history

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• - A humorous look at cookbooks and food ads from the 1930s through the '60s, including Oscar Mayer's breakthrough "Sack O' Sauce in a Can O' Meat".
  
• - Overview of Filipino cuisine and its influences. Includes decriptions of the dishes the culture has developed.
  
• - Food history publications by Patricia B. Mitchell. Documented anecdotal and written American traditions: colonial, Victorian, Civil War, ethnic, and Southern regional.
  
• - A calendar of food-related historical events, anniversaries and discoveries. Overview of the month and day by day listings.
  
• - Recipes from Ancient Rome.
  
• - 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.
  
• - A tour of American supermarket history and architecture from the 1920s through today. Historical photographs, maps, area histories.
  
• - Articles on food history, science, recipes for kids, kitchenware and the political impact of food on society.
  
• - An examination of some food taboos that have shaped world history. (book excerpt)
  
• - A report on the three eras of Turkish cooking development.
  
• - A brief history of the traditional Scottish dish from Roman times to the present.
  
• - A site that describes the creation of canned food, how cans preserve food, and the inventor of canned food.
  
• - Renaissance and medieval recipes
  
• - A detailed recap of the food, trends and chefs of the 20th century. Recipes included.
  
• - Online educational museum about everyone's favorite subject, food. All about potatoes, rice, figs. Programs and curriculum for schools.
  
• - Author of transcription/redaction of several fifteenth century European cookbooks. Food links.
  
• - An unofficial guild dedicated to the practice and promotion of pre-seventeenth century cookery in the Society for Creative Anachronism.
  
• - Photographs and drawings of bottles and feeding utensils, descriptions of their use and their place and impact in society.
  
• - A site dedicated to the preservation of the old custom in Sweden of having pea soup on Thursdays.
  
• - An annotated bibliography of historical sites on the WWW about European food and drink during the Renaissance and Middle Ages.
  
• - Histories and descriptions of culinary herbs and spices.
  
• - An exhibit from the Cornell University Library. Includes information on early cookery books, food nutrition and science, kitchen technology, and food processing.
  
• - A short history of the potato with recipes, cultivation instructions, safety notes, a wine recipe, links and a bulletin board
  
• - A Web site for the quarterly publication Food History News, a newsletter dedicated to the history of food in North America (and occasionally elsewhere).
  
• - Native Roman Ingredients and conversions, as well as recipes.
  
• - 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.
  
• - Burgoo history and information. What is it? Where to get it? Who eats it?
  
• - Information site discussing the reintroduction and development of the ancient grain spelt Spelt is an ancient grain, a "grandparent" of modern wheats
  
• - A science center dealing with topics such as food, nutrition, agriculture, with a historical approach on a worldwide scale.
  
• - A dictionary of herbs, spices, and foods giving their historical, magical and medicinal qualities.
  
• - First-person history of the fast-casual chain, from its founding to its acquisition by W.R. Grace.
  
• - History and legends of bechamel sauce, caviar, chili, chili con carne, eggnog, hot dogs, ice cream and plum pudding. Trivia, quotes and recipes. From "What's Cooking America."
  
• - Articles, recipes, and summaries of books about Renaissance and Medieval cooking.
  
• - A brief history of how the pineapple has served as both a food and a symbol throughout the human history of the Americas.
  
• - Various aspects of the history of Turkish cuisine and historical recipes from Ottoman cookery books.
  
• - Database of menus stored in the Rare Book Room of the Los Angeles Public Library. Can be searched by keyword, cuisine, restaurant, or date.
  
• - Histories of tea, coffee, cheese, chocolate and a compliation of mediveal recipes from a variety of cultures.
  
• - A retrospective of American food, cooking, eating and drinking, including heritage recipes, timeline, product jingles and feature articles about food history.
  
• - Chronology, origin and genealogy of sushi in Japan are concisely overviewed by a table and chart.
  
• - 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.
  
• - Recipes, information, and notes about cooking in medieval Europe.
  
  

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