This is a guide to finding library and other resources on the subject of gastronomy
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Relevant subjects for books may include but are not limited to:
- cooking social aspects
- eating philosophy
- dinners and dining
- drinking customs
- food habits
- food history
- food in art
- food in literature
- food preferences
- food relief
- food religious aspects
- food social aspects
- food symbolic aspects
- food supply
- food writing
- heritage tourism
- junk food
- prehistoric peoples food
Databases & Full Text Sources
Korea Journal, a scholarly journal published by UNESCO, devoted half of its summer 2005 issue to the subject of Korean food. Back issues are available for free online.
Alcohol in Popular Culture: An Encyclopedia. 2010.
“This encyclopedia presents an overview of the entire history of alcohol in America from the first colonies to present day, focusing on the often-marginalized and pop culture aspects of alcohol use and misuse. Entries illuminate topics such as the favorite alcoholic beverages in America; how they are manufactured; the role of alcohol in everyday life, special events, and across history; the impacts of alcohol consumption on society and health; and much more. Connections and influences from outside the United States are also considered for some topics.” Mugar Ref. X HV5017 A435 2010
The Business of Food: Encyclopedia of the Food and Drink Industries. 2007.
“The business of food and drink is for better and worse the business of our nation and our planet, and to most consumers how it works remains largely a mystery. This encyclopedia takes readers as consumers behind the scenes of the food and drink industries. The contributors come from a wide range of fields, and the scope of this encyclopedia is broad, covering from food companies and brands to the environment, health, science and technology, culture, finance, and more. The more than 150 essay entries also cover those issues that have been and continue to be of perennial importance. Historical context is emphasized and the focus is mainly on business in the United States.” Pardee Reference HD9000.5 .B875 2007
The Cambridge World History of Food. 2 vols. 2000.
Collection of essays on the history of food from prehistoric times to the present. Mugar Ref. X TX353 C255 2000
Countries and Their Cultures. 4 vols. 2001.
Encyclopedia of national customs, lifestyles, and beliefs for 200+ countries. Includes “food in daily life” and “food at ceremonial occasions.” Mugar GN307 C68 2001
A Cultural History of Food. 6 vols. 2012.
“A Cultural History of Food presents an authoritative survey from ancient times to the present. This set of six volumes covers nearly 3,000 years of food and its physical, spiritual, social and cultural dimensions.” Mugar Ref. X GT2850 C8528 2012.
Culinary Biographies: A Collection 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. 2006.
Biographical dictionary of culinarians spanning history from the 6th century B.C. (Pythagoras) to the 21st century (Julia Child). There are categorical and geographical indexes and a list of significant culinary texts and their authors. Mugar Ref. X TX649 A1 C85 2006
Encyclopedia of American Social History. 3 vols. 1993.
Lengthy essays on topics such as “agriculture” and “foodways.” Mugar HN57 E58 1993
Encyclopedia of Cultural Anthropology. 4 vols. 1996 .
Topics such as “food and diet” are included among the 340 articles on methods, perspectives, and concepts of cultural anthropology. Mugar GN307 E 52 1996
Encyclopedia of Food and Culture. 3 vols. 2003.
Contains 600 signed articles by food historians, anthropologists, chefs and bakers, food stylists, and specialists in the culinary arts on the role of food in different cultures throughout time and in all parts of the world. Baby food, Betty Crocker, fasting and abstinence, cannibalism, food security, obesity, nutraceuticals, Ramadan, and Rome and the Roman empire are just a few of the topics covered. Mugar Ref. X GT2850 E53 2003
Encyclopedia of Jewish Food. 2010.
“A comprehensive, A-to-Z guide to Jewish foods, recipes, and culinary traditions,” this work includes more than 650 entries and 300 recipes. Mugar Ref X TX24 M31947 2010
Encyclopedia of Junk Food and Fast Food. 2006.
From “A&W Root Beer” to “Yum! Brands, Inc.,” the 250+ entries cover such topics as bakery goods, companies and corporations, fast food, health and nutrition, issues and special topics (e.g., boycotts, globalization), and people. The volume includes an introductory essay, a chronology, a glossary, and a selected bibliography. Mugar Ref. X TX370 S63 2006
Encyclopedia of Kitchen History. 2004.
A to Z overview of the cultural history of kitchens. Entries include foods, tools, appliances, inventors, cookbook authors, and types of kitchens. Baby food, Clarence Birdseye, chopsticks, Escoffier, Sylvester Graham, kosher kitchens, microwaving, prison kitchens, and Roman cookery are examples of the nearly 300 topics. Mugar Ref. X TX653 S57 2004
Encyclopedia of North American Eating and Drinking Traditions, Customs, and Rituals. 1996.
From “after-dinner drinks” to “zucchini bread,” this encyclopedia covers foods, beverages, events, eating and drinking establishments, and special occasions. Mugar Ref. X GT2853 U5 G39 1996
Encyclopedia of Taboos. 2000.
Guide to taboos, examining their meaning, use, and importance in economics, politics, religion, and society. Mugar Ref. X GN471.4 H65 2000
The Food Chronology. 1995.
Chronology of food-related events from prehistoric times to the present. Covers some 50 fields, including art, economics, politics, and religion. Mugar Ref. X TX355 T72 1995
Food in the Ancient World from A to Z. 2003.
Dictionary of terms on classical Mediterranean, Near Eastern, and Greek and Roman food, drink, wine, and dining, to AD 500. Mugar Ref. X GT2853 G8 D35 2003
Foods & Nutrition Encyclopedia. 2 vols. 1994.
Covers all aspects of food, nutrition, and health. Mugar TX349 F575 1994 Storage: Use Request Form.
Guide to Cheeses of the World. 2005.
Guide to 1200 cheeses of the world, arranged by cheese family. Mugar Ref. X TX382 B28 2005.
Historical Dictionary of Indian Food. 2002.
Draws on anthropology, archaeology, botany, genetics, and literature to situate Indian food in time and place. Mugar Ref. X TX724.5 I4 A25 2002
International Encyclopedia of the Social & Behavioral Sciences. 26 vols. 2001.
Contains authoritative articles in the social and behavioral sciences. Topics include “food in anthropology,” and “food production, origins of.” Mugar Ref. X H41 I58 2001.
Larousse Gastronomique: The World’s Greatest Culinary Encyclopedia. 1988.
The world’s most famous culinary reference book, this work “covers every aspect of cookery: the history and traditions of foods and eating; biographies of important chefs and people who have made an impact on the world of gastronomy; cooking terms; culinary techniques …. and more than 3,800 classic recipes.” Mugar Ref. X TX349 L365 2009
Native American Food Plants: An Ethnobotanical Dictionary. 2010.
“Based on 25 years of research that combed every historical and anthropological record of Native American ways, this unprecedented culinary dictionary documents the food uses of 1500 plants by 220 Native American tribes from early times to the present.” Mugar QK98.5 .N57 M64 2010.
The New Encyclopedia of Southern Culture. Volume 7: Foodways. 2007.
From “funeral food and and cemetery cleaning” to “grits” and from “Cajun foodways” to “spoonbread,” the entries in this volume “document and showcase southern foodstuffs and cookery, not to mention southern cooks and eaters.” Mugar Ref. X F209 N47 2006 v.7
Oxford Companion to Food. 1999.
Dictionary of 2,650 entries on foods, national and regional cuisines, food preparation, culinary terms, cookbooks, and the role of food in culture and religion. Mugar Ref. X TX349 D36 1999
The Oxford Companion to Italian Food. 2007.
Contains 900+ articles on all aspects of Italian food from ancient times to the present. Consult the entries by subject section or the index. Mugar Ref. X TX723 R5265 2007
The Oxford Encyclopedia of Food and Drink in America. 2nd ed. 3 vols. 2013.
“The second edition of The Oxford Encyclopedia of Food and Drink in America thoroughly updates the original, award-winning title, while capturing the shifting American perspective on food and ensuring that this title is the most authoritative, current reference work on American cuisine. In over 1,400 entries, this new edition of The Oxford Encyclopedia of Food and Drink in America reflects the many changes in American food consciousness during the twenty-first century.” Mugar Ref. X TX349 E45 2013
Routledge Encyclopedia of Social and Cultural Anthropology. 2nd ed. 2010.
Contains 275 substantive entries on key anthropological themes and ideas; brief biographies of 300+ leading figures in anthropology; and a glossary of more than 600 key terms. Mugar Ref. X GN307 R68 2010.
The Atlas of Food: Who Eats What, Where, and Why. 2008.
“The Atlas of Food provides an up-to-date and visually appealing way of understanding the important issues relating to global food and agriculture. In mapping out broad areas of investigation—contamination of food and water, overnutrition, micronutrient deficiency, processing, farming, and trade—it offers a concise overview of today’s food and farming concerns.” Mugar Ref. X HD9000.5 .M52 2008b.
The USDA Food Access Research Atlas maps and provides selected food access indicators for census tracts and presents a spatial overview of food access indicators for low-income and other census tracts using different measures of supermarket accessibility.
The objectives of the USDA Food Environment Atlas are to assemble statistics on food environment indicators to stimulate research on the determinants of food choices and diet quality, and to provide a spatial overview of a community’s ability to access healthy food and its success in doing so.
“This annotated bibliography is a continuing list of New Orleans cookbooks dating from the earliest to be found (1885) to the present. We — the New Orleans Culinary History Consortium — have defined our project to include all books about New Orleans food.”
Concordance of English Recipes: Thirteenth Through Fifteenth Centuries. 2006.
Concordance of recipes in England from the 13th through 15th centuries, taken from published collections of culinary recipes Mugar Ref. X TX717 H543 2006.
Culinary Landmarks: A Bibliography of Canadian Cookbooks, 1825-1949. 2008.
“A definitive history and bibliography of Canadian cookbooks from the beginning, when La cuisinière bourgeoise was published in Quebec City in 1825, to the mid-twentieth century. The entries for over 2,200 individual titles are arranged chronologically by their province or territory of publication, revealing cooking and dining customs in each part of the country over 125 years.” Mugar Ref. X TX715 D775 2008.
Delaware Cooks: A Selection of Cookbooks Published in Delaware, University of Delaware Library, Special Collections Department.
List of Delaware-focused cookbooks featured in an exhibit in 2002.
Online bibliography compiled by the American Institute of Baking.
Human Food Uses: A Cross-cultural, Comprehensive Annotated Bibliography. 1981.
Contains 9,000+ entries to published and unpublished works worldwide on food use in human culture. Mugar GT2855 F74 . A 1983 supplement includes 4,000 additional entries. Mugar GT2855 F74 Suppl
ProQuest bibliography of current research.
A guide to books, articles and Internet resources on presidential food.
Extensive interdisciplinary bibliography of world food habits. Arranged by region and topic (e.g., archaeological studies, cannibalism, malnutrition, non-human primates).
Art culinaire (Atlanta, Ga.)
Digest: A Journal of Foodways & Culture (Current content)
Gastronomica 2001 -.
“The Alice Statler menu collection characterizes the culinary life of San Francisco and Northern California from 1920 to the present, but it also contains a large number of items from throughout the United States.”
“The Nestlé Library collects menus from a wide variety of restaurants; everything from fine dining to quick service.”
“This collection represents menus, placemats, and other graphic materials from many of the Puget Sound area’s most famous restaurants and dining facilities in the years between 1889 and 2003″
“This is a database of menus stored in the Rare Book Room of the Central Library. Images of the actual menus are being added. To limit your search to entries with images, enter an asterisk (*) in the Image Field in addition to your other search terms.”
“Beginning in Summer 2009 work began to digitize the Providence Campus libraries’ extensive restaurant menu collection, the bulk of which currently resides at the Harborside campus. The collection includes over 7,000 menus that will be digitized and uploaded to the ScholarsArchive@JWU over the coming school year. By digitizing this historic collection it will not only preserve the menus, but it will enable the collection to be fully searchable and accessible online. The majority of the collection was donated to Johnson & Wales University Library by the National Restaurant Association. Many of the menus featured were part of their menu design contests in the 1980s and 1990s.”
“The New York Public Library owns one of the largest historical collections of menus in the world. Begun by a donation from Miss Frank E. Buttolph, the strongest for the period in her collection is between 1890 and 1910. The Menu Collection consists of the Buttolph Collection, menus from the 1890s to 1924, bound volumes of Fifth Avenue Hotel Bills of Fare from 1859-1882, the Bendiner Collection of decorated menus, and other materials. The Menu Collection is arranged by year.”
“Includes more than 400 menus from 54 national and international airline carriers, cruise ships, and railroad companies, with coverage from 1929 to the present.”
Menus largely from the Bohn-Bettoni menu collection, consisting of 2000 menus dating from 1870 to 1930.
The New York Public Library has approximately 45,000 historical restaurant menus, one-fourth of which have been digitized and made available in the NYPL Digital Gallery. They are actively recruiting volunteers to transcribe menus, dish-by-dish.
Digital collection of 82 advertising cookbooks from the Nicole Di Bona Peterson Collection of Advertising Cookbooks, 1878 – 1929, Duke University. “Advertising cookbooks are a means for food companies and appliance manufacturers to promote use of their products by providing recipes and home hints. Whereas early examples often are simple and printed in black and white, later booklets increasingly were attractively printed with color art or photographs. Advertising cookbooks provide information about American foodways, kitchen technology, gender roles in the household, and much more.”
Contains books, pamphlets, and ephemera pertaining to the history of cookery in New England, including 1,000 cookbooks prepared by community organizations (usually for fundraising purposes) from the 1880s to the present.
“Compiled from the Library and Archives Canada collection, the exhibition portrays the evolution of cooking in Canada.”
A Chef and His Library: An Exhibition Selected from the Collection of Fritz Blank, University of Pennsylvania Libraries.
Virtual exhibit of the culinary library of Philadelphia chef Fritz Blank.
Online exhibit of community cookbooks at the University of Illinois, Urbana-Champaign. From a collection of 700 community cookbooks, there are 62 included in the exhibit.
A sub-collection of the Open-Access Text Archive of the Internet Archive, “the Cook Book and Home Economics Collection includes books from the Young Research Library Special Collections at UCLA, The Bancroft Library at The University of California, Berkeley, and the Prelinger Library. These fascinating books take us back to an America in the early decades of the 20th century covering topics on cookery, textiles, family and home, budgeting, domestic sciences, and many other delightful topics.”
“From abundance to diets, from prohibition to war, TWU’s collection of cookbooks richly illustrates decades of America’s changing relationship with food. It contains 15,000 books, 3500 vendors’ pamphlets, recipe books dating from 1624, conduct manuals, and menus from around the world.”
“The Cookery Collection, the preeminent special collection in the K-State Libraries, was built in large measure through the generosity of K-State alumni and friends. Over the years, their substantial donations of books and bequests of personal libraries, along with judicious purchases, have produced a collection containing over 15,000 cookbooks and related volumes, ranked among the foremost in the nation. With works dating from 1487 to the present and reflecting several languages and cultures, the collection holds many works considered rare, including some which are not available anywhere else in the world” Links to the Manuscript Cookery Collection, Online Cookery Exhibit, and online What’s Cookin’? exhibit, as well as to a Juvenile Cookery Bibliography. Additional digital resources include What is a Charity Cookbook?, Celebrity Cookbooks, Foods of the New World, and Cooking at K-State.
Collection of more than 7,000 items including African, African-American, 18th and 19th century English and American, and community/charity cookbooks.
“The Culinary Collection contains over two thousand cookbooks and other books concerned with culinary history, as well as a small manuscript collection comprised of papers on housekeeping in the South. These books and papers date from the 1850s to the present and are used by researchers from all over the world. Areas of specialization include New Orleans and Louisiana regional cookbooks and cooking, Southern cooking, community cookbooks, and writing on the history of food and foodways.”
“The Culinary History Collection brings to the public over three centuries of historical information about the domestic sciences, including customs, eating behaviors, food choices and habits, social and economic history, and scientific and technological progress.” See their culinary collection newsletter, Virginia Culinary Thymes, Bibliography of Virginia-Related Cookbooks, and 700+ image imagebase of culinary history.
“Queens College professor and lifetime collector of Chinese cookbooks Jacqueline M. Newman donated her collection of more than 3,000 books, the largest collection of its kind, to Stony Brook University. ”
“The Michigan State University Library and the MSU Museum are partnering to create an online collection of the most important and influential 19th and early 20th century American cookbooks. The digital archive currently includes page images of 76 cookbooks from the Special Collections Division of the MSU Library. The text-search function includes page images, full-text transcriptions, and indexed text searching for 76 cookbooks published between 1798 and 1922.”
Guide to finding historic cooking resources at the University of Delaware Library and beyond, and links to exhibits: An American Feast: Food, Dining, and Entertainment in the United States from Simmons to Rombauer and Defining Her Life: Advice Books for Women (including Cooking and Gardening.
Janice Bluestein Longone Culinary Archive, University of Michigan.
“The Janice Bluestein Longone Culinary Archive at the William L. Clements Library on the University of Michigan campus in Ann Arbor contains thousands of items from the 16th to 20th centuries – books, ephemera, menus, magazines, graphics, maps, manuscripts, diaries, letters, catalogues, advertisements, and reference works.”
Long Island Cookbooks Collection, Stony Brook University Libraries, Special Collections & University Libraries.
Collection of Long Island cookbooks.
“…New Jersey cookbooks written and compiled by various local and regional groups active throughout the state during the nineteenth and twentieth centuries. Twentieth century publications make up the collection’s largest category of materials, with its post WWII publications constituting its most active area of development.”
“The digital collection of cookbooks is a collaborative effort between the University Library and the Indianapolis Marion County Public Library and will focus on Indiana cookbooks dating from the turn-of-the-century, with a special emphasis on fundraising cookbooks published by churches, synagogues and other community organizations.”
The personal library of Ruth Graves Wakefield, who developed the recipe for the chocolate chip cookie, is housed here. Subjects include books on cooking, domestic science, etiquette, and other household topics.
Archive of 4,000+ promotional recipe pamphlets from the collection of Hungarian-born chef Louis Szathmáry. See also the essay Eating in America, 1880-1930.
Located in Worcester, the AAS Library documents the life of America’s people from the colonial era through the Civil War and Reconstruction. The library contains more than three million books, pamphlets, graphic arts, newspapers, periodicals, and manuscripts, including a collection of 1,100 cookbooks published prior to 1877.
Issue of U.S. Society and Values, an e-journal published by the U.S. Department of State, Bureau of International Information Programs, on American culinary customs, immigrant traditions, holidays, obesity, and more.
Peer-reviewed academic web journal.
Foremost library on the history of women in the United States, the Schlesinger also has a culinary collection of 15,000 titles from the United States and around the world. “The holdings include books, periodicals, and microforms, and many rare titles are represented. Classic works on cuisine from the 16th century to our day are joined by hundreds of community and voluntary association cookbooks. The periodicals feature complete runs of many culinary and gastronomic titles. The culinary book collection complements Schlesinger’s significant holdings of papers of individuals in the culinary field, including Julia Child, M.F.K. Fisher, Alice Bradley, the Corner Book Shop/Eleanor Lowenstein, and Elizabeth David. It has expanded to become an international collection covering the entire field of culinary history, the culinary professions, gastronomy, the history of domestic life and management, and the role of food in history and culture.” In late 2006 the Library acquired a large collection on the history of vegetarianism, including more than 200 American and British periodicals and books dating from the 18th to the 20th century.
“The Association for the Study of Food and Society (ASFS) is a multidisciplinary international organization dedicated to exploring the complex relationships among food, culture, and society. Its members, who approach the study of food from numerous disciplines in the humanities, social sciences, and sciences, as well as in the world of food beyond the academy, draw on a wide range of theoretical and practical approaches and seek to promote discussions about food that transgress traditional boundaries.”
“The Association of Food Journalists, Inc., is a networking system especially created for journalists who devote most of their working time to planning and writing food copy for news media worldwide.”
“This site is dedicated to the study of historical texts on cookery, food, nutrition and dietetics. At present, the main aim is to prepare a corpus of culinary and dietetic texts and to make these texts freely available for different kinds of research. I am particularly interested in the linguistic features (vocabulary, text organization) and in the textual history of German culinary and dietetic texts up to 1800 and of their early European counterparts in England, Italy, France, Spain, Catalonia, Portugal and the Northern countries.”
“The Culinary Arts Museum at Johnson & Wales University is the premier museum devoted to the preservation of the history of the culinary and hospitality industries.”
“The oldest circle of culinary historians in the US., its members include academics, chefs, writers, food professionals, and hobby cooks, as well as students of cuisine, women’s studies, history (ancient, medieval, and modern), agriculture, and politics.
“The field of food and cookery has always held a strong interest for the New York Public Library. The retrospective collection on gastronomy and the history of foods is unusually extensive, and the cookbook collection alone numbers well over 16,000 volumes. From the beginning, the Library has sought out culinary materials from all regions of the country, and from all parts of the world, in all the languages in which it collects.”
“AdViews is a digital archive of thousands of vintage television commercials dating from the 1950s to the 1980s. These commercials were created or collected by the ad agency Benton & Bowles or its successor, D’Arcy Masius Benton & Bowles (DMB&B).” Included are commercials for food and beverage.
“Ornate edible architecture and sculptures were often created for celebrations in the cities and courts of early modern Europe. The Edible Monument, an exhibition of the ephemeral art created for these festivals, drew from sixteenth to nineteenth century books and prints in the Getty Research Institute’s Special Collections.” Includes a Bibliography.
“The Food and Agriculture Organization of the United Nations leads international efforts to defeat hunger. Serving both developed and developing countries, FAO acts as a neutral forum where all nations meet as equals to negotiate agreements and debate policy. FAO is also a source of knowledge and information. We help developing countries and countries in transition modernize and improve agriculture, forestry and fisheries practices and ensure good nutrition for all.”
“The Institute for Food and Development Policy better known as Food First — is a member-supported, nonprofit ‘peoples’ think tank and education-for-action center. Our work highlights root causes and value-based solutions to hunger and poverty around the world, with a commitment to establishing food as a fundamental human right.”
A guide to the Library of Congress collections on food and cookery and links to other library collections, museums and related Internet sites.
“The FOOD Museum celebrates food, and through its collections and outreach engages people in an exploration of what we eat and how we eat it, where it came from, how it has evolved, what its impact is on the world, and what its future may be.”
“The Food Policy Institute (FPI) is an academic research unit of Rutgers, the State University of New Jersey, that addresses food policy issues. Our mission is to bring the depth of academia’s knowledge to bear on pressing issues and challenges facing the food system by providing timely and relevant research that is responsive to the needs of government, industry and the consumer.”
Detailed research guide to food studies research.
Maintained by the Morris County Library, New Jersey, this food timeline was originally set up to answer K-12 questions, but the current audience has grown to include caterers, food companies, food writers, foodways experts, and other groups interested in accurate food history information.
Cornell’s food history collections include research materials on the history of food, wine, gastronomy and restaurants. There are also links to other Cornell resources.
May 2000 issue of a magazine published by the Economic Research Service of the U.S. Department of Agriculture, with articles on such topics as American Cuisine in the 20th Century, and Cooking Trends Echo Changing Roles of Women.
Historical Information, Food and Nutrition Information Center, National Agricultural Library, United States Department of Agriculture.
“Find information on the history of government dietary guidance including older editions of the Dietary Guidelines for Americans, the history of the National School Lunch program and other food assistance programs, and more history of nutrition and foods.”
“The Anthropology Department at the California Academy of Sciences houses the Rietz Food Technology Collection. Containing approximately 1,300 items, this collection was assembled by Carl Austin Rietz, an inventor and businessman in the food industry. His interest in the industry led him on travels around the world to collect objects used in the production, processing, storage, presentation, preparation, and serving of food. A large portion of this collection consists of eating utensils, including tableware and portable eating sets. The variety of forms displayed by many items in the Rietz Collection document the history and evolution of such common utensils as forks, knives, spoons, and chopsticks.”
“HEARTH is a core electronic collection of books and journals in Home Economics and related disciplines. Titles published between 1850 and 1950 were selected and ranked by teams of scholars for their great historical importance. The first phase of this project focused on books published between 1850 and 1925 and a small number of journals. Future phases of the project will include books published between 1926 and 1950, as well as additional journals. The full text of these materials, as well as bibliographies and essays on the wide array of subjects relating to Home Economics, are all freely accessible on this site. This is the first time a collection of this scale and scope has been made available.”
Exhibition from the Esther B. Aresty Collection of Rare Books in the Culinary Arts at the University of Pennsylvania. The collection spans five centuries and includes most of the cultures of the world. The exhibition “showcases aspects of the collection which offered insights into the social and domestic lives of women since the late 1400s.”
“The general aims of the International Commission on the Anthropology of Food (ICAF) are to promote and coordinate collaboration and research in biological and social anthropology in regard to the sciences of food and nutrition, fostering in particular a pluridisciplinary approach.”
Washington, DC-based institute whose mission is to “achieve sustainable food security and reduce poverty in developing countries through scientific research and research-related activities in the fields of agriculture, livestock, forestry, fisheries, policy, and natural resources management.”
“This is the online educational companion to the Smithsonian Institution’s traveling exhibition Key Ingredients: America by Food. ”
Cornell University exhibit highlighting “rare books, photographs, menus, and other early documents that trace the history of gastronomy in America.”
A “series of sound-rich stories on NPR’s Morning Edition that explores the world of street-corner cooking, hidden kitchens, legendary meals and eating traditions — how communities come together through food.”
Online exhibit on the history of popcorn at the National Agricultural Library.
Full text of online book published by the United Nations University.
“Slow Food is a non-profit, eco-gastronomic member-supported organization that was founded in 1989 to counteract fast food and fast life, the disappearance of local food traditions and people’s dwindling interest in the food they eat, where it comes from, how it tastes and how our food choices affect the rest of the world.”
“Organized in 1974 in response to the increased interest in the interface between social sciences and human nutrition.” See their blog, Food Anthropology.
“An institute of the Center for the Study of Southern Culture with headquarters at the University of Mississippi in Oxford, Mississippi, the Southern Foodways Alliance documents and celebrates the diverse food cultures of the American South.” See their blog.
The Food and Fuel Control Act (40 Stat. 276) of 1917 led to the creation of the Food Administration (headed by Herbert Hoover) to “assure the supply, distribution, and conservation of food during the war.” The Food Administration’s advertising arm created indoor and outdoor posters to reach the populace. Now part of the National Archives’ Record Group 4, the Records of the U. S. Food Administration, these posters “testify to the intent of the government to mobilize the food effort during World War I.” The National Archives has digitized several of the posters in the Teaching with Documents section of its web site.
Quartermaster Museum, Fort Lee, Virginia web page with numerous pages on the history of Army rations and subsistence.
Online exhibit from the Exploratorium on the history, science, and health effects of chocolate and the chocolate-making process.
“Women Working, 1800 – 1930 is a digital exploration of women’s impact on the economic life of the United States between 1800 and the Great Depression. Working conditions, workplace regulations, home life, costs of living, commerce, recreation, health and hygiene, and social issues are among the issues documented in this online research collection from Harvard University.” Topics include food and home economics.
U.N. Food and Agriculture Organization informational site containing analyses, reports, fact sheets and statistics on the global food and hunger crisis.
Culinary blog of New York Public Library Social Sciences Bibliographer Rebecca Federman, keeper of the NYPL’s culinary collection.
A food blog maintained by an assistant editor at Smithsonian magazine and a freelance writer who blogs for Smithsonian.com.
Food blog maintained by a librarian, with links to online culinary exhibits and food studies research guides.
“Fork, Pen & Plow is a collection of thought, stories, ideas and visuals on food from university students and faculty members. The publication is housed in the the Food Studies program at the Steinhardt School of Culture, Education and Human Development at New York University.”
“The Gastronomy at BU blog is intended to serve the community of current students and alumni of the Gastronomy students at the Metropolitan College of Boston University.”