Featured New Book
- Fruit from the sands : the Silk Road origins of the food you eat The foods we eat have a deep and often surprising past. From almonds and apples to tea and rice, many foods that we consume today have histories that can be traced out of prehistoric Central Asia along the tracks of the Silk Road to kitchens in Europe, America, China, and elsewhere in East Asia. The exchange of goods, ideas, cultural practices, and genes along these ancient routes extends back five thousand years, and organized trade along the Silk Road dates to at least Han Dynasty China in the second century BC.
Related Guides
About History of Food
This guide provides selected course-specific resources for MET ML622 / MET ML622 (Online): History of Food
New Resource: The Sifter
- The Sifter The Sifter is a finding aid, a searchable database, to assist people with food related questions. At present it includes over 5,000 authors and 5,000 works with details about the authors and about the contents of the works. The central documents are cookbooks and other writings related to getting, preparing, and consuming food, and the activities associated with them, as well as writings about cultural and moral attitudes.
Featured Podcast
- A Taste of the Past Linda Pelaccio, a culinary historian, takes a weekly journey through the history of food on A Taste of the Past. Tune in for interviews with authors, scholars and culinary chroniclers who discuss food culture from ancient Mesopotamia and Rome to the grazing tables and deli counters of today. Each week Linda explores the lively link between food cultures of the present and past.
Joyce Chen & Julia Child, WGBH Openvault
Librarian
This guide was originally authored by Chris Smith, April, 2023.