The following links are bibliographies that may contain commentaries of books of interest.
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Bibliographies
Site | Author | Additional Information |
---|---|---|
A Brief Bibliography of Italian Cooking Manuscripts | Helewyse de Birkestad | |
ACADEMIA BARILLA DIGITAL GASTRONOMIC LIBRARY | Academia Barilla | The Academia Barilla Gastronomic Library is home to real masterpieces from the history of Italian gastronomy. The books are currently available to the public at the on-site library in the Academia Barilla Culinary Center. To further promote the culture of food and Italian cuisine, Academia Barilla has published a series of the collection in digital format, allowing people to view the books freely online. The digital library will grow with time, ultimately becoming a full collection of historic Italian food writing. |
A Cookery Bibliography | Wulfric of Creigull | |
Books for Cooks | The British Library | |
Brewing and Wine Making | Project Gutenberg | |
COOKBOOKS (Persian) | ENCYCLOPÆDIA IRANICA | |
Cookery (Bookshelf) | Project Gutenberg | |
Digitaliserade rariteter från Kokboksmuseet | Örebro Universitet | Digitized rarities from Cookbook Museum at Örebro University |
Early Modern Culinary Texts (1500-1700) | Professor Martha Carlin | |
Food, Drink, and Diet | Constance B. Hieatt, Johnna Holloway | Oxford Bibliographies |
Historical Culinary & Brewing Documents Online | Cindy Renfrow | |
Medieval Culinary Texts (500-1500) | Professor Martha Carlin | |
Medieval Sources Bibliography | Center for Medieval Studies, Fordham University | An Annotated Bibliography of Printed and Online Primary Sources for the Middle Ages |
Monumenta Culinaria et Diaetetica Historica | Professor Thomas Gloning | Corpus of culinary & dietetic texts of Europe from the Middle Ages to 1800 |
Online Cookbooks | Medieval Cookery | A list of texts freely available online relating to medieval food and cooking. |
Recommended Books | Medieval Cookery | |
The Sifter | Barbara Ketcham Wheaton | The Sifter is a publicly available searchable database and is designed to be a tool to aid in finding, identifying and comparing historical and contemporary writing on food and related topics. |