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

Origins of foods, historic recipes, teaching resources and web links.

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

A science center dealing with topics such as food, nutrition, agriculture, with a historical approach on a worldwide scale.

A Web site for the quarterly publication Food History News, a newsletter dedicated to the history of food in North America (and occasionally elsewhere).

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.

Humorous articles satirizing cookbooks and food ads from the '30s through the '60s, including Meat! Meat! Meat! and The Unbearable Sadness of Vegetables.

Author of transcription/redaction of several fifteenth century European cookbooks. Food links.

A tour of American supermarket history and architecture from the 1920s through today. Historical photographs, maps, area histories.

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.