Cybergrafia

=**Alimentación en la colonia de la Nueva Granada**=

http://www.historiacocina.com/gastronomia/colombia.htm (Historia de la Gastronomía Colombiana) Fray Juan de Santa Gertrudis, Fray Juan de Santa Gertrudis (1757 - 1767), [|http://www.lablaa.org/blaavirtual/faunayflora/maravoll/maral8a.htm  Marichal, Matilde, Historia de la papa, [|http://www.redepapa.org/historia.html  Díaz Eugenio, Manuela, finales del siglo XIX, [|http://www.lablaa.org/blaavirtual/literatura/manuela/indice.htm 

Patino Víctor Manuel, Plantas cultivadas y animales domésticos en América equinoccial, Cali, 1963, [|http://www.lablaa.org/blaavirtual/historia/puti/puti7a.htm

Quirós Arango, Maria Clara, El ajiaco ¿santafereño?, Biblioteca Virtual, 2003. [|http://www.lablaa.org/blaavirtual/modosycostumbres/cocinacolornbiana/indice.htrn Vergara y Vergara, José María, Las tres tazas, En: Museo de cuadros de costumbres, varios autores, publicado por F. Mantilla, Bogotá, 1866. Tomado de la Biblioteca virtual del Banco de la República, [|http://www.lablaa.org/blaavirtual/literatura/cosiv/cosiv23b.htrn  =HISTORIA DE LA ALIMENTACION EN AMERICA LATINA=

=HISTORIA UNIVERSAL DE LA ALIMENTACION=

Enlaces para Historia de la alimentación

http://www.zingzang.org/historiaviva/cocina/index.shtml (cocina medieval y renacentista) http://www.cookaround.com/cocina/storia/rinascimento1.php3 (historia de la cocina en el renacimiento) http://www.boloncol.com/boletin-22/medicos-en-el-teruel-medieval-y-del-siglo-xvi.html (Medicina Medieval Teruel - Esp.) [|http://www.fundacionespriu.coop/pfw_files/cma/articulos/200293133310monografico_edad_media.pdf] [|http://www.portalplanetasedna.com.ar/comida_en_el_mar.htm] [|http://www.historiacocina.com/paises/articulos/cervantes.htm] http://www.geocities.com/tdcastros/Historyserver/Links.htm

http://www.history-magazine.com/dinner2.html __ Historia de la cocina __. Grupo Gastronautas.

Historia de los utensilios de comida http://research.calacademy.org/research/anthropology/utensil/

Libro del arte Coquinaria http://www.taccuinistorici.it/ita/news/moderna/letteratura/Libro-de-arte-coquinaria-Mastro-Martino-de-Rossi.html


 * **Medieval and Ancient Cuisines** (Tomado de http://www.cliffordawright.com/caw/links.html)
 * [|www.uwm.edu/~carlin]: Prof. Martha Carlin's (Univ. Of Wisconsin-Milwaukee) home page with links to important medieval food history sites
 * [|www.bib.ub.es/grewe/showbook.pl?gw023]: A magnificent site at the University of Barcelona that has digitized the entire works of many original cookbooks from the sixteenth, seventeenth, and eighteenth centuries
 * [|www.geocities.com/tdcastros/Historyserver/indexenglish.html]: Web site of Spanish historian Teresa de Castro. Articles on food in medieval Spain, in Spanish and Italian
 * [|www.best.com/~ddfr/Medieval/Cookbooks/Andalusian/andalusian_contents.htm]: an English translation by Charles Perry of the anonymous thirteenth century Hispano-Muslim cookbook called Kitab al-tabikh fi al-Maghrib wa'l-Andalus, also called the Almohad cookbook
 * [|Libro de Arte de Cozinha]: the original manuscript in the rare book collection in the University of Chicago's Regenstein library of Diego Granado Maldonado?s work published in 1599
 * [|Antique Roman Dishes - Collection]: English translation and rendition of recipes from Roman works by Apicius, Cato, et. al. in English only without the Latin.
 * [|Medieval/Renaissance Food Clip-Art Collection]: Reproduction of drawings found in Bartolomeo Scappi's Opera published in 1570 and other works
 * [|www.nypl.org/research/chss/grd/resguides/culinary/]: excellent site of the New York Public Library's Culinary History research guide to their research libraries
 * [|Cariadoc's Miscellany]: huge site of medieval/renaissance hobbyists including a large listing of recipes translated into English from a wide variety of medieval cookbooks, without the original language
 * [|Le Ménagier de Paris]: reproduction of the French language cookbook from the late 14th century
 * [|Al Tugibis: Kitab fadalat al-khiwan fi tayyibat]: Reproduction in Arabic of 22 pages of the more than 200 pages of the late eleventh (probably 13th) century Ibn Razin al-Tujibis //Kitab fadalat al-khiwan//
 * [|Medieval/Renaissance Food Homepage]:
 * **Arab**
 * [|www.geocities.com/NapaValley/2654/]: (called "Mediterranean Cuisine" most of the recipes, ranging from stews to fish, are from the Middle East)
 * [|www.arabicnews.com/ansub/Daily/Recipes/RecipesDB.html]: (many Arab recipes from the ArabicNews web site)
 * [|middle eastern recipes]:
 * [|The Middle East]:
 * **North Africa**
 * [|mybookofrai.typepad.com/cuisinealgerienne]: Chef Farid Zadi's delightful, informative, and interesting site on Algerian cuisine
 * [|friendsofmorocco.org]: Excellent site on Moroccan cooking by the Friends of Morocco
 * [|www.libyana.org/food]: Libyan Cuisine--recipes and explanations of regional variations.
 * [|ourworld.compuserve.com/homepages/dr_ibrahim_ighneiwa/food.htm]: Libyan Cuisine--excellent site with lots of Libyan recipes; the site also has lots of information on the history and culture of Libya.
 * [|www.sas.upenn.edu/African_Studies/Cookbook/about_cb_wh.html]: the African Cookbook with some recipes from North Africa
 * [|FOCUS on Tunisia - Cuisine]: Brief introductory description of Tunisian cuisine, without recipes.