Under the direction of University of California, Davis, Nutrition Department Professor Louis Grivetti, a number of individuals and organizations researched and assembled an exhibit chronicling the use of 10 classic American food groups including: beef, chicken, turkey, pork, potatoes, corn, greens, wheat, beans, and apples. These foods continue to play a major role in American culture.

Federal government’s resource for nutrition information.

All of the participating chefs and cookbook authors have their own profile pages on Cookstr where you can read about them, their restaurants, and see a selection of their great cookbooks. The profiles will be updated so that you can check back to see what's new in their worlds.

Click on Food history index: A-Z & subject, then click on Sauces

An “Eat Well Guide” for finding local, organic food. It also offers resources for teachers and schools.