Further Research

Canadian Collections and Resources

• Cookery Book Collection. McGill University Library: Rare Books and Special Collections Division, 2001
  McGill University's collection of cookbooks includes rare eighteenth-century titles, as well as North American and European cookbooks from the nineteenth and twentieth centuries.

• The Culinary Collection. University of Guelph Library

• Culinary Historians of Ontario

• Desjardins, Marie. « Jehane Benoit, le célèbre cordon-bleu », Madame, 2005

• Early Canadiana Online. Canadian Institute for Historical Microreproductions
  Search the subject "cookery" at Early Canadiana Online to find a number of digitized early Canadian cookbooks, including The Dominion Home Cookbook (1868) and Reverend Mère Caron's famous book of instructions for the home (1878).

• "The Order of Good Cheer." Ideas. CBC Radio One

• Watier, Nicole. "Canadian Cookbooks (1825-1949): In the Heart of the Home." Bulletin. Vol. 34, no. 3 (May/June 2002). Library and Archives Canada
  This Bulletin article from Library and Archives Canada describes a lecture given by Elizabeth Driver, who has written a bibliography of cookbooks published in Canada from 1825 to 1949.

International Collections and Resources

• Cuisine, Wikipédia, L'encyclopédie libre (available in French only)
  This resource describes international culinary arts, techniques and histories.

• Feeding America: The Historic American Cookbook Project. Michigan State University Library and Michigan State University Museum, 2005
  Feeding America, by Michigan State University, is an exhibition of digitally reproduced early American cookbooks, including The Cook Not Mad, often claimed as Canada's first cookbook.

• Fons Grewe. University of Barcelona

• "Histoire de la cuisine." Le site du Maître queux - Échanger pour mieux enseigner, 2003 (available in French only)
  This history of food and eating, from pre-history to modern times, emphasizes the culinary history of France and includes short biographies of the world's most famous chefs and cooking-related personalities.

• Household Words: Women Write From and For the Kitchen. University of Pennsylvania Library
  This virtual exhibition by the University of Pennsylvania focuses on women's writing through cookery and household books, including personal collections of recipes and domestic hints.

• Not by Bread Alone: America's Culinary Heritage. Division of Rare and Manuscript Collections, Cornell University Library, 2002
  Not by Bread Alone is a Cornell University site that provides an introduction to the development of cooking in the United States, covering such subjects as temperance, nutrition and food processing.

• Rare Books: The Cookery Exhibit. Kansas State University Libraries
  This virtual exhibition by Kansas State University features a number of early cookbooks from Holland, France, England and the United States.

General Resources

• Cooking Terms From A to Z. The Reluctant Gourmet
  This site offers a glossary of contemporary cooking terms and other tips.

• Olver, Lynne. The Food Timeline
  This timeline identifies the historical introduction of various foods, from chickpeas in 550 B.C. to Yukon gold potatoes in 1981, describing their use and providing recipes.