Gastronomy

Subject Headings.

To locate books or other materials held in the Boston University Libraries on a particular topic, you will need to do a subject or keyword search in the online Catalog. Relevant subjects for books may include but are not limited to:

beverages

cookery

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

gastronomy

heritage tourism

hunger

prehistoric peoples food

Reference Works.


An A to Z of Food and Drink. 2002. (BU-px): "From absinthe to zabaglione, this dictionary reveals the origin, meaning, and development of a host of gastronomic terms."
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 Ref. X GN307 C68 2001
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
A Dictionary of Food and Nutrition. 2005. (BU-px): "This dictionary is intended for anyone who enjoys food and would like a handy, non-technical guide to the terms they encounter on food labels, in advertising, or in the media. The wide spread of entries makes it an ideal reference guide for consumers, cooks, and students and practitioners in the fields of catering, home economics, food technology, food science, nutrition, and health care."

Encyclopedia of American Social History. 3 vols. 1993.: Lengthy essays on topics such as "agriculture" and "foodways." Mugar Ref. X 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 Ref. X 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 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 Social and Cultural Anthropology. 1996.: Contains more than 230 substantive entries on ideas, individuals and sub-disciplines in social and cultural anthropology, and a glossary of more than 600 key terms. Mugar Ref. X GN307 E648 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
Food and Nutrition Encyclopedia. 2 vols. 1994.: Covers all aspects of food, nutrition, and health. Mugar Ref. X TX349 F575 1994
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
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. Available (abstracts only) on the BU Web through ScienceDirect (BU-px).
Larousse Gastronomique: The New American Edition of the World's Greatest Culinary Encyclopedia. 1988.: Classic guide to cuisine, international in scope. Contains 1,100 pages of culinary terms and 8,500 recipes. Mugar Ref. X TX349 M613 1988
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. 2 vols. 2004.: Contains 800 articles covering "the significant events, inventions, and social movements in American history that have affected the way Americans view, prepare, and consume food and drink. In an A-Z format, this two-volume set details the regions, people, ingredients, foods, drinks, publications, advertising, companies, historical periods, and political and economic aspects pertinent to American cuisine." Mugar Ref. TX349 E45 2004

The Resource Guide for Food Writers. 1999.: Compendium of information for food writers, including sources of information (for example, electronic resources, libraries, periodicals), aids to writing, and ideas on the distribution of written works. Mugar Ref. X TX644 A45 1999

Indexes, Abstracts and Full Text Sources.


Academic OneFile. (BU-px): Multidisciplinary database of more than 8,000 academic journals, many of them full-text.
Agricola. 1979 - . (BU-px): Agricola, created by the National Agricultural Library of the U.S. Department of Agriculture, provides access to the agricultural literature of the world. It contains over 3.3 million bibliographic records of journal articles, monographs, theses, patents, software, audiovisual materials and technical reports from 1979 to the present. 1400 journals are indexed by the database.
America: History and Life. 1964 - . (BU-px): Indexes and abstracts periodical articles and dissertations in the field of North American history, prehistory, and culture.
Anthropological Index. 1957 - . (BU-px): "The Anthropological Index Online is based on the journal holdings of The Anthropology Library at the British Museum (formerly Museum of Mankind) which receives periodicals in all branches of anthropology, from academic institutions and publishers around the world."
Anthropological Literature. Late 19th century to the present. (ChRiv-px): Comprehensive international index to articles and essays on anthropology and archaeology, including art history, demography, economics, psychology, and religious studies. Updated quarterly, Anthropological Literature indexes articles two or more pages long in works published in English and other European languages from the late 19th century to the present.

Anthrosource. Late 19th century to the present. (ChRiv-px): Developed by the American Anthropological Association (AAA), Anthrosource brings 100 years of anthropological material online, including: a complete electronic archive of all AAA journals through 2003; seamless access to archival content housed at JSTOR for 6 key AAA publications including American Anthropologist; and current issues for 15 of the AAA's most critical peer-reviewed publications.

Art Index. 1929 - . (ChRiv-px): Index to periodicals, yearbooks and museum publications, both domestic and foreign. Subjects covered include archaeology, architecture, art history, crafts, motion pictures, graphic arts, interior design, landscape architecture and others. Coverage is from 1929 to date.
Arts and Humanities Citation Index. 1975 - . (BU-px): Provides author, subject and citation access to the literature in folklore, history, and religion. Mugar Ref. X Z5937 A795; (1975-1998). Searchable on the BU Web as Web of Science (1978- ).
Bibliography of Asian Studies. 1971 -. (ChRiv): The Bibliography of Asian Studies (BAS ) contains more than 545,000 records on all subjects (especially humanities and social sciences) pertaining to East, Southeast, and South Asia published worldwide.
Business Source Premier. 1965 - . (BU-px): Indexes, abstracts and provides full text of business publications, scholarly publications and peer-reviewed journals. It covers over 8,000 journals with full text for over 4,000 of these titles.
Early English Books Online. (ChRiv-px): "From the first book published in English through the age of Spenser and Shakespeare, this incomparable collection now contains about 100,000 of over 125,000 titles listed in Pollard & Redgrave's Short-Title Catalogue (1475-1640) and Wing's Short-Title Catalogue (1641-1700) and their revised editions, as well as the Thomason Tracts (1640-1661) collection and the Early English Books Tract Supplement." Includes early cookbooks and works pertaining to food.
Eighteenth Century Collections Online. (BU-px).: Comprehensive digital edition of The Eighteenth Century, the world's largest library of the printed book on microfilm. Includes early cookbooks and books about food and diet.
Environment Complete. (BU-px): Database offering coverage in agriculture, ecosystem ecology, energy, renewable energy sources, natural resources, marine & freshwater science, geography, pollution & waste management, environmental technology, environmental law, public policy, social impacts, urban planning, and more. Contains full text for more than 400 journals.
FRANCIS. 1984 - . (ChRiv-px): Multilingual, multidisciplinary index to journals in the humanities and social sciences.
General Science Full Text. 1984 - . (ChRiv-px): Indexes and abstracts articles from English-language periodicals published in the United States and Great Britain, plus the full text of selected periodicals. Periodical coverage includes popular science magazines as well as professional journals. Indexing begins with May 1984. Abstracting coverage begins with periodicals published in March 1993. Full text coverage begins in January 1995.
Historical Abstracts. 1954 - . (BU-px): Indexes and abstracts periodical literature and dissertations on world history (excluding the U.S. and Canada) from 1450 to the present.
Historical Newspapers of the New York Times. 1851-2004 . (BU-px): A full-image archive of the entire historical run of The New York Times, from 1851-2001. Every word appearing in the New York Times for this period is indexed, including those found in display and classified ads, comics and cartoons as well as editorials. Full page in-context pdf images as well as individual item pdf images are available.
Humanities Full Text. 1983 - . (ChRiv-px): Indexes and abstracts periodical literature in the humanities. Includes full text of articles from nearly 250 journals as far back as 1995. For retrospective searching (1907-1984) use Humanities and Social Sciences Retrospective, which indexes nearly 1,200 periodicals as early as 1907.
International Medieval Bibliography. 1967 - . (ChRiv-px): Index to journal articles in medieval studies.
JSTOR. (BU-px): Archive of scholarly journals in electronic format, digitized from the first issue onward to a "moving wall" of two to seven years ago.
Korea Journal: issue on "Reinventing Korean Food": 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.
MLA International Bibliography. 1926 - . (BU-px): International index to journals, series, monographs, working papers, bibliographies and dissertations on modern languages, literature, linguistics and folklore.
The Nineteenth Century in Print: The Making of America in Book and Periodicals.: Library of Congress American Memory Collection of 23 digitized 19th century American periodicals and 1500 19th century books.
Project Muse. (BU-px): Provides access to the full text of over 100 scholarly journals in the arts and humanities, social sciences and mathematics. Coverage varies for each journal.
Social Sciences Full Text. 1983 - . (ChRiv-px): Indexes and abstracts core journals in such fields as anthropology, criminal justice and criminology, gender studies, geography, gerontology, minority studies, social work, sociology, and urban studies. Includes full text of articles from 215+ journals as far back as 1995. For retrospective searching (1907-1984) use Humanities and Social Sciences Retrospective, which indexes nearly 1,200 periodicals as early as 1907.

Studies on Women and Gender Abstracts. 1995 - . (ChRiv): Indexes and abstracts journal articles, chapters, and books on women. The focus is on "education, employment, women in the family and community, medicine and health, female sex and gender role socialisation, social policy, the social psychology of women, female culture, media treatment of women, biography, literary criticism, and historical studies." Formerly Studies on Women Abstracts (1983- 1999), Mugar Ref. X Z7962 S78
Women's Studies International. 1972 - . (BU-px): Contains citations or citations/abstracts from ten women's studies databases.
Bibliography of Culinary and Gastronomic Bibliographies. 2002.: Pdf-formatted document listing books and serials.
Bibliography of New Orleans Cookbooks.: "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.

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.

Historical Source Materials on American and World Baking. 1993.: 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 Ref. X Z5118 F58 F73. A 1983 supplement includes 4,000 additional entries. Mugar Ref. X Z5118 F58 F73 Suppl
World Food Habits Bibliography: Resources for the Anthropological Study of Food Habits.: Extensive interdisciplinary bibliography of world food habits. Arranged by region and topic (e.g., archaeological studies, cannibalism, malnutrition, non-human primates).

Menu Collections.

City College of San Francisco, Alice Statler Library Menu Collection.: "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."
Cornell University, The Nestlé Library, Menu Collection.: "The Nestlé Library collects menus from a wide variety of restaurants; everything from fine dining to quick service."
Historical Menu Collections, University of Washington Libraries.: "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"
Los Angeles Public Library Menu Collection.: "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."
Menu Collection of the New York Public Library.: "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."
Menu Collection of the Northwestern University Transportation Library.: "Includes more than 400 menus from 54 national and international airline carriers, cruise ships, and railroad companies, with coverage from 1929 to the present."

Internet Sources.

Advertising Cookbooks at Duke University.: 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."
American Antiquarian Society Library.: 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.
Americans at the Table: Reflections on Food and Culture. 2004.: 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.
Anthropology of Food.: Peer-reviewed academic web journal.
Anthropology of Tourism: Selected Links.: List of links maintained by an anthropology professor at the University of Pennsylvania who specializes in the anthropology of tourism.
Arthur & Elizabeth Schlesinger Library on the History of Women in America.: 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.
Association for the Study of Food in Society.: "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."
Beatrice A. McIntosh Cookery Collection, University of Massachusetts, Amherst.: 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.
Bon Appétit: A Celebration of Canadian Cookbooks.: "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.
Communal Cuisine, Community Cookbooks, 1877-1960.: 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.
The Cook Book and Home Economics Collection.: 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."

The Cook Book Collection, Texas Women's University.: "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."
Cooked Books.: Culinary blog of New York Public Library Social Sciences Bibliographer Rebecca Federman, keeper of the NYPL's culinary collection.

Cookery Collection, Rare Books, Kansas State University.: "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.
Cookery Collection, Michigan State University Libraries.: Collection of more than 5,000 items including African, African-American, 18th and 19th century English and American, and community cookbooks.
Corpus of Culinary & Dietetic Texts of Europe from the Middle Ages to 1800.: "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."

Culinary Archives & Museum, Johnson & Wales University.: "The Culinary Archives & Museum at Johnson & Wales University is the premier museum devoted to the preservation of the history of the culinary and hospitality industries."
Culinary Collection, Tulane University.: "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."
Culinary History Collection, Virginia Tech.: "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.

Culinary History Research Guide, New York Public Library.: "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."

The Edible Monument: The Art of Food for Festivals.: "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.

FAO: Food and Agriculture Organization of the United Nations.: "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."
Feeding America: The Historic American Cookbook Project.: "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."
Food and Culture Texts.: "Food and Culture Texts posts new books and other materials of interest to researchers investigating food and cultural studies, as well as the critical analysis of eating practices and broader cultures of consumption."
Food First: Institute for Food and Development Policy.: "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."

Food History, Library of Congress Science Tracer Bullet. 2005.: 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 Online.: "The FOOD Museum Online offers exhibits on food history and food heritage sites. This is our home page which features temporary exhibits and serves as a gateway to food issues, our food news blog, educational programs, book reviews, other food favorites and links."

Food Policy Institute, Rutgers University.: "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."

Food Studies Resources, University of Michigan.: Detailed research guide to food studies research complied by J. J. Jacobson at the University of Michigan. See also More Food Studies Resources.
Food Studies Subject Guide, New York University.: 'The Food Studies program at NYU 'focuses on professional activities related to food, food preparation, and food behavior. Such activities include developing, preparing, marketing, and evaluation food, food products, and meals; researching and writing about food, food products, meals, and diets; and examining the social, economic, cultural, and behavioral factors that have influenced food consumption practices and patterns in the past and present.'"

Food Timeline.: 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.
Food, Wine and Culinary History, Cornell University.: 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.
FoodReview: Spotlight on the U.S. Food System.: 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.
Historic Cooking Resources in the University of Delaware Library.: 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.

History of Eating Utensils.: "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."
Home Economics Archives, Cornell University Library.: "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."
Household Words: Women Write From and For the Kitchen.: 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."
Husted Culinary Collection, University of Denver.: "The Husted Culinary Collection is one of the three largest cookery collections in the United States. It contains over 9,000 books, magazines and pamphlets spanning almost 400 years."
International Commission on the Anthropology of Food.: "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."
International Food Policy Research Institute.: 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."
Key Ingredients: America By Food.: "This is the online educational companion to the Smithsonian Institution's traveling exhibition Key Ingredients: America by Food. "
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.

Not by Bread Alone: America's Culinary Heritage.: Cornell University exhibit highlighting "rare books, photographs, menus, and other early documents that trace the history of gastronomy in America."
NPR: Hidden Kitchens.: 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."
Receipts of Pastry and Cookery for the Use of His Scholars.: "Recipe book, 18th century, with a printed title page and manuscript collection of recipes." University of Pennsylvania Library.
Research Centre for the History of Food and Drink, University of Adelaide.: "In 1997 the Department of History at The University of Adelaide established a Research Centre for the History of Food and Drink. The primary purpose of the Research Centre is the promotion of research in the history of food and drink in both an Australian and a global context from their production to consumption, in their relationship to national and international politics, society, and economy, and in their environmental and medical effects and cultural meanings." See also the eBooks: Gastronomy page at the University of Adelaide for full-text access to several 19th and 20th century books.
Research Methods in Nutritional Anthropology. 1989.: Full text of online book published by the United Nations University.
Rutgers University Sinclair Jerseyana 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."
A Selective Guide to Culinary Library Collections in Canada and the United States.: List of libraries with significant culinary collections as well as collections in oenology and viticulture.

Society for the Anthropology of Food and Nutrition.: "Organized in 1974 in response to the increased interest in the interface between social sciences and human nutrition."
Southern Foodways Alliance.: "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." Includes links to bibliographies, oral histories, newsletter, a Southern food primer, and more.
Sow the Seeds of Victory!: Posters from the Food Administration During World War I.: 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.
Subsistence and Army Cooks History Page, Quartermaster Museum.: Quartermaster Museum, Fort Lee, Virginia web page with numerous pages on the history of Army rations and subsistence.
The Sweet Lure of Chocolate.: Online exhibit from the Exploratorium on the history, science, and health effects of chocolate and the chocolate-making process.
Szathmáry Recipe Pamphlet Digital Collection, University of Iowa Libraries.: 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.
World Food Situation.: U.N. Food and Agriculture Organization informational site containing analyses, reports, fact sheets and statistics on the global food and hunger crisis.

Additional Links.

Gael Greene Collection, Howard Gotlieb Archival Research Center, Boston University.: Manuscripts, correspondence, menus, press releases, photographs, printed restaurant reviews from New York magazine, and more.

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