These sources have been useful in researching culinary history. (This is a work in progress)
General Sources:
1. Wikipedia, but more specifically:
https://en.wikipedia.org/wiki/Portal:Food
https://en.wikipedia.org/wiki/Timeline_of_food
This one just for kicks – https://en.wikipedia.org/wiki/List_of_common_misconceptions
2. The Language of Food: A Linguist Reads the Menu by Daniel Jurafsky – looks at historical and modern food through a linguistic lens
Mesopotamia/Middle East:
1. Yale Culinary Tablets – oldest cookbook in the world
2. The Annals of the Caliphs’ Kitchens by Nawal Nasrallah – focuses on medieval Middle East around the 1500’s
Rome:
1. Apicius Cookbook – published in late 4th century AD
China:
1. Suiyuan Shidan recipes (great translation here!) – historical cookbook from 1800’s Qing Dynasty
Europe:
1. Historical Heston Blumenthal by Heston Blumenthal – variety of historical recipes in British history repurposed for fancy restaurants, going back to Medieval times to the 1800’s
2. La storia è servita: vizi e virtù nel piatto dei grandi della storia by Mariangela Rinaldi – recipes associated with famous historical figures, ranging from Cleopatra to Catherine de’ Medici (not entirely historically accurate)
3. Lost Past Remembered – this awesome blog which does something similar to this blog, but focusing on Europe
4. Viking food
