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"This blog combines two of our favorite things: history and culinary adventures. Originally featured in in 2016, Cooking in the Archives continues to be regularly updated with new recipes and historical tidbits.Cooking in the Archives, "sets out to find, cook, and discuss recipes from cookbooks produced between 1600 and 1800." The blog is one of two planned products of a project begun in 2014 by Alyssa Connell, Assistant Director of Leadership Communications at the University of Pennsylvania Museum of Archaeology and Anthropology, and Marissa Nicosia, Assistant Professor of English at Penn State Abington. Currently, there are about four dozen recipes on the blog, and in true scholarly fashion, most recipe posts are fully attributed and often include images of the original manuscript on which they are based. For example, the My Lady Chanworths recipe for jumballs (cookies) begins with an image and transcription of the original from LJS 165, a recipe book dated between 1690-1802, located in the Rare Book & Manuscript Library at University of Pennsylvania. This is followed by a modernized version of the recipe, with updated measurements and instructions, and process and finished images of the jumballs. The second product of the project is a "final feast where we will share the fruits of our research with our mentors and peers," although the date of this feast does not seem to appear as of yet on the blog."
["This digital exhibit from the National Agricultural Library highlights the work of the USDA Bureau of Home Economics, which was in existence from 1923 to 1962. Readers will also find a bit of pre-history of the Bureau, beginning with the Smith-Lever Act of 1914 that established a system of cooperative extension offices connected to land grant universities as a way to improve agricultural practices and technologies. The Bureau of Home Economics was the first major unit of the federal government to be headed by a woman: Louise Stanley. Stanley was bureau chief from 1923 to 1943, succeeded in 1943 by nutrition researcher Henry Clapp Sherman as the Bureau's name was changed to the Bureau of Human Nutrition and Home Economics. This change reflected a more intense focus on nutrition as part of the war effort. In 1944, Hazel Katherine Stiebeling, a home economist and nutrition researcher, became chief. This exhibition is comprised of five exhibits that reflect the work of the Bureau and highlight its publications. For example, see Sewing and Pattern Design for an assortment of women's work clothes patterns, including many aprons designs. There is also an accompanying timeline." DS -- The Scout Report, 03 February 2017, Volume 23, Number 5]
Alexander, Kelly, and Cynthia Harris. Hometown Appetites: The Story of Clementine Paddleford, the Forgotten Food Writer Who Chronicled How America Ate. Gotham, 2008.
["This online exhibition from the American Antiquarian Society (AAS) takes readers deep into the workings of American food production between the years 1850 and 1900. Here readers may scout chromolithographs, trade catalogues, trade cards, and product labels to better understand the rapidly changing world of agricultural practices in the late nineteenth century, as well as the shifting technologies that led to innovations in manufacturing, transport, refrigeration, and other game changers. After reading the erudite introduction on the home page, readers may like to browse through sections dedicated to Farming, Seed Catalogues, Manufacturing, Trade Cards, Shopping, and Food Labels. Each section is packed with excellent overviews paired with original source materials".[CNH, The Scout Report, April 8, 2016,
Volume 22, Number 14.]
Brothwell, Don R., and Patricia Brothwell. Food in Antiquity: A Survey of the Diet of Early People. London: Thames & Hudson, 1969. (The Johns Hopkins University Press; Expanded edition, 1997.)
Buchanan, David. Taste, Memory: Forgotten Foods, Lost Flavors, and Why They Matter. Chelsea Green, 2012.
Caldwell, Andrew. Their Last Suppers: Legends of History and Their Final Meals. Kansas City, MO: Andrews McMeel, 2010.
Caldicott, Chris and Carolyn. The Spice Routes. London: Francis Lincoln (reprinted by Soma), 2001.
Craughwell, Thomas J. Thomas Jefferson's Creme Brulee: How a Founding Father and His Slave James Hemings Introduced French Cuisine to America. Quirk Books, 2012
Goody, Jack. Food and Love: A Cultural History of East and West. London and New York: Verso, 2010 [1998].
Greco, Gina L. and Christine M. Rose (Trans.). The Good Wife's Guide: A Medieval Household Book [Le Ménagier de Paris, 14th Century]. Ithaca, NY: Cornell University Press, 2009.
Haber, Barbara. From Hardtack to Home Fries: An Uncommon History of American Cooks and Meals. New York: The Free Press, 2002.
Haley, Andrew P. Turning the Tables: Restaurants and the Rise of the American Class, 1880-1920. University of North Carolina Press, 2011.
Hedgepeth, William. The Hog Book. Athens, GA: University of Georgia Press, 1978.
Herman, Judith, and Marguerite Shalett Herman. The Cornucopia: Being A Kitchen Entertainment and Cookbook . . . Between the Years 1390 and 1899. NY: Harper & Row, 1973.
Hess, Karen. The Carolina Rice Kitchen: The African Connection. Columbia, SC: University of South Carolina Press, 1998 [1992].
Hess, John L., and Karen Hess. The Taste of America. NY: Viking / Grossman Publishers, 1977.
Higman, B. W. How Food Made History. Wiley-Blackwell, 2011.
Holland, Leandra Zim, Feasting and Fasting with Lewis & Clark: A Food and Social History of the Early 1800s. Emigrant, MT: Old Yellowstone Publishing, 2003.
Horwitz, Richard P. Hog Ties: What Pigs Tell Us About America. NY: St. Martin's, 1998.
Jotischky, Andrew. A Hermit's Cookbook: Monks, Food & Fasting in the Middle Ages. Continuum, 2011.
Khosrova, Elaine. Butter: A Rich History. Chapel Hill, NC: Algonquin Books, 2016.
Kiple, Kenneth F. and Kriemhild Coneè Ornelas (Eds.) The Cambridge World History of Food (2-Volume Set). Cambridge University Press, 2000.
Klemettilä, Hannele. The Medieval Kitchen: A Social History with Recipes. London: Reaktion, 2012.
Kostioukovitch, Elena. Why Italians Love to Talk About Food. NY: Farrar, Straus and Giroux, 2006. [English translation by Anne Milano Appel, 2009]
Krondl, Michael. The Donut: History, Recipes, and Lore from Boston to Berlin. Chicago: Chciago Review Press, 2014.
Kurlansky, Mark. The Food of a Younger Land: A Portrait of American Food--Before the National Highway System, Before Chain Restaurants, and Before Frozen Food, When the Nation's Food Was Seasonal. NY: Riverhead, 2009.
Mariani, John F. America Eats Out: An Illustrated History of Restaurants, Taverns, Coffee Shops, Speakeasies, and Other Establishments That Have Fed Us For 350 Years. Morrow, MI: University of Michigan, 1991.
McNeil, Cameron (Ed.). Chocolate in Mesoamerica: A Cultural History of Cacao. Gainesville, FL:University Press of Florida, 2009.
Mendelson, Anne. Stand Facing the Stove: The Story of the Women Who Gave America The Joy of Cooking [Irma S. Rombauer and Marion Rombauer Becker]. NY: Henry Holt, 1996.
Mennell, Stephen. All Manners of Food: Eating and Taste in England and France from the Middle Ages to the Present. University of Illinois Press, 1995..
Photogrammar -- Photogrammar is a web-based platform for organizing, searching, and visualizing the 170,000 photographs from 1935 to 1945 created by the United States Farm Security Administration and Office of War Information (FSA-OWI), sponsored by the National Endowment for the Humanities and hosted by Yale University.
Pie: A Global History -- Janet Clarkson. Lonon: Reaktion, 2009.
Roufs, Timothy G. American Indian Oral History Collection, American Indian Oral History Collection, Vol. II, No. 21 -- Traditional Foods. (Paul Buffalo, et al. audiotape. Paul Buffalo discusses wild rice.) Dr. Joseph H. Cash, General Editor. New York: Clearwater Publishing Company, 1981. [UM DULUTH Library Multimedia PC 1203; see also microfiche collection]
Sambrook, Pamela and Peter C. D. Brears (Eds.). The Country House Kitchen 1650-1900: Skills and Equipment for Food Provisioning. Far Thrupp, Gloucester, England: Sutton: National Trust, 1997.
Smith, Andrew F. Eating History: Thirty Turning Points in the Making of American Cuisine. Columbia University Press, 2011.
Smith, R. E. F., and David Christian. Bread and Salt: A Social and Economic History of Food and Drink in Russia. Cambridge University Press, 2008.
Soup: A Global History -- Janet Clarkson. Lonon: Reaktion, 2010.
Soyer, Alexis. Culinary Campaign: Being Historical Reminiscences of the Late War : with the Plain Art of Cookery for Military and Civil Institutions, the Army, Navy, Public, etc., etc. Southover, 1995. [Nabu, 2011] [1856]
Spang, Rebecca L. The Invention of the Restaurant: Paris and Modern Gastronomic Culture. Harvard University Press, 2011.
Stoney, Mrs. Samuel G. (Compiler). Carolina Rice Cook Book. Charleston, SC, 1901. In Hess, Karen. The Carolina Rice Kitchen: The African Connection. Columbia, SC: University of South Carolina Press, 1998 [1992].
Sutton, David E. Remembrance of Repasts: An Anthropology of Food and Memory. Bloomsbury/Berg, 2001.
Twitty, Michael W. The Cooking Gene: A Journey Through African American Culinary History in the Old South. NY: HarperCollins, 2017.
Vileisis, Ann. Kitchen Literacy: How We Lost Knowledge of Where Food Comes from and Why We Need to Get It Back. Island, 2010.
Visser, Margaret. Much Depends on Dinner: The Extraordinary History and Mythology, Allure and Obsessions, Perils and Taboos of an Ordinary Meal. NY: Grove, 2010.
Wilkins, John. M. and Shaun Hill. Food in the Ancient World. Wiley-Blackwell, 2006.
Williams, Jacqueline. Wagon Wheel Kitchens: Food on the Oregon Traili. Lawrence: University Press of Kansas, 1993.
Williams, Susan. Food in the United States, 1820s-1890. Westport, CT: Greenwood, 2006.
Wilson, C. Anne. Food for the Community: Special Diets for Special Groups. Edinburgh University Press, 1993.
Wilson, Charles. History of Unilever: A Study in Economic Growth and Social Change, New Edition, Vols. I and II. Cassell, 1997. [Originally published 1954.]
Zaraska, Marta. Meathooked: The History and Science of Our 2.5-Million-Year Obsession with Meat. NY: Basic Books, 2016.
Ziegelman, Jane, and Andrew Coe. A Square Meal: A Culinary History of the Great Depression. NY: HarperCollins, 2016.
Scientists believe the first cacao beverages were sipped from vessels like this one, which was found in northern Honduras.
New analyses of similar pottery fragments suggest people have been enjoying chocolate for more than 3,000 years—about 500 years earlier than previously believed
![Kostioukovitch, Elena. Why Italians Love to Talk About Food. NY: Farrar, Straus annd Girous, 2006. [English translation by Anne Milano Appel, 2009].](images/their_last_suppers.jpg)
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