Food History
Tracer Bullet 10-5
![Library
of Congress Standard Disclaimer](https://webarchive.library.unt.edu/web/20130110112746im_/http://www.loc.gov/global/lclink.gif)
Interdisciplinary in nature, the history of food is a subject
well suited to research using the Library’s extensive collections
of cookery books, scholarly works, and bibliographies on food history.
Researchers also often consult additional sources and primary materials
including wartime food manuals, serials of all types, travelers’ memoirs,
letters and diaries, advertising, exposition guides, and manufacturers’ pamphlets.
This guide, a revision of Library of Congress Science Tracer Bullet 04-1,
focuses on works on food history. The intent is to assist researchers in identifying
resources and trends in food history studies, through a broad sampling of
writings and bibliographies. Rather than being a comprehensive listing, the
titles listed here are intended to give an idea of the breadth of information
available, with the focus being on works published in English, during the
19th, 20th and 21st centuries, and mainly in the United States, though other
time periods and areas have occasionally been included. Not intended to be
a comprehensive bibliography, this guide is designed--as the name of the series
implies--to put the reader “on target.”
TOP OF PAGE
Cooking: a journey through time. In Baking and pastry.
2nd ed. v. 1 Providence, Harborside Press, 1997. p. 2-14.
TX763.B323 1997 <SciRR>
Katz, Solomon H. Evolution of Cuisine. In Encyclopedia of
food and culture. v.1 New York, Scribner, c2003.
p. 478-482.
GT2850E53 2003 <SciRR>
Material life. In The Greenwood encyclopedia of daily life:
a tour through history from ancient times to the present. Joyce
E. Salisbury, general editor. Westport, CT, Greenwood Press, 2004.
6 v.
Includes bibliographical references.
Each volume contains a chapter on Material Life, with sections on Food and Drink.
GT31.G74 2004 <SciRR>
TOP OF PAGE
SUBJECT HEADINGS used by the Library of Congress, under which books on food history can be located in most card, book and online catalogs, include the following:
Highly Relevant
See also specific foods and food groups, e.g., “Bread;” “Chocolate;” “Pastry;” “Corn” See also specific techniques, e.g., “Baking--History”
COOKERY--HISTORY
See also geographic subdivisions, e.g., “Cookery--Middle
Eastern--History”
See also historical subdivisions, e.g., “Cookery--
Medieval”; “Cookery--American--Early
Works to 1800"
See also specific techniques, e.g., “Baking--History”
FOOD
HABITS
See also geographic subdivision, e.g., “Food
Habits--United States--History”; “Food
Habits--Belgium--History--19th Century”
FOOD--HISTORY
See also specific foods and food groups, e.g.,
“Bread”;
“Chocolate”;
“Pastry”;
“Corn”
FOOD--PREFERENCES
See also geographic subdivisions, e.g., “Food--Preferences--Canada”
FOODWAYS
GASTRONOMY--HISTORY
Relevant
FOOD
FOOD--BIBLIOGRAPHY
FOOD--DICTIONARIES
FOOD--FOLKLORE
NUTRITION--HISTORY
Related
DINNERS
AND DINING--HISTORY
FOOD--ANECDOTES
FOOD--INDUSTRY
AND TRADE
FOOD--SOCIAL
ASPECTS
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The Cambridge world history of food. Edited by Kenneth
F. Kiple and Kriemhild Coneè Ornelas. Cambridge, New York,
Cambridge University Press, 2000. 2 v. (2153 p.)
Includes bibliographies.
TX353.C255 2000 <SciRR>
Davidson, Alan. The Oxford companion to food. 2nd ed. Edited by Tom Jaine.
Oxford, New York, Oxford University Press, 2002. 907 p.
Bibliography: p. 875-898.
TX349.D36 2006 <SciRR>
Fernández-Armesto, Felipe. Near a thousand tables:
a history of food. New York, The Free Press, c2002. 258 p.
Bibliography: p. 225-245.
TX353.F437 2002
The Oxford companion to American food and drink. Andrew F. Smith, editor.
Oxford, New York, Oxford University Press, c2007. 693 p.
Bibliography: p. 643-645.
TX349.O94 2007 <SciRR>
Tannahill, Reay. Food in history. New, fully rev. and
updated ed. New York, Crown Publishers, 1989. c1998.
424
p.
Bibliography: p. 397- 409.
GT2850.T34 1989 <SciRR>
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Civitello, Linda. Cuisine and culture: a history of food and
people. 2nd ed. Hoboken, NJ, John Wiley, 2007. 410 p.
Includes bibliographical references.
TX353.C565 2007
Ellis, Audrey. The Magpie history of food. London, Severn
House, Distributed by Hutchinson, 1977. 191 p.
TX360.G7 E441977
Food. Edited by David Inglis, Debra Gimlin and Chris Thorpe. New York,
Routledge, 2007. 2099 p.
Not Yet in LC
Food: a culinary history from Antiquity to the present. Jean-Louis
Flandrin and Massimo Montanari; English edition by Albert Sonnenfeld.
New York, Columbia University Press, c1999. 592 p.
Includes bibliographies.
Uniform Title, Histoire de l’alimentation.
English
TX353.H52513 1999 <SciRR>
Food: an Oxford anthology . Edited by Brigid Allen. Oxford,
New York, Oxford University Press, 1994. 417 p.
Includes bibliographies.
TX353.F557 1994
Food and drink in history: selections from the Annales, économies,
sociétés, civilisations, volume 5. Edited by Robert Forster
and Orest Ranum. Baltimore, Johns Hopkins University Press, c1979. 173 p.
Includes bibliographical references.
TX353.F59 1979
Food in global history. Edited by Raymond Grew. Boulder,
CO, Westview Press, c1999. 293 p.
Includes bibliographies.
TX353.F64 1999
McNamee, Gregory. Movable feasts: the history, science, and lore of
food. Westport, CT, Praeger, 2007. 194 p.
Includes bibliographical references.
TX353.M395 2006 <SciRR>
Pilcher, Jeffrey M. Food in world history. New York, Routledge,
2006. 132 p.
Includes bibliographical references.
TX353.P46 2006 <SciRR>
Toussaint-Samat, Maguelonne. A history of food. Cambridge, MA,
Blackwell Reference, 1993. 801 p.
Bibliography: p. 782-786.
Translation of Histoire naturelle & morale de la
nourriture.
TX353.T6413 1993 <SciRR>
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American Food
Anderson, Jean. The American century cookbook : the most popular recipes of the 20th century. New York, Gramercy Books, 2005. 547 p.
Bibliography: p. 520-531.
TX715.A56642 2005 <SciRR>
Berzok, Linda Murray. American Indian food. Wesport, CT, Greenwood
Press, 2005. 213 p.
Bibliography: p. 205-206.
E98.F7B47 2005 <SciRR>
Conlin, Joseph Robert. Bacon, beans, and galantines: food
and foodways on the western mining frontier. Reno, University
of Nevada Press, c1986. 246 p.
Bibliography: p. 229-239.
TX360.U6C635 1986
Cornbread nation 1: the best of Southern food writing. Edited by John Egerton. Chapel Hill, published in association with the Southern Foodways Alliance, Center for the Study of Southern Culture, University of Mississippi, by the University of North Carolina Press, 2002. 260 p.
Bibliography: p. 257-260.
TX244.C67 2002
Crowen, T. J., Mrs. The American system of cookery. New York,
T. R. Dawley, 1864. 126 p.
TX715.C948 1864 <SciRR Desk>
Curtin, Kathleen, Sandra L. Oliver and Plimoth Plantation. Giving
thanks: Thanksgiving recipes and history, from Pilgrims to pumpkin
pie. New York, Clarkson Potter Publishers, c2005. 192 p.
Bibliography: p. 186-187.
F7.G585 2005
Denker, Joel. The world on a plate: a tour through the history of
America’s
ethnic cuisines. Lincoln, University of Nebraska Press, 2007. 196 p.
Bibliography: p. 163-185.
TX353.D433 2007
Diner, Hasia R. Hungering for America: Italian, Irish, and
Jewish foodways in the age of migration. Cambridge, MA, Harvard
University Press, 2001. 292 p.
Includes bibliographies.
GT2853.U5 D54 2001
Eden, Trudy. Cooking in America, 1590-1840. Westport, CT, Greenwood Press,
2006. 147 p. (Daily life through history)
Bibliography: p. 139-141.
TX715.E23 2006
Egerton, John, and Ann Bleidt Egerton. Southern food : at home, on the road, in history. Chapel Hill, University of North Carolina Press, 1993. 408 p.
Bibliography: p. 352-382.
TX715.2.S68 E343 1993 <SciRR Desk>
Originally published: New York : Knopf, 1987.
Elias, Megan J. Food in the United States, 1890-1945. Santa Barbara, CA., Greenwood Press/ABC-CLIO, c2009. 157 p. (Food in American history)
Bibliography: p. 147-150.
TX355.E44 2009
Gabaccia, Donna R. We are what we eat: ethnic food and the
making of Americans. Cambridge, MA, Harvard University Press,
1998. 278 p.
Bibliography: p. 243-267.
GT2853.U5 G33 1998
Haber, Barbara. From hardtack to home fries: an uncommon history
of American cooks and meals. New York, Free Press, c2002. 244
p.
Bibliography: p. 223-236.
TX360.U6H33 2002 <SciRR>
Harbury, Katherine E. Colonial Virginia’s cooking dynasty. Columbia,
University of South Carolina Press, c2004. 479 p.
Bibliography: p. 445-457.
TX715.H258 2004 <SciRR Desk>
Hooker, Richard James. Food and drink in America: a history.
Indianapolis, Bobbs-Merrill, c1981. 436 p.
Includes bibliographies.
GT2853.U5 H66 <SciRR>
Iacobbo, Karen, and Michael Iacobbo. Vegetarian America: a history. Westport,
CT, Praeger, 2004. 267 p.
Bibliography: p. 239-256
TX392.I23 2004
McIntosh, Elaine N. American food habits in historical perspective.
Westport, CT, Praeger, 1995. 251 p.
Bibliography: p. 227-238.
GT2853.U5M39 1995
McWilliams, James E. A revolution in eating: how the quest for food
shaped America. New York, Columbia University Press, c2005. 386 p.
Bibliography: p. 323-377.
TX633.M3 2005
Oliver, Sandra L. Food in colonial and federal America. Westport,
CT, Greenwood Press, 2005. 230 p. (Food in American history)
Bibliography: p. 217-221.
TX714.O466 2005 <SciRR>
Opie, Frederick Douglass. Hog & hominy : soul food from Africa to America. New York, Columbia University Press, c2008. 238 p. (Arts & traditions of the table)
Bibliography: p. 211-226.
TX715.O548 2008
Perl, Lila. Hunter’s stew and hangtown fry: what pioneer
America ate and why. New York, Seabury Press, c1977. 156 p.
TX360.U6P47
Raine, Carolyn. A woodland feast: Native American foodways
of the 17th & 18th centuries. Huber Heights, OH, Penobscot Press,
c1997. 90 p.
Includes bibliographies.
E78.E2R35 1997
Root, Waverly & Richard de Rochemont. Eating in America: a
history. New York, Ecco Press, 1981, c1976 512 p.
Bibliography: p. 483-488.
TX353.R64 1981
Sokolov, Raymond. Why we eat what we eat: how the encounter
between the New World and the Old changed the way everyone on the
planet eats. New York, Summit Books, c1991. 254 p.
TX631.S65 1991
Williams, Susan. Food in the United States, 1820s-1890. Westport, CT, Greenwood Press, 2006. 240 p. (Food in American history)
Bibliography: p. 221-228.
TX355.W55 2006 <SciRR>
Zanger, Mark. The American history cookbook. Westport, CT, Greenwood
Press, 2003. 459 p.
Bibliography: p. 433-438.
TX715.Z36 2003 <SciRR>
Exploration and Food
Crosby, Alfred W. The Columbian exchange: biological and cultural
consequences of 1492. 30th anniversary ed. Westport, CT,
Praeger, c2003. 283 p.
Bibliography: p. 222-276.
E98.D6C7 2003
Feeney, Robert Earl. Polar journeys: the role of food and
nutrition in early exploration. Washington, American Chemical
Society; Fairbanks, University of Alaska Press, c1997. 279
p.
Bibliography: p. 247-258.
TX601.F44 1997
Food and Agriculture Organization of the United Nations, Agriculture
Division. Plant exploration, collection, and introduction.
By R. O. Whyte, Plant Production Branch, Agriculture Division. Rome,
Food and Agriculture Organization of the United Nations, 1958. 117
p. (FAO Agricultural Series, no .41)
Bibliography: p. 105-110.
SB109.F58
Great Britain Admiralty, Committee on Scurvy. Report of the
committee appointed by the Lord Commissioners of the Admiralty,
to enquire into the causes of the outbreak of scurvy in the recent
Arctic expedition... . London, H. M. Stationery Off., 1877.
505 p. (Great Britain, Parliament. Papers by command, C, 1722)
Includes bibliographies.
RC663.G7 1877
McIntosh, Elaine N. The Lewis and Clark Expedition: food,
nutrition, and health aspects. Sioux Falls, SD, The Center
for Western Studies, Augustana College, 2003. 101 p.
Bibliography: p. 89-97. (Prairie Plains series,
no. 9)
RC88.9.O5M255 2003
Food Fashions and Fads
Eating in Eden: food and American utopias. Edited by Etta M. Madden and
Martha L. Finch. Lincoln, University of Nebraska Press, c2006. 291 p.
Includes bibliographical references.
TX631.E37 2006
Lovegren, Sylvia. Fashionable food: seven decades of food
fads. New York, MacMillan, c1995. 455 p.
Bibliography: p. 422.
TX355.L88 1995
McLaughlin, Terence. If you like it, don’t eat it: dietary
fads and fancies. New York, Universe Books, 1979. 177 p.
Bibliography: p. 167-172.
First published in 1978 under title A diet of
tripe.
TX353.M2534 1979
Schremp, Geraldine. Kitchen culture: fifty years of food fads.
New York, Pharos Books, 1991. 195 p.
Includes bibliographies.
TX645.S36 1991
Food Processing and Preservation
Curtis, Robert I.. Ancient food technology. Leiden, Boston, Brill, 2001.
477 p (Technology and change in history, v. 5).
Bibliography: p. 435-465.
TP368.6.C87 2001 <SciRR>
Shephard, Sue. Pickled, potted and canned: the story of
food preserving. London, Headline, 2000. 358 p.
Bibliography: p. 341-348.
TX601.S473 2000 <SciRR>
Thorne, Stuart. The history of food preservation. Totowa, NJ,
Barnes & Noble, 1986. 184 p.
Bibliography: p. 171-181.
TP371.2.T46 1986 <SciRR>
Thurmond, David L. A handbook of food processing in classical
Rome: for her bounty no winter. Leiden, Boston, Brill, 2006.
294 p. (Technology and change in history, v. 9)
Bibliography: p. 277-286.
TX601.T47 2006
Torgerson, Nancy. Food preservation--before the mason jar. Rev. ed. Decatur, IL, Glimpse of the Past, 1995. 80 p.
Bibliography: p. 73-77.
TX601.T64 1995
Waste not, want not: food preservation from early times
to the present day. Edited by C. Anne Wilson. Edinburgh, Edinburgh
University Press, c1991. 166 p. (Food and society, 4)
Includes bibliographical references.
TX601.W29 1991
Food Writing and Gastronomical Literature: Selected Collections and Anthologies
American food writing: an anthology with classic recipes. Edited by Molly
O’Neill. New York, Library of America, c2007. 753 p.
Bibliography: p. 729-742.
TX714.A4585 2007
Best Food Writing. New York, Marlowe & Co., Baillett & Fitzgerald,
c2000-
Annual compilation of food writing.
PN6071.F6B47
Choice cuts: a savory collection of food writing from around
the world and throughout history.
Edited by Mark Kurlansky. New York, Ballantine Books, 2002. 473
p.
TX631.C44 2002
A Slice of life: contemporary writers on food. Edited by Bonnie
Marranca. Woodstock, NY, Overlook Press, 2003. 424 p.
Introduction by Bety Fussell.
TX631.S56 2003
Slow food: collected thoughts on taste, tradition, and the
honest pleasures of food. Edited by Carlo Petrini, with Ben Watson and
Slow Food editore. White River Junction, VT, Chelsea Green Pub.,
c2001. 287 p.
Foreword by Deborah Madison.
TX631.S58 2001
The Wilder shores of gastronomy: twenty years of the best
food writing from the journal Petits propos culinaires. Edited by Alan
Davidson with Helen Saberi. Berkeley, CA, Ten Speed Press, c2002.
497 p.
Foreword by Harold McGee.
TX649.A1W543 2002
Gender and Food History
From Betty Crocker to feminist food studies: critical perspectives
on women and food. Arlene Voski Avakian and Barbara Haber, editors.
Amherst, University of Massachusetts Press, c2005. 299 p.
Includes bibliographical references.
HQ1111.F76 2005
Inness, Sherrie A. Dinner roles: American women and culinary
culture. Iowa City, University of Iowa City, c2001. 225 p.
Bibliography: p. 187-216.
TX715.I545 2001
Neuhaus, Jessamyn. Manly meals and mom’s home cooking:
cookbooks and gender in modern America. Baltimore, Johns Hopkins
University Press, 2003. 336 p.
Bibliography: p. 271-310.
TX714.N52 2003 <SciRR>
Parkin, Katherine J. Food is love: food advertising and gender
roles in modern America. Philadelphia, University of Pennsylvania
Press, 2006. 296 p.
Includes bibliographical references.
HE5827.85.P37 2006
Geographical Areas: Selected Titles
Achaya, K. T. Indian food: a historical companion. Delhi,
Oxford University Press, 1994. 322 p.
Bibliography: p. 238-259.
TX724.5.I4A64 1994 <AsianRR>
Albala, Ken. Food in early modern Europe. Westport, CT,
Greenwood, 2003. 360 p.
Bibliography: p. 247-250.
GT2853.E85 A43 2003
<SciRR>
Clarkson, Leslie. A. and E. Margaret Crawford. Feast and famine:
food and nutrition in Ireland 1500-1920. Oxford, New York,
Oxford University Press, c2001. 325 p.
Bibliography: p. 287-319.
GT2853.I73 C53 2001
Ishige, Naomi. The history and culture of Japanese food.
London, Kegan Paul, c2001. 273 p.
Includes bibliographies.
GT2853.J3I83 2001
Mennell, Stephen. All manners of food: eating and taste
in England and France from the Middle Ages to the present. 2nd ed., Illini
books ed. Urbana, University of Illinois Press, c1996. 397 p.
Bibliography: p. 369-388.
GT2853.G7M46 1996
Rebora, Giovanni. Culture of the fork: a brief history of
food in Europe. New York, Columbia University Press, 2001.
196 p.
Bibliography: p. 179-184.
Uniform title Civiltà della forchetta.
English.
TX641.R4313 2001
A Taste of history: 10,000 years of food in Britain.
Peter Brears and others. London, English Heritage, in association
with British Museum Press, c1993. 351 p.
Bibliography: p. 345-349.
TX717.T37 1993
Historical Time Periods: Selected Titles
Alcock, Joan P. Food in the ancient world. Westport, CT, Greenwood
Press, 2006. 276 p.
Bibliography: p. 253-262.
TX353.A47 2006 <SciRR>
Bober, Phyllis Pray. Art, culture, and cuisine: ancient and
medieval gastronomy. Chicago, University of Chicago Press, c1999. 442 p.
Bibliography: p. 389-432.
TX637.B58 1999
Brothwell, Don B., and Patricia Brothwell. Food in antiquity:
a survey of the diet of early peoples. Expanded ed. Baltimore,
Johns Hopkins University Press, c1998. 283 p.
Bibliography: p. 225-232.
GT2860.B7 1998
Crossley-Holland, Nicole. Living and dining in medieval Paris:
the household of a fourteenth-century knight. Wales, University
of Wales Press, 1996. 244 p.
Bibliography: p. 227-236.
TX637.C67 1996
Dalby, Andrew. Food in the ancient world, from A-Z. London, New
York, Routledge, 2003.
408 p.
Bibliography: p. 365-371.
GT2853.G8D35 2003 <SciRR>
DiMarco, Vincent. Egg pies, moss cakes, and pigeons like puffins: eighteenth-century
British cookery from manuscript sources. New York, iUniverse, 2007. 487 p.
Bibliography: p. 409-443.
Not Yet in LC
Freeman, Sarah. Mutton and oysters: the Victorians and their
food. London, V. Gollancz, 1989. 316 p.
Bibliography: p. 295-302.
GT2853.G7F74 1989
Hagen, Ann. A second handbook of Anglo-Saxon food & drink:
production & distribution. Hockwold cum Wilton, Norfolk, Eng.,
Anglo-Saxon Books, 1995. 409 p.
Bibliography: p. 367-381.
GT2853.G7H33 1995
Kaufman, Cathy K. Cooking in ancient civilizations. Westport,
CT, Greenwood Press, 2006. 224 p.
Bibliography: p. 207-217.
TX353.K38 2006
Regional cuisines of medieval Europe: a book of essays. Edited
by Melitta Weiss Adamson. New York, Routledge, 2002. 254 p.
Bibliography: p. 215-233.
TX645.R44 2002
Renfrow, Cindy. Take a thousand eggs or more: a translation
of medieval recipes from Harleian MS. 279, Harleian MS. 4016,
and
extracts of Ashmole MS. 1439, Laud MS. 553, and Douce MS. 55, with
over 100 recipes adapted for modern cookery. 2nd ed. Unionville,
NY, Royal Fireworks Press, c1997. 2 v.
Bibliography: v. 2, p. 362-364.
TX705.R46 1997
Sim, Alison. Food and feast in Tudor England. New York, St. Martin’s
Press, 1997. 180 p.
Bibliography: p. 171-172.
TX635.S52 1997
Soyer, Alexis. The pantropheon or a history of food and its preparation
in ancient times. New York, Paddington Press, c1977. 469 p.
TX353.S73 1977 <SciRR>
Reprint of the 1853 ed. published by Simpkin, Marshall, London.
Individual Foods: Selected Titles
Calhoun, Creighton Lee. Old southern apples. Blacksburg,
VA, McDonald & Woodward Pub. Co., 1995. 326 p.
Bibliography: p. 297-300.
SB363.2.U6C35 1995 <SciRR>
Coe, Sophie D., and Michael D. Coe. The true history of chocolate. New
York, Thames and Hudson, 1996. 280 p.
Bibliography: p. 272-276.
TP640.C67 1996 <SciRR>
Dalby, Andrew. Dangerous tastes: the story of spices.
Berkeley, University of California Press, 2000. 184 p. (California
studies in food and culture, 1)
Bibliography: p. 162-164.
TX406.D35 2000
Fussell, Betty Harper. The story of corn. New York, Knopf,
1992. 356 p.
Bibliography: p. 335-344.
SB191.M2F87 1992
Jacob, Heinrich Eduard. Six thousand years of bread: its holy
and unholy history. New York, Lyons and Burford, 1997. 399
p.
Bibliography: p. 381-389.
Originally published Garden City, NY, Doubleday,
Doran & Co, 1944.
GT2868.J33 1997
Kurlansky, Mark. Cod: a biography of the fish that changed
the world. New York, Walker & Co, 1997. 294 p.
Bibliography: p. 277-282.
SH351.C5K87 1997
Kurlansky, Mark. Salt: a world history. London, Jonathan
Cape, 2002. 484 p.
Bibliography: p. 453-465.
TN900.K865 2002b <SciRR>
Mason, Laura. Sugar-plums and sherbet: the prehistory of sweets.
Tornes, Devon, Prospect Books, 1998. 250 p.
Bibliography: p. 235-240.
TX783.M294 1998
Mintz, Sidney. Sweetness and power: the place of sugar in
modern history. New York, Penguin Books, 1986. 274 p.
Bibliography: p. 215-227.
GT2869.M56 1986
Salaman, Redcliffe N. The history and social influence of
the potato. Cambridge, Cambridge University Press, 1985. 685
p.
Bibliography: p. 619-645.
SB211.P8S255 1985
Smith, Andrew F. The tomato in America: early history, culture,
and cookery. Columbia, SC, University of South Carolina Press,
c1994. 224 p.
Bibliography: p. 197-204.
TX803.T6S65 2001 <SciRR>
Ukers, William H. All about coffee. 2nd ed. New York, The Tea and Coffee
Trade Journal Company, 1935. 818 p.
Bibliography: p. 753-788.
TX415.U5 1935
Wartime and Military Food
Bourne, Geoffrey. Nutrition and the war. Cambridge, The
University Press, 1940. 126 p.
"Based on a series of articles on nutrition
which was published under a pseudonym in Discovery during 1948 and
1939."
TX357.B7
Campbell, Dorothy. Food under sail: a history of food and other matters
of life in the United States Navy since its inception, together
with a collection of “receipts” and “rules” for seagoing
food preparation. Tinicum, PA, XLibris Corporation, 2005. 198 p.
VC373.C35 2005 <SciRR>
Confederate States of America, War Dept. Communication from
Secretary of War. Richmond, 1863. 16 p.
Concerns food supply during the war.
JK9719.D1/30 <RareBookRR>
Murphy, Margot Wartime meals: how to plan them, how to buy
them, how to cook them. New York, Greenberg, 1942. 258 p.
TX357.M88
Pack, A. J. Nelson’s blood: the story of naval rum. 3rd
ed. Annapolis, MD, Naval Institute Press, 1995. 196 p.
Bibliography: p. 191-192.
VC365.G7P3 1995
Partridge, Pauline Dunwell, and Hester Martha Conklin. Wheatless
and meatless days. New York, Appleton, 1918. 224 p.
TX357.P3
United States Food Administration. Food and the war: a textbook
for college classes. Prepared under the direction of the Collegiate
Section of the United States Food Administration with the cooperation
of the Department of Agriculture and the Bureau of Education. Boston,
New York, Houghton Mifflin, c1918. 379 p.
Includes bibliographies.
TX357.U6 1918f
TOP OF PAGE
Accum, Friedrich Christian. A treatise on adulterations of
food, and culinary poisons, exhibiting the fraudulent sophistications
of bread, beer, wine, spirituous liquors, tea, coffee, cream, confectionary,
vinegar, mustard, pepper, cheese, olive oil, pickles, and other
articles employed in domestic economy, and methods of detecting
them. 2nd ed. London, Sold by Longman, Hurst, 1820. 360 p.
TX563.A2 1820c <Rare Book RR>
Aylett, Mary and Olive Ordish. First catch your hare: a history
of the recipe-makers. London, MacDonald, 1965.
242 p.
TX649.A1 A9
Belasco, Warren James. Meals to come: a history of the future
of food. Berkeley, University of California Press, c2006. 358 p.
(California studies in food and culture, 16)
Bibliography: p. 317-331.
TX353.B455 2006 <SciRR>
Brüssow, Harald. The quest for food: a natural history
of eating. New York, Springer, c2007. 866 p.
Includes bibliographical references.
TX353.B78 2007
Camporesi, Piero. The magic harvest: food, folklore, and
society. Cambridge, Eng., Polity Press, 1993. 253 p.
Bibliography: p. 216-241.
Translation of La terre e la luna.
GT2853.I8C3613 1993
Emerson, Edward R. Beverages, past and present: an historical
sketch of their production, together with a study of the customs
connected with their use. New York, G.P. Putnam’s Sons,
1908. 2 v.
GT2880.E6
Hackwood, Frederick W. Good cheer: the romance of food and
feasting. Detroit, Singing Tree Press, 1968. 424 p.
First Published: London, T. F. Unwin, 1911
GT2860.H3 1968
Levenstein, Harvey. Revolution at the table: the transformation
of the American diet. Berkeley, University of California Press,
c2003. 275 p. (California studies in food and culture, 7)
Bibliography: p. 213-260.
Originally published New York, Oxford University Press, 1988.
GT2853.U5L48 2003
Montanari, Massimo. The culture of food. Oxford, Cambridge,
MA, Blackwell, 1994. 214
Bibliography: p. 194-205.
Uniform title Fabbe e l’abbodonza. English.
TX353.M7213 1994
Plante, Ellen M. The American kitchen, 1700 to the present:
from hearth to highrise. New York, Facts on File, c1995. 340
p.
Bibliography: 314-319.
TX653.P56 1995 <SciRR>
Schenone, Laura. A thousand years over a hot stove: a history
of American women told through food, recipes, and remembrances.
New York, W. W. Norton, 2003. 416 p.
Includes bibliographies.
TX645.S34 2003
Shapiro, Laura. Perfection salad: women and cooking at the
turn of the century. New York, Modern Library, 2001. 274 p.
Bibliography: p. 255-267.
Orginally published New York, Farrar, Straus and
Giroux, 1986.
TX173.S44 2001
Snodgrass, Mary Ellen. Encyclopedia of kitchen history. New York, Fitzroy Dearborn, 2004. 684 p.
Includes bibliographical references.
TX653.S57 2004 <SciRR>
Stevens, Patricia Bunning. Rare bits: unusual origins of popular
recipes. Athens, Ohio University Press, c1998.
321 p.
Bibliography: p 309-312.
TX714.S7812 1998
Symons, Michael. A history of cooks and cooking. Urbana,
University of Illinois Press, 2000. 388 p.
Bibliography: p.361-375.
TX645.S97 2000
Theophano, Janet. Eat my words: reading women’s lives
through the cookbooks they wrote.
New York, Palgrave, 2002. 362 p.
Bibliography: p. 323-350.
TX644.T47 2002
Thudichum, J. L. W. The spirit of cookery: a popular treatise
on the history, science, practice, and ethical and medical import
of culinary art; with a dictionary of culinary terms. London
and New York, F. Warne and Co., 1895. 701 p.
“Sketch of the history of cookery,”
p.20-51.
Copies also in the Rare Book/Special Collections
Reading Room
TX717.T53
Vasey, George. Illustrations of eating, displaying the omnivorous
character of man, and exhibiting the natives of various countries
at feeding time, by a beef-eater. London, J. R. Smith, 1847.
88 p.
GT2850.V3
TOP OF PAGE
Andrews, Tamra. Nectar and ambrosia: an encyclopedia of food
in world mythology. Santa Barbara, ABC-CLIO, c2000. 287 p.
Bibliography: p. 265-273.
GR498.A53 2000 <SciRR>
Bender, David A., and Arnold E. Bender. Bender’s dictionary
of nutrition and food technology. 7th ed. Boca Raton, FL,
CRC Press, 1999. 463 p.
Rev. ed. of Nutrition and food technology.
TX349.B4 1999 <SciRR>
Culinary biographies: a dictionary of the world’s great
historic chefs, cookbook authors and collectors, farmers, gourmets,
home economists, nutritionists, restaurateurs, philosophers, physicians,
scientists, writers, and others who influenced the way we eat today.
Edited by Alice Arndt. Houston, YES Press, c2006. 418 p.
Includes bibliographical references.
TX649.A1C85 2006 <SciRR>
Encyclopedia of food and culture. Edited by Solomon H.
Katz and William Woys Weaver. New York, Scribner, c2003. 3 v.
Includes bibliographies.
GT2850.E53 2003 <SciRR>
Folse, John D. The encyclopedia of Cajun & Creole cuisine. Gonzales,
LA, Chef John Folse & Co. Pub., 2004. 842 p.
Bibliography: p. 817-825.
TX715.2.L68F645 2004 <SciRR>
Foodways. John T. Edge, volume editor. Chapel Hill, University of North Carolina Press, c2007. 310 p. (The new encyclopedia of Southern culture ; v. 7)
Includes bibliographical references and indexes.
F209.N47 2006 vol. 7 <SciRR>
Sponsored by the Center for the Study of Southern Culture at the University of
Mississippi.
Herbst, Sharon Tyler. The new food lover’s companion:
comprehensive definitions of nearly 6,000 food, drink, and culinary
terms. 3rd ed. Hauppauge, NY, Barron’s Educational Series,
2001. 772 p.
Bibliography: p. 759-771.
TX349.H532 2001 <SciRR>
The Oxford encyclopedia of food and drink in America. Andrew F. Smith,
editor. Oxford, Eng. New York, Oxford University Press, 2004. 2 v.
Includes bibliographical references.
TX349.E45 2004 <SciRR>
Smith, Andrew F. Encyclopedia of junk food and fast food. Westport,
CT, Greenwood Press, 2006. 321 p.
Bibliography: p. 297-305.
TX370.S63 2006 <SciRR>
Trager, James. The food chronology: a food lover’s compendium
of events and anecdotes from prehistory to the present. New
York, Henry Holt, 1995. 783 p.
TX355.T72 1995 <SciRR>
TOP OF PAGE
Dissertations can be located by using online resources or the following
indexes located in the Library’s Main Reading Room. Consult any reference
librarian about options. Some dissertations may be available in
full text through electronic resources on public terminals at the
Library of Congress.
Comprehensive Dissertation Index. Supplement. (1973- annual)
Z5053.X47a
Dissertation Abstracts International. (1938- monthly)
Z5053.D57
Digital Dissertations (1980-)
Electronic resource
TOP OF PAGE
Abbey, Kristen L. Recipe for narrative: representations of culture
in culinary literature. Ann Arbor, MI, UMI, 2006.
UMI publication number AAT 3203361 <MicRR>
Collation of the original: 335 p.
Thesis (doctoral)--Rutgers The State University of New Jersey, 2006.
Berg, Jennifer Schiff. From pushcart peddlers to gourmet take-out:
New York City’s iconic foods of Jewish origin, 1920-2005. Ann Arbor,
MI, UMI, 2006.
UMI publication number AAT 3199966 <MicRR>
Collation of the original: 268 p.
Thesis (doctoral)--New York University, 2006.
Cloughly, JoAnne E. An undergraduate course curriculum design in
food history and the development of manners. Ann Arbor, MI, UMI, 2004.
UMI publication number AAT 1421936 <MicRR>
Collation of the original: 40 p.
Thesis (masters)--State University of New York, Empire State College, 2004.
Davis, Jennifer J. Men of taste; gender and authority in the French
culinary trades, 1730-1830. Ann Arbor, MI, UMI, 2004.
UMI Publication number AAT 3147605 <MicRR>
Collation of the original: 367 p.
Thesis (doctoral)--The Pennsylvania State University, 2004.
LaCombe, Michael. Food and authority in the English Atlantic world,
1570-1640. Ann Arbor, MI, UMI, 2006.
UMI publication number AAT 3205655 <MicRR>
Collation of the original: 515 p.
Thesis (doctoral)--New York University, 2006.
Petrick, Gabriella M. The arbiters of taste: producers, consumers
and the industrialization of taste in America, 1900-1960. Ann Arbor, MI, UMI,
2007.
UMI publication number AAT 3247684 <MicRR>
Collation of the original: 270 p.
Thesis (doctoral)--University of Delaware, 2007.
TOP OF PAGE
Axford, Lavonne B. English language cookbooks, 1600-1973.
Detroit, Gale Research, c1976. 675 p.
Z5776.G2 A9 <SciRR>
Bitting, K. G. (Katherine Golden) Gastronomic bibliography.
San Francisco, 1939. Ann Arbor, Gryphon Books, 1971. 718 p.
Z5776.G2B6 1971 <SciRR>
Brown, Eleanor Parker, and Bob Brown. Culinary Americana:
cookbooks published in the cities and towns of the United States
of America during the years from 1860 through 1960. New York,
Roving Eye Press, 1961. 417 p.
Z5776.G2B7 <SciRR>
Cagle, William R. A matter of taste: a bibliographical catalogue
of international books on food and drink in the Lilly Library, Indiana
University. 2nd ed. rev. and expanded. New Castle, DE, Oak
Knoll Press, 1999. 991 p.
Includes bibliographies.
Z5776.G2C177 1999 <SciRR>
Cagle, William R., and Lisa Killion Stafford. American books
on food and drink: a bibliographical catalog of the cookbook
collection
housed in the Lilly Library at the University of Indiana.
New Castle, DE, Oak Knoll Press, 1998.
794 p.
Includes bibliographies.
Z5776.G2C177 1998 <MainRRAlc>
The Contemporary and historical literature of food science
and human nutrition. Edited by Jennie Brogdon and Wallace C.
Olsen. Ithaca, Cornell University Press, 1995. 296 p.
Includes bibliographies
TX357.C564 1995 <SciRR>
Cook, Margaret. America's charitable cooks: a bibliography of fund-raising cook books published in the United States (1861-1915). Kent, Ohio, 1971. 315 p.
Bibliography: p. 8-9.
Z5776.G2 C58 <SciRR>
Feret, Barbara L. Gastronomical and culinary literature: a
survey and analysis of historically oriented collections in the
U.S.A. Metuchen, NJ, Scarecrow Press, 1979. 124 p.
Bibliography: p. 91-110.
Z5776.G2F47 <SciRR>
Great Britain. Patent Office. Library. Subject list of works
on domestic economy, food and beverages, including the culture
of cacao,
coffee, barley, hops, sugar, tea and the grape, in the library
of the Patent Office. London, Printed for H. M. Stationery Off. by
Darling & Son, Ltd. 1902. 136 p.
Z5777.G78
Historical source materials on American and world baking: an online
bibliography.
American Institute of Baking, c1993.
URL: http://www.aibonline.org/resources/booklistings/bakinghistory.html
Lowenstein, Eleanor. Bibliography of American cookery books, 1742-1860. 3rd ed.
Worcester, MA, American Antiquarian Society, 1972. 132 p.
Z5776.G2L68 1972 <SciRR>
Based on Waldo Lincoln’s American cookery books, 1742-1860.
Vassilian, Hamo B. Ethnic cuisines: a comprehensive bibliography
in the English language, includes Armenia, Georgia, Greece, Cyprus,
India, Nepal, Sri Lanka, Israel, and Islamic nations (over 50 countries
and cultures), also includes 300 photographs. Glendale, CA, Armenian
Reference Books, 1996. 200 p.
Z5776.G2V38 1996
Weaver, William Woys. Thirty-five receipts from “The
larder invaded.” Philadelphia, Library Company of
Philadelphia, Historical Society of Philadelphia, 1986. 91 p.
Z5776.G2W38 1986 <SciRR>
Wertsman, Vladimir. What’s cooking in multicultural America:
an annotated bibliographic guide to over four hundred ethnic cuisines. Lanham, MD, Scarecrow Press, c1996. 163 p.
Z5776.G2W394 1996
Wheaton, Barbara Ketchum, and Patricia Kelly. Bibliography
of culinary history: food resources in eastern Massachusetts.
Boston, G. K. Hall, 1987. 379 p.
TX652.W427 1987
TOP OF PAGE
Abstracting and indexing that index relevant journal articles
and other literature are listed below. Some suggested terms for
searching are “Food--History” and “Cookery--History.”
More specific headings, such as “Cookery--Europe--History--To
1500," “Food Habits--Europe--History--To 1500,”
or “Cookery, Medieval” may be appropriate, depending
upon the topic of interest. Many of the titles may be available
in electronic format. Consult a reference librarian for
the location and format of abstracting and indexing services in
the Science Reading Room.
America: History and Life (1964- )
Z1236.A488 and Electronic Format
Bibliography of Agriculture, Agricola (1942- )
Z5073.U572 <SciRR A&I> and Electronic
Format
Biological and Agricultural Index, BioAg Index (1918-
)
Z5073.A46 <SciRR A&I> and Electronic
Format
Food Science and Technology Abstracts (1969- )
TP368.F678 <SciRR A&I> and Electronic
Format
Food Science Source
Electronic format
General Science Index (June, 1978- )
Z7401.G46 <SciRR A&I> and Electronic
Format
The Gerritsen Collection: Women’s History Online
(1543-1945)
Electronic format
History of Science, Technology & Medicine (1975-
)
Electronic format
Humanities Index (1974- )
A13H85 <MainRR Alc> and Electronic Format
North American Women’s Letters and Diaries, Colonial
to 1950
Electronic format
Readers’ Guide to Periodical Literature (1900-
)
A13.R48 <BusRR> and Electronic Format
TOP OF PAGE
Journals that often contain articles relevant to food history are:
Appetite |
QP136.A66 |
Bon Appetit |
TX633.B65 |
Eating Well |
WMLC 93/1413 |
Food and Foodways: History and culture of
Human Nourishment |
TX341.F695 |
Food, Culture, & Society: an International Journal
of Multidisciplinary Research |
TX359.J67 |
Food History News |
<Pamphlet Box SciRR> |
Food Service Technology |
TX901.F615 |
Gastronomica: the Journal of Food and Culture
|
TX631.G355 |
Gourmet |
TX1.G75 |
The Journal of Gastronomy |
TX631.J68 |
The Journal of Nutrition |
RM214.J6 |
Petits Propos Culinaires |
TX341.P43 |
Saveur |
TX631.S253 |
Southern Quarterly |
AP30.S382 |
TOP OF PAGE
Bray, Warwick. Ancient food for thought. Nature, v. 408,
Nov. 9 2000: 145-146.
Q1.N2
Crawford, Alan Pell. Richmond’s bread riot. American
history, v. 37, June 2002: 20-26.
E171.A574
Day, Ivan. A natural history of the ice pudding. Petits propos culinaires,
74, Dec. 2003: 24-38.
TX341.P43
Diehl, Lorraine B. Automat for the people. Gourmet, v.62,
Oct. 2002: 142-144.
TX1.G75
Dillinger, Teresa L., and others. Food of the gods: cure for
humanity? A cultural history of the medicinal and ritual use of
chocolate.
The Journal of nutrition, v. 130, Aug. 2000: 2057-2072.
RM214.J6
Dirks, Robert T. African American dietary patterns at the beginning
of the 20th century. The Journal of nutrition, v. 131,
July 2001: 1881-1889.
RM214.J6
Duran, Nancy. Dietary studies related to the United States diet
prior to World War II: a bibliography for the study of changing
American food habits over time. The Journal of nutrition,
v. 130: Aug., 2000: 1881-1886.
RM214.J6
Hall, Robert L. Africa and the American South: culinary connections.
Southern quarterly, v. 44, winter 2007: 19-52.
AS30.S658
Leach, Helen M., and Raelene Inglis. The archaeology of Christmas
cakes. Food & foodways: explorations in the history
and culture of human nourishment, v. 11, nos. 2/3, 2003:
141-166.
TX341.F695
Mcanany, Patricia A., and Satoru Murata. America’s first connoisseurs
of chocolate. Food & foodways: explorations in the history & culture
of human nourishment, v. 15, Jan./June 2007: 7-30.
TX341.F695
Mitchell, J. Cookbooks as a social and historical document: a
Scottish case study. Food service technology, v. 1, Mar.
2001: 13-23.
TX901.F615
Moisa, Maria A. The giving of leftovers in medieval England. Food
& foodways: explorations in the history & culture of human
nourishment, v.9, 2001: 81-94.
TX341.F695
Patout, G. F. Culinary resources of The Historic New Orleans Collection
Library. Southern quarterly, v. 44, winter 2007: 95-103.
AP30.S82
Rao, Hayagreeva, and others. Institutional change in Toque Ville:
Nouvelle Cuisine as an identity movement in French gastronomy. American
journal of sociology, v. 108, Jan. 2003: 795-835.
HM1.A7
Riely, Elizabeth Gawthrop. Benjamin Franklin and the American turkey.
Gastronomica, v. 6, fall 2006: 19-25.
TX631.G355
Rediscovering Egypt’s bread-baking technology. National
geographic, v. 187, Jan. 1995: 32-34.
G1.N27
Santlofer, Joy. ‘Hard as the hubs of hell’: crackers in war. Food,
culture, & society: an international journal of multidisciplinary
studies, v. 10, summer 2007: 191-209.
TX359.J67
Shove, Elizabeth. Defrosting the freezer: from novelty to convenience.
Journal of material culture, v. 5, 2000: 301-19.
GN406.J58
Spray, Zona. Alaska’s vanishing Arctic cuisine. Gastronomica,
v. 2, Winter 2002: 30-40.
TX631.G355
Ward, Cheryl. Pomegranates in Mediterranean contexts during the
Late Bronze Age. World Archaeology, v. 34, Feb. 2003: 529-41.
CC1.W6
TOP OF PAGE
Selected materials available in the Science Reading Room pamphlet
boxes include:
Beck, Leonard N. "Two Loaf-givers,” or a tour through
the gastronomic libraries of Katherine Golden Bitting and Elizabeth
Robins Pennell. U.S. Library of Congress Quarterly Journal,
v. 37, winter 1980: 35-63.
Brief history of food guides in the United States. Susan Welsh
and others. Nutrition today, v. 27, Dec. 1992:6-12.
Cohen, Daniel. For food both cold and hot, put your nickels in
the slot. Smithsonian, v. 16, Jan. 1986: 50-60.
Griswold, Madge. A selective guide to culinary library collections
in the United States. Louisville, KY, prepared for the International
Association of Culinary Professionals Foundation, 2001. 81 p.
Also available online at http://www.cs.arizona.edu/people/madge/LibraryReport.pdf
Heise, Dorothy A. Hispanic American Influence on the U.S.
Food Industry: selected references prepared in commemoration of
the USDA Hispanic Heritage Month Celebration, September 15-October
15, 2002. Beltsville, MD, NAL, ARS, USDA, 2002. 11 leaves.
History of the doughnut. Food history news, v. 15,
Aug. 2003: 1-8.
Levenstein, Harvey. The New England kitchen and the origins
of modern American eating habits. American Quarterly,
v. 32, Spring, 1980:369-386.
Moore, Joan E. How West Indian immigrants influenced cooking
in Canada. Food history news, v. 14, May 2003: 1,8.
Robertson, Gordon L. The Paper beverage carton: past and future.
Food technology, v. 56, July 2002: 46-52.
Sokolov, Raymond. The coconut trail: how did the giant seed
come to preoccupy the cooks of Caribbean Columbia? Natural
history, v. 98, Oct. 1989: 82-87.
Von Hassell, Agostino, Herm Dillon, and Leslie Jean-Bart. Beyond hardtack:
the curious lore of military food. Military history, v. 24, Mar. 2007:
60-67.
TOP OF PAGE
Library of Congress
Katherine Golden Bitting Collection on Gastronomy
Publications and manuscripts on gastronomy, fifteenth through
twentieth centuries. Rare Book and Special Collections Reading
Room, Library of Congress, Washington, DC
http://www.loc.gov/rr/rarebook/
Joseph and Elizabeth Robins Pennell Collection
Strongest in French and Italian cookbooks from the 16th through
18th centuries. Rare Book and Special Collections Reading Room,
Library of Congress, Washington, DC
http://www.loc.gov/rr/rarebook/
Other Libraries, Archives, and Research Centers
Conrad N. Hilton Library
The Culinary Institute of America
Hyde Park, NY
http://www2.ciachef.edu/lm/hilton/search.html
Esther B. Aresty Collection:
Rare Books and Manuscripts,
Van Pelt Library, University of Pennsylvania;
Philadelphia, PA
http://www.library.upenn.edu/exhibits/rbm/aresty/aresty1.html
Food Processing and Manufacture Collection
Dept. of Special Collections, General Library, University of California at Davis;
Davis, CA
http://www.lib.ucdavis.edu/dept/specol/manuscripts/index.php?subject=11
Janice Bluestein Longone Culinary Archive
William L. Clements Library, University of Michigan
Ann Arbor, Michigan
http://www.clements.umich.edu/culinary/
Johnson & Wales Culinary Archives and Museum
Johnson & Wales University
Providence, RI
http://www.culinary.org/
Lilly Library
Indiana University
Bloomington, IN
http://www.indiana.edu/~liblilly/overview/food.shtml
McGill University Libraries
Cookery Books Collection, Rare Books and Special Collections Division
Montreal, Canada
http://digital.library.mcgill.ca/cookbooks/
Michigan State University Libraries Cookery Collection
East Lansing, MI
http://spc.lib.msu.edu/html/materials/collections/cookery_coll.jsp
New York Public Library
Helen Hay Whitney collection of mostly English-language cookbooks
and manuscripts and the Buttolph collection of over 20,000 historical
menus. A comprehensive Research Guide is available online:
http://www.nypl.org/research/chss/grd/resguides/culinary/culinary.cfm
Nicole Di Bona Peterson Collection of Advertising Cookbooks
Rare Book, Manuscript, and Special Collections Library
Duke University, Durham, NC
http://scriptorium.lib.duke.edu/eaa/cookbooks-search.html
Research Centre for the History of Food and Drink
University of Adelaide, South Australia
http://www.arts.adelaide.edu.au/centrefooddrink/
Schlesinger Library
Radcliffe Institute for Advanced Study, Harvard University
Cambridge, MA
http://www.radcliffe.edu/schles/index.php
Museums and Exhibits
America the Bountiful, University of California at Davis
http://old.lib.ucdavis.edu/exhibits/food/
The Bramah Museum of Tea and Coffee, London,
UK
http://www.teaandcoffeemuseum.co.uk
Chocolate: the Exhibition, at the Field Museum,
Chicago, IL
http://www.fmnh.org/Chocolate
The Food Museum Online
http://www.foodmuseum.com/
The History of Food and Agriculture, Agropolis Museum,
Montpelier, France
http://museum.agropolis.fr/english/pages/expos/fresque/la_fresque.htm
Julia Child’s Kitchen at the Smithsonian
Institution
http://americanhistory.si.edu/juliachild/default.asp
Museum of Beverage Containers and Advertising, Millersville and Springfield,
TN
http://www.gono.com/museum2003/museum.htm
The Museum of Bread Culture, Ulm, Germany
http://www.museum-brotkultur.de
Museum of Burnt Food
http://www.burntfoodmuseum.com/
Museum Directory from Food History News
http://foodhistorynews.com/directory.html
New York Food Museum
http://www.nyfoodmuseum.org
Not by Bread Alone: America’s Culinary Heritage, Rare and Manuscript
Collections,
Cornell University, Ithaca, NY
http://rmc.library.cornell.edu/food/
Pasta Museum, Rome Italy
http://www.museodellapasta.it
Popcorn
Exhibit, from the National Agricultural Library, Beltsville, MD http://www.nal.usda.gov/speccoll/images1/popcorn.html
Southern Food and Beverage Museum
http://southernfood.org/
The Toaster Museum
http://www.toaster.org/
Cookery Books: Full Text Resources Online
Feeding America: Historic American Cookbook Project
The Michigan State University Library and the MSU Museum's online
collection.
http://digital.lib.msu.edu/projects/cookbooks/
HEARTH: Home Economics Archive
Mann Library, Cornell University
http://hearth.library.cornell.edu/h/hearth/food.html
Monumenta Culinaria et Dietetica Historica
Culinary and Dietetic Texts of Europe from the Middle Ages to 1800
Thomas Gloning
http://www.uni-giessen.de/gloning/kobu.htm
Many individual titles, maintained at various locations, can be found through searching or browsing the collections at the following websites:
Henry Notaker’s Old Cookbooks and Food History
Primarily focused on cookbooks and bibliographies.
http://www.notaker.com/old_cbks.htm
Historical Culinary and Brewing Documents Online, the Online Culinary History Network
http://www.thousandeggs.com/cookbooks.html
Medieval and Renaissance Food Homepage
http://www.pbm.com/~lindahl/food.html
Medieval Cookery Website
http://www.medievalcookery.com
More cookbooks can be found by searching the general collections of the following projects:
Project Gutenberg
http://www.gutenberg.org/wiki/Main_Page
Bartleby.com
http://www.bartleby.com/
Websites of Interest:
Anthropology of Food, a webjournal.
http://aof.revues.org/
Buildings with Taste: Restaurant Architecture in Wisconsin,
from the Wisconsin Historical Society.
http://www.wisconsinhistory.org/archstories/restaurants/index.asp
Cindy Renfrow’s site, with links and primary source material.
http://www.thousandeggs.com
Food History News
http://www.foodhistorynews.com
The Food Timeline and The Culinary History Timeline
This is a collection of related Web pages with a huge amount of information.
http://www.foodtimeline.org/
Historic Food
The website of Ivan Day, food historian specializing in English food history.
http://www.historicfood.com/
Historical Source Materials on American and World Baking
A bibliography from the American Institute of Baking
https://www.aibonline.org/resources/booklistings/bakinghistory.html
International Guild of Hospitality and Restaurant Managers
http://www.hospitalityguild.com/History/history_of_food10.htm
Leite’s Culinaria
Writings on food history.
http://www.leitesculinaria.com/writings/food_history/index.html
The Medieval and Renaissance Food Homepage, from the Society for Creative
Anachronism (SCA).
http://www.pbm.com/~lindahl/food.html
World Food Habits: Bibliography
English language sources for the anthropological study of diet
and nutrition.
http://lilt.ilstu.edu/rtdirks/
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