Documents
Libraries
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New York Public Library The collection
on gastronomy and the history of foods is unusually extensive, and the
cookbook collection alone numbers well over 16,000 volumes.
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Schlesinger Library The Schlesinger Library at Radcliffe
College include nearly 12,000 works in the fields of cookery, gastronomy,
domestic management, the history of cooking, and related reference works.
- repository for MFK Fisher & Julia Child
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Indiana University Bloomington
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The
Lilly Library The Lilly Library's acquisition of Mrs. John T. Gernon's
collection of American cookbooks forms the core of the library's collections
pertaining to food and drink
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The Culinary Institute of
America's Conrad
N. Hilton Library houses an outstanding collection
of specialized literature in the culinary field. The library has
300 current periodical titles and more than 52,000 volumes on cooking,
baking, food and beverage management, business, history, psychology, communications,
computers, and languages. They also maintain a special collection
of menus, rare books, and videotapes.
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The New York Academy of Medicine Library Margaret Barclay Wilson Collection
on Food and Cookery Over 5,000 volumes and approximately the same number of pamphlets which document the history of cookery,
gastronomy, nutrition and dietetics in the Western world. The materials appear in over 20 languages and range in date
from A.D. 900 to the present.
Ancient World:
Elizabethan & Renaissance:
- AUSTRALIA & CANADA
- The Department of History at The University
of Adelaide has established a Research
Center for the History of Food and Drink.
The Research Centre's activities embrace the history of food and drink
in both an Australian and a global context. The center is interested
in the various stages in the history of food and drink from their production
to consumption, in their relationship to national and international politics,
society, and economy, and in their environmental and medical effects and
cultural meanings. Contact their website at http://chomsky.arts.adelaide.edu.au/history/CentreFoodDrink/index.html
- In Canada there is the Culinary Historians
of Ontario, an information network for foodways research.
For information contact Christine Ritsma, 207 Albert St., Stratford,
Ontario, Canada N5A 3K7 Ph: 519-272-1949 This group produces
an informative newsletter and interesting quarterly programs. Annual
subscription to their newsletter is $12 (Cdn.) For additional information
please contact Christine at: critsma@orc.ca
- UNITED STATES
- Over the past couple yours a number of culinary history
groups have developed across the country. The oldest is the
Culinary Historians of Boston which has been
meeting monthly for the past 20 years. Meeting monthly during the academic
year at Radcliffe's Schlesinger Library, CHoB has featured such varied
programs as Nina Simonds on the food and culture of China, David Conroy
on "Boston Drink Sellers in the 18th Century" and Mark Kurlansky
on his book "Cod: A Biography of the Fish that Changed the World."
They publish an informal newsletter 6-times a year and hold an authentic
period banquet each May. For more information send a letter to Joe Carlin,
15 Kimball Avenue, Ipswich, MA 01938-1206. The Culinary
Historians of Boston Newsletter can be viewed here.
- Historic Foodways Group of Austin,
contact: Glenn Mack, 2823 Hancock Drive Austin, Texas 78731, 512-451-5743,
chefs@texas.net; http://chefs.home.texas.net/FGA.html
The purpose of the group is to create a mechanism for food lovers,
writers, researchers, and culinary professionals to explore food and foodways
of the past and the present, in Texas, in the US, and throughout the world.
Foodways is an anthropological term describing the eating habits and
culinary practices of a people, region, or historical period. The Historic
Foodways Group of Austin will develop classes, lectures, roundtable discussions,
events, exhibits, and other programs focusing on culinary culture and
history. The first meeting was held in 1999 at the Culinary Academy
of Austin, 2823 Hancock Drive, Austin, Texas 78731 For more information
call Glenn Mack
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The Center for the Study of Southern Culture has announced
the formation of an affiliated institute, the Southern
Foodways Alliance, whose
mission is to celebrate, preserve, promote and nurture the traditional
and developing diverse food culture of the American South. Visit their
web site at: http://www.olemiss.edu/depts/south/foodways/code/home.htm
Or call 662-915-5993, e-mail: cssc@olemiss.edu |
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Culinary Historians of Ann Arbor.
Founded over fifteen years ago by Jan Longone,
a well-known food historian and dealer in antiquarian culinary publications,
this group is one of the leading culinary history organizations in North
America. Meetings for current or prospective members are held monthly
in the Walden Hills Community Room on the west side of Ann Arbor, Michigan.
The group also publishes a quarterly newsletter, Repast. For more
information contact editor Randy K. Schwartz, 2222 Fuller Court #1101A,
Ann Arbor, MI 48105-2316 or by telephone at 734-662-5040 or e-mail rks1@gateway.net.
- At the end of 1996 the Culinary
Historians of Washington, DC (CHow) was formed.For
more information about this group contact Francine Berkowitz, 9407 Curran
Road, Silver Spring, MD 20901. Ph: 301-439-0189 or E-mail at: fcb@ic.si.edu.
This group meets monthly September through May, at the Library of
Mount Vernon College in Washington, DC. CHoW has a newsletter called the
CHow Line.
- If you live in the Houston, Texas area then you look into the Houston
Culinary Historians. For information about this very
active group contact Cathleen Baird, the archivist at the Conrad Hilton
Archives, at the University of Houston (TX). You can write her at
1801-A Lexington, Houston, TX 77007-7033; or call: w: 713-743-2470; e-mail:
CBaird@uh.edu Regular membership
is $25.00. If you can't make it to the meetings consider subscribing to
the HCH Newsletter at $10.00 per year. The group meets at the Conrad Hilton
Archives of the University of Houston, on the third Sunday of the month
from September to May, and publishes a newletter three times a year.
- The New Orleans Culinary History Group
held their first meeting early in January, 1998 at the Seltzer-Gerard Reading
Room at Tulane University. Each meeting begins with a presentation
of manuscripts and books from the Vorhoff Library. For more information
about this new group go to their web site at www.tulane.edu/~wclib/culinary.html
or send a message to Susan Tucker at susannah@mailhost.tcs.tulane.edu
- The Culinary Historians of Connecticut
was recently formed. They meet monthly on the third
Wednesday and sponsor weekend workshops.For more information contact Rob
Stone, 59 Partidge Ct., Watertown, CT 06795, or call 860-274-6526.
- Culinary Historians of New York.
Sally O'Brien is membership chairman. Reach her at 445 East 80th St.,
Apt. A. New York, NY 10021. CHNY has a contact phone number: 212-501-3738,
which Sally checks regularly and sends out info.
- In the Philadelphia area there is the Historic
Foodways Society of the Delaware Valley. Membership is $10
and entitles one to meeting notification and newsletter. If you attend a
program, there is usually an additional small charge. Contact Susan Plaisted,
50 Howley Dr., Morrisville, PA 19067.
- Culinary Historians of Southern California.
Dan Strehr at the Los Angeles Public Library, which has a large culinary
collection, is the organizing principal behind the only (so far) West Coast
culinary historian group. Meetings are held at the Mark Taper Auditorium
of the LAPL, 630 West Fifth St., Los Angeles. CHSC meets the second Saturday
of the month, annual dues at $25. Contact Dan at L.A. Public Library, 630
West 5th St., Los Angles, CA 90071. You may also call 213-228-7102
or e-mail Dan at dstrehl@lapl.org.
- The Culinary Historians of Chicago
sponsors six meetings between September and June and an annual banquet and/or
conference or seminar. Contact Susan Ridgeway, 2113 Sanborn Circle, Plainfield,
IL, 60544. Phone 815-439-3960. Or contact Dr. Bruce Craig at bcraig@roosevelt.edu
- In Hawaii there is the Culinary Historians
of Hawaii. Most of the meetings have a fairly academic tone,
several members are affiliated with the University of Hawaii. Contact Nancy
Lewis at 60 N. Beretania, Apt. 3010, Honolulu, HI 96817, 808-521-9709.
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- Food History News
is edited and published by Sandra L. Oliver, 1061 Main Road, Islesboro,
ME 04848. If you have any interst in the history of food then Food
History News is a must. A year's subscription to FHN is
$17 for one year; $30 for two years.
- The COOKBOOK
COLLECTORS' EXCHANGE is a growing phenomenon...48 pages,
published bimonthly, this publication is a medium for the exchange of cookbooks
and information and related experiences volunteered by collectors and enjoyed
by a large audience. To order the latest issue of The Cookbook Collectors'
Exchange, send $2.00 to: CCE, P.O. Box 32369, San Jose, CA 95152-2369.
- The Asian Foodbookery.
A quarterly devoted to Asian foods Subscriptions are $14 for one year (4
issues), US, Canada, and Mexico; $18 elsewhere. Send subscription
orders and correspondence to The Asian Foodbookery, P.O. Box 15947, Seattle,
WA 98115-0947 E-mail: lucky8rice@aol.com
- Flavor and Fortune. Subscribe
to the only Chinese food magazine published in the US. Ken Hom is
the honorary Chairperson of the Institute that sponsors it. The cost
is $19.50 per year for this award-winning quarterly that reports about Chinese
food culture, history, cookbooks, restaurants, equipment, recipes, and more.
Send checks made out to ISACC (Chinese Institute). and mail to P. O. Box
91, Kings Park, NY 11754 For more information contack Jackie Newman
at jloveschfd@aol.com
- Goud Cookery listserver
- medieval e-group by subscription
- Patricia
B. Mitchell's Inkling Series Booklist A series of booklet of American
recipes...colonial, regional and civil war
- Serve it Forth.
"Serve It Forth! is a hardcopy newsletter about pre-17th century cooking,
culinary sources, culinary history, ingredients, food, and foodways. It
contains book reviews, recipes (both original and redacted), feast plans,
tips on kitchen management and the preparation of feasts, anecdotes, and
articles and research about all of the above. "
- Food History Cafe - message
board many serachable strings on lots of things
- Rec.food.cooking
FAQ list and conversion helper
- Petits Propos Culinaires
- the new site of Petits Propos Culinaires and the OXFORD SYMPOSIUM ON FOOD
& COOKERY, Alan Davidson's project
- Food &
Foodways, Explorations in the History and Culture of Human Nourishment
- no articles here, just subscription info.
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- FOOD:
NATURE AND CULTURE a Social Research conference, November 5-7, 1998 an
excellent conference held at the New School
- Index
to the Proceedings of the Oxford Symposium on Food & Cookery 1981-1994
- The Williamsburg Institute at Colonial Williamsburg
most recent conference was January 20-22, 2000 titled "The Art of 18th-Century
Cooking: Farm to Hearth to Table." Visit their website at http://www.history.org
- The Oldways Preservation & Exchange Trust
holds conferences of interest to food
historians. The 2000 International Conference on the Mediterranean Diet
was held in London January 13 - 16, 2000 at the Royal College of Physicians.
For information on future meetings contact Oldways at 617-621-3000 or by e-mail:
oldways@tiac.net Visit their website
at http://www.oldwayspt.org also
visit http://www.chefnet.com/cc2000
- The Culinary Historians of Chicago
sponsored a national conference Grits, Greens
and Everything in Between: The Foods of the African Diaspora and American
Transformations, June 23 - 25, 2000, Chicago This is
the first in a planned series of conferences on ethnic food history and culture,
the Culinary Historians of Chicago, in cooperation with the Chicago Historical
Society, is hosting. For additional information contact Marilyn Canna
at mcanna@dpmadvert.com or call
her at 312-935-5052 (W); 312-787-7309 (H).
- Millennial Stews: Food Systems in the
Global City. The Year 2000 Joint Annual Meeting of The
Association for the Study of Food and Society (ASFS) and The Agriculture,
Food, and Human Values Society (AFHVS) held a conference June 1 - 4, 2000
at New York University Visit web site at http://www.nyu.edu/education/nutrition/foodconference
- EATING CULTURE: The Poetics and Politics
of Food Today
Frankfurt Symposium, 29 April - 1 May, 2000. Susanne Mühleisen,Johann
Wolfgang Goethe-Universität Frankfurt, Institut für England- und Amerikastudien
(IEAS), Postfach 11 19 32, D- 60054 Frankfurt am Main, Fax: ++49-69-798 23978
E-mail: muehleisen@em.uni-frankfurt.de
- New England Taverns: A symposium on Tavern
Culture From the Mid 18th to the Early 19th Century. September
23, 2000. This meeting is sponsored by the Golden Ball Tavern
Museum and the Massachusetts Historical Society. Speakers will address
the varied and changing roles of taverns in mid-18th to early 19th century
New England community life. Seating is limited to 100. For additional
information contact Joan Bines, Golden Ball Tavern Museum, P.O. Box 223, Weston,
MA 02493, 781-894-1751, e-mail: joanb5@aol.com
- Classes classical civization at U
Mich
- The
University of Minnesota - Crookston.
Dr. Traci Kelly teaches "A Book, A Dinner, A Movie: A Course About the
Power and Artistry of the Kitchen." A quality site.
- An
Exhibition from the Esther B. Aresty Collection of Rare Books in the Culinary
Arts
- The NY
Food Museum began in the fall of 1998, when the Wolfe Institute hosted
a panel on "The Food Voice and the NY Food Museum" at Brooklyn College.
Upcoming plans for 2000 include a book and exhibit on school lunches ("School
Lunch and the Federal School Lunch Program") and the first annual Pickle
Day. First steps have been taken to create an exhibit on the fine and folk
art of cake decorating, an online exhibit on future food resources and a program
on minorities in the food industry.
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Edibilia, general
unstructured food interests page
Wine valley radio. A collection
of interviews with many differents chefs and food critics