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 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.
The Center for Food Safety and Applied Nutrition, known as CFSAN, is one of six product-oriented centers, in addition to a nationwide field force, that carry out the mission of the Food and Drug Administration (FDA). FDA is a scientific regulatory agency responsible for the safety of the nation's domestically produced and imported foods, cosmetics, drugs, biologics, medical devices, and radiological products.
FARE enhances the lives of individuals with food allergies empowering them to lead safe, productive lives with the respect of others through education and advocacy initiatives and improved awareness around healthcare options and treatment.
The Food and Nutrition Information Center (FNIC) is a leader in online global nutrition information. Located at the National Agricultural Library (NAL) of the United States Department of Agriculture, the FNIC website contains over 2500 links to current and reliable nutrition information.
FNIC strives to serve the professional community (including educators, health professionals, and researchers) by providing access to a wide range of trustworthy food and nutrition resources from both government and non-government sources.
The Nutrition and Food Safety (NFS) Department is addressing the burden of disease from physical, chemical, and microbial hazards in food and unhealthy diets, maternal and child malnutrition, overweight, and obesity.
The Alternative Farming Systems Information Center (AFSIC) specializes in identifying resources for food systems and management practices that support the United States Department of Agriculture's effort to ensure a sustainable future and economic viability for agriculture and farmers worldwide.
“FoodPrint” is also the name of a program from a non-profit organization dedicated to research and education on food production practices. FoodPrint aims to pull back the curtain on the impacts of industrial food production practices and explain the benefits of more sustainable approaches to food production and consumption. They also want to help people raise their collective voices and take action to make real changes in the food system.
First launched in 2003, the first film broke new ground in online grassroots advocacy, creating a unique vehicle to educate, entertain and motivate people to create change in our food system. The Meatrix series (including the original Meatrix, “The Meatrix II: Revolting” and “The Meatrix II ½”) is one of the most successful online advocacy campaigns ever ― with well over 30 million viewers worldwide.
Get Real About Your Food. With over 200 entries, our comprehensive real food encyclopedia helps you understand the foodprint of each food listed. You’ll learn how sustainable (or unsustainable!) each food is, what to look for when shopping for it, and even tips on how to cook it.
Use the Seasonal Food Guide to Eat Seasonally. Do you want to support your local food system and eat fresh, in-season produce? The Seasonal Food Guide can help. FoodPrint developed the Seasonal Food Guide website and app (available for iOS and Android devices) as a pocket guide to seasonal food and a farmers’ market cheat sheet to use on the go, wherever you are.
Find practical information on soil health, ecological pest management, rotational grazing, marketing, social resilience, and many other important topics in sustainable agriculture. Both print and online resources are available. Materials are produced by both SARE and SARE grantees.
Learn Your Water Footprint and Save Water!
What’s your water footprint? Do you know how much water you use each day? You might be surprised. The Water Footprint Calculator tells you the amount of water you and your household use — not only for the water you use from the tap but also the water it takes to produce the food you eat, the energy you use and the products you buy.