Links for food and its history
Very much a page in progress.
Places for History of Food
An introductory bibliography from the Library of Congress, rather improbably called Science Tracer Bullets Online: Food History.
A superb introductory bibliography for gastronomy, including its history, from the University of Adelaide.
Ancient Grains. The web page of Mark Nesbitt and Delwen Samuel. Mark and Delwen, who work at Kew and King’s College London respectively, have put together an incredible resource for anyone who is interested in the history of grains, on brewing and baking beer, and on much else.
For hearth cooking, bread and much more about traditional foods, William Rubel’s site is a superb resource.
Places where I go for the history and culture of specific cuisines
Brazilian cuisine and culinary history on fellow historian of science, Cris Couto’s site Seja Bemvinho.
The Cuisine of Kerala is described on Ammini Ramachandran’s site, The Pepper Trail.
Thoughtful and informative postings on food and food history mainly but not exclusively in the British Isles, the Mediterranean, and Croatia by Adam Balic on his site, The Art and Mystery of Food.
For wonderful recreations of the history of British food, there is Ivan Day’s website, Historic Food.
Algerian Cuisine. Recipes, histories and reflections by Chef Farid Zadi.
Lebanese and Syrian food and more of the Mediterranean. The delightful, exotic and knowledgeable Anissa Helou offers classes in London, tours, and you can buy her excellent books.
Interesting essays on Italian food can be found on the website for The Awaiting Table, a cooking school in Lecce run by Silvestro Silvestori.
Places Where I Go for Specific Foodstuffs
Venison. I just love the site of the Fletchers of Auchtermuchty.
For whole grains, I turn to Maria Speck.
On Molecular Gastronomy
One of several German sites on molecular gastronomy.
Organizations that deal with food history
The International Commission for Research into the History of European Food
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