Notable culinary collections in the United States can be accessed through "A Selective Guide to Culinary Library Collections," listing internet sites of public libraries, historical associations, and academic libraries. Culinary collections are used for research by students, chefs, culinary historians, food writers/ editors, authors, and come from many other disciplines such as women's studies and contributions of homemakers. In the past 20 years, culinary historians have facilitated dialogue about the history of food by studying culinary techniques, remedies, environmental issues, the role of a particular food (eg, beans, corn) in history, people, customs, social life, and domestic life, the propagation of ethnic foods, and cross-cultural food habit exchange.
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