Digital Librarian: a librarian's choice of the best of the Web
Digital Librarian is maintained by Margaret Vail Anderson, a librarian who lives in Cortland, New York.

Food and Drink

Best starting places for locating recipes: RecipeSource and All Recipes

Blogs
Books
Chefs
Chocolate
Culinary Schools
Florida Citrus
Food Safety
Food Writers and Critics
History
Libraries, Archives, Digital Collections
Magazines
Newspapers with Food and Wine Sections
Organizations & Associations

Nutrition
Quebec Cheese / Fromage
Recipes
Reference
Regional
Restaurants: Forums, Guides, Directories and Reviews
Shopping
Television & Radio
Vegetarian
Webcasts
Wine
Wine: Finger Lakes

Blogs

Accidental Hedonist

Amateur Gourmet - Adam Roberts

Chocolate & Zucchini - "Blog written by Clotilde Dusoulier, a 26 year-old Parisian woman who lives in Montmartre and shares her passion for all things food-related -- thoughts, recipes, musings, cookbook acquisitions, quirky products, nifty tools, restaurant experiences, ideas, and inspirations." Her book, Chocolate and Zucchini: Daily Adventures in a Parisian Kitchen was published in May 2007.

Chowhound - "Community of people who doggedly seek out amazing food and drink experiences, then humbly share their finds with the world..."

Diner's Journal - Frank Bruni, New York Times

Dinners From Hell - Gregg Rottler site provides a forum for readers to recount bad restaurant experiences. See Travel Bug: Venting, Yes. Profiting, No. by Joe Sharkey, New York Times, November 4, 2007. (Rottler also created Flights From Hell and Cruises From Hell.)

Eater

eGullet Society for Culinary Arts & Letters

Midtown Lunch

Movable Feast

101 Cookbooks - Heidi Swanson. Her Super Natural Cooking: Five Ways To Incorporate Whole and Natural Ingredients into Your Cooking, was published in March 2007.

The Pour - Eric Asimov, New York Times

The Price of a Four-Star Rating - By Katy McLaughlin, Wall Street Journal, October 6-7, 2007. "As online food sites become increasingly influential in the restaurant business, chefs and owners are plying bloggers with free meals to get good write-ups."

Restaurant Girl - Danyelle Freeman. See Sharp Bites by Allen Salkin, New York Times, February 4, 2007.

Saute Wednesday - Freelance writer Bruce Cole

Serious Eats - Ed Levine

Tablehopper - Marcia Gagliardi

Books

Summer Reading: Cooking - By Amander Hesser, New York Times Book Review, June 3, 2007. See Extended List of Cookbooks.

Escoffier: The Complete Guide to the Art of Modern Cookery (1983) - By H. L. Cracknell. "Search inside" at Amazon.com

Larousse Gastronomique (2001) - "Search inside" at Amazon.com

The Professional Chef (2001) - Culinary Institute of America. "Search inside" at Amazon.com

Prospect Books - UK publisher of books about cookery, food history and the ethnology of food.

Champagne

Champagne's Dreams by Craig Winnecker, Wall Street Journal, July 21-22, 2007. Champagne with the code NM (Négociant-manipulants) is made by a large producer, champagne with the code RM (récoltant-manipulants) is the grower's own champagne and is usually cheaper.

Comité Interprofessionnel du Vin de Champagne (CIVC) - French trade association of grape growers and manufacturers of Champagne. The Office of Champagne is the official representative in the United States.

Hotel Le Clos Raymi - Epernay

La touraine Champenoise - Tours-sur-Marne

Route Touristique du Champagne

Chefs

Mario Batali

James Beard

Jean-Pierre Bilioux - la Cloche, Dijon

Paul Bocuse - Author of Cuisine de France

Daniel Boulud - Author of Braise: A Journey Through International Cuisine (2006)

Anthony Bourdain

Michel Bras

Julia Child

Craig Claiborne (1920-2000) - Food editor and restuarant critic for the New York Times

Alain Ducasse - Author of La Riviera d'Alain Ducasse

Alain Dutournier - Carré des Feuillants, Paris

Pierre Franey

Pierre Gagnaire

Michel Guérard - Author of La Cuisine gourmande

Kurt Gutenbrunner - Chef and owner of the New York restaurants Wallsé, Cafe Sabarsky and Blaue Gans.

Thomas Keller

Emeril Lagasse

Jacques Lameloise - Chagny-en-Bourgogne, France

Bernard Loiseau (1951-2003) - Author of Trucs, astuces et tours de main. Rudolph Chelminski wrote about Loiseau in The Perfectionist: Life and Death in Haute Cuisine - by i. The first chapter of the book is available in the Washington Post. Restaurants in Paris and Saulieu.

Michel Lorain - la Côte Saint-Jacques, Joigny

Marc Meneau - l'Espérance, Saint-Père-sous-Vézelay

Jamie Oliver - Known as the Naked Chef

Bernard Paccaud

Jacques Pépin

Fernand Point - Former chef at La Pyramide in Vienne. The current chef at La Pyramide is Patrick Henriroux (1958- ).

Paul Prudhomme - New Orleans chef offers cooking techniques, (with pictures), recipes, and free samples of his seasoning mixes.

Wolfgang Puck

Joël Robuchon - Author of L'Atelier de Joël Robuchon

Alain Senderens - Chef at Lucas Carton, Paris

Andre Soltner

Frank Stitt

Alice Waters - Chez Panisse

Master Chefs of Great Britain

Wall Street Journal: Chefs at Home

Sanford D'Amato: Sicily Lands in Wisconsin by By Raquel Pelzel, Wall Street Journal, March 1, 2008. Has recipes for Beef and Beer Stew and Potato, Apple and Asiago Fricco.

CheeseNet - "Internet's cheese information resource."

Chef John Folse & Company - Cajun and Creole cuisine. Has Recipe archives from Stirrin' It Up With Chef John Folse & Company.

Chili Pepper Institute - New Mexico State University. headed by Horticulture Professor Paul Bosland. You can buy seeds at the Chile Pepper Shop, including Bhut jolokia, discussed in The World's Hottest Chili by Stan Sesser, Wall Street Journal, February 2, 2008.

College & Research Library News - A publication of the Association of College & Research Libraries, they offer monthly columns on Internet Resources, one of which is Culinary resources: Cookery and culinary history Web sites, C&RL News, November 2003, Vol. 64, No. 11.

La Comtesse du Barry - "Three generations of gourmets at the service of French gastronomy."

CookieRecipe.com

Cookin' with Good Morning America - WCHS-TV8 (Charleston, West Virginia) site provides recipes featured on Good Morning America

Cooking and Recipes - William Chuang's site includes a number of Asian recipes.

Cooking.com - Shopping, advice, recipes

Cooking Light

Cookingmedia.com - Meg Secatore keeps track of tv chefs, food companies, and newspaper food sections.

Cook's Illustrated: America's Test Kitchen - Some sections open to subscribers only.

La Cucina Italiana

Culinary Schools

Culinary Institute of America - Hyde Park, New York. Provides information on the five restaurants which are open to the public. The Conrad H. Hilton Library provides access to the Library Catalog. There is a Recipe of the Month with Archives and Recipes for Broths.

École Gregoire-Ferrandi - Paris

École Le Cordon Bleu

École Lenotre - Plaisir

CFA Hôtellerie & Restauration Médéric - Paris

École Ritz Escoffier - Paris

École Supérieure de Cuisine Française - ESCF Ferrandi

La Varenne

L'institut des hautes études du goût - Reims

Institute of Culinary Education - New York. Founded in 1975 by Peter Kump.

Shaw Guide to Recreational Cooking Schools

Stratford University School of Culinary Arts and Hospitality Management - Falls Church, Virginia

Distilled Spirits Council of the United States (DISCUS) - With list of members.

"Doubtless as Good" - Thomas Jefferson's Dream for American Wines Fulfilled - Online exhibition provided by the Smithsonian's National Museum of American History.

Dressings and Sauces - Association for Dressings and Sauces. Has Recipe File.

Eat Mediterranean - Megan Secatore's site has Recipes (with A-Z list) and How To-s.

Edible Monument: the Art of Food for Festivals - Getty Research Institute

Epicentre - Offers an Encyclopedia of Spices with entries for nigella, sumac and coriander among others.

Epicurious: The World's Greatest Recipe Collection - Condé Nast site includes over 13,000 recipes from Bon Appétit and Gourmet in the Recipe File. Apple descriptions and recipes are provided in Core Curriculum. You can also search their dictionary of more than 4,000 food terms or consult the Metric Conversion chart.

EthnicGrocer.com - Sells food products of India, China, Japan, Korea, Vietnam, Italy, Greece, Spain, Germany, Poland and Mexico. Includes recipes.

FatFree: The Low Fat Vegetarian Archive - Michelle Dick's searchable archive has 4,667 fat free and very low fat vegetarian recipes.

Fat-Guy.com - Steven Shaw's reviews of New York restaurants. Shaw is a "lawyer, food critic and regular guy who spends an alarming percentage of his disposable income on dining out."

Feeding America: The Historic American Cookbook Project - "Page images of 76 cookbooks from the Michigan State University Library's collection as well as searchable full-text transcriptions."

Fiery Foods - Dave Dewitt, Albuquerque, New Mexico. Articles and recipes on hot foods include:

Smoked and Fired Up Prime Rib: Five Meals from One Roast

Spicy Barbecued Appetizers

Le Figaro: Cuisine - In French

FindArticles.com - Free online article-search service allows you to search for (and read) articles published over the last 1 to 2 years in more than 300 reputable magazines and journals. You can view publications by subject or by name.

Fleischmann's Yeast - Includes bread recipes (traditional and for bread machines).

Florida Citrus

Florida Gift Fruit Shippers Association - Has a list of members. Honeybells, technically known as minneola tangelos, look like bell-shaped oranges but are actually a cross between a Duncan grapefruit and a Dancy tangerine. Available in January only. Some shippers include

Al's Family Farms - Vero Beach. Indian River Citrus, Honeybells, Gift Baskets, Vidalia Onions, Pecans, Cakes, Tomatoes.

Dereus Groves - Lakeland (863-688-8893 or 800-311-7455)

Florida Orange Shop - Citra (800-672-6439)

Lang Sun Country Groves - Lake Alfred (863-956-1460 or 800-535-1199)

Mack's Groves - Pompano Beach and Lauderdale-by-the-Sea (800-327-3525, 954-776-0910 or 954-941-4528)

Nokomis Groves - 800-426-5274 or 941-488-5274

Orange Ring - Haines City (863-422-1938)

Palm Beach Groves - Lantana (800 327-3208)

Spykes Grove - Davie (800 327-9713)

Food and Wines from France

Food and Wine Oral History Project - "ROHO scholars have interviewed nearly two-hundred winemakers, chefs, restaurateurs, farmers, marketers, shop owners, educators, researchers, industry leaders, organizational officials, and writers that have helped spark the intellectual development of a Bay Area food and wine identity in the latter half of the twentieth century."

Food Consumption, Prices, and Expenditures, 1970-97 (pdf format) - U.S. Department of Agriculture report, available in pdf format only, provides data on food prices, consumption, nutrition and expenditures.

Food From the Arab World - Marie Karam Khayat and Margaret Clark Keatinge.

Food Maven - Arthur Schwartz, newspaper food editor at New York Daily News and host of the daily talk-radio program called "Food Talk" on WOR 710 AM. His Food Maven Index is "a comprehensive index of all the recipes and wine buys posted on the site." Latest information and recipes will be posted on the Maven's Diary.

Food Migration - Cynthia Meyers. Archives back to October 2004

Food Resource - Oregon State University.

Food Safe Program - University of California, Davis.

Food Safety Research Information Office - National Agriculture Library

The Food Section - Weblog about food, wine, and travel created by Josh Friedland in July 2003.

Food Timeline - Edited by Lynne Olver, Morris County (NJ) Library, the timeline links to multiple recipe sites and would be useful for school research.

Food Writers and Critics

Association of Food Journalists - There is an annual Awards Competition

Guild of Food Writers - "Professional association of food writers and broadcasters in the UK."

Mark Bittman - Minimalist Cooks at Home : Recipes That Give You More Flavor from Fewer Ingredients in Less Time

Lidia Bastianich

Frank Bruni

Marian Burros

Julia Child (1912-2004) - See My life in France (2006) by Julia Child and Alex Prud'Homme and KQED Julia Child Remembered 1912-2004

Commentary - "The Commentary began as a column written and distributed by Joseph Planta, via e-mail in June 1999. He wrote over six hundred columns delving into such current affairs subjects as politics, show business, and anything and everything in-between. In September 2003, The Commentary was re-launched as a web-based publication, also featuring guest contributions." online interviews include:

Andrew Carmellini and Gwen Hyman - 19 December 2008. "New York City chef Andrew Carmellini and his wife, writer Gwen Hyman talk to Joseph Planta about their book Urban Italian: Simple Recipes and True Stories From a Life in Food (Bloomsbury, 2008)."

Jeffrey Alford - 27 October 2008. "Food writer Jeffrey Alford discusses his recent book, Beyond the Great Wall: Recipes and Travels in the Other China (Random House, 2008), with Joseph Planta. Alford co-wrote the book with his wife Naomi Duguid."

J.B. MacKinnon - 25 June 2007. "In The 100-Mile Diet: A Year of Local Eating, Alisa Smith and J.B. MacKinnon have written an often funny, engrossing, and remarkable look at the food they ate in a year when they decided to eat food only grown within a 100-mile radius of their Vancouver home."

Robert Courtine

Elizabeth David

Elizabeth Driver - Expert on culinary history. She won the Tremaine Medal for 2007. She wrote Culinary Landmarks: A Bibliography of Canadian Cookbooks, 1825-1949 (c2007) and A Bibliography of Cookery Books Published in Britain, 1875-1914 (c1989).

Alain Ducasse - Grand Livre de Cuisine: Alain Ducasse's Culinary Encyclopedia

Jason Epstein

Eric Felten - How's Your Drink? columnist for the Wall Street Journal. Use the Resource Center Search Page or Google to locate his stories.

Cream Is for More Than Coffee - Wall Street Journal, March 1, 2008.

A Bowl of Yuletide Cheer - Wall Street Journal, December 8, 2007.

Expensive Tastes - Wall Street Journal, December 1, 2007. "A year or two out of grad school, I asked for some tutoring in whiskies from a restaurateur whose selection of single malts was vast. He went to the shelves behind the bar and with a sly smile pulled down a bottle of Laphroaig. After explaining to me that it was pronounced la-FROYG, he said simply: "Learn to drink this, and everything else will be easy."

Less Sugar, More Sting - Wall Street Journal, November 3, 2007;

Cognac's Cousin From Gascony [Armagnac] - Wall Street Journal, October 20, 2007.

M.F. K. Fisher (1908-1992) - Mary Frances Kennedy Fisher

Dorothy J. Gaiter and John Brecher - Columnists for the Wall Street Journal. They write the Tastings column about wine. Here are some of their recent columns:

2005 Burgundy Shows How Good This Famed French Red Wine Can Be - March 8, 2008. The Joseph Drouhin Volnay at $37.99 is described as "Very Good. Best value. Smooth and lovely, with great fruit and very attractive blueberry-blackberry tastes. Rich, yet light on its feet. Quite romantic and nicely complex." The Maison Champy "Vieilles Vignes" at $39.95 is described as "Very good/delicious. Best Value. Rich but not overly fruity, with black-tea astringency and plenty of earthiness. Some bittersweet chocolate. Classy and restrained, with many layers of interest."

The Top Wine Bargains of 2007 - December 21, 2007

The Pursuit of Perfection: In 2007, These 15 Wines Hit Just the Right Note; What Makes It 'Delicious' - December 28, 2007. There were two bargains on the list: the Bernardus Winery Sauvignon Blanc 2005 ($13.50) described as "Filled with fruit, with richness and mouthfeel, especially in the middle and back of the mouth. A wine of finesse and some stature, even as it retains its varietal taste" and the Michael-David Winery Incognito Viognier 2005 (Lodi) at $18.99 described as having "real clarity, with peaches, almonds and pure, clean tastes of good fruit. Sophisticated and memorable."

Denise Gigante - Taste: A Literary History

Gael Greene - Restuarant critic for New York Magazine from 1968 to 2000. Author of Insatiable: Tales from a Life of Delicious Excess (2006)

Jim Harrison (1937- ) - Novelist and food writer. Author of The Raw and the Cooked: Adventures of a Roving Gourmand

Marcella Hazan

Maida Heatter

Mary and Philip Hyman - (Oxford Companion to French Food)

Madhur Jaffrey - Indian cooking expert. Her cookbooks include:

Madhur Jaffrey's Quick & Easy Indian Cooking (2007) - You can search inside this book at Amazon

Madhur Jaffrey's World Vegetarian: More Than 650 Meatless Recipes from Around the World (2002) - You can search inside this book at Amazon

Judith Jones - Cookbook editor

The Tenth Muse: My Life in Food (2008)

Thomas Keller

Diana Kennedy - Mexican food authority. Her books include From My Mexican Kitchen: Techniques and Ingredients (2003) and The Cuisines of Mexico (1972).

Jane Kramer - See her The Quest: A cookbook lover in search of the perfect recipe, New Yorker, September 5, 2005.

Nancy Leson - Restaurant critic, Seattle Times

Paul Levy

Edna Lewis

A. J. Liebling

Jonathan Miles - Writes the Shaken and Stirred column for the New York Times

A Toast to No Toast - December 16, 2007

If Bacchus Drank Cola - December 2, 2007

Taurus Thirstus - November 18, 2007

The Real Manhattan - April 29, 2007

By the Rum's Early Light - July 9, 2006. With recipe for T' Punch - "for petit punch, a precursor of the daiquiri" - adapted from Pegu Club.

Make Mine Organic - April 2, 2006

Ruth Reichl - Author of Garlic and Sapphires: The Secret Life of a Critic in Disguise

Steven. A. Shaw - Turning the Tables: Restaurants from the Inside Out

Mimi Sheraton

Andrew F. Smith - Oxford Encyclopedia of Food and Drink

Jeffrey Steingarten - The Man Who Ate Everything

Anna Thomas

Calvin Trillin

S. Irene Virbila - Restaurant critic, Los Angeles Times

Alice Waters

Patricia Wells - Restaurant critic, International Herald Tribune

Paula Wolfert

Food Safety

FoodSafety.gov - Gateway to government food safety information is searchable and provides links to News & Food Safety Alerts.

New York City Department of Health Restaurant Inspection Information - Allows you to Search by restaurant name or location to find out about the most recent significant violations issued.

OASIS - Operational and Administrative System for Import Support (OASIS) is a U.S. Food and Drug Administration "system for processing and making admissibility determinations for shipments of foreign-origin FDA-regulated products seeking to enter domestic commerce." The entire FDA site is searchable. A search for Shigella, for example, retrieves over 1400 results. A search for olive oil fraud retrieves "Extra Virgin" Olive Oil Substituted with Soybean Oil or Similar Substance and information on inspection of Vegetable Oils.

Import Refusal Reports for OASIS - You can view OASIS Refusals by country or by product (industry).

Violation Code translation - Violation charges includes such categories as filthy, pesticide and aflatoxin.

A to Z Comprehensive List of Terms

Regulatory Fish Encyclopedia

Fork and Bottle - Joanne White, Santa Rosa, California

French Culinary Institute - New York

Frontier Natural Brands - Organic products co-op

Gilroy Garlic Festival - Gilroy, California. With a Winning Recipes.

Godiva Chocolatier Recipes

Gourmet Connection - "Dedicated to gourmet food & health enthusiasts" and published monthly by CAPCO Marketing Oneonta, NY. Publishers of Diabetic Gourmet Magazine.

Gallica - Text and image digitization project undertaken by the Bibliothéque Nationale de France has a number of books relating to cooking. Search (recherche) for these subjects (sujets): Livres de cuisine , Cuisine française. Texts in the collection, listed chronologically, include:

Le cuisinier Taillevent (circa 1518-1520)

Le viandier - Taillevent (1314?-1395)

Le cuisinier parisien (1838)

Le cuisinier des bénédictins de Bernay en 1623

Le cuisinier roïal et bourgeois (1705)

Le cuisinier impérial, ou L'art de faire la cuisine et la pâtisserie pour toutes les fortunes (1806)

Bibliographie gastronomique (1890) - by Georges Vicaire

Cuisine messine (1890) by Ernest Auricoste de Lazarque (1829-1894).

Dictionnaire général de la cuisine française ancienne et moderne (1853) by Maurice de Courchamps

L'art du cuisinier (1814) by Antoine Beauvilliers - 2 volumes (Volume 1 and Volume 2)

La bonne cuisine pour tous, ou L'art de bien vivre à bon marché (1885) by Marcel Butler

La Bonne cuisine française (1873) by Émile Dumont

La cuisine moderne illustrée (1927)

La cuisinière des cuisinières (1867)

Manuel pratique de cuisine provençale: recueil des meilleures recettes culinaires des principaux chefs de cuisine de Provence

Bibliographie Gastronomique (1890) - By Georges Vicaire (1853-1921). Slatkine Reprints, Geneve-Paris, 1993. Avec une préface de Paul Ginisty. La cuisine, la table, l'office, les aliments, les vins, les cuisiniers et les cuisinieres, les gourmands et les gastronomes, l'économie domestique...

La Cuisine Française: l'Art du Bien Manger (1906) - By Edmond Richardin. This edition contains 1600 "simple and easy recipes". Elizabeth David calls a later edition of this book, published in 1913, "one of the most imaginative and interesting collections in the French language" in the bibliography for her book French Provincial Cooking. [Search for her book in Google Books.] The Index starts on p. 940. From the title page: "Suivi de l'art de choisir les vins et de les servir à table et d'un chapitre spécial, orné le figures explicatives sur le découpage puis des Aphorismes de [Jean Anthelme] Brillat-Savarin en 20 compositions hors-texte de A. Robida [p. 317]. Préface d'André Theuriet de L'Académie Française. Édition accompagnée d'une érie de reproductions d'estampes d'après les maitres de la painture expliquées par Gustave Geffroy. Ouvrage adopté par le ministere de l'instruction publique et contenant les croquis gastronomiques de [Jean-Camille] Fulbert-Dumonteil, les formules pratiques permettant de préparer chez soi les plat renommés des grands restaurants et des maitres-cuisiniers, de curieuses préparations culinaires dues a des écrivains et des amateurs, des recettes locales le vieille cuisine française formant ensemble plus de 1600 recettes le tout recueilli et annoté par Edmond Richardin." Frontispiece: "La Destinée des Nations dépend de la manière dont elles se nourrissent" (Brillat-Savarin). "Les 1650 recettes contenue dans ce volume se divisent comme suit: 770 recettes de vielle cuisine francaise, 310 de cuisine moderne, 100 des grands restaurants, 90 des maitres cuisiniers [pp. 380-394], 200 d'écrivains et d'amateurs [pp. 1-392], 180 d'entremets et desserts [p. 825], 1 chapitre sur le service des vins [p. 283 & 883], 1 chapitre sur le découpage à table [p. 345 & 893]." There is a recipe for Cassoulet on p. 68, and one for Cassoulet à l'alsacienne on p. 298. Edmond Rostand's recipe for Les Tartelettes amandines is on p. 143.

La cuisine du siècle: dictionnaire pratique des recettes culinaires et des recettes de ménage: deux cents menus à l'usage de tous (1900) by Catherine de Bonnechère.

Glenfiddich Food & Drink Awards - "Recognising and encouraging excellence in writing publishing and broadcasting." The 2006 Winners were:

Gordon Ramsay (Food & Drink Personality award and the TV Programme award) for Ramsay's Kitchen Nightmares

Claudia Roden (Food Book award) for Arabesque: A Taste of Morocco, Turkey, and Lebanon

Jamie Good (Drink Book award) for Science of Wine: From Vine to Glass (aka Wine Science)

Barny Haughton (Glenfiddich Independent Spririt Award) "for his work supporing organic food, sustainable agriculture and community food education". See He likes his steak green by Fiona Sims, [London] Times, March 11, 2006.

Alex Renton (Food Writer award and the Glenfiddich Trophy) for his work in the Observer Food Monthly

Rowley Leigh (Best Cookery Writer) for FT Weekend

Patrice de Villiers (Photography award) Sunday Times Style

Ruth Wood (Regional Writer award) for The Western Daily Press

BBC (Radio Award) for First Taste: the Flavours of Childhood on BBC Radio 4

Tim Atkin (Wine Writer award) for his writing in Observer Food Monthly and World of Fine Wine

Dave Broom (Drink/Bar Writer award) for his work in Whisky Magazine There is information on Past Winners, Celebrity Chefs and Personality of the Year.

Gouranyat & Son - Paris. See Paris: Goumanyat & Son Royaume, New York Times (Travel Section), November 18, 2007. "The shop's signature product is the noblest of spices: saffron, which the Thiercelin family has been buying, packaging and selling since 1809 when saffron was cultivated near their small farm in the Loiret region of France..."

Great American Potluck - Library of Congress. "The recipes on this web site are posted for the sole purpose of illustrating the American immigration experience. These recipes and their stories were collected from 2002 – 2006." Recipes are listed by title, category and region.

Guide du Gourmet - "Portail de la gastronomie francaise."

Gumbo Pages - Chuck Taggart's site contains musical, culinary and cultural information source about New Orleans

Hartford Courant: Food

Hawthorne Lane Restaurant - San Francisco restaurant provides recipes

Hershey's Kitchens Recipes

History

History: Where Food Crops Originated - NMSU College of Agriculture and Home Economics

HomeArts: Food - Hearst Magazines

Household Words: Women Write from and for the Kitchen - University of Pennsylvania Library.

Iduns kokbok (1911) - By Elisabeth Östman. (In Swedish).

iVillage: Food

International Association of Culinary Professionals

International Food Information Council Foundation'

Jacques Pepin Celebrates - KQED

James Beard Foundation - With information on the James Beard Foundation Awards.

Jessica's Biscuit - World's largest cookbook inventory

King Arthur Flour - Baking tips and recipes.

Kitchen arts & Letters - Nach Waxman's New York City bookstore "is the country's largest store devoted completely to books on food and wine."

Kitchen Link - What's Cooking on the Net - Betsy Couch's comprehensive site has a recipe archive and provides daily menus in Surf for Your Supper.

Leite's Culinaria - David Leite writes on food and provides recipe collections, and cooking resources.

Libraries, Archives, Digital Collections

Note: When searching in library catalogs try these terms:

Cookery

Cooks

Food

Gastronomy

Dinners and dining

Food writers

Gastronomy

Nutrition

Restaurants

Boston Cooking School Cook Book - By Fannie Merritt Farmer. This is the full-text of the 1918 edition of the title more popularly known as the Fannie Farmer Cookbook. Has a good collection of cookie recipes. (From Bartleby.com)

Cookery Book Collection - Searchable catalog of cookbooks in the Rare Books and Special Collections, Mcgill University Libraries

Home Economics Archive: Research, Tradition and History (HEARTH) - "Core electronic collection of books and journals in Home Economics and related disciplines. Published between 1850 and 1950..." Albert R. Mann Library, Cornell University.

Core Historical Literature of Agriculture - Core electronic collection of over 800 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. A search for cookery returned 956 matches in 82 works. Examples of food-related titles include:

The book of the apple. Together with chapters on the history and cookery of the apple, and on the preparation of cider (1902) by H. H. Thomas,

Hows and whys of cooking (1928) by Evelyn Gertrude Halliday

The technology of bread-making, including the chemistry and analytical and practical testing of wheat, flour, and other materials employed in bread-making and confectionery (1911) by William Jago.

Janice Bluestein Longone Culinary Archive - William L. Clements Library, Unversity of Michigan. "Contains thousands of items from the 16th to 20th centuries - books, ephemera, menus, magazines, graphics, maps, manuscripts, diaries, letters, catalogues, advertisements, and reference works." The collection is searchable in the Online Catalog.

Joseph and Elizabeth Robins Pennell Collection - Library of Congress gaphic art, papers, and cookbook collection.

Library of Congress: Selected Works on Gastronomy in the Rare Books and Special Collections Division

Los Angeles Public Library Menu Collection Index and Images - "Database of menus from Los Angeles, other cities, steamships, airlines and banquets. Images of the actual menus are being added. The address and telephone number of the restaurant is given, plus the menu date, cuisine type, meal, and price range." A keyword search for French, for example, retrieves a number of images including several from Air France. (Air France October 4, 1961 menu with cover, dinner menu and breakfast menu). [Alternate search page]

Making of America Project (Michigan) - Digital library of 19th century books includes:

Mrs. Goodfellow's cookery as it should be. A new manual of the dining room and kitchen - 1865 cookbook with comprehensive index

National Cook Book - Hannah Mary Bouvier Peterson's 1866 cookbook with comprehensive index.

Margaret Husted Culinary Collection - Penrose Library, University of Denver.

NEH Book Collection, a collection of 599 core agricultural books from the 19th and 20th century. (Albert R. Mann Library, Cornell University.)

Nestlé Library - Cornell Hotel School. Offers a Restaurant Menus Database.

New York Academy of Medicine Library - The Margaret Barclay Wilson Collection on Food and Cookery owns "the oldest cookbook in the West, popularly known as the Apicius, which dates back to the 9th century..." See Rebinding of one of the World's Oldest Cookbooks is Completed, Press Release, 07/21/2006.

Not by Bread Alone: America's Culinary Heritage - Division of Rare and Manuscript Collections, Cornell University Library. See also the description of the Food, Wine & Culinary History collection.

Peacock-Harper Culinary History Collection - Virginia Tech Library. The VT Image Base contains over 700 images pertaining to culinary history and the collection. Has a good collection of links to culinary collections. You can search the catalog for all items in the "Culinary Collection" (over 2987 titles). Their newsletter, the Virginia Culinary Thymes, has an archives of issues back to Spring 2001.

Sinclair Jerseyana Cookbooks - Rutgers University Library collection is "the most comprehensive, most extensive compilation of New Jersey materials in existence. The Sinclair Jerseyana Collection includes a significant body of New Jersey cookbooks written and compiled by various local and regional groups active throughout the state during the nineteenth and twentieth centuries. Twentieth century publications make up the collection's largest category of materials, with its post WWII publications constituting its most active area of development."

Tending the Commons: Folklife and Landscape in Southern West Virginia - Offers 679 excerpts from original sound recordings and 1,256 photographs from the American Folklife Center's Coal River Folklife Project (1992-99) documenting traditional land use in the mountains surrounding Southern West Virginia's Big Coal River Valley. (Library of Congress American Memory Project.) Photographs include Black walnut pumpkin roll cake made by Mae Bongalis and Jenny Bonds' stack cake filled with apple butter. You can also hear Mae Bongalis talk about Making Chow-Chow. There are photographs and audio files on the topics of gardens, food preservation, foodways, canning, harvest, gathering and Morel mushrooms.

Library of Congress Webcasts - Include:

Judith Jones on Cookbooks - 5 November 2007 [54 minutes]

Barbara Haber: Women's History and Food History: New Ways of Seeing American Life (46:00) - 08/11/2006. See Books Displayed During the Barbara Haber Lecture at the Library of Congress

Bob Kinkead -09/24/2005

Laura Schenone: A Thousand Years Over a Hot Stove: A History of American Women Told Through Food, Recipes and Remembrances - 04/20/2005

Steven Raichlen: Barbecue: A History of the World's Oldest Culinary Art - 06/24/2005

Giada De Laurentiis - 09/24/2005

Authors Fernando and Marlene Divina - 09/24/2005

Roland Mesnier - 10/09/2004

Jacques Pepin - 10/04/2003

Patrick O'Connell - 10/04/2003

Schlesinger Library on the History of Women in America - Radcliffe Institute for Advanced Study, Harvard University. Their culinary collection consists of nearly 16,000 books and houses the papers of famous chefs and food writers such as M.F.K. Fisher, Julia Child, Alice Bradley and Elizabeth David. Searchable via the Hollis catalog. The library ecently acquired What Mrs. Fisher Knows About Old Southern Cooking, Soups, Pickle, Preserves, Etc. by Abby Fisher. "A former slave, Fisher is thought to be the first African American woman to author and compile her own recipes." See May 12, 2004. Press Release. Full-texts of some of the books in the collection can be found in Women Working: 1800 - 1930, a digital collection focusing "on women's role in the United States economy." Search for food, cookery,cooking, kitchen, diet, receipts, recipes, Titles include:

Miss Parloa's new cook book (1881) by Maria Parloa

The American frugal housewife (1835) by Lydia Maria Francis Child

Six hundred receipts : worth their weight in gold (1890) by John Marquart

Smiley's cook book and universal household guide (1901) by James B. Smiley

Local Harvest - "Find farmers' markets, family farms, and other sources of sustainably grown food in your area."

Magazines

Bon Appetit

Diabetic Gourmet Magazine

Epicurous - Provides selected articles from several magazines including Gourmet

Fine Cooking Magazine

Food and Wine Magazine

Gourmet

Diary of a Foodie - Premiered on public television in October 2006,

Ladies Home Journal

New Yorker - Food-related articles include:

Profiles. Chef on the Edge: David Chang’s Search for the Perfect Restaurant - By Larissa MacFarquhar, New Yorker, March 24, 2008.

Letter from Italy: Slippery Business: The Trade in Adulterated Olive Oil - By Tom Mueller, New Yorker, August 13, 2007.

The Quest: A cookbook lover in search of the perfect recipe - By Jane Kramer, New Yorker, September 5, 2005.

Aftertaste - By Adam Gopnik (on the closing of La Côte Basque, March 22, 2004.)

Annals of Gastronomy: Death of a Chef: The changing landscape of French cooking - by William Echikson, New Yorker, May 12, 2003. Also available in audio format at Assistive Media

Saveur Magazine

Smithsonian Magazine - Offers a archives of past issues. Examples of food-related articles include:

Fare-Minded Arbiter - By Rudy Chelminski, Smithsonian.com, March 1, 2003. "Quelle surprise! Englishman Derek Brown presides over France's prestigious Michelin guide to haute cuisine." Brown is the editor of Le Guide Rouge Michelin.

Ooh là là! Only in France can you find cheeses like these - November 1996

For Jacques Torres, the highest art is a piece of cake - February 1997. On Jacques Torres of Le Cirque

Durians Smell Awful — But the Taste Is Heavenly - September 1999

Tasty Brazil Nuts Stun Harvesters and Scientists (April 1999)

Please Eat the Art - February 2001

Two for Tea - April 2001

The Secret to Eldress Prudence's Ambrosia Cake and Other Principles of the Shaker Kitchen - April 2001

Martha Stewart

Medieval/Renaissance Food Homepage - Greg Lindah

Les Meilleurs Ouvriers de France (MOF) - Exposition created by Lucien Klotz to honor French artisans was held for the first time in 1922 in the Hotel-de-Ville de Paris. See the Dossier de Presse (Press Kit). There are categories for Cuisine, Maitre d'Hotel du Service et des Arts de la Table, Sommeliers, Gouvernantes. See list of winners in MOF 2007: tous les résultats

Mimi's Cyber Kitchen - Over 2,000 links to food-related sites

Ming Tsai - Chef of the Blue Ginger in Boston and host of the Food Network show, East Meets West with Ming Tsai. With Recipes, an Asian Ingredient Index and a Techniques Index.

Mobil Travel Guide: Meals from Mobil Five-Star Kitchens - Recipes from fourteen of Mobil Five-Star Chefs.

Monell Chemical Senses Center - Philadelphia (267-519-4700). "Non-profit independent scientific institute dedicated to interdisciplinary basic research on the senses of taste, smell, and chemosensory irritation."

National Turkey Federation - Recipes, chef interviews and interactive cooking demonstrations.

Newspapers with Food and Wine Sections

New York Times: Dining & Wine. There are weekly podcasts of books reviews including one on March 7, 2008 on Fortune Cookie Chronicles: Adventures in the World of Chinese Food by Jennifer 8 Lee (the interview with Lee by Alida Becker begins 8:15 minutes into the podcast). The Travel Section has a rich multimedia section, which includes

Flavors of Puebla by Cindy Price, November 17, 2006. Puebla, Mexico, is "the country's culinary capital and the birthplace of mole poblano sauce." Other food-related videos include

A Feast in Istanbul (October 13, 2006);

Bangkok's Food Markets (September 20, 2006);

Delectable Lucca (September 19, 2006);

Mexican Provincial (January 28, 2007);

Living in Wine Country (November 23, 2006)

Los Angeles Times

Seattle Post-Intelligencer Food

Washington Post: Food - The What's Cooking Archive includes video cooking demos.

Nutrition

American Dietetic Association

Nutrition Analysis Tool - University of Illinois at Urbana-Champaign site allows users to find the nutritional values of the food they eat

USDA Nutrient Data Laboratory - In their USDA Nutrient Database you can enter a food and get a breakdown of its nutrients.

USDA Food, Nutrition, and Consumer Services

Organizations & Associations

American Cheese Society - You can search for members by state or name.

American Culinary Federation - "Premier professional chefs' organization in North America, with more then 240 chapters nationwide and 19,000 members."

Chefs Collaborative - "National network of more than 1,000 members of the food community who promote sustainable cuisine by celebrating the joys of local, seasonal, and artisanal cooking." With links to member restaurants and a Sustainable Seafood Primer.

Conseil National des Arts Culinaires (CNAC) - National Culinary Arts Council, funded by the French Government

Guild of Food Writers - "Professional association of food writers and broadcasters in the UK."

National Restaurant Association

National Restuarant Association Educational Foundation

Old Chatham Sheepherding Company - Direct to Ewe features cheese and yogurt.

On the Rail: News for Food Professionals

Perfect Popover Page - Lynn Bonnett provides tips, tricks and links to a wide variety of popover recipes.

Pillsbury - Site offers recipes and information about Pillsbury Bakeoff Contest.

Ray's List of Weird and Disgusting Foods - Ray Bruman

Princeton University WebMedia - Lectures

Leonard Barkan, Professor of Comparative Literature: Did Eating Have a Renaissance? Mapping a Scholarly Itinerary from Past to Repast

, April 14, 2009 [83:32]

Ruth Reichl, Gourmet Magazine: Watch What You Eat, March 6, 2007.

Recipes

All Recipes - Over 30,000 free recipes with sections for cookies, soups, vegetarian etc.

Arielle's Recipe Archives - Hand selected by Stephanie da Silva from the popular Usenet newsgroup rec.food.recipes. (The Soups section had 30 different pumpkin soup recipes.)

Armed Forces Recipe Service - First published in 1969, the AFRC was revised in 2003 by Elizabeth Painter and Anthony Lee and contains over 1700 standardized recipes for large quantity meals (100 servings). With Full Index, Section/Guidelines Index and Nutrient Analysis of Recipes. See Menu mavens: Armed Forces Recipe Service retains flavor, trims fat.

Betty Crocker - Recipes, personalized weekly menu plans and household hints.

Delicious Decisions - Recipes from the American Heart Association. There is a Recipe Quick Find.

Dinner Co-op - Over 750 recipes (plus 3000 links to other resources) from Karen Zita Haigh and the Dinner Co-op at Carnegie Mellon University. Provides an index to the recipes.

eHow: Food & Drink - Has recipes for:

Twice-Baked Potatoes - Tangy! Triple the recipe and freeze for later use. Quite similar to the Rebaked Potatoes recipe in the Enchanted Broccoli Forest cookbook by Mollie Katzen which calls for cayenne pepper instead of paprika and tops the potatoes with tomato slices sprinkled with cheese.

Epicurean Online - Their Recipe Exchange contains 10,000 recipes submitted by readers

Favorite Spanish Food Recipes

Good Housekeeping: Food & Recipes

Ladies' Home Journal: Inside the LHJ Kitchen - "1,000 triple-tested recipes."

Meals For You - Allows you to view recipes sorted by preparation time, by cooking time, by total time, by calories, by fat, by percentage of calories from fat, by cholesterol, by carbohydrates, by fiber, or by sodium and provides shopping list of ingredients. Includes over 8000 recipes.

Mollie Katzen Online - With vegetarian Recipe archive.

Morten's Recipe Collection - Danish site has over 280,000 recipes, 17,523 English, in 35 categories. (Morten Knud Nielsen)

Recipe Archive Index - Amy Gale (no longer being maintained but of historical interest as one of the first recipe collections on the Internet)

Recipe Zaar - "A cooking community & recipe resource with +100,000 recipes & growing."

RecipeSource - Formerly known as SOAR: The Searchable Online Archive of Recipes, when it was started in 1993 by Jennifer Snider, a student at the University of California at Berkeley, this database now has over 70,000 recipes and it is by far the best recipe resource. It is searchable and browsable by region ( Africa & Middle East, Asia & Pacific, Europe, North & South America) and type. The chicken and black bean salad, flavored with cilantro (coriander) and lime, is a very satisfying meal for a hot summer night.

Recipes from Najmieh Batmanglij - Persian recipes for Lentil Dip (Adasi), Yogurt & Cucumber Dip or Soup (Mast-o khiar), Noodle Soup (Ash-e reshteh), Saffron Steamed Plain Basmati Rice (Chelow), Smothered Rice (Kateh), Rice With Lentils & Dates (Adas Polow), Sweet & Sour Stuffed Chicken (Morgh-e tu por-e torsh-o-shirin), Fish Stuffed with Fresh Herbs (Mahi-ye tu por ba sabzi), Herb & Tamarind Shrimp (Ghalieh Maygu), Cardamom Rice Cookies (Nan-e Berenji) and Honey Almonds (Sohan asal).

Top Secret Recipes - "Creating kitchen clones of America's favorite brand-name foods."

Regina's Vegetarian Table - PBS. Has a show & recipe archive.

Reluctant Gourmet - Archived recipes, guide to essential kitchen tools, culinary terms.

Reference

Ask - Search engine which allows you to type in complete questions. Try, for example, "Where can I find recipes from Breton Cuisine?" or "Where can I find recipes by Chef Jacques Pepin?" or "How can I find a good restaurant in Pittsburgh?"

Cook's Thesaurus - Lori Alden's cooking encyclopedia "covers thousands of ingredients and kitchen tools. Entries include pictures, descriptions, synonyms, pronunciations, and suggested substitutions."

Regional

Africa

African Cookbook: Menus and Recipes from Africa - Extracted with permission from Bea Sandler's African Cookbook (New York: Carol Publishing Group, 1993).

Congo Cookbook - Ed Gibbon's collection of African recipes.

Indian

Bawarchi: Your Indian Cook - Recipes and articles about Indian food.

Japanese

Tokyo Food Page - Includes Web Resources for Japanese Food.

Mexican

Mary Sue and Susan - Mexican recipes from Mary Sue Milliken and Susan Feniger, chefs, restaurateurs, cookbook authors, radio and TV personalities.

Middle East

Assembly of Turkish American Associations - Has links to Turkish Foods and Recipes

Middle Eastern Cook Book - Sabria Farid Toma

Restaurants: Forums, Guides, Directories and Reviews

Almanach des Gourmands - First restaurant guide published in 1804

Bottin Gourmand - "Actualités restaurant Paris France et Gastronomie."

Digital Librarian: Central New York: Restaurants, Food and Drink

DiRoNA - Distinguished Restaurants of North America - They publish the Guide to Distinguished Restaurants of North America, "more than 500 award-winning restaurants independently and anonymously inspected." You can also search for over 800 member restaurants by name, location, or type of cuisine. There is full-text access to newsletters for: Fall 2005, Summer 2005, Spring 2005, Fall 2004, Summer 2004, Spring 2004, Fall 2003, Summer 2003, Spring 2003, Winter 2002, and Summer 2002. Tidbits, the monthly newsletter, is also available for the following dates: October 2005, September 2005, August.

Egon Ronay Guide

French Gastronomy: A Consuming Passion - Label FranceMagazine, # 26, December, 1996 (a publication of the French Ministry of Foreign Affairs).

Gayot Dining

Le Guide Pudlo de Paris gourmand - Gilles Pudlowski

Michelin Guides - 70 anonymous judges review over 30,000 restaurants in 20 European cities. There are Red Guides to New York, Paris, London, France, Italy, and the Main Cities of Europe.

Michelin Red Guide

Guide Gault Millau - French restaurant guides created in 1972 by Henri Gault and Christian Millau

Mouthfuls - Restaurant forum.

National Restuarant Association

Nation's Restaurant News - Offers Recipe Index, Technique Videos and On the Menu with archives.

Les Restos: Le guide d'information et de recherche de restaurants

UK Restaurant Guide

Zagat Restaurant Survey - Rates restuarants based on patron comments. Ratings and reviews for America's top restaurants in 20 cities and regions

Sake - The best sake is made from polished rice: the outer layers of the rice have been milled away to remove bitter and sour flavors. Sake made with rice with 50% or more of the original grain removed is known as daiginjo, and that with 60% or less is known as ginjo, or 'special brew'. Junmai, or 'pure rice sake', is made only from rice, water, a mold called koji and yeast. Eric Felton, in his The Subtle Sorts of Sake, Wall Street Journal, February 10-11, 2007, recommends four brands of sake: Kirin-zan Daiginjo, Kuromatsu-Hakushika "White Deer", Takasago "Divine Droplets" and Hoyo Kura No Hana "Fair Maiden". See also Sake World "created, written and is updated by John Gauntner, widely recognized as a leading non-Japanese authority on sake."

Saveurs du monde

Shopping

Digital Librarian: Shopping: Chocolates Digital Librarian: Shopping: Florida Citrus Digital Librarian: Shopping: Gourmet, Ethnic, Organic Digital Librarian: Shopping: Kitchen & Cookware

Cookware

All-Clad Metalcrafters - Located in Canonsburg, Pennsylvania, southwest of Pittsburgh. See High-end pots that no one would pan, Pittsburgh Post-Gazette, October 15, 2000.

Bourgeat - Professional kitchen utensils. The Excellence line can be used on induction cooktops

Cuisinart

Dehillerin - Eric Dehillerin, located in Paris, has been selling copper cookware since 1820.

Demeyere Cookware - Belgium (the Apollo, Sirocco, and Atlantis lines can be used on induction cooktops)

Falk Culinair Copper Cookware - Belgium

Mauviel - Located in Villedieu-les-Poêles in Normandy, their Induc'Inox line is specifically designed for induction (multi-layered multi-layered stainless steel 18/10, high conductibility - distributes the heat evenly and quickly, 2 mm thick).

Marché International Rungis - Paris market is the "largest wholesale market in the world for fresh products."

SOS Chefs of New York

WholeFoods Market - Search for Store

Smoothie Central - Recipes with nutritional information

Soup of the Evening - Patrick G. Solley. There are some interesting recipes for International Soups.

Southern Foodways Alliance - University of Mississippi, Oxford. Has an Oral History Initiative.

Stalking the World-Wide Breads - Collection of links to bread resources provided by the Bread Bakers Guild of America.

StarChefs: Recipes of Chefs and Recipes by Cookbook Authors

Taquitos - Snack food reviews

Television & Radio

BBC Onine: Food - Offers a Recipe Finder.

Fine Living: Entertaining

Food Network - Online companion to television network specializing in cooking. Provides information on its television programs which include Dave Lieberman and Emeril Live. There is a Recipe Database with more than 20,000 recipes. There are also videos.

Grape Radio - Hosted by Leigh Older and Brian Clark. There are audio files of past shows. See Schedule

Great Food - PBS series features celebrated chefs from around the world.

Gourmet TV - France

Hidden Kitchens - NPR. See also Kitchen Sisters

Kitchen Window - NPR series hosted by food author and critic Bonny Wolf.

Jewish Cooking in America - PBS series based on Joan Nathan's award-winning cookbook, Jewish Cooking in America.

Julia Child: Lessons with Master Chefs - PBS Online offers lessons from sixteen master chefs, accompanied by videos.

NPR - Has a Food page. Food related stories include:

Olive Oil Fraud Rampant as Demand Skyrockets - "New Yorker contributor Tom Mueller near Genova, Italy, talks with Michele Norris about fraud in the olive oil industry." August 7, 2007.

Out of the Pear Orchard and Into the Glass - July 26, 2007.

Refreshingly Old School: Pimms Cup - July 7, 2006.

Crete: Ancient Diet with Modern Message - May 9, 2007.

Will Work for Food: Couple Fills Plates Locally - May 20, 2007.

Back to Basics: Kingsolver Clan Lives off Land - April 29, 2007.

Ramsay's Kitchen Nightmares - BBC

Regina's Vegetarian Table - PBS. Has a show & recipe archive.

Splendid Table - Minnesota Public Radio show reviews American restaurants. Includes recipes and archives for recent programs. There are also audio archives for Kitchen Chronicles.

Studio 360

Wylie Dufresne

- November 21, 2008 (7:59)

TF1 - French television. Search for cuisine, gastronomie, chocolat, recette, gateau, etc. See also Julie Cuisine, a cooking show.

WGBH Forum Network - Live and archived webcasts of free public lectures in the Boston area. Provides a list of the Newest Lectures and browsable by partner and subject. Lectures include

French Women for All Seasons: Mireille Guiliano, writer - January 11, 2007. Guiliano is the author of the best seller, French Women Don't Get Fat, and French Women for All Seasons: A Year of Secrets, Recipes, and Pleasure.

Texas Cooking - Southwestern cooking. Grandma's Cookbook has over 400 recipes.

l'Union des Métiers et Industries de l'Hôtellerie - French Hotel & Restaurant industry group

Upton Tea Imports

University of Maine Cooperative Extension - Offers many of their publications online. Examples include Facts on Fiddleheads, Facts on Edible Wild Greens in Maine, Recipe Ideas for Thrifty Families and Saving Money with Homemade Convenience Mixes.

Vegetarian

Regina's Vegetarian Table - PBS. Has a show & recipe archive.

Vegetarian Times

Mollie Katzen Online - With vegetarian Recipe archive.

Webcasts

New School Webcasts - See also Archive of Webcasts for Special Events. Examples:

Food Writing Forum: Eat, Memory - February 18, 2009

James Beard: The Quintessential American Epicure - February 12, 2009

Webcast: Berkeley: Events

Past, Present, and Future of Food - Michael Pollan (27 February 2007)

Omnivore's Dilemma - Michael Pollan (17 April 2006)

Berkeley Writers at Work: Michael Pollan (6 October 2005)

Ecology of Food - Panel with M. Pollan and Others - (13 November 2002)

Michael Pollan: Cannabis, the Importance of Forgetting, and the Botany of Desire - Michael Pollan (12 November 2002)

The Psychology, Biology and Politics of Food - Professor Kelly D. Brownell. "Yale College course, taught on campus twice per week for 75 minutes, was recorded for Open Yale Courses in Fall 2008."

WGBH Forum Network - Archived lectures include:

Remembering Julia Child

- Judith Jones, Sheryl Julian, JFK Library and Museum, November 20, 2008.

Eat, Memory: Great Writers at the Table

- Amanda Hesser, Tom Perrotta, Heidi Julavits, Boston Athenaeum, November 18, 2008. [49:02]

Hog and Hominy: Soul Food from Africa to America

- Frederick Douglass Opie, October 14, 2008.

Southern Belly: Food Lover's Companion to The South - John T. Edge, July 11, 2007.

French Women for All Seasons - Mireille Guiliano, January 11, 2007. Guiliano is the author of French Women Don't Get Fat (2004) and French Women for All Seasons: A Year of Secrets, Recipes, and Pleasure (2006)

Portuguese Homestyle Cooking - Ana Patuleia Ortins, March 27, 2003.

From Apple Pie to Pad Thai - Linda Bassett, March 13, 2003.

Dieting For Sins: New England Food Reformers - Barbara Haber is an author and Curator of Books at Harvard University's Schlesinger Library. March 6, 2003.

Women, Men and Food: Putting Gender on the Table - Radcliffe Institute for Advanced Study at Harvard University, April 12 and 13, 2007.

Scientific American Podcasts

The Science of Cheese; and Scientific American's New Community - "University of Wisconsin-Madison cheese researcher Carol Chen explains the physics, chemistry and biology of cheese." 21 November 2007.

Putting Food On The Table: What To Eat - New York University's Marion Nestle talks about her article in the September issue of Scientific American, called "Eating Made Simple." 5 September 2007.

Good News About Coffee - "Food ingredient expert Roger A. Clemens discusses research suggesting that coffee drinking has numerous beneficial health effects." 24 January 2007.

Wine

Brewers Association

Digital Librarian: Central New York: Wineries

International Wine and Spirit Competition - London

Origins and Ancient History of Wine - University of Pennsylvania Museum of Archaeology and Anthropology.

New York State Brewers Association

Oxford Companion to Wine (2006) - Edited by Jancis Robinson. You can search inside this book at Amazon.com

Robert Parker - Provides a searchable "database of over 80,000 tasting notes from the Wine Advocate and Robert Parker's books.

Tastings: A Buyer's Guide to Wine Beer and Spirits - Beverage Testing Institute site contains thousands of reviews and the largest directory of wineries and breweries with hundreds of links. In the World's Best Wine Producers the entry for Pinot Noir describes the wine and rates the producers as premier, great or dependable."

L'Union De la Sommellerie Française (UDSF) and their Liste des lauréats aux divers concours for the Trophée Ruinart.

University of California, Davis, Department of Viticulture and Enology

Vins de France / Wines of France

Vitis International Variety Catalogue - Database of grapevine collections in 126 institutions from 38 countries compiled by Dr. Erika Dettweiler, Institute for Grapevine Breeding Geilweilerhof, Siebeldingen, Germany. Includes over 1500 full-color pictures of leaves, clusters and sprouts. (See also the European Vitis Database.

Wine Business

Wine Enthusiast Magazine

Wine Spectator - Ratings and brief reviews of thousands of wines.

WineFiles.org - Wine, wine making and grape growing, including the business, technology and history associated with wine, with an emphasis on California. There is a database with citations, abstracts and links to articles in the technical, academic, trade and consumer wine periodicals. as well as newspaper articles, government documents, press releases, advertising brochures and other ephemera dealing with wine.

Wines.com