Cuisine, Wikipédia, L'encyclopédie libre (available in French only)
This resource describes international culinary arts, techniques and histories.
Feeding America: The Historic American Cookbook Project. Michigan State University Library and Michigan State University Museum, 2005
Feeding America, by Michigan State University, is an exhibition of digitally reproduced early American cookbooks, including The Cook Not Mad, often claimed as Canada's first cookbook.
Fons Grewe. University of Barcelona
"Histoire de la cuisine." Le site du Maître queux - Échanger pour mieux enseigner, 2003 (available in French only)
This history of food and eating, from pre-history to modern times, emphasizes the culinary history of France and includes short biographies of the world's most famous chefs and cooking-related personalities.
Household Words: Women Write From and For the Kitchen. University of Pennsylvania Library
This virtual exhibition by the University of Pennsylvania focuses on women's writing through cookery and household books, including personal collections of recipes and domestic hints.
Not by Bread Alone: America's Culinary Heritage. Division of Rare and Manuscript Collections, Cornell University Library, 2002
Not by Bread Alone is a Cornell University site that provides an introduction to the development of cooking in the United States, covering such subjects as temperance, nutrition and food processing.
Rare Books: The Cookery Exhibit. Kansas State University Libraries
This virtual exhibition by Kansas State University features a number of early cookbooks from Holland, France, England and the United States.