What do you like to eat? Or, do you know where your next meal is coming from?

Interested in the history of food? Well, if you’re not interested in what you eat, what I can say! You’re missing something. For some of us – anyway – food origins are almost as exciting as taste (palate) and taste (culture). Are the two meanings really the same? What’s your taste?

There are wonderful Web sites to begin some preliminary culinary archaeology – and there are now some major topical encyclopedias as well. First the Web sites: A nice way to begin is by visiting The Food Timeline, http://www.foodtimeline.org/. Which explanation seems most reasonable to you for the origin of the brownie? Even if you’re not a teacher, be sure to also visit The Food Timeline’s Resources for Food History Lessons, http://www.foodtimeline.org/food2.html. When was Mr. Potato Head born? I had one, I remember him fondly. About.Com generally offers interesting and reliable information and the Food History offering is no exception, http://inventors.about.com/library/inventors/blpotatochip.htm. See also the offering of the International Guild of Hospitality and Restaurant Managers, it will guide you to a variety of exhibits as well as informational pieces, http://www.hospitalityguild.com/History/history_of_food10.htm#Diners%20Club.
Some foods would just not be the same without -- arguably -- America’s favorite condiment . . . but where did ketchup come from? Incidentally, participate in some regional food history (is this stuff really food?) by visiting the Jello Museum and Gallery in beautiful Le Roy (an easy drive from Buffalo and an even easier click). Jello’s popularity is a tribute to tenacity and marketing know how – if you can’t image what I mean, be sure to visit http://www.jellomuseum.com/. If you’d like to keep up with food history and would appreciate a little guidance as you explore the topic, you’ll like Food History News, http://www.foodhistorynews.com/index.html.

Well worth the time are visits to three sources: The Oxford Companion to Food (Oxford, 1999), Lockwood and UGL Reference Tx349.D38.1999; Encyclopedia of Food and Culture (Scribner, 2003), Lockwood Reference GT2850.E53.2003; and Nectar and Ambrosia: An Encyclopedia of Food in World Mythology (ABC-CLIO, 2000), Lockwood Reference GR498.A53.2000. Right on target is the marvelous and delectable Encyclopedia of Food and Drink in America (Oxford, 2004), UGL Reference TX349.E45.2004. Some of these sources are available online, check the catalog for availability. To search thousands of encyclopedias and other reference sources that contain entries on food use Reference Universe, http://ublib.buffalo.edu/libraries/e-resources/refuniverse.html. Sometimes using this source can produce something akin to a revelation. You'd never think of looking in some of the places in which this tool uncovers value.

To search for books on American food history a good basic search in keyword mode is food.su. and history.su. and United States.su. Take a look at the subject headings of the books retrieved and you'll get ideas for subject heading searches. The basic subject heading search is simple, food--history.

Finally, to find articles on American food history use America: History and Life (American and Canadian history), http://ublib.buffalo.edu/libraries/e-resources/am_history_life.html. Typing the given term in the designated Subject field retrieves the indicated number of citations: food (1,427), drink (13), restaurant (19), beer (47), coffee (59), tea (46), soft drink (13), nutrition (164), and food consumption (for diet, 359).

Bon appetit! We cancelled the magazine -- sorry -- 1974-1998, Lockwood Periodical Collection TX633.B65. But I hear Julia Child uttering the phrase, go to http://www.washingtonpost.com/ac2/wp-dyn?node=entertainment/profile&id=1069033&p=print and visit the Smithsonian exhibit on Julia Child it describes, http://americanhistory.si.edu/juliachild/. Want something simpler? How about a Buffalo Wing (a chicken wing to the uninformed)? Buffalo's Anchor Bar (Main Street) claims the honor, http://www.anchorbar.com/origins.asp.