Subcategories 4
Sites 22
Native Roman Ingredients and conversions, as well as recipes.
Burgoo history and information. What is it? Where to get it? Who eats it?
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.
Author of transcription/redaction of several fifteenth century European cookbooks. Food links.
A calendar of food-related historical events, anniversaries and discoveries. Overview of the month and day by day listings.
A tour of American supermarket history and architecture from the 1920s through today. Historical photographs, maps, area histories.
Blog of Ivan Day, a historian of (mainly British and Italian) food culture and a professional chef and confectioner.
Educational museum about everyone's favorite subject, food. All about potatoes, rice, figs. Programs and curriculum for schools.
The official journal of the Association for the Study of Food and Society (ASFS).
Food history publications by Patricia B. Mitchell. Documented anecdotal and written American traditions: colonial, Victorian, Civil War, ethnic, and Southern regional.
Humorous articles satirizing cookbooks and food ads from the '30s through the '60s, including Meat! Meat! Meat! and The Unbearable Sadness of Vegetables.
Photographs and drawings of bottles and feeding utensils, descriptions of their use and their place and impact in society.
A food historian's blog in which he comments on and tries recipes, old and new, from across the globe.
An excellent, annotated English translation of the classic Roman cookbook "De Re Coquinaria," attributed to Apicius.
A food scientist's blog about the history of drink (and drinks) in America.
Recipes, information, and notes about cooking in medieval Europe.
Articles, recipes, and summaries of books about Renaissance and Medieval cooking.
An exhibit from the Cornell University Library. Includes information on early cookery books, food nutrition and science, kitchen technology, and food processing.
The online site for the non-profit Potato Museum celebrates the potato and provides information for educators.
A food historian's commentary on current culinary events and their historical significance.
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.
Restaurant franchise timeline from 1916 to 1999, compiled by Dacy Nottingham. Includes links to franchise sites.
Blog of Ivan Day, a historian of (mainly British and Italian) food culture and a professional chef and confectioner.
A food historian's blog in which he comments on and tries recipes, old and new, from across the globe.
Photographs and drawings of bottles and feeding utensils, descriptions of their use and their place and impact in society.
The official journal of the Association for the Study of Food and Society (ASFS).
A food historian's commentary on current culinary events and their historical significance.
An excellent, annotated English translation of the classic Roman cookbook "De Re Coquinaria," attributed to Apicius.
A food scientist's blog about the history of drink (and drinks) in America.
The online site for the non-profit Potato Museum celebrates the potato and provides information for educators.
Educational museum about everyone's favorite subject, food. All about potatoes, rice, figs. Programs and curriculum for schools.
A tour of American supermarket history and architecture from the 1920s through today. Historical photographs, maps, area histories.
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.
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.
Articles, recipes, and summaries of books about Renaissance and Medieval cooking.
Food history publications by Patricia B. Mitchell. Documented anecdotal and written American traditions: colonial, Victorian, Civil War, ethnic, and Southern regional.
An exhibit from the Cornell University Library. Includes information on early cookery books, food nutrition and science, kitchen technology, and food processing.
Burgoo history and information. What is it? Where to get it? Who eats it?
Humorous articles satirizing cookbooks and food ads from the '30s through the '60s, including Meat! Meat! Meat! and The Unbearable Sadness of Vegetables.
Native Roman Ingredients and conversions, as well as recipes.
Author of transcription/redaction of several fifteenth century European cookbooks. Food links.
A calendar of food-related historical events, anniversaries and discoveries. Overview of the month and day by day listings.
Restaurant franchise timeline from 1916 to 1999, compiled by Dacy Nottingham. Includes links to franchise sites.
Recipes, information, and notes about cooking in medieval Europe.
Other languages 1
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- Recently edited by merlin1
- Recently edited by merlin1