The following are books, websites, publications, and resources that help in the pursuit of gastronomic knowledge. I will always argue that before one becomes a sommelier, mixologist, service professional, gourmand, chef, food writer, restauranteur, foodie, bartender, one must understand gastronomical foundations. A restaurant is a reflection of democracy and food is a reflection of a local culture.
CLASSIC AMERICAN COOKBOOKS
www.digital.lib.msu.edu/projects/cookbooks//index.html
FOR HISTORY& FOOD KNOWLEDGE
http://www.foodtimeline.org/
FOR TECHNICAL FISH CLASSIFICATIONS
http://www.fishbase.org/
FOR ANCIENT TEXTS ON FERMENTATION AND FOOD FROM WINEMAKER SEAN THACKEY
http://www.wine-maker.net/LibraryIndexPage.html
FOR ANCIENT TEXTS ON FERMENTATION AND FOOD FROM WINEMAKER SEAN THACKEY
http://www.wine-maker.net/LibraryIndexPage.html
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