Food Directory
Food Home:- History:
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- The A - Z of Exotic Foods
A dictionary of herbs, spices, and foods giving their historical, magical and medicinal qualities. - Agropolis Museum
A science center dealing with topics such as food, nutrition, agriculture, with a historical approach on a worldwide scale. - Ancient Roman Dishes
Recipes from Ancient Rome. - 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. - The Burgoo Page
Burgoo history and information. What is it? Where to get it? Who eats it? - Canned Food 101
A site that describes the creation of canned food, how cans preserve food, and the inventor of canned food. - 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. - 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). - The Food Museum
Online 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. - foodhistory.com
Food history publications by Patricia B. Mitchell. Documented anecdotal and written American traditions: colonial, Victorian, Civil War, ethnic, and Southern regional. - Friends of the Pea [Soup]
A site dedicated to the preservation of the old custom in Sweden of having pea soup on Thursdays. - 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. - History of Food
Histories of tea, coffee, cheese, chocolate and a compliation of mediveal recipes from a variety of cultures. - History of Turkish Cuisine
A report on the three eras of Turkish cooking development. - In the Devil's Garden: A History of Sin and Forbidden Food
An examination of some food taboos that have shaped world history. (book excerpt) - Leite's Culinaria, Inc: Dining Through the Decades
A detailed recap of the food, trends and chefs of the 20th century. Recipes included. - Lothene - A Short History of Porridge
A brief history of the traditional Scottish dish from Roman times to the present. - 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. - 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. - 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. - 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.
Random Indian Recipes:-
- 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 ... - Kadboli
In a pan heat butter and add rice flour,maida,Sesame seeds,red chilly powder and salt. Mix well and knead dough using hot water. Cover the dough and keep aside for 40 min. After 40 min knead again and make small balls out of dough. Now make into rope and give kadboli shape. Heat oil in a kadai and fry kadbolis on low flame till dark brown. Allow to cool and store in air-tight container. - Balushai
Make the syrup of 2 string consistency and add rose essence and lemon juice. In a plate sieve flour and baking soda together and keep aside. In a big plate take curd,2 tsp sugar and 1&1/2 cup ghee and beat finely for 4-5 min. Now add maida and soda. Knead the dough smoothly. Use curd if necessary.(no water) Make small balls off the whole dough and press them a bit. Make thumb impression in center. Cover with a damp cloth and keep aside for 10 min. Heat ghee in a pan and fry balushai on a ... - Kadai Paneer
Cut paneer and capsicum in long pieces. Make fine paste of onion, tomato, ginger and salt. Heat butter in a pan. Add bay leaf, cloves, cinnamon. Then add ground paste,red chilly powder and orange colour. Allow to cook on medium flame till oil seperates. Add paneer and capsicum pieces. Cook again for 4-5 min on low flame. When the capsicum are done remove from the flame. Kadai paneer is ready. Serve hot with naan or roti. - Potato Burfi
Boil potato and mash finely. Grate coconut. In a thick bottom pan mix mashed potato,coconut and sugar. Allow to cook on a low flame (appx. 45-50 min). When the mixture bacame thick remove from the gas. Add elaichi powder and mix well. Pour the mixture on greased platform. Roll out the mixture with roll pin to make 1 cm thick. Cut the pieces as shape as you want. Allow to cool. - Mohanthal
Heat ghee in a pan and add besan. Fry on a low flame till you get a nice smell (light brown colour). Remove from heat and transfer to a bowl. Add milk powder and mix well and keep aside. In another pan make syrup of one cup of water and sugar. Boil till one string consistancy. Add besan mixture and elaichi powder. Remove from heat and stir continuously till the mixture thickens. Pour the mixture into greased thali and spread evenly. Sprinkle cashewnuts pieces and set aside to cool and set. Cut into squares. - Bangda Fish Curry
Clean the pieces. apply salt and 1/2 tsp turmeric powder. Keep aside for 30 min. On hot tava fry urid dal for a min. Then in a mixture take fresh coconut,onion,red mirchi powder,turmeric powder,urid dal,methi seeds,coriander seeds and black pepper. Make fine paste using enough water. In a pan ... - Batate Pohe
First clean poha, wash, drain and keep aside. Cut onions,green chilly and coriander leaves. Make thin pieces of potato. In a pan heat oil and add mustard seeds,cumin seeds,green chilly and kadipatta. Then add onions and saute it till brown. Now add potato pieces and mix well. Sprinkle water on potato and cover the pan. Allow to cook potato for 2-3 min. Add turmeric powder and salt. Now add poha and mix well. Lastly add sugar,grated coconut and chopped coriander leaves. Cover the pan and allow to cook on ... - Mutton Cutlet
Wash kheema and pressure Cook without water,by adding half portion of chopped onion, ginger garlic paste and garam masala powder. In a pan heat 1 cup of oil and add another half portion of ginger garlic paste,onion and green chilly. Fry for a minute and then add the cooked kheema,boiled potatoes green peas,red chilli powder,turmeric powder, garam masala powder, pepper powder,cumin powder,lime juice and salt. Cook on low flame for about 20 min or ...