Research Guides: Cookbooks and Food Publications: Food Periodicals

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Food Periodicals

The Schlesinger Library holds a large number of historical food-related periodicals and also subscribes to many currently published magazines, newsletters, and journals on this topic; a selection of those are listed on this page. However, please note that we do not have every existing issue of each title in our collection; please check the catalog record carefully to see the extent of our holdings for the publication you are interested in or contact our librarians using the Ask a Schlesinger Librarian form for more in-depth guidance about our serial collections.

The magazines, journals, and newsletters on this page are organized into the following categories:

Popular Food and Cooking Magazines
Academic and Scholarly Journals about Food
Special Topics in Food Publications
Historical Food Publications (including Radcliffe Institute/Schlesinger Library publications)

For a more exhaustive list of these types of materials, search in HOLLIS for journals with the keywords "cooking" or "food" at Schlesinger.

Popular Food and Cooking Magazines

Bon appétit
This food and lifestyle magazine has been published continuously since 1956.
Cook's country
Published by the same company as Cook's illustrated, this newer title launched in 2004 and focuses on American regional cooking.
Cook's illustrated
Cook's illustrated presents narrative-driven, extensively tested recipes and product reviews for home cooks.
Eating well
This magazine focused on recipes for healthy eating ran from 1990-2022.
Every day with Rachael Ray
This cooking magazine adapts recipes from television personality Rachael Ray. See also the later title Rachael Ray every day.
Food & wine
Food & wine bills itself as "the guide to good taste," including recipes, travel guides, restaurant reviews, and more.
Food Network magazine
This magazine features recipes and other content from numerous Food Network television shows and their presenters.
Gourmet
Founded in 1941, Gourmet was one of the earliest American food magazines. It ceased publication in 2009.
Lucky peach
This idiosyncratic magazine was founded by chef David Chang and presented a personality-driven, design-focused alternative to traditional food magazines. It ran from 2011-2017.
Saveur
Saveur magazine focuses on presenting global cuisine for home cooks and travelers.
Taste of home
This title focuses exclusively on home cooking and regularly shares recipes developed by readers in the published magazine.

Academic and Scholarly Journals about Food

Eaten
Eaten's approachable version of food history scholarship includes recipes, researched essays, and reported features.
Flavor and fortune
This English-language journal on "the art and science of Chinese cuisine" was published from 1994-2019.
Food & foodways
Food & foodways is an interdisciplinary journal devoted to publishing original scholarly articles on the history and culture of human nourishment.
Food & history
This multilingual (French, English, German, Italian) journal is published by the Institut européen d'histoire de l'alimentation (European Institute for the History of Cultures and Food).
Food, culture, & society
The interrelationships between food and culture are the central topic of this journal of sociological research.
Gastronomica
The journal Gastronomica is a central publication in the interdisciplinary field of Food Studies. Also available online
Petits propos culinaires
This English-language journal was founded in 1979 by a group of mostly British scholars and focuses on Anglophone and European food cultures.
Repast
This newsletter is a publication of the Culinary Historians of Ann Arbor, an organization of scholars, cooks, food writers, nutritionists, collectors, students, and others interested in the study of culinary history and gastronomy.
Whetstone
Whetstone describes its mission as "using food as a means of better understanding humans and the world."

Special Topics in Food Publications

Alimentum
This title is a literary journal publishing poetry, fiction, non-fiction, and reviews devoted to food.
Cherry bombe
This publication focuses on women working in the American food and beverage industries.
Chop chop
Chop chop is a magazine designed for families that aims to get children interested in cooking, food, and wellness more broadly.
Diner journal
Diner journal is an independent magazine associated with the restaurant Diner in Brooklyn, New York. It features original art, literature and recipes.
Edible Boston
This magazine, part of the larger "Edible Communities" media company, features articles on food and cooking topics around the Boston, Massachusetts area.
GRLSQUASH
This independent publication was "a biannual womxn's food, art, and culture journal" published between 2018 and 2020.
Jarry
This journal published themed issues that explored food through a queer lens and focused on queer creators in the food industry.
Native foodways
This short-lived magazine spotlighted stories of food culture and food traditions from Native communities in the U.S.
Slow : the magazine of the slow food movement
The slow food movement began in the 1980s in Italy and spread to become a worldwide campaign to promote traditional and regional cuisine along with the value of food quality over quantity. This is the English edition of their newsletter. See also: The snail : a Slow Food USA newsletter.
World of cookbooks
This newsletter was written by Grace Kirschenbaum in the 1980s and '90s to highlight international and foreign-language cookbooks for American cooks.

Historical Food Publications

American cookery
This title was an official publication of the Boston Cooking School. Some issues available online through Hathi Trust; see also Boston Cooking School magazine
Almanaque dulce
This mid-20th century serial from Mexico's Unión Nacional de Productores de Azúcar (National Union of Sugar Producers) provided annual collections of recipes using sugar.
The American table
This title was published by Detroit-area grocers G. & R. McMillan Company and provided menus and recipes using items from their stores.
El arte de cocinar
This monthly food publication was edited by Josefina Velázquez de León, one of Mexico's first "celebrity chefs."
Le Cordon Bleu
This title published official recipes from the renowned French cooking school of the same name.
Le pot au feu
This early 20th-century French magazine included recipes, menus, and cooking lessons from notable chefs.
Table talk
This title, marketed as "the American authority upon culinary topics and fashions of the table" ran from 1885-1920. Also available online through Hathi Trust.

Titles from Radcliffe College/Schlesinger Library

Radcliffe culinary times
This newsletter was the official publication of the Radcliffe Culinary Friends, an organization that helped build the Schlesinger's reputation as a center for culinary collections and scholarship. Also available online through Harvard.
The culinary times
This title continued the work of the Radcliffe culinary times, running from 2007-2009.