All text and pictures of dishes are the intellectual property of Coquinaria and may not be reproduced without permission and acknowledgement..

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Tips for acquiring books on culinary history.

Although the value of on-line publishing of historical culinary texts is great, it is sometimes better to have an edition in print. Most online editions are from nineteenth century (copyright free) editions in print, ripped from introduction and explanatory notes. It is great the texts are made available to the public, but they do not render newer, printed editions superfluous.

Buy them.

First of all: there is the bookshop on the corner. But you can also visit of the many on-line bookshops. I name a few: Foodbooks (American), Prospect Books (English), and of course the many Amazons (the English and American Amazons have different collections, visit them both, or try the French or German Amazon) - see the search boxes on the left.
If you can't find what you want at one Amazon, try the others. Even Amazon.com and Amazon.co.uk have different collections. 

Borrow them.

Some books are long out of print, or cost their weight in gold. Try the library of a nearby university, or other well assorted libraries (The British Library  in England, La Bibliothèque National in France, De Koninklijke Bibliotheek in The Netherlands are just some examples). There you can read, borrow or copy the book you want, or try to order the book from another library. 

This page was last updated on 17-11-08.

All text and pictures of dishes are the intellectual property of Coquinaria and may not be reproduced without permission and acknowledgement.