Food Directory

Food Home:- History:

 

• A Chaucerian Cookery - An examination of the foods found in the writings of the English poet Geoffrey Chaucer. Included is A Chaucerian Feast, which contains recipes and instructions for presenting a feast based on Chaucer.
• Agropolis Museum - A science center dealing with topics such as food, nutrition, agriculture, with a historical approach on a worldwide scale.
• Antique Roman Dishes- Collection - Native Roman Ingredients and conversions, as well as recipes.
• Applebee's Founders - First-person history of the fast-casual chain, from its founding to its acquisition by W.R. Grace.
• Army Subsistence History - History of the food, food services and cooks in the U.S. Army dating back to the Civil War. Information provided by the Quartermaster Foundation.
• Cindy Renfrow - Author of transcription/redaction of several fifteenth century European cookbooks. Food links.
• Culinary Events Calendar - A calendar of food-related historical events, anniversaries and discoveries. Overview of the month and day by day listings.
• Did You Bring Bottles? - A tour of American supermarket history and architecture from the 1920s through today. Historical photographs, maps, area histories.
• Food History News - A Web site for the quarterly publication Food History News, a newsletter dedicated to the history of food in North America (and occasionally elsewhere).
• Food in the Library - Food and culinary history in libraries, museums and everyday life.
• History of Greek Food - Greek culinary history and food stories.
• Leite's Culinaria, Inc: Dining Through the Decades - A detailed recap of the food, trends and chefs of the 20th century. Recipes included.
• Medieval Cookery - Recipes, information, and notes about cooking in medieval Europe.
• Medieval/Renaissance Food Homepage - Articles, recipes, and summaries of books about Renaissance and Medieval cooking.
• Not by Bread Alone: America's Culinary Heritage - An exhibit from the Cornell University Library. Includes information on early cookery books, food nutrition and science, kitchen technology, and food processing.
• Potato! - A short history of the potato with recipes, cultivation instructions, safety notes, a wine recipe, links and a bulletin board
• Renaissance and Medieval Food and Drink - An annotated bibliography of historical sites on the WWW about European food and drink during the Renaissance and Middle Ages.
• Sushi History - Chronology, origin and genealogy of sushi in Japan are concisely overviewed by a table and chart.
• Symbolism of the Pineapple - A brief history of how the pineapple has served as both a food and a symbol throughout the human history of the Americas.
• The A - Z of Exotic Foods - A dictionary of herbs, spices, and foods giving their historical, magical and medicinal qualities.
• The Burgoo Page - Burgoo history and information. What is it? Where to get it? Who eats it?
• The Food Museum - Educational museum about everyone's favorite subject, food. All about potatoes, rice, figs. Programs and curriculum for schools.
• The Food Timeline - Origins of foods, historic recipes, teaching resources and web links.
• The Gallery of Regrettable Food - Humorous articles satirizing cookbooks and food ads from the '30s through the '60s, including Meat! Meat! Meat! and The Unbearable Sadness of Vegetables.
• The History of Baby Feeding - Photographs and drawings of bottles and feeding utensils, descriptions of their use and their place and impact in society.
• The Smorgasbord - Articles on food history, science, recipes for kids, kitchenware and the political impact of food on society.
• The Stewpot Period Culinary Guild - An unofficial guild dedicated to the practice and promotion of pre-seventeenth century cookery in the Society for Creative Anachronism.
• Tips on Tables - Vintage reviews of famous nightclubs and restaurants, mostly from the New York City area, viewed here for the first time since they were published in the 1940s and 50s.
• When did it Happen? - Restaurant franchise timeline from 1916 to 1999, compiled by Dacy Nottingham. Includes links to franchise sites.
• foodhistory.com - Food history publications by Patricia B. Mitchell. Documented anecdotal and written American traditions: colonial, Victorian, Civil War, ethnic, and Southern regional.

Random Indian Recipes:-

• Sarson ka Saag
  Chop the sarson vegetable,palak, chillies and tomatoes and boil them in cooker for 10 min. Cool and grind coarsely. Add some makki ka aata and boil this without covering the pan until all the liquid dries up. In another pan heat ghee and add red chilly powder,garam masala powder,,haldi ,methi seeds and mustard seeds. Then add chopped onions, ginger, garlic and salt. Fry well and add above saag. Mix well and simmer for 2-3 min.
  
  
• Bhogichi Bhaji
  Peel the carrots and potatoes. Make small pieces of ghevada. Cut potato,brinjal and carrot into pieces. Remove green chana from the pods. Make fine paste of coriander leaves and green chilly. Roast groundnut and sesame and make powder. Now in a pan heat oil and add mustard seeds and cumin seeds. Allow to splutter then add turmeric powder. Add potatoes,carrots,green chana and ghevada. Fry for a min. then add green paste. Cover the pan and allow to ...
  
  
• Aamras
  Soak alphonso mangoes in water for 1 hour. After 1 hour press mangoes by fingers lightly. Remove the tip and skin of mangoes. Press and take out the pulp into a bowl. With the help of milk take out all the remaining pulp of the seeds. Mix both in the blender and blend till smooth. Add sugar and elaichi powder. Enjoy with hot puris.
  
  
• Phodnicha Bhat
  Chop onion,green chilly and coriander leaves finely. In a pan heat oil and add mustard seeds. When it starts to splutter add finely chopped green chilly and kadipatta. Now add finely chopped onion and fry for 2-3 min till transperent. Add asafoetida and turmeric powder. Now add cooked rice with salt. Mix finely and...
  
  
• Gobi Manchurian
  Boil 2 cups of water and add 1/2 tsp salt and cook cauliflower florets for about 5-6 min.drain it and keep aside. In another bowl make a batter of half cornflour,maida,half portion of the ginger garlic paste,red chilly powder,ajinomoto and salt. Dip the florets one by one in batter and deep fry in a hot oil till golden and keep aside. In another kadai take ...
  
  
• Apple Kheer
  In a cup of warm milk mix the cornflour finely. In a another pan take milk,cornflour milk and sugar. Allow to boil on low flame for 20 min. Peel and grate the apples. Add immediately into boiling milk. Allow to cook for 4-5 min on low flame. Lastly add elaichi powder. Remove from heat. Garnish with kaju badam pista pieces. Apple kheer is ready to serve.
  
  
• Puranpoli
  In a big bowl take maida,oil,salt and turmeric powder. Mix well and add enough water to make soft dough. Keep aside for 30 min. In a pan boil dal till soft. Remove extra water and add ...
  
  
• Baingan Potato Curry
  Make the pieces of baingan,potato and tomato. Chop the onion and coriander leaves finely. In a kadai heat 1 tbsp oil and fry half portion of onion till brown. Then add grated coconut and fry again till light brown on low flame. Keep aside for 10 min then grind in a mixer. In a pan heat 1 tbsp oil and fry onion till transperent. Then add tomato and baingan pieces. Fry for 1 min and add red chilly powder,turmeric powder and garam masala powder. Add 2 cups of water and allow to ...
  
  
• Egg Kheema
  Grate eggs and chop onion,tomato and coriander leaves. Heat butter in a pan and add chopped onion and saute it till golden brown. Add green chilly ginger garlic paste,mirchi powder,dhania jeera powder, garam masala powder,turmeric powder and saute for few seconds. Now add chopped tomatoes and salt. saute it till oil seperates. Lastly add grated eggs and chopped coriander leaves to it and stir it for 5 minutes on low flame. Egg kheema is ready. ...
  
  
• Vanila Ice Cream
  Take 2 3/4 cup of milk in a pan add sugar and keep boiling. Add chinagrass and cornflour in cold 1/4 cup of milk and mix well. Add in hot milk stir and cook on low flame (cook untill thick). Remove from the heat and allow to cool. Add vanila essence and fresh cream.mix in mixture. Pour the mixture in aluminium tin and keep to set in refrigerator. When it will half set again mix in mixture and keep in refrigerator to set.