CHEM Y230: World Food and Nutrition (Neuberger)

"...the Market is a not-for-profit project of the ECOnomics Institute, housed at Loyola University's Twomey Center for Peace through Justice. The ECOnomics Institute seeks to initiate and promote ecologically-sound economic development in the Greater New Orleans region."

"...a not-for-profit environmental research organization dedicated to improving public health and protecting the environment by reducing pollution in air, water and food."

From Michigan State University Libraries and the Michigan State University Museum, an online collection of some of the most influential and important American cookbooks from the late 18th to early 20th century.

From the U.S. National Agricultural Library.

Listing of when foods were first used, with links to short articles about them.

An online component of a Smithsonian Institution exhibit.

Almost 1700 online historic menus from restaurants from Italy, France and the United States from the University of Nevada, Las Vegas.

"Sorks with individuals, communities and growers to support sustainable growing practices and to ensure equal access to safe, nutritious, enjoyable food."

Over 40,000 menus covering 1851 to 2008 from all over the world.

U.S. Department of Agriculture

From Tufts University Center on Nutrition Communication, School of Nutrition Science and Policy: online rating and review guide for nutrition information on the web. No longer kept up to date.

From the Alternative Farming Systems Information Center, National Agricultural Library.

Collection of digitized cookbooks from the University of Iowa.

Abstracts of the week's chemistry research. From the Compound Interest website.

From Colorado State University Cooperative Extension Program. Lists various weight reducing programs with very brief characteristics, strengths, and comments on each.