Civil War Cookbook
Find over 500 recipes from the Civil War era, as well as authenic cooking tips and techniques. This site is updated daily with new recipes.
The Michigan State University Library together with the MSU Museum have created an online collection of some of the most influential and important American cookbooks from the late 18th to early 20th century. Each title is recreated in full in PDF format. Becasue each book is in PODF format you are able to search within each book for specific information.
Food History: An Alice Statler Library Subject Guide
This guide lists subject headings, reference materials, circulating books and additional websites on the history of food and beverages available in the Alice Statler Library. Subcategories include food histories in the East, the West and the Americas.
Food History News
Online newsletter which reviews new books on food history, reports on new culinary historian groups across
the country, plus exhibits, places to eat, etc.
Offers exhibits on food history and heritage sites and serves as a gateway to food issues, educational programs, book reviews, other food links.
The Food Timeline
This timeline begins before the onset of agriculture in 10,000 BC. It tells who invented famous food like hot dogs, french fries and ice cream. Learn what the Vikings ate, recipes from pubs in 17th century England, dried apples from Paul Revere's kitchen and more. Also check out the Culinary History Timeline dating from the 5th millenium BC in Egypt to futuristic trends. Also included are links to historical menu collections, and historical food prices.
Historical Recipes of Difference Cultures
Hosted by the Computer Science Department of Carnegie Mellon University, this recipe archive is subdivided into three collections: Antique Roman Dishes; Medieval and Anglo-Saxon Recipes; and Medieval European Recipes.
International Commission on the Anthropology of Food
ICAF promotes research in biological and social anthropology in regard to the sciences of food and nutrition. The site provides links to a number of useful websites such as the European Food Information Council, Resources for the Anthropological Study of Food Habits, Food and Culture, and several French and Italian websites. ICAF also publishes a webjournal, Anthropology of Food.
Key Ingredients: America by Food
"Online educational companion to the Smithsonian Institution's traveling
exhibition Key Ingredients: America by Food. Explore the two ingredients that are key to American cuisine – regional traditions and international influences."
The Lure of Spices
Provided by the American Spice Trade Association, this website chronicles the history of the spice trade from ancient times through the present. Bibliography of related works included.
Medieval/Renaissance Food Homepage
An online index linking to primary sources, reference, bibliographies, articles, recipes, and more.
Historical Culinary & Brewing Documents Online
Contains links to a growing number of old culinary & brewing texts that are now available online. This page is now part of a project to establish a searchable Online Culinary History Network.