Access to this resource has been discontinued effective 4/30/24 due to library budget cuts.
"Access to encyclopedias, references works, e-books, images, and more."
"Content reflects the interdisciplinary nature, and resources for studying food, in history, sociology, anthropology, cultural studies, human geography, sustainability, agriculture, culinary arts, literary studies, political science, and development studies.
Includes: Food Cultures of the World Encyclopedia, the Cambridge World History of Food, Bloomsbury’s Cultural History of Food and chapters from Food History: Critical and Primary Source. Image collections including the Culinary Arts Museum, USA and the Metropolitan Museum of Art, USA."
Food history research tool. Find, identify, and compare historical and contemporary writing on food and related topics, and search thousands of cookbooks. Like the Wikipedia model, users can contribute content.
Many of the menus in the NYPL's huge menu collection have been transcribed by volunteers and are searchable. See the 'About' section of the website for more information about the project and collection.
Using methodology from the Digital Humanities, CoReMA tries to put an interdisciplinary focus on the cross-cultural research of medieval cooking recipes and their interrelation.
