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See Also:

  • The Food Timeline: Origins of foods, historic recipes, extensive teaching resources and web links.
  • A Chaucerian Cookery: 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.
  • Agropolis Museum: A science center dealing with topics such as food, nutrition, agriculture, with a historical approach on a worldwide scale.
  • American Food Century: A retrospective of American food, cooking, eating and drinking, including heritage recipes, timeline, product jingles and feature articles about food history.
  • Ancient Roman Dishes: Recipes from Ancient Rome.
  • Antique Roman Dishes- Collection: Native Roman Ingredients and conversions, as well as recipes.
  • Army Subsistence History: 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.
  • Canned Food 101: A site that describes the creation of canned food, how cans preserve food, and the inventor of canned food.
  • Cariadoc's Miscellany: Renaissance and medieval recipes
  • Cindy Renfrow: Author of transcription/redaction of several fifteenth century European cookbooks. Food links.
  • Culinary Events Calendar: A calendar of food-related historical events, anniversaries and discoveries. Overview of the month and day by day listings.
  • Did You Bring Bottles?: A tour of American supermarket history and architecture from the 1920s through today. Historical photographs, maps, area histories.
  • Filipino Food: Before the Westerners: Overview of Filipino cuisine and its influences. Includes decriptions of the dishes the culture has developed.
  • Food History News: A Web site for the quarterly publication Food History News, a newsletter dedicated to the history of food in North America (and occasionally elsewhere).
  • Friends of the Pea [Soup]: A site dedicated to the preservation of the old custom in Sweden of having pea soup on Thursdays.
  • History and Legends of Favourite Foods: 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."
  • History of Food: Histories of tea, coffee, cheese, chocolate and a compliation of mediveal recipes from a variety of cultures.
  • History of Turkish Cuisine: A report on the three eras of Turkish cooking development.
  • In the Devil's Garden: A History of Sin and Forbidden Food: An examination of some food taboos that have shaped world history. (book excerpt)
  • LAPL's Menu Collection: Database of menus stored in the Rare Book Room of the Los Angeles Public Library. Can be searched by keyword, cuisine, restaurant, or date.
  • Leite's Culinaria, Inc: Dining Through the Decades: A detailed recap of the food, trends and chefs of the 20th century. Recipes included.
  • Lothene - A Short History of Porridge: A brief history of the traditional Scottish dish from Roman times to the present.
  • Medieval Cookery: Recipes, information, and notes about cooking in medieval Europe.
  • Medieval/Renaissance Food Homepage: Articles, recipes, and summaries of books about Renaissance and Medieval cooking.
  • Not by Bread Alone: America's Culinary Heritage: An exhibit from the Cornell University Library. Includes information on early cookery books, food nutrition and science, kitchen technology, and food processing.
  • One Planet: Histories and descriptions of culinary herbs and spices.
  • Ottoman Culinary Culture: Various aspects of the history of Turkish cuisine and historical recipes from Ottoman cookery books.
  • Potato!: A short history of the potato with recipes, cultivation instructions, safety notes, a wine recipe, links and a bulletin board
  • Renaissance and Medieval Food and Drink: An annotated bibliography of historical sites on the WWW about European food and drink during the Renaissance and Middle Ages.
  • Sushi History: Chronology, origin and genealogy of sushi in Japan are concisely overviewed by a table and chart.
  • Symbolism of the Pineapple: A brief history of how the pineapple has served as both a food and a symbol throughout the human history of the Americas.
  • The A - Z of Exotic Foods: A dictionary of herbs, spices, and foods giving their historical, magical and medicinal qualities.
  • The Burgoo Page: Burgoo history and information. What is it? Where to get it? Who eats it?
  • The Food Museum: Online educational museum about everyone's favorite subject, food. All about potatoes, rice, figs. Programs and curriculum for schools.
  • The Gallery of Regrettable Food: 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".
  • The History of Baby Feeding: Photographs and drawings of bottles and feeding utensils, descriptions of their use and their place and impact in society.
  • The Smorgasbord: Articles on food history, science, recipes for kids, kitchenware and the political impact of food on society.
  • The Spelt Pages: Information site discussing the reintroduction and development of the ancient grain spelt Spelt is an ancient grain, a "grandparent" of modern wheats
  • The Stewpot Period Culinary Guild: An unofficial guild dedicated to the practice and promotion of pre-seventeenth century cookery in the Society for Creative Anachronism.
  • Tips on Tables: 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.
  • foodhistory.com: Food history publications by Patricia B. Mitchell. Documented anecdotal and written American traditions: colonial, Victorian, Civil War, ethnic, and Southern regional.

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