Canadian Association for Food Studies: CAFS was founded in 2005 by academics and professionals from governmental and community organizations interested in promoting interdisciplinary scholarship in the broad area of food systems: food policy, production, distribution and consumption.
Eating in Canada research group: An interdisciplinary, interinstitutional research group devoted to the study of Canadian foodways in the long twentieth century.
Food History News: A useful newsletter published by Sandy Oliver of Islesboro, Maine.
Foods of England, an exhaustive research site that provides links to electronic versions of important cookbooks of the past, including The Forme of Cury (ca 1390); A Book of Cookrye. Very necessary for all such as delight therin (1591); The Arte of Preserving Conserving, Candying &c by Hugh Plat (1609); Countrey Contentments, or, The English Hus-wife by Gervase Markham (1615); A New Booke of Cookerie by John Murrell (1617); The Accomplisht Cook by Robert May (1660); Acetaria: A Discourse of Sallets by John Evelyn (1699); The Cook’s and Confectioners Dictionary by John Nott (1723); English Housewifry by Elizabeth Moxon (1764); The Art of Cookery, Made Plain and Easy by Hannah Glasse (1747); A New and Easy Method of Cookery by Elizabeth Cleland (1755); The Experienced English Housekeeper by Elizabeth Raffald (1769); The Complete Confectioner by Frederick Nutt (1789); The Art of Cookery Made Easy and Refined by John Mollard (1802); A New System Of Domestic Cookery by Maria Rundell (1807); The London Art of Cookery by John Farley (1811); The Practice of Cookery by Mrs. Dalgairns (1830); The Cook’s Oracle by William Kitchiner (1830); Modern Cookery for Private Families by Eliza Acton (1845); Guide to the Art of Modern Cookery by Auguste Escoffier (1903), and many others.