Feeding America

In recent years historians have discovered that cookbooks can be rich documents that offer clues not only about what people cooked but also about markets, nutritional ideologies, class and race relations, regional and ethnic cultural differences, immigration, technological change, social movements, ecology, politics, and religion. Feeding America: The Historic American Cookbook Project is an excellent Web site for those seeking to incorporate these sources into their scholarship and teaching. Sponsored by the Michigan State University Library, this site provides access to a select group of seventy-six cookbooks chosen for their significance in representing key themes of American history. The site's mix of important primary documents and interpretation makes it useful for students, food-history enthusiasts, and scholars. The collection includes classics such as Amelia Simmons's American Cookery (1798), considered America's first cookbook, and also unusual volumes such as the butcher Thomas Farrington De Voe's Market Assistant (1867), which provides an incredible

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• Cookbooks and Menus as Ecological Sources

  Emelyn Rude•Environmental History•2025

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