Gastronomica: A quarterly journal for the scholarly study of food and food issues.
Philosophy and Food: A short introduction to the topic by Jeremy Iggers. Published in 2001 in Philosophy Now.
Philosophy and Food: Consideration of the historic distance between philosophy and gastronomy, and of possibilities for bridging this gap. By Raymond D. Boisvert.
Slow Food: Organization promoting a slow, savoring approach to dining. News articles, current projects.
The Physiology of Taste: An etext of this classic eclectic work of culinary commentary, as rendered into English by Fayette Robinson. Available in HTML sections or as a ZIP file.
