Culinary Arts: Food History

List of hotels, restaurants, links and recipes for a limited group of European regions.

Social and geographical history of food and food customs around the world. Very Comprehensive.

View the kitchen from her Cambridge, Massachusetts, home and enjoy audio and video clips of Julia sharing her kitchen wisdom.

Through a selection of artifacts, photographs, and illustrations, Key Ingredients examines the evolution of the American kitchen and how food industries have responded to the technological innovations that have enabled Americans to choose an ever-wider variety of frozen, prepared, and fresh foods. Key Ingredients also looks beyond the home to restaurants, diners, and celebrations that help build a sense of community through food.

"Not by Bread Alone" explores the influences and inventions that have shaped American food habits over the past two hundred years.

The Rietz Collection of Food Technology is one of the few, perhaps the only, cross-cultural collections of culinary objects assembled to document historic technologies of cooking and eating. Collected by Industrialist Carl Austin Rietz during the mid-20th century, and acquired by the Department of Anthropology at the California Academy of Sciences in the 1970s, the collection documents the cultural development of technologies associated with preparing and eating food among numerous cultures and time periods.