Food and culinary history in libraries, museums and everyday life.

Food history publications by Patricia B. Mitchell. Documented anecdotal and written American traditions: colonial, Victorian, Civil War, ethnic, and Southern regional.

Histories of tea, coffee, cheese, chocolate and a compilation of mediveal recipes from a variety of cultures.

A short history of the potato with recipes, cultivation instructions, safety notes, a wine recipe, links and a bulletin board

A detailed recap of the food, trends and chefs of the 20th century. Recipes included.

A brief history of the traditional Scottish dish from Roman times to the present.

Recipes, information, and notes about cooking in medieval Europe.

Articles, recipes, and summaries of books about Renaissance and Medieval cooking.

An exhibit from the Cornell University Library. Includes information on early cookery books, food nutrition and science, kitchen technology, and food processing.

An annotated bibliography of historical sites on the WWW about European food and drink during the Renaissance and Middle Ages.