Digital collection of 2,500 advertising cookbooks form the Nicole Di Bona Peterson College of Advertising Cookbooks, 1878-1929 at Duke University. "Advertising cookbooks are a means for food companies and appliance manufacturers to promote the use of their products by providing recipes and home hints. Whereas early examples often are simple and printed in black and white, later booklets increasingly were attractively printed with color art or photographs. Advertising cookbooks provide information about American food ways, kitchen technology, gender roles in the household and much more."
The field of food and cookery has always held a strong interest for The New York Public Library. The retrospective collection on gastronomy and the history of foods is unusually extensive, and the cookbook collection alone numbers well over 16,000 volumes.
This site features thousands of recipes and menus. Recipes can be browsed by dietary consideration, meal, course, type of dish, season/occasion, preparation method, main ingredient, etc.
Statistical data from the Food and Agriculture Organization of the United Nations on topics such as production, prices and food security, to name a few.
This site provides detailed information in the culinary traditions of a wide range of countries, as well as recipes that users can easily make at home.
"The food poisoning blog supplements Marier Clark's website: www.foodborneillness.com, a site that provides information about food poisoning, and seven of the most common causes of foodborne illness. Information includes the symptoms and risks of infection, testing/detection of foodborne illness, and how to prevent food poisoning outbreaks."
"IVU is a union of vegetarian societies around the world which was founded in 1908." This site contains a timeline, an archive of articles, recipes from around the world and resources.
"Located in the heart of California's Wine Country, the Napa Valley Cooking School offers high quality, intensive training for aspiring chefs. The goal of the program is to provide each students with hands-on, quality culinary and pastry skills required for a career in a fine-dining establishment."
"From abundance to diets, from prohibition to war, TWU's collection of cookbooks richly illustrates decades of America's changing relationship with food. It contains 15,000 books, 3500 vendors' pamphlets, recipe books dating back to 1624, conduct manuals, and menus from around the world."
The mission of the Nutrient Data Laboratory is "To develop authoritative food composition databases and state of the art methods to acquire, evaluate, compile and disseminate composition data on foods and dietary supplements available in the United States.
"The Alice Statler menu collection characterizes the culinary life of San Francsico and Northern California from 1920 to the present, but it also contains a large number of items from throughout the United States.
"This collection represents menus, placements, and other graphic materials from many of the Puget Sound areas most famous restaurants and dining facilities in the years between 1889 and 2003.
"This is a database of menus stored in the Rare Book Room of the Central Library. Images of the actual menus are being added. To limit your search to entries with images, enter an asterisk (*) in the Image field in addition to your other search terms."
"The New York Public Library owns one of the largest historical collection of menus in the world. Begun by a donation from Mrs. Frank E. Buttolph, the strongest for the period in her collection is between 1890 and 1920. The menu collection consists of the Buttolph Collection, menus from the 1890's to 1924, bound volumes of Fifth Avenue Hotel Bills of Fare from 1859-1882, the Bendiner collection of decorated menus, and other materials. The menu collection is arranged by year."
What's On My Food? is a searchable database designed to make the public problem of pesticide exposure visible and more understandable. Website is provided by the Pesticide Action Network.