INDEX

One of the most comprehensive selections of Links on History, Anthropology, Psychology, and Sociology of Food on the Net
by Dr. Teresa de Castro

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.

Great Dictionary of Cuisine by Alexandre Dumas. (French).

History of Food from the Antiquity to the Modern Times
 

History of several Foods

BREAD
The History behind a loaf of Bread. Website supported by Elizabeth Botham & Sons Bakery, in Whitby,  North Yorkshire. This section contains a history of bread, chapters on the grain of wheat, on the yeast,  on old and new methods of milling, on the baker, bakers ovens, bread and superstitions on bread.

CHESTNUT

History of the Use of chestnut. Online chapter of the article included in the Cambridge World History of Food

CHOCOLATE

Short History of Chocolate (Spanish)

COFFEE

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

Drink and History. Collection of links on history of drink in the Middle Ages and Renaissance

GAZPACHO

History of Gazpacho

OLIVE OIL

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.

PALM OIL

History of the use of Palm Oil. Online chapter of the article included in the Cambridge World History of Food

PARMESAN

Short History of the Parmesan (Italian)

PIZZA

Short History of Pizza (French)

POTATO

History of the use of potato. Online chapter of the article included in the Cambridge World History of Food

RICE

History of the use of rice.  Online chapter of the article included in the Cambridge World History of Food

SALT

History of Salt

Salt Mr. Bloch Archive

International Commission for the History of Salt

SUGAR

History of the use of Sugar. Online chapter of the article included in the Cambridge World History of Food

TAPAS

History of Tapas (Spanish)

History of Food by Countries and Regions

Brazilian Food and its influences (Portuguese)

History of Food in Spain (Spanish). Short History of Spanish food from the Middle ages, 18th century and Franco's era.

History of food in Australia and New Zealand. Online chapter of the article included in the Cambridge World History of Food, written by Brian Murton

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 Hansjorg Kuster

History of Food in Mexico and Central America. Online chapter of the article included in the Cambridge World History of Food, written by John. C. Super Y Luis Alberto Vargas

Sicilian Cooking: The History and Development of Sicilian Cooking

Food and Anthropology

Resources for the Anthropological Study of Food Habits

History and Anthropology of Food (Italian)

Social Appetite Web

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.

---

Psychology and Food

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)

 

International Institutions working on Food

European Information Council

FAO. Food and Agriculture Organisation

Agriculture, Food and Human Values

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

IEHA. European Institut for the History of Food.

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. Among its secondary purposes is the promotion of the fine food and drink available in South Australia. The website includes, among others,  the following sections:  What's Happening,  What's Happened Recently, Conferences,  Publications,  Reviews and Articles,  A List of Members of the Research Centre,  Past Events and Activities and  Other Websites.

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 Hyde Park, NY campus offers bachelors degree programs in culinary arts management and baking and pastry arts management, associate degree programs in  culinary arts and baking and pastry arts, as well as continuing education courses for food service professionals. CIA’s Napa Valley, CA campus (Greystone) offers continuing education courses for food service professionals, certificate program in baking and pastry arts and career discovery program for aspiring culinarians.

Food Movements

Slow Food Movement I am NOT a fan NOR a member. Just for your information. They should thank me just for mention their name :E

Food Safety and Technology

Diet and Illness

The Nation's Diet: The Social Science of Food Choice 

Beyond Dieting

Food Bookshops

De Re 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 Joseph Berchous (1805) in his verses for a new bourgeoisie that was dawning at the beginning of the 19th c. and whose pretensions have been gradually shared by society. There are sections on Great chefs, recipe books and products, Spanish cooking, World cooking, food culture, reference books, dietetic and nutrition titles, children and cooking, culinary technics, set table, tobacco and cigars, wines, drinks, guides, magazines, and much more. THUMBS UP

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 (USA, Canada, Australia, Spain). Very very good. THUMBS UP

Wine Diva books. Australian online bookshop, with thousands of wine, food and lifestyle books. Wine, Food and Hospitality. Some of the categories include Australian wines and Cuisines, World cuisines and wines, Oenology, Wine and Food history, Food and health titles, Food philosophy, Food technology, Food staples, single foods,  Zen cooking and much more. THUMBS UP

Steven Simpson Books. Steven Simpson is an English Book seller offering books on Natural Sciences, Natural History, Anthropology and several subjects related to Food. They are Sale Agents for the FAO. They offer a large stock of out of print titles

Food Museums

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.

Netslé Museum

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.

Olive Oil Museum in Italy

Pasta Museum

Rioja Wine Museum.

Burnt Food Museum. Something different ...

Museum of the Olive Oil in Baena (Spain) (Spanish)

 

Recipes and Gastronomy

La Cour des Saveurs: Medieval recipes: (French)

Historical Recipes adapted

Medieval Recipes

The Medieval Kitchen

Culinary and Gastronomic Interests

Aoife Finn's Great Site

Gastronomic Websites

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)

Personal Websites on Food

Clifford A. Wright's Website. Wright is a writer and cook specializing in the regional cuisines of the Mediterranean and Italy. He has published scholarly articles on food in interdisciplinary peer-review journals as well as having written all the food entries for Columbia University's Encyclopedia of the Modern Middle East. Wright has published in many popular food magazines including the cover story on Egypt for Gourmet September 1992 as well as for Fine Cooking, Bon Appétit, Saveur, Food and Wine, Journal of Gastronomy, and the Radcliffe Culinary Times, and several foreign affairs journals. The website contains an electronic edition of many of his articles on food. Great web.

Food Bibliography

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.

Late Roman Food Supply -- A Bibliography

Food in the Ancient World: Subsistence and Symbol. Selected Additional Bibliography

A Bibliography of Foodways, Zooarchaeology, and Faunal Identification on Historical Sites compiled by William Hampton Adams

Bibliography on Food in Antiquity compiled by John Porter, University of Saskatchewan

Gastronomy Guide. Maintained by Margaret Hosking at Adelaide University, the site includes information on print and online resources published or translated into English.

Resoal.  (Spanish) Online Archive focused on bibliography of Sociology of Food.

Blogs on Food

Chocolate & Zucchini. (English) Chocolate & Zucchini is a blog written by Clotilde Dusoulier, a Parisian woman who lives in Montmartre and shares her passion for all things food-related -- thoughts, recipes, musings, food books acquisitions, quirky products, nifty tools, restaurant experiences, ideas, and inspirations. The blog was created in September of 2003 as an outlet for someone who feared her friends might tire of hearing about what she had cooked/eaten/baked/bought, although they didn't seem to have a problem with being fed dinner. One thing led to another, a bit of media attention was received, articles were submitted to and published by newspapers and magazines, a book deal was signed, a day job was quit, and a new life as a full-time food writer began.

Chez Pim. (English) Pim grew up in Bangkok, was shipped off to study in other places, and somehow found herself living and loving it in the San Francisco Bay Area. She quit her Silicon Valley job in 2005 to pursue a career in food: the writing, reporting, and basically anything interesting thereof that comes her way. Her recipes, writings, and photographs have since appeared in the New York Times, Food & Wine Magazine, Bon Appétit magazine.  She's also moonlighted as a judge on Iron Chef America. Chez Pim chronicles her globetrotting adventures –and misadventures- in the world of all things edible, from vibrant street-side fares in Asia to the refined world of Three Michelin Star restaurants in Europe. Pim also cooks a mean pot of curry.

The Ethicurean. Chew the Right Thing. (English) The Ethicurean was founded in May 2006 by Bonnie Powell and a group of friends. Now they have nine writers, and contributors in six states plus Montreal and Sydney. The main focus of the blog is the exploration where and how food is grown and by whom, how it got to our plate, and the less obvious effects of our consuming it. Some of the things we write about frequently include: News, Food policies, food safety, labour, cooking, eating, and humor.

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. 

Varia

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 City Hall of Stockholm where the Banquet has been held since 1934. During the first decades, 'consommés' or clear soups like 'Tortue Claire' were common starters. Today, the guiding principle is that the menus should have a touch of Scandinavia. The place include a  list of menus through the years that gives a historic glimpse of what was served at the 20th century feasts. Only in French from 1901 to 2004. Translations in English and Swedish are available from 2005. Glamour!

More?

Gourmet food and Wine from Catalonia. Company devoted to promote and swell farm products from Rural Catalonia (Spanish & English)

INDEX

Revisado - Updated: 07/11/2008