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Useful Links & Food Blogs

Anthropology of Food is an academic journal produced and published by a network of European academic researchers sharing a common intellectual interest in the social science of food. http://www.aofood.org/

Flavor and Fortune is the award-winning magazine on Chinese food edited by Jacqueline M. Newman, Professor Emeritus at Queens College-CUNY. Its website contains a selection of its early articles. www.flavorandfortune.com

The website of the Institut Européen d'Histoire de l'Alimentation/European Institute of Food History is now online at http://www.ieha.asso.fr.

Eating isn't just about staying alive, it's also about thinking, talking, writing, reading and dreaming about food and drinks. This is the research subject of the European research organisation FOST (Social & Cultural Food Studies). Historians, sociologists, archaeologists, linguists and philosophers explore this extensive field of research, paying attention to social and economic policies, health issues, identity, globalization and much more. More information can be found on our website

A valuable site for eighteenth-century culinary manuscripts is the University of Pennsylvania site at http://oldsite.library.upenn.edu/etext/diaries/kidder/.

"Early English Books Online" is an incredible source of culinary and food related books and documents. http://eebo.chadwyck.com/home

For new and old books about wine, food and the culinary arts contact Books for Cooks: www.booksforcooks.com.au; email: shop@booksforcooks.com.au. Also see addallbooks

"The world's largest canned meat collection" can be seen on the online Potted Meat Museum http://www.pottedmeatmuseum.com.

Feeding America: The Historic American Cookbook Project assembled by Michigan State University features 75 early American cookbooks from 1798-1923. It includes an indexed text searching function. http://digital.lib.msu.edu/projects/cookbooks/ (note: no 'www').

The Mann Library at Cornell University has produced a full-text archive entitled Home Economics Archive: Research Tradition History (HEARTH). It is designed to provide free internet access to the full text of over 1500 popular and scholarly books and nearly a dozen journal runs. Subject areas include applied arts and design, food and nutrition, child care and development, housing and furnishings, hygiene, home management, clothing and textiles, institutional management, and retail and consumer studies. This archive, containing materials published between 1850 and 1950, is searchable by author, title, and keyword. http://hearth.library.cornell.edu (note: no 'www').

The Smithsonian Institute has a new website on Julia Child's kitchen. It includes a 360 degree panorama of the kitchen and a detailed look at 66 kitchen objects which are interactive with stories and videos. www.americanhistory.si.edu/juliachild

Freely available online historic cookbooks http://scriptorium.lib.duke.edu/eaa/cookbooks.html 

also at http://www.mydatabus.com/public/TheOldFoodie/z/Online_Historic_Cookbooks3.pdf

The History of Eating Utensils http://www.calacademy.org/research/anthropology/utensil/.

"Key Ingredients" is the newest exhibition of the Smithsonian’s exhibition series Museum on Main Street in partnership with state humanities councils. It "explores the connections between Americans and the foods they produce, prepare, preserve, and present at table — a provocative and thoughtful look at the historical, regional, and social traditions that merge in everyday meals and celebrations". The web site contains an excellent bibliography of sources. www.keyingredients.org.

New York’s American Museum of Natural History had an exhibition on chocolate from 14 June to 7 September 2003. The story of chocolate spans more than two thousand years and began in the tropical rain forests of Central and South America where cacao trees, the seeds of which are made into chocolate, first grew. The exhibition explores the legends, history, ecology, economics, and enduring allure of this phenomenon that has variously been used to express love, to flaunt wealth, to pay debt, and to venerate the gods. http://www.amnh.org/exhibitions/chocolate

Arlington, Massachusetts, is currently home to the world’s only Burnt Food Museum. The museum’s art pieces range from a ten-year-old burnt apple cake to permanently preserved burned shrimp kabobs. Although the museum normally pulls in over 25 000 visitors every year, it is currently closed due to fire damage! http://www.burntfoodmuseum.com

The Food History News website.

John Cunnington, proprietor of The Art of Wine and Food has a new website at www.artwinefood.com.au.

Automats, those giant vending machines with dozens of hot and cold foods in slots behind glass doors, are the subject of a New York museum exhibit. http://www.nytimes.com

The web site of the International Federation of Competitive Eaters at http://www.ifoce.com contains information on the history of eating contests, just in case you wanted to know.

The website of the Association for the Study of Food and Society has a new address: http://www.nyu.edu/education/nutrition/NFSR/ASFS.htm

Copia, the American Center for Wine, Food, and the Arts, has a varied program of events continually on offer at its headquarters in Napa, California. Check out its website: http://www.copia.org/

Margaret Hosking of the Barr-Smith Library has prepared an Information Source for Gastronomy from the Library of the University of Adelaide: http://www.library.adelaide.edu.au/guide/hum/history/Gastronomy.html

http://www.FoodSiteoftheDay.com

Michael Treloar Antiquarian Booksellers, located at 196 North Terrace, Adelaide SA 5000; tel 08 8223 1111; treloars@treloars.com. Check out the website http://www.treloars.com

The Guild of Food Writers is establishing a website with links to other websites of interest to food writers: http://www.gfw.co.uk/links.html

Global Gastronomer: Cuisines of the World http://www.cs.yale.edu/homes/hupfer/global/gastronomer.html

Acanthus Books books of the past for kitchen, household and garden

The SOAR database has a new name and location: http://www.recipesource.com

The Ravensgard Food and Culinary Arts Page has a new URL
http://www.ravensgard.org/gerekr/foodf.html

http://www.si.edu/anacostia/food/index.htm is a new foodways website available from the Smithsonian's Anacostia Museum and Center for African American History and Culture. The online exhibition is titled: "Still Cookin’ By the Fireside: African Americans in Food Service".

http://icaf.brookes.ac.uk/ is the website for the International Commission on the Anthropology of Food (ICAF). It explains the aim of the organisation, details the activities of the various regional branches, and provides links to a number of useful websites such as the European Food Information Council, Resources for the Anthropological Study of Food Habits, Food and Culture, and several French and Italian websites.
Anyone interested in learning more about ICAF or in joining the organisation should contact Barbara Santich, barbara.santich@adelaide.edu.au.

The website of John Wilson, of the Wilson Vineyard, Polish Hill River, features a Clare Valley Eating Guide; www.wilsonvineyard.com.au.

New York Food Museum

cookbook.com claims to have 1,090,000 recipes.

Cornell University’s Core Historical Literature of Agriculture
This research website provides a core electronic collection of agricultural texts published between the early nineteenth century and the middle to late twentieth century. The site holds 825 monographs comprising over 300,000 pages covering subjects such as agricultural economics, agricultural engineering, animal science, crops and their protection, food science, forestry, human nutrition, rural sociology, and soil science.

Serve It Forth! is a hardcopy newsletter on medieval and Renaissance cooking. Home page.

National Library and Archives of Canada. Links to Bon Appetit! which includes culinary history and scholarly newsletter.

"The Daily Grind: Wellington Cafe Culture, 1920-2000" is hosted by nzhistory.net, and produced by the Masters in Public History students from Victoria University of Wellington. The exhibition includes the rise of cafes in the Wellington of the 1950s, looks at the role of migrants in establishing these, examines the changing design of cafes — and all to the sound of hissing espresso machines.

No Pavlova Please: Images of Food and Drink in Twentieth-Century New Zealand

Gallery of Regrettable Food, devoted to the food from the 1930s to the 1960s

Soup of the Evening contains references to soup, and includes Ancient Food News and Shakespeare Food Frenzies

MoCHA, the Museum of Culinary History and Alimentation in London

The website of the Spanish food historian Teresa de Castro

Carrie Van Dyck's restaurant in Washington focusses on the historic uses of herbs in food.

The Slow Food Movement

Petits Propos Culinaires

A special issue of Eighteenth-Century Life on The Cultural Geography of Food

For some comic relief, check out the Jean-Paul Sartre Cookbook ("a cookbook that will put to rest all notions of flavour forever").

Prospect Books has an excellent reputation as a publisher of books about cookery, food history, and the ethnology of food.

Winestate - Australia's National Wine Magazine

Food & Home Cultures Research Group (part of the API -Australian Public Intellectuals- network) aims to bring together scholars and writers in the growing area of food writing and the domestic in Australia.

Food Heritage Press - Serious Books for Serious Cooks member Joseph Carlin's website, located in Boston MA

The Medieval/Renaissance Food Homepage

Culinary Glossary of Terms used in Australia.

Podcasts from EatFeed.com include history of food and cookery essays from culinary historians like Gilly Lehmann and Rachel Laudan.

French Cooking Board Forum
 Share the latest recipes, techniques, ideas and trends of
French Cusine in our French Cooking Forum.

Food Blogs

http://thepioneerwoman.com/cooking

Howdy. I’m Ree Drummond, The Pioneer Woman. Welcome to my frontier!

I’m a thirty-something ranch wife, mother of four, moderately-agoraphobic middle child who grew up on a golf course in the city. I attended college in Los Angeles and wore black pumps to work every day. I ate sushi and treated myself to pedicures on a semi-regular basis. I even kissed James Garner in an elevator once. Then, on a brief trip to my hometown, I met and fell in love with a rugged cattle rancher. Now I live in the middle of nowhere on a working cattle ranch. My days are spent wrangling children, chipping dried manure from boots, washing jeans, and frying calf nuts. I have no idea how I got here…but you know what? I love it. Don’t tell anyone.

BLOG: Submit any article related to food in relationship with art, history and culture to New York based blog, "La Gastronomie E journal on food and culture" @ http://la-gastronomie.blogspot.com/