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The more evalutionevaluation of these resources, the better for all.

Food Reference

Here is a link to my RefShare collection of reference materials.


There are a few definativedefinitive sources at this date:

• Katz, Solomon H., and William Woys Weaver . Encyclopedia of Food and Culture. New York: Scribner, 2003.
• This three volume encyclopedia covers broad topics, historically researched, is well cited, and not overtly enthnocentricethnocentric (still a realitivelyrelatively recent issue in food writing). This work is a good starting point for conducting research into foodways. With a $400 price tag, it usually sits on the reference shelf of larger libraries.
  

• Davidson, Alan, and Tom Jaine. The Oxford Companion to Food. 2nd ed. Oxford; New York: Oxford University Press, 2006.
• Alphabetically arranged, there are 2000+ entries on food items, food traditions & roles in religious ceremonies, regional cuisines (from a Anglo standpoint), culinary terms. Great resource for traditional foodways research.

• Smith, Andrew F. The Oxford Companion to American Food and Drink. Oxford; New York: Oxford University Press, 2007.
• This is one edition of a series of regional cuisines. More insight into American foodways, cooking techniques, famous people in the (predominedly(predominately American) cooking world, recipes, and history.
  


• Montagné, Prosper, and Charlotte Snyder Turgeon. The New Larousse Gastronomique :The Encyclopedia of Food, Wine & Cookery. New York: Crown Publishers, 1977.
• Classic French text for classic European cuisine, with some updated references to other regions in the 1988 American edition. There are 3500+ recipes in addition to entries on food history, ingredient definations,definitions, and famous people. This is a common reference for cooks and culinary professionals. It would be most useful for researchers as a cross-comparisioncross-comparison of academic and enthnographicethnographic materials.

• The Food Timeline
• An amazing free online reference to food and recipe evolution, stretching back in prehistory. This collection of related websites is managed by Lynne Olver, a reference librarian with a personal interest in food history. All entries are cited from authortiveauthoritative sources. One of the greatest assestsassets of this resource are the FAQ pages and the ability to email questions directly if you can't find the subject in the lengthy 18,000+ questions.

Food Research

Here are the most recent research links I've culminated via del.icio.us

A few favorites called out here:

• This food studies research guide created by JJ Jacobson for the Michigan Harlan Hatcher Graduate Library is a fantastic resource for food studies search terms, a wide ranging bibliography of reference materials, and lists research websites and locations.

• For more recipe and foodstuff research, reference librarian Lynne Olver, has compiled a handy how-to/what-next reseachresearch guide for her website The Food Timeline <listed earlier in this section>

• An index to Petits Propos Culinaires, compiled by Russell Harris <thanks to culinarious>
• This periodical is often cited and referred to in the gastronomy and foodways academic world. It is the work of an angel to independently index this publication.