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In this blog article, scholar Elizabeth Hopwood asks followers how Digital Humanities can be used for food studies. People are paying more attention to what is eaten and it's health benefits/negativeness--incorporating digital humanities to such a field would be greatly useful. Other bloggers and Hopwood agree on the need to digitze projects for food studies and mention the New York Public Library online menu database.

This blog article tied to the Special Collections of Virginia Tech's Culinary program discusses a two volume set book they have posted online for readers to share. The books are called "Modernist Cuisine at Home" and contains 456 pages for cooks to examine how food can be examined differently and broken down into separate chemical reactions. The blog poster explains to readers that this addition to their collections is immensely helpful for readers, even when it at first seems intimidating to read.

This blog article is one of the many posts related to Virginia Tech's Culinary History Collection. This project brings together historical information about food culture, customs, eating behaviors, and technological progress in cooking. In this specific article, two Spanish and two German books are highlighted, discussion the types of drinks and cocktails made by these countries.

This article explains New York Public Library's project called "What's on the Menu?" This database is created for users across the nation, so easily accessible that no application needs to be downloaded and can be used with a simple click of a button titled "transcribe" on their website.Over 865,660 dishes and 13,440 menus have been transcribed for free access. Already within a year more than three million page views have been recorded. Its use is more than handy for culinary students, but those studying graphic design, history, and health issues.

This website is for the American Heritage Vegetable project, a digital humanities program dedicated to documenting the cultivation practices and cookery of vegetables in the American kitchen. It also shares what kind of vegetables are in the market during different time periods. The information is collected from sources such as agricultural journals, gardening encyclopedias, and even horticultural manuals. With the American Heritage Vegetables project people can learn how we eat, what we eat, and the way American cuisine has changed throughout history.

In this article Vicky Gan, a strategic planning office member of The New York Public Library (NYPL), explains the digitized goals of the NYPL. One of the projects called "What's on the Menu" releases digitzed menus of restaurants, even of menus that are not used anymore by the service industry. At one point only a few could actually look at the hard copy collections of these menus, but now over 8,700 are digitally released in only four months. Sharing any information, even restaurant menus, help people across the nation. "What's on the Menu" has already been used by famous chefs such as Mario Batali and even stretches to fourth grade class projects studying food and exercise.