The full texts of several pre-1900 cookbooks published in Canada have been digitized and are available at the Early Canadiana Online web site. Along with several thousand other titles in all disciplines, these texts can be searched by author or title, and by inputting keywords.
For example, you can search for any references to “doughnuts” or “donuts” or “beignets” in the database, and all the publications where the words occur will be listed with page references to click on. Some of the cookbooks in ECO, however, are Canadian editions of American works and were not compiled in Canada.
ECO is the digitized version of the CIHM (Canadian Institute for Historical Microreproductions) collection of pre-1920 Canadian publications.
Microform coverage of all printed works is nearing completion. Sets of CIHM microfiche are held by the Toronto Reference Library, the University of Toronto Robarts Library, York University’s Scott Library, and a few other academic libraries in Ontario. To search the CIHM database for cookbooks on microfiche, go to http://www.canadiana.org/eco.php?doc=cihm.
This site is based on the cookbook exhibition held at Library and Archives Canada, in Ottawa, in 2003–4. CHC member Carol Martin has selected books, art, and artefacts representing Canadian culinary history, from aboriginal traditions to modern tastes. The site includes two digitized cookbooks – La cuisinière canadienne (1840) and a revised edition of The Galt Cook Book (1898), which are searchable by phrase, ingredient, and recipe title.
CAFS was founded in 2005 by academics and professionals from governmental and community organizations interested in promoting interdisciplinary scholarship in the broad area of food systems: food policy, production, distribution and consumption.
The Cookbook Store, at 850 Yonge Street in Toronto, opened in 1979. It was the first store in Canada specializing in cookbooks. Located opposite the Toronto Reference Library, just north of Bloor Street, it continues to be a mecca for culinary enthusiasts.
This journal aims to nourish intellectual exchanges on the subject of food in Canada from multicultural perspectives.
The Eating in Canada research group is an interdisciplinary, interinstitutional research group devoted to the study of Canadian foodways in the long twentieth century.
Based at Michigan State University Library, the Feeding America project is a digital collection of over seventy-five of the most important American cookbooks from the late eighteenth to early twentieth centuries. Several of the featured books were commonly used in Upper Canada. There are also images of cooking utensils from the MSU Museum.
This is the site for the newsletter published by Sandy Oliver, in
Islesboro, Maine. The site has a Museum Directory, Historic Recipes,
Resources and Links, Calendar of Events, and Editor’s Notebook.
The Culinary Historians of Canada is affiliated with the Ontario Historical Society, a non-profit corporation and registered charity organized in 1888. This non-government group brings together people of all ages, all walks of life, and all cultural backgrounds, who are interested in preserving Ontario’s history.
Based in Totnes, Devon, Prospect Books is a publisher of books about cookery, food history and the ethnology of food. The web site organizes the publisher’s titles under the following categories: Food and Culture of Other Countries; The Traditions of British Cookery; Primary Sources of Food History; publications of the Oxford Symposium; publications of the Leeds Symposium; and Petits Propos Culinaires. The site includes a SCHClarly Section with a glossary and facsimile pages from Prospect Books volumes; links to other food sites; Tom Jaine’s Allaleigh Newsletter.