Historical Cooking by the Experts
The websites listed here have information on Medieval & Renaissance cooking as provided by individuals and groups that are considered professional experts in the field.
A journey through the cuisines, histories and cultures of the more than thirty countries that traded goods along that great lifeline of the ancient world - The Silk Road.
What's Cookin' @ Special Collections?
Special Collections @ Virginia Tech Culinary History Blog
A 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.
Medieval and Early Modern Cookery
Professor Martha Carlin, Department of History, University of Wisconsin–Milwaukee
Old Cookbooks and Food History
by Henry Notaker, a literary historian who taught courses in food culture and history
Medieval Technology and American History
A project of the Center for Medieval Studies at the Pennsylvania State University
A History of Royal Food and Feasting
Chart the history of royal food in the splendour of royal palaces on FutureLearn.
Website of Andreas Klumpp; a medieval and post medieval archaeologist and historian specializing on historic cookery and nutrition.
Medieval gastronomy, cultural heritage Europe Mediterranean
The FOOD Museum celebrates food, exploring its history, heritage, and cultural influence worldwide.
A collection of Medieval Artwork featuring food
Blog of Food Historian Ivan Day
Collaboration of Blackfriars Restaurant and the Institute of Medieval and Early Modern Studies at Durham University
Experimental archaeology at a Merovingian farm
A Taste of History with Joyce White
Joyce White is an Annapolis-based food historian and foodways consultant who offers a variety of different food history topics.
A source for the authentic and traditional foods of Italy and the Mediterranean in their cultural and historical context illustrated with hundreds of heirloom and innovative Italian and Mediterranean recipes fully-tested in the kitchen of cookbook author Clifford A. Wright, a winner of the James Beard/ KitchenAid Cookbook of the Year 2000 and Winner of the Beard Award for the Best Writing on Food 2000.
by Professor Thomas Gloning. Corpus of culinary & dietetic texts of Europe from the Middle Ages to 1800
Icelandic Cooking including Historical Cooking
A site focused on Medieval Dutch cookery
Ken Albala is a Food Historian at the University of the Pacific
The Art of Food Lecture Series explores culinary history and practices, and the artistic display of food, and its preparation. This series of events complements the exhibitions The Edible Monument: The Art of Food for Festivals, on view at the Getty Research Institute from October 13, 2015, to March 13, 2016, and Eat, Drink, and Be Merry: Food in the Middle Ages and Renaissance, on view at the Getty Museum from October 13, 2015, to January 3, 2016.
Professional Chef Christy Seelye-King is also a Culinary Historian
Website for Historic Cookery Team at Hampton Court Palace
Cindy Renfrow: Author of books on ancient and medieval cooking and brewing
Website dedicated to work in archaeobotany
From Caruso to Giuseppe Verdi to Totò: famous people and their favourite recipes
A blog about the Iraqi cuisine from ancient Mesopotamian times to the present, by Nawal Nasrallah
A blog by Celia, a trained Archaeologist, digging into the culinary past
Jeremy Parzen Ph.D. created his blog “Do Bianchi” to offer readers a humanist perspective into the world of Italian wine and food.
Hosted by the Virginia Tech Special Collections and University Archives this website offers a wealth of historic information, primary documents, and original research
Food foklore for the everyday scholar. These are the stories behind the food we eat.
Brings together the original receipts for over three thousand dishes from the forgotten English pasta dishes of the fourteenth century to classics of today
The Worshipful Company of Bakers
The Company’s membership is drawn from those living and working in the City of London, from those working in the Baking Industry or Allied Trades and from those who wish to support charitable activities and see history and tradition maintained.
Website of Food Historian and Author Janet Clarkson