initiated by librarian and artist Judith A. Hoffberg during a 1999 Thanksgiving celebration with book artists. It became an international celebration in 2000 when artist Béatrice Coron launched the Books2Eat Web site. Traditionally, the event is celebrated on April 1st (April Fools’ Day) to mark the birthday of Jean Anthelme Brillat-Savarin (1755-1826), a French lawyer and politician who became famous for his book, Physiologie du gout (The Physiology of Taste). You can see images of the 2012 edible books on the Libraries Facebook page.
The Libraries International Edible Books Festival is free and open to the public. Come to celebrate (and eat) “books good enough to eat.”