- Culinary Landmarks, A Bibliography of Canadian Cookbooks, 1825-1949: Elizabeth Driver’s landmark publication.
- “Canadian cookbooks (1825-1949) in the heart of the home: essay on the history of Canadian cookbooks” by Elizabeth Driver in Petits Propos Culinaires 72 (2003).
- Canadian Food and Culinary History: An Evolving Bibliography of Secondary Sources, compiled by Fiona Lucas, 2nd ed., revised and considerably enlarged April 2020.
- Cookbooks and Cookbook Authors: An Evolving Bibliography of Studies, Surveys and Auto / Biographies, compiled by Fiona Lucas, 2nd ed., revised and considerably enlarged April 2020.
- Culinary Collection at the University of Guelph
- CIHM (Canadian Institute for Historical Microreproductions): A collection of pre-1920 Canadian publications , also available as microfiche at Toronto Reference Library, the University of Toronto Robarts Library, York University’s Scott Library and other academic libraries in Ontario.
- Canadian Association for Food Studies: 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.
- Cuizine: The Journal of Canadian Food Cultures / Revue des cultures culinaires au Canada: This journal aims to nourish intellectual exchanges on the subject of food in Canada from multicultural perspectives.
- Eating in Canada research group: An interdisciplinary, interinstitutional research group devoted to the study of Canadian foodways in the long twentieth century.
- Food History News: A useful newsletter published by Sandy Oliver of Islesboro, Maine.
- Foods of England, an exhaustive research site that provides links to electronic versions of important cookbooks of the past, including The Forme of Cury (ca 1390); A Book of Cookrye. Very necessary for all such as delight therin (1591); The Arte of Preserving Conserving, Candying &c by Hugh Plat (1609); Countrey Contentments, or, The English Hus-wife by Gervase Markham (1615); A New Booke of Cookerie by John Murrell (1617); The Accomplisht Cook by Robert May (1660); Acetaria: A Discourse of Sallets by John Evelyn (1699); The Cook’s and Confectioners Dictionary by John Nott (1723); English Housewifry by Elizabeth Moxon (1764); The Art of Cookery, Made Plain and Easy by Hannah Glasse (1747); A New and Easy Method of Cookery by Elizabeth Cleland (1755); The Experienced English Housekeeper by Elizabeth Raffald (1769); The Complete Confectioner by Frederick Nutt (1789); The Art of Cookery Made Easy and Refined by John Mollard (1802); A New System Of Domestic Cookery by Maria Rundell (1807); The London Art of Cookery by John Farley (1811); The Practice of Cookery by Mrs. Dalgairns (1830); The Cook’s Oracle by William Kitchiner (1830); Modern Cookery for Private Families by Eliza Acton (1845); Guide to the Art of Modern Cookery by Auguste Escoffier (1903), and many others.
- Ian Moseby‘s site (Canadian food historian).
- Ontario Historical Society: The Culinary Historians of Canada is affiliated with the Ontario Historical Society, a non-profit corporation and registered charity organized in 1888.
- Prospect Books: A publisher of books about cookery, food history and the ethnology of food.
- The William Woys Weaver Collection of Culinary Ephemera: A delightful compilation of food-related ephemera, including vintage advertisements, postcards and greeting cards, product packaging, menus and song sheets.
- Historic recipes
- Historic kitchens in Canadian museums
- Historic food industries and restaurants