Skip to navigation – Site map

Links: selection of websites/Liens

Bibliographies

World Food Habits Bibliography
http://lilt.ilstu.edu/rtdirks/index.htm
English-language sources for the anthropological study of diet and nutrition
Robert Dirks - Anthropology Program, Illinois State University

Recent Books on the History of Food and Drink (since 1997)
http://www.arts.adelaide.edu.au/centrefooddrink/publications/bibliography/

Research Centre for the History of Food and Drink at the University of Adelaide, South Australia

Medieval Cookbooks - An Annotated Bibliography
http://www.pbm.com/~lindahl/articles/food_bibliography.html
Compiled and annotated by Jaelle of Armida

Food in the Ancient World: Subsistence and Symbol
http://www-personal.umich.edu/~salcock/foodc.html
Professor Sue Alcock, Department of Classical Studies, University of Michigan

Publications and resource centres

Association for the Study of Food and Society (ASFS)
http://www.food-culture.org/
A multidisciplinary international organization dedicated to exploring the complex relationships among food, culture, and society.

Slowfood
http://www.slowfood.com/about_us/eng/publications.lasso
Official journal of the Slow Food movement. Published ten times a year in four different languages (Italian, English, German, French) under three different titles: Slow, SloWine and SlowArk.

Food and Foodways
http://www.tandf.co.uk/journals/titles/07409710.asp
Refereed, interdisciplinary, and international journal devoted to publishing original scholarly articles on the history and culture of human nourishment. Accessible after subscription.

Cahiers de l’OCHA
http://www.lemangeur-ocha.com/
Un site ressource sur l’alimentation, les cultures et les comportements alimentaires en relation avec les identités, la santé et les modes de vie. (Langue : Français)

Institut Européen d’Histoire de l’Alimentation
http://www.ieha.asso.fr/
L’Institut Européen d’Histoire de l’Alimentation s’est fixé des missions prioritaires, qui s’articulent autour de deux axes majeurs : encourager la production des savoirs et contribuer à la diffusion de ces savoirs.