A Chaucerian Cookery
An examination of the foods found in the writings of the English poet Geoffrey Chaucer. Included is A Chaucerian Feast, which contains recipes and instructions for presenting a feast based on Chaucer. |
About.com Guide to Mexican Food History
Have you ever wondered which mole is the real McCoy or why we offer breads on the Day of the Dead? Find out the history behind Mexican food. |
Agropolis Museum
A science center dealing with topics such as food, nutrition, agriculture, with a historical approach on a worldwide scale. |
American Food Century
A retrospective of American food, cooking, eating and drinking, including heritage recipes, timeline, product jingles and feature articles about food history. |
Ancient Roman Dishes
Recipes from Ancient Rome. |
Antique Roman Dishes- Collection
Native Roman Ingredients and conversions, as well as recipes. |
Army Subsistence History
History of the food, food services and cooks in the U.S. Army dating back to the Civil War. Information provided by the Quartermaster Foundation. |
Canned Food 101
A site that describes the creation of canned food, how cans preserve food, and the inventor of canned food. |
Cheap Burgers In Paradise
A history of the American hamburger. |
Cindy Renfrow
Author of transcription/redaction of several fifteenth century European cookbooks. Food links. |
Filipino Food: Before the Westerners
A brief history of Filipino cuisine. |
Food and Feud in Saga Iceland
The Icelandic Family Sagas (Islendingasögur) are a body of some forty or so prose pieces written by anonymous Icelanders from the 12th to the 14th centuries. |
Food History News
A Web site for the quarterly publication Food History News, a newsletter dedicated to the history of food in North America (and occasionally elsewhere). |
Food History: Dining Through the Decades
A detailed recap of the food, trends and chefs of the 20th century. Recipes included. |
Food in History Home Page
Coming Soon to a Classroom Near You! Food in History- course syllabus and bibliography included. |
foodhistory.com
Food history publications by Patricia B. Mitchell. Documented anecdotal and written American traditions: colonial, Victorian, Civil War, ethnic, and Southern regional. |
Friends of the Pea [Soup]
A site dedicated to the preservation of the old custom in Sweden of having pea soup on Thursdays. |
History of Pasta
The New Zealand Cyberguide to Flour Milling and Baking has a collection of information on the history and making of pasta. |
History of Turkish Cuisine
A report on the three eras of Turkish cooking development. |
Lothene - A Short History of Porridge
A brief history of the traditional Scottish dish from Roman times to the present. |
Medieval/Renaissance Food Homepage
Articles, recipes, and summaries of books about Renaissance and Medieval cooking. |
OldRecipes.info
Vintage recipes and articles on the domestic arts from antique cookbooks and early ephemera. |
One Planet
Histories and descriptions of culinary herbs and spices. |
Potato!
A short history of the potato with recipes, cultivation instructions, safety notes, a wine recipe, links and a bulletin board |
Renaissance and Medieval Food and Drink
An annotated bibliography of historical sites on the WWW about European food and drink during the Renaissance and Middle Ages. |
Taste of Today
Presented by the Times Record News, list of recipes and history of food rationing in the USA. |
The Burgoo Page
Burgoo history and information. What is it? Where to get it? Who eats it? |
The Food Timeline
Origins of foods, historic recipes, extensive teaching resources and web links. |
The Olde Cookery Book
Old time cookery and home brewing recipes. menus, articles source material, reading lists etc |
The Stewpot Period Culinary Guild
An unofficial guild dedicated to the practice and promotion of pre-seventeenth century cookery in the Society for Creative Anachronism. |
Tips on Tables
Vintage reviews of famous nightclubs and restaurants, mostly from the New York City area, viewed here for the first time since they were published in the 1940s and 50s. |
Windows On Italy
The Origins of the Italian Cuisine: Magna Grecia and the Etruscans. |
