Cookery & Culinary Arts: General Food & Ingredients Info

Compiled by Lori Alden, The Cook's Thesaurus suggests substitutions for thousands of cooking ingredients, including low-calorie and low-fat alternatives for dieters, inexpensive substitutes for gourmets on a budget, and innovative replacements for hard-to-find ethnic ingredients. It also notes the drawbacks of many substitutes, so you can decide if it's worth the bother to track down the exact item your recipe recommends.

"The Michigan State University Library and the MSU Museum have partnered to create an online collection of some of the most influential and important American cookbooks from the 19th and early 20th century. The goal of this project is to make these materials available to a wider audience." There are digital images of each page in the cookbooks as well as the full text, and you can search it!

This amazing website is from the Morris County Library in New Jersey. The site provides a food timeline, and corresponding recipes, if they have them. Each individual food item is hyperlinked with more information. This is truly worth looking at!

This site is "the oinline educational companion to the Smithsonian Institution's traveling exhibition" of the same name. It is broken down into three main areas: 500 years of American Food, The American Cookbook Project, and Eating Across America.

From the Rare and Manuscripts collection at Cornell University comes this fascinating website that covers all kinds of history of our country and food.

This site from the UCLA Darling Biomedical Library examines spices in both cooking and medicine and provides an informative and illustrated spice table.