Circles of Culinary Historians

and page down,

Joe Carlin's (somewhat dated)

Food History Websites

Cornell Library's 2002 virtual exhibit on culinary history.

Joe Carlin's online store, but with many recipes and links and much information as well.

Mary Gunderson, author of The Food Journal of Lewis & Clark, maintains this site for her many books, with online lessons in American historic cooking.

Hearth-cooking authority and teacher Alice Ross includes a collection of her articles on antique cooking and antique kitchen equipment.

Food at 24fps is a semi-regular series, located in Cambridge, MA, screening classic and/or obscure films about food. Food meisters, chefs, and other generally interesting people who enjoy the pleasures of the table introduce each film. Most screenings are free, and will be followed by appropriate refreshments when we can swing it. For full information about each film, schedule of screenings, directions, and screening times, visit our website:

Since 2001 Gastronomica has been feeding readers' sensual and intellectual appetites by ofering food-focused scholarship, fiction, poetry, humor, and exciting visual imagery.

Historic Cookbooks Online

Applewood Books has started this new site with 172 Pre-1923 American cookbooks, and more to come.

Barcelona library site in Spanish, but includes English and Italian books as well, organized by 16th, 17th, and 18th century.

of medieval-to-modern dietary texts, in many languages, including English, French, Italian, etc.

"Old Cookbooks and Food History," mostly Norwegian texts in English translations, also links to other sites.

by Mrs. Beeton.

by Amy G. Richards, Montreal, 1895, from Canadiana Online.

, by George Augustus Sala, 1896.

cooking manuscripts online, Doro Petrie's 1705 British ms.

Historic Recipe Collections

has transcriptions from period cookbooks by category.

page of links to historic recipe sites, ancient, medieval and Victorian, almost all the links work.

See also books by our members, by clicking the bookshelf icon to the left.