Historic Food - Ivan Day's extraordinary site dedicted to research into, and recreation of historic British foods. Anybody interested in historic foods or British foods should not miss the oppertunity to visit this site.
Prospect Books - Prospect Books was founded by the late Alan Davidson and his wife Jane Davidson in 1979, at the same time as their journal of food history Petits Propos Culinaires. Since 1993, Prospect Books has been owned by Tom Jaine. Prospect Books continues to publish books only about cookery, food history and the ethnology of food. They have been a main source of brilliant and inspirational books for me. The title of this blog was inspired by their re-print of Robert May's "The Accomplisht Cook Or the Art and Mystery of Cooking".
The Old Foodie - The Old Foodie is a wonderfully written and incredibly well researched historical food site. Janet writes not only some of the most interesting articles on the web, but is also hugely prolific.
Clifford Wright - Clifford Wright specializes in the food of the Mediterranean region. His book "A Mediterranean Feast" is by far the best book published on the food history of this region and is a great example of how scholarship can and should be combined with a love of cooking.
Paula Wolfert - Site of author and food expert Paula Wolfert. Paula's books are some of the most interesting, informative and well researched of any food publications that I have come read. Paula has been a great help with my food interest over the past few years and I can't thank her enough for her time and encouragement.
Anissa Helou - Site of author, chef and food consultant Anissa Helou. Anissa has published numerous extraordinary books, ranging from the foods of her native Lebanon to offal, street foods and breads. The range in topics gives an indication of the depth of her intellect and food interests. Anissa is a personal hero of mine for publishing a book on offal cookery in a time when most authors are busy discarding any recipes that mention the offending word.
Rachel Laudan - Rachel Laudan writes as a free-lancer on food history. I would like to think that Rachel articulates many of my own ideas, but the truth is that she is much smarter then me. Many of the ideas I have thought about in the last year or so are derivative of Rachel's very original and well researched articles.
Gernot Katzar's Spice Pages - without doubt the greatest resource for information about spices and herbs on the web. Detailed information on the history, chemical constituents, and the etymology of spice and herb names.
Book of Rai - International food forum and blog formed by Chef Farid Zadi. Farid is chef instructor at The California School of Culinary Arts, Le Cordon Bleu Program, and currently working on writing a series of cookery books about Algeria and France. The site shows his passion to is profession and personal interests. The attached forum contains numerous informative posts on regional and historic foods, particularly from regions that don't appear in more mainstream media.
egullet - Food forum and discussion site. Posts can range from the profound to the banal on many food related topics. Of particular interest are the individual posters foodblogs (week in the life of an eater) and the very "informative egullet culinary institute" classes and discusions.