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.

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

Recipes from Ancient Rome.

Native Roman Ingredients and conversions, as well as recipes.

First-person history of the fast-casual chain, from its founding to its acquisition by W.R. Grace.

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.

A site that describes the creation of canned food, how cans preserve food, and the inventor of canned food.

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

A calendar of food-related historical events, anniversaries and discoveries. Overview of the month and day by day listings.

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

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

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

A site dedicated to the preservation of the old custom in Sweden of having pea soup on Thursdays.

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

A report on the three eras of Turkish cooking development.

An examination of some food taboos that have shaped world history. (book excerpt)

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.

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

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

Chronology, origin and genealogy of sushi in Japan are concisely overviewed by a table and chart.

A brief history of how the pineapple has served as both a food and a symbol throughout the human history of the Americas.