The Core Historical Literature of Agriculture (CHLA) is a core electronic collection of agricultural texts published between the early nineteenth century and the middle to late twentieth century. Full-text materials cover agricultural economics, agricultural engineering, animal science, crops and their protection, food science, forestry, human nutrition, rural sociology, and soil science. Scholars have selected the titles in this collection for their historical importance.

"A selection of the materials from this collection have been digitized and are available online, including manuscript cookbooks from the collection. These handwritten recipe books provide an intimate view of domestic life and Mexican culinary culture. Also available online is the extremely rare 1828 cookbook, Arte nuevo de cocina y repostería acomodado al uso mexicano, once owned by Diana Kennedy."

Feast Afrique is a resource on the West African culinary heritage, curated by Ozoz Sokoh, author of The Kitchen Butterfly blog, and dedicated to exploring sociopolitical, economic, and culinary pathways and practices related to the production and consumption of food, particularly the legacy of West African culinary excellence from the 15th century through the Transatlantic slave trade, its contribution to the Industrial Revolution, and global development. The site includes links to digitized books, data visualizations, videos of talks and events, essays, recipes, and a “Reading Challenge” feature on West African & Diasporic culinary history, literature, language and other aspects of food.

The Feeding America project has created an online collection of some of the most important and influential American cookbooks from the late 18th to early 20th century.

The Home Economics Pamphlets Collection consists of government and commercial publications on the subject of home management and nutrition and includes educational materials, recipes, household hints, and other materials. The digital collection was built from resources held in the Martha Blakeney Hodges Special Collections and University Archives at University of North Carolina Greensboro, in the University Libraries Government Documents Collection, and by private collectors affiliated with the University Libraries. All materials are presumed to be in the public domain.

Created by the Pine Needles Foundation, this is an open access database of "pre-1865 English-language manuscript cookbooks held in U. S. public institutions as well as a database of kitchen artifacts used at the time these manuscripts were written." The database includes materials from a number of collections held at the Schlesinger Library.

"UTSA’s Mexican Cookbook Collection includes over 2,000 titles in English and Spanish documenting the variety and history of Mexican cuisine from 1789 to the present, with most books dating from 1940-2000. In addition to broad general coverage, the collection includes concentrations in the areas of regional cooking, healthy and vegetarian recipes, corporate advertising cookbooks, and manuscript recipe books."

With approximately 45,000 menus dating from the 1840s to the present, the New York Public Library’s restaurant menu collection is one of the largest in the world, used by historians, chefs, novelists, and everyday food enthusiasts.

The Sifter is an open access searchable database with works from over 8,000 authors and provides details about both the authors and the contents of the works. Central documents include both print and manuscript cookbooks and periodicals, as well as other writings related to producing, preparing, and consuming food, as well as writings about cultural and moral attitudes regarding food. This database does not contain the texts of books or recipes, rather descriptive details about them such as dedications and tables of contents.

Through research, collections, exhibitions, and programs, the American Food History Project at the National Museum of American History invites everyone to join the conversation about food history and why it matters. By exploring diverse and compelling stories of American food history, we can discover together the roles we play in understanding the past and shaping the future of food.