Getting Started in Food History

This is a very useful guide for anyone interested in the history of food, compiled by historian and blogger Rachel Laudan. Included are links to free source materials. Thanks also to Naomi Duguid, who posted the link to Twitter.

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In the section on chronology, she notes that the compiler of died last year, so would not be updated. That’s not as big an issue as the likelihood that this resource will disappear from the internet entirely. I hope someone takes up the challenge of paying for it to remain accessible. Lacking computer savvy, I have no idea what this would entail or cost, but I would be willing to throw some change into the kitty if HO were to become the Timeline’s guardian.

I clicked on the link with a really open mind, but was really put off by the premise of the blog. I heartily encourage anyone interested in becoming a food historian – amateur or professional – to pursue their interest, but understanding and respecting what it is that historians do and making the effort to meet the standard is, for me, the bottom line.

There are enough people out there blogging who have dubbed themselves “food historians” who are really just passing gas, and they are not in fact contributing anythng useful.

Complilations of links are always useful and anybody interested in the discipline of history (including me!) is grateful for the links. Not trying to stifle conversation, but hope others will appreciate what history truly is, and encourage rigor.

If the family is ok to pass this info to someone who’s willing to maintain it, then it costs little to maintain. Someone just needs to contact the family. the contact info is available if one looks up the domain.
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“Food is a pretty good prism through which to view humanity.”

― Jonathan Gold

Market stall in Lima
Credit: TXMX 2