One of the most comprehensive selections of Links on
History, Anthropology, Psychology, and Sociology of Food on the Net
Sources for the History of Food in Spain (Spanish)
Anonymous Andalusian Cookbook of the 13th Century.
Traslated into English by
Fadalat Al-Jiwan. Selection of recipes of the Andalusian cookbook (Spanish)
Cookbook of Rupert de Nola (Catalan).
Woman's Manual, containing many and different excellent recipes (Spanish). Electronic edition presented by "Biblioteca Virtual Miguel de Cervantes" of the manuscript of the 16th century Manual de mugeres en el qual se contienen muchas y diversas reçetas muy buenas,(Mss 834, Biblioteca Palatina de Parma (Italia), compared with the edition done by Alicia Martínez Crespo in Salamanca, 1995). The treaty contains home made remedies, including beauty, medicine and cooking recipes.
Sundry Good and Needful Ordinances. Food & Drink in the Law Library of Harvard College. Displayed here is a sampling of books, manuscripts and photographs from the Law Library's Special Collections, covering the period XIIIth-XXth. All the materials deal in some way with food and drink, though not always strictly with the law, especially in English, French and German law. The aim of that exhibit was to provide a sense of some of the little-known resources available in the Law Library. The exhibit has been divided into nine categories of materials encompassing several frequently-regulated food groups (bread, beer, meat & fish, etc.) and food in certain social or religious contexts such as the public consumption of alcohol, institutional food and religious food prohibitions and regulations. This online compilation will be of interest not only to culinary and legal historians, but anyone concerned with social history, the history of commerce and mercantilism, guilds, trade unions and urban history.
Food from the Antiquity to the Modern Times
The "Maquila Tax" in Spain and
Online version of
an article by
History of several Foods
The History behind a loaf of Bread. Website supported by Elizabeth Botham & Sons Bakery, in
History of the Use of chestnut. Online chapter of the article included in the Cambridge World History of Food
Short History of Chocolate (Spanish)
Short History of Coffee. Origins of coffee, the coffee tree, coffee beans, coffee prices, roasting, caffeine
CUCUMBERS, MELONS AND WATERMELONS
History of the use of cucumbers, melons and watermelons. Online chapter of the article included in the Cambridge World History of Food
Drink and History. Collection of links on history of drink in the Middle Ages and Renaissance
Olive oil: modernity of a tradition. Interview with Claude Fischler. (French). Electronic version of the article published in Oléagineux, Corps Gras, Lipides. Vol. 4, No. 5, (Sep-Oct 1997) pp. 376-7.
History of the use of
Online chapter of the article included in the Cambridge World History of
Short History of the Parmesan (Italian)
Short History of Pizza (French)
History of the use of potato. Online chapter of the article included in the Cambridge World History of Food
History of the use of rice. Online chapter of the article included in the Cambridge World History of Food
History of the use of Sugar. Online chapter of the article included in the Cambridge World History of Food
History of Tapas (Spanish)
Brazilian Food and its influences (Portuguese)
of Food in Spain (Spanish). Short History of
Spanish food from the Middle ages, 18th century and
History of food in
Australia and New Zealand.
Online chapter of the article included in the
Cambridge World History of Food, written by
History of Food in Japan. Online chapter of the article included in the Cambridge World History of Food
History of Food
in Northern Europe: Germany and surrounding regions.
Online chapter of
the article included in the Cambridge World History of Food, written by
of Food in Mexico and Central America.
Online chapter of
the article included in the Cambridge World History of Food, written by
History and Anthropology of Food (Italian)
Foodies’ Corner. This is a section within MSN-GROUPS that explores in a didactical way the origins, premises, theoretical debates and contentions of anthropology itself, of food anthropology and review some of the major theoretical paradigms within the discipline. The theoretical orientation is premised on Social-Cultural anthropology, meaning that the author focus on the exploration of the social and cultural implications, role of and contribution of food within society, rather than, for example, digging up fossilized food remains in Egypt and dating them.
Food Psychology This website was created and is maintained by the Food and Brand Lab which was founded at the University of Illinois in 1992 by Professor Brian Wansink and moved to Cornell University in 2005. The Food and Brand Lab is an interdisciplinary group of graduate and undergraduate students from psychology, food science, marketing, agricultural economics, human nutrition, education, history, library science, and journalism along with a number of affiliated faculty. Their research is independently funded by grants and consumer groups. It all focuses on better understanding consumers and how they relate to foods and packaged foods. (Excellent)
Agranet. Agra Informa Ltd. is the leading information specialist on agriculture and food policy, markets and trade. Our services include print & electronic newsletters, conferences & seminars, studies, yearbooks, directories and we have specialist consultancy, market research, and commodity risk management divisions.
Research Centres on Food
Centre for the History of Food and Drink.
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. Among its
secondary purposes is the promotion of the fine food and drink available in
ICAF. International Commission of the Anthropology of Food. The general aims of the International Commission on the Anthropology of Food are to promote and co-ordinate Collaboration and research in biological and social anthropology in regard to the sciences of food and nutrition, fostering in particular a pluridisciplinary approach. ICAF wishes to promote the exchange of experiences, opinions, material and publications between researchers.
CIHS. International Commission for the History of Salt. The International Commission for the History of Salt was founded in 1988 to promote, coordinate and primarily stimulate scientific research in the field of salt history. Indeed, as one of the most important raw materials in the world's economy in past times, salt was absolutely necessary for the conservation of meat and fish. All aspects of the history of salt are to be covered by scientifically active members. To facilitate an international exchange of ideas, international conferences should be held at various locations at specific intervals, relevant publications published and also archivist workplaces created for research projects for young salt historians. This is the Website of the Commission.
The Culinary Institute of America.
Founded in 1946, The Culinary Institute of
America is the only residential college in the world devoted entirely to culinary education. CIA’s
F.U.M.T.A.D.I.P (Spanish). Web of the research group F.U.M.T.A.D.I.P., Argentinean institution working on food illnesses as obesity, Anorexia and Nervous Bulimia. The web contains several articles on this subject.
Commission for the Research into European Food History. (English) The International
Commission for Research into European Food History was founded in Münster (
American Association of Wine Economists. (English). The AAWE is a non-profit, educational organization dedicated to encouraging and communicating economic research and analyses and exchanging ideas in wine economics. The Association's principal activities include publishing a refereed semi-annual journal -- The Journal of Wine Economics -- and staging scholarly conferences that are forums for current wine related economic research. Members of AAWE are economists from around the world -- in academia, business, government, and research.
Slow Food Movement I am NOT a fan OR a member. Just for your information. They should thank me just for mention their name...
Entropy (French). Service destined to professionals related to the areas of Food, Nutrition and Food Safety. It offers information which goes from toxicology to Social Sciences with the aim to anticipate any possible food risk, both real or perceived by the consumer or the media. This information will allow the professionals to take better decisions regarding public safety and the creation of new products.
The World of Food Science. A website published jointly by the Institute of Food Technologists (IFT) and the International Union of Food Science and Technology (IUFoST). The World of Food Science focuses on the interface between food and nutrition, and the opportunities for enhancing the health of consumers. This quarterly publication and provides information about the food industry on a global basis.
Coquinaria. Is a gastronomic
bookshop born at the dawn of the 21st Century. It is a
bookshop specialised in cooking, certainly in recipe
books, but also in books on any other subject related to the food fact. They
want to include as many titles as are necessary to fully cover such an
important aspect of human life, which is also considered an art and valued as
one of the most important sources of pleasure. In short, a bookshop with books
to serve gastronomy, as defined by Archestratus (IVc. BC) and expressed by
Food Heritage Press. An online bookstore dedicated exclusively to food titles,
including works on History, Anthropology, Sociology, recipes books, curiosities
and sources. It's very useful the research groups and centres
around the World (
Acanthus Books. Online bookshop specialized in cookbook facsimiles and re-editions from the Antiquity to the XX century. Can be found as well titles dedicated about feeding and gastronomy.
Poisson Pen Press. A new bookstore to buy and sale history of the kitchen, history of the gastronomy and history of food books.
Books for Cooks.
for Cooks.com sells only cookbooks from 1980. They have over 22,000
cookbooks on this website, organized into more than 100 cookbook categories.
They are a family owned company sited in
Steven Simpson Books.
World Taste (French). Visual encyclopedia where you can look for alphabetically foods and nourishing groups history, properties and prescriptions. Also contains information on culinary words, kitchen utensils, etc. Funny.
Anthropology of Food. AOF is a bilingual web journal dedicated to the Sociology and Anthropology of food. OF is a bilingual academic journal in French and English. It aims to publish results of latest research in Sociology and Anthropology of Food. AOF is a refereed journal.
The Journal of Gastronomy. The Journal of Gastronomy was published from 1985 through 1993 by the American Institute of Wine & Food. It discussed all aspects of the study of Gastronomy (nutrition, history, sociology, oenology, and geography). This website contains the index of some of the issues. The web is under construction and the author intends to describe and summarize all the issues and articles.
Food Product Design. This is a business-to-business magazine edited for those individuals who design new and reformulated food products for the retail and foodservice markets.
EM is a bilingual
magazine on international food culture published in
Newsletters on Food
World Sugar History Newsletter. The World Sugar History Newsletter is a biannual newsletter devoted to the publication of information concerning the history of the sugar industry. It contains book reviews, archive notes, museum notes, reports on current research and recent publications, news of conferences, and relevant photographs. It includes details of all aspects of the sugar industry, including production, refining, marketing, consumption, company histories, union histories, and personalities. The focus is cane as well as beet sugar, maple, manna, and even isoglucose impact of food.
Agropolis. Online museum that takes care of the interaction of agriculture and food throughout History. In addition has temporary exhibitions. Highly recommended.
Food Museum. Expanded and redesigned web home of The Food Museum, the one stop source for food exhibits, news/issues, resources, food history, answers to your food questions, book reviews and just plain fun. Everything you'd expect to find in the world's only independent food museum will be found here. For the past five years we have been building online exhibits about the world's foods. You can search for a particular food by name, by hemisphere, and by type. You can get a better idea of what we're planning by clicking on our site map.
New York Food Museum. he NY Food Museum began activities in the fall of 1998, when the Wolfe Institute hosted a panel on "The Food Voice and the NY Food Museum" at Brooklyn College. Upcoming plans for 2000 include a book and exhibit on school lunches ("School Lunch and the Federal School Lunch Program") and the first annual Pickle Day. First steps have been taken to create an exhibit on the fine and folk art of cake decorating, an online exhibit on future food resources and a program on minorities in the food industry. The NY Food Museum has no permanent home. In years to come, you will see exhibits in mass transit spaces, on billboards, in schools, and in other arts, human service and food organization headquarters.
Burnt Food Museum. Something different ...
Museum of the Olive Oil in Baena (Spain) (Spanish)
Recipes and Gastronomy
La Cour des Saveurs: Medieval recipes: (French)
Antique Roman Dishes. Recipes from
A Fuego Lento (Spanish)
Arabic Slice. A web-book with recipes and explanations on the characteristics of Arabic food.
A Cocinar (Spanish). Website on Spanish cuisine. It includes a selection of traditional home-made Spanish recipes, a selection of restaurants and tapas-bar selected by the author and a basic bibliography.
Traditional recipes from Soria (Spain) (Spanish)
Galician Gastronomy (Galician)
Clifford A. Wright's Website.
World Food Habits Bibliography. English-language sources for the anthropological study of Diet and Nutrition: Areas (Africa, Asia, North America, Australia, Caribbean, Central America, Europe, Middle East, Mexico, North America, oceania, South America), Topics (archaeology, cannibalism, change, linguistic studies, eating attitudes, ecology, evolution, feasts and festivals, foods, food systems, health and disease, history, hunger, meat eating, mothers and infants, non-human primates, nutritional anthropology, preferences, prehistoric diets, social relations, symbols and meanings, taboos, vegetarian diets) American Diets.
Resoal. (Spanish) Online Archive focused on
bibliography of Sociology of Food.
Blogs on Food
Chocolate & Zucchini.
(English) Chocolate &
Zucchini is a blog written by
Chez Pim. (English) Pim grew up in
The Ethicurean. Chew the Right
The Ethicurean was founded in May 2006 by
History of Greek Food (Inglés). The History of Greek Food is created by Mariana Kavroulaki. She studied Sociology and Archaeology. Since 1992 she lives in Athens, where she deals with the history of food and the sociology of food consumption. Her books ‘The adventure of food in Greece’ is under publishing by Hestia editions and ‘Greek Food from Alfa to Omega, A lexicon’ is under publishing by Aspri lexi editions.
Weird Foods from Around the World. (English) Weird Food is a list of odd things that people eat. Every culture invents a food that is weird or disgusting to outsiders. These strange foods are cultural markers to show who's a member (insiders like it) and who's not a member (outsiders hate it.) Maybe a kid ate first it on a dare. They pass it on to the next generation. Then they nudge each other and laugh when outsiders gag. Strange Food doesn't make it onto this list just because it is unpopular. Weird foods get on this list because they are cultural markers.
Noble Prize Menus.
1901-2007 (French, English and Sweedish).
The Nobel Banquet
is an event many would give a fortune to attend. Alas, only 1,300 guests can be
seated at the Blue Hall of the
Gourmet food and Wine from Catalonia. Company devoted to promote and swell farm products from Rural Catalonia (Spanish & English)
Latin Connoisseur.com™ . In 1998, this concept was created to educate, inform and entertain our audience (food lovers). This concept is based in our inspirational company's vision: "The great food exchange" A constant food trade between producers and consumers. The Latin Connoisseur as the link and epicentre of this food exchange brings you the food world at your finger tips. Every food component from multicultural cuisine and their history to food home shopping delivery, kitchen-ware, restaurants and different food guides to the most up to date culinary information from every country. We take great pride in our Latin-American heritage and distinction of its own identity.
Revisado - Updated: 22/08/2009