Feeding America Modern America's obsessions with fast food and harebrained diets contradicts its rich culinary heritage. But a delicious taste of that tradition emerges from this online collection of 76 of the most influential American cookbooks from 1798 to 1922. This Michigan State University library and museum project immerses us in the roots of real American cuisine through the cookbooks of such culinarians as Lydia Maria Child, Mary Randolph, and Fannie Farmer, as well known in their day as Julia Child is today. The site serves up digitized pages and text transcriptions of the books, and a glossary defines such once-used culinary terms as "addled" and "brewis." An engrossing section on cooking equipment features implements like sugar nippers and raisin seeders, as familiar then as microwave ovens are now. For anyone who relishes discovering a culture through its culinary history, this site is a feast. (in Food & Drink)
