["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]
["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.
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.
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]
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] 
Spang, Rebecca L. The Invention of the Restaurant: Paris and Modern Gastronomic Culture. Harvard University Press, 2011.