The subject of scientific cookery is inherently tied to the history of Home Economics. Cornell University’s website http://hearth.library.cornell.edu contains over 1500 volumes of books and journals of historical importance to Home Economics and related disciplines. This is the first time a collection of this scale and scope has been made available to the public.

Rethinking Home Economics: Women and the History of a Profession, edited by Sarah Stage and Virginia B. Vincenti, Revolution at the Table, by Harvey Levenstein and Perfection Salad, by Laura Shapiro provide helpful background on scientific cookery.