{"id":24,"date":"2011-08-31T00:23:19","date_gmt":"2011-08-31T04:23:19","guid":{"rendered":"http:\/\/wp1.culinaryhistorians.ca\/?page_id=24"},"modified":"2020-07-18T17:54:40","modified_gmt":"2020-07-18T21:54:40","slug":"resources-and-links","status":"publish","type":"page","link":"https:\/\/www.culinaryhistorians.ca\/wordpress\/canadian-cookbooks-online\/resources-and-links\/","title":{"rendered":"Further Resources"},"content":{"rendered":"<h2>Further Resources<\/h2>\n<ul>\n<li><a href=\"https:\/\/www.amazon.ca\/Culinary-Landmarks-Bibliography-Cookbooks-1825-1949\/dp\/0802047904\/ref=sr_1_1?s=books&amp;ie=UTF8&amp;qid=1490896056&amp;sr=1-1&amp;keywords=elizabeth+driver+bibliography\">Culinary Landmarks, A Bibliography of Canadian Cookbooks, 1825-1949<\/a>: Elizabeth Driver&#8217;s landmark publication.<\/li>\n<li><a href=\"https:\/\/docs.google.com\/open?id=0B9CkVIU61j66cGZtTW9WY1RpWVU\">&#8220;Canadian cookbooks (1825-1949) in the heart of the home: essay on the history of Canadian cookbooks&#8221;<\/a> by Elizabeth Driver in\u00a0<em>Petits Propos Culinaires<\/em> 72 (2003).<\/li>\n<li><a href=\"http:\/\/www.culinaryhistorians.ca\/wordpress\/wp-content\/uploads\/2020\/07\/Canadian-Culinary-History-Biblio-Apr-2020-2nd-ed.pdf\" target=\"_blank\" rel=\"noopener noreferrer\">Canadian Food and Culinary History: An Evolving Bibliography of Secondary Sources<\/a>, compiled by Fiona Lucas, 2nd ed., revised and considerably enlarged April 2020.<\/li>\n<li><a href=\"http:\/\/www.culinaryhistorians.ca\/wordpress\/wp-content\/uploads\/2020\/07\/Cookbooks-and-Authors-Biblio-Apr-2020-2nd-ed.pdf\">Cookbooks and Cookbook Authors:\u00a0<\/a><span style=\"font-size: inherit;\"><a href=\"_wp_link_placeholder\">An Evolving Bibliography of Studies, Surveys and Auto \/ Biographies<\/a>, compiled by\u00a0<\/span><span style=\"font-size: inherit;\">Fiona Lucas, 2nd ed., r<\/span><span style=\"font-size: inherit;\">evised and considerably enlarged<\/span>\u00a0<span style=\"font-size: inherit;\">April 2020.<\/span><\/li>\n<li><a href=\"http:\/\/www.lib.uoguelph.ca\/find\/find-type-resource\/archival-special-collections\/culinary\" target=\"_blank\" rel=\"noopener noreferrer\">Culinary Collection at the University of Guelph<\/a><\/li>\n<li><a href=\"http:\/\/www.canadiana.org\/eco.php?doc=cihm\">CIHM (Canadian Institute for\u00a0 Historical Microreproductions)<\/a>: A collection of pre-1920 Canadian\u00a0 publications , also available as microfiche at Toronto Reference Library, the University of Toronto Robarts Library, York University&#8217;s Scott\u00a0 Library and other academic libraries in Ontario.<\/li>\n<li><a href=\"http:\/\/www.foodstudies.ca\/index.html\" target=\"_blank\" rel=\"noopener noreferrer\">Canadian Association for Food Studies<\/a>:\u00a0CAFS was founded in 2005 by academics and professionals from\u00a0 governmental and community organizations interested in promoting interdisciplinary scholarship in the broad area of food systems: food policy, production, distribution and consumption.<\/li>\n<li><a href=\"http:\/\/www.cuizine.mcgill.ca\" target=\"_blank\" rel=\"noopener noreferrer\">Cuizine: The Journal of Canadian Food Cultures \/ Revue des cultures culinaires au Canada<\/a>:\u00a0This journal aims to nourish intellectual exchanges on the subject of food in Canada from multicultural perspectives.<\/li>\n<li><a href=\"http:\/\/www.eatingincanada.mcgill.ca\" target=\"_blank\" rel=\"noopener noreferrer\">Eating in Canada research group<\/a>: An interdisciplinary, interinstitutional research group devoted to the study of Canadian foodways in the long twentieth century.<\/li>\n<li><a href=\"http:\/\/www.foodhistorynews.com\" target=\"_blank\" rel=\"noopener noreferrer\">Food History News<\/a>: A useful newsletter published by Sandy Oliver of Islesboro, Maine.<\/li>\n<li><a href=\"http:\/\/www.foodsofengland.co.uk\/references.htm\">Foods of England<\/a>, an exhaustive research site that provides links to electronic versions of important cookbooks of the past, including <em>The Forme of Cury<\/em> (ca 1390); <em>A Book of Cookrye. Very necessary for all such as delight therin<\/em> (1591);<em> The Arte of Preserving Conserving, Candying &amp;c<\/em> by Hugh Plat (1609); <em>Countrey Contentments, or, The English Hus-wife<\/em> by Gervase Markham (1615); <em>A New Booke of Cookerie<\/em> by John Murrell (1617); <em>The Accomplisht Cook<\/em> by Robert May (1660); <em>Acetaria: A Discourse of Sallets<\/em> by John Evelyn (1699); <em>The Cook&#8217;s and Confectioners Dictionary<\/em> by John Nott (1723); <em>English Housewifry<\/em> by Elizabeth Moxon (1764); <em>The Art of Cookery, Made Plain and Easy<\/em> by Hannah Glasse (1747); <em>A New and Easy Method of Cookery<\/em> by Elizabeth Cleland (1755); <em>The Experienced English Housekeeper<\/em> by Elizabeth Raffald (1769); <em>The Complete Confectioner<\/em> by Frederick Nutt (1789); <em>The Art of Cookery Made Easy and Refined<\/em> by John Mollard (1802); <em>A New System Of Domestic Cookery<\/em> by Maria Rundell (1807); <em>The London Art of Cookery<\/em> by John Farley (1811); <em>The Practice of Cookery<\/em> by Mrs. Dalgairns (1830); <em>The Cook&#8217;s Oracle<\/em> by William Kitchiner (1830); <em>Modern Cookery for Private Families<\/em> by Eliza Acton (1845); <em>Guide to the Art of Modern Cookery<\/em> by Auguste Escoffier (1903), and many others.<\/li>\n<li><a href=\"http:\/\/www.ianmosby.ca\/#blogposts\">Ian Moseby<\/a>&#8216;s site (Canadian food historian).<\/li>\n<li><a href=\"http:\/\/www.ontariohistoricalsociety.ca\/welcome.asp\" target=\"_blank\" rel=\"noopener noreferrer\">Ontario Historical Society<\/a>:\u00a0The Culinary Historians of Canada is affiliated with the Ontario Historical Society, a non-profit corporation and registered charity organized in 1888.<\/li>\n<li><a href=\"http:\/\/dialspace.dial.pipex.com\/town\/lane\/kal69\/shop\/system\/index.html\" target=\"_blank\" rel=\"noopener noreferrer\">Prospect Books<\/a>: A publisher of books about cookery, food history and the ethnology of food.<\/li>\n<li><a href=\"http:\/\/www.eclectibles.com\/v\/vspfiles\/weaveralbum\/\" target=\"_blank\" rel=\"noopener noreferrer\">The William Woys Weaver Collection of Culinary Ephemera<\/a>: A\u00a0delightful compilation of food-related ephemera, including vintage advertisements, postcards and greeting cards, product packaging, menus and song sheets.<\/li>\n<li><a href=\"http:\/\/www.culinaryhistorians.ca\/resources\/recipes.htm\" target=\"_blank\" rel=\"noopener noreferrer\">Historic recipes<\/a><\/li>\n<li><a href=\"http:\/\/www.culinaryhistorians.ca\/resources\/historic-kitchens\/index.html\" target=\"_blank\" rel=\"noopener noreferrer\">Historic kitchens in Canadian museums<\/a><\/li>\n<li><a href=\"http:\/\/www.culinaryhistorians.ca\/resources\/historic-food-industries-restaurants.htm\" target=\"_blank\" rel=\"noopener noreferrer\">Historic food industries and restaurants<\/a><\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>Further Resources Culinary Landmarks, A Bibliography of Canadian Cookbooks, 1825-1949: Elizabeth Driver&#8217;s landmark publication. &#8220;Canadian cookbooks (1825-1949) in the heart of the home: essay on the history of Canadian cookbooks&#8221; by Elizabeth Driver in\u00a0Petits Propos Culinaires 72 (2003). Canadian Food &hellip; <a href=\"https:\/\/www.culinaryhistorians.ca\/wordpress\/canadian-cookbooks-online\/resources-and-links\/\">Continue reading <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"parent":123,"menu_order":1,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-24","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/www.culinaryhistorians.ca\/wordpress\/wp-json\/wp\/v2\/pages\/24","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinaryhistorians.ca\/wordpress\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/www.culinaryhistorians.ca\/wordpress\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinaryhistorians.ca\/wordpress\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinaryhistorians.ca\/wordpress\/wp-json\/wp\/v2\/comments?post=24"}],"version-history":[{"count":11,"href":"https:\/\/www.culinaryhistorians.ca\/wordpress\/wp-json\/wp\/v2\/pages\/24\/revisions"}],"predecessor-version":[{"id":2891,"href":"https:\/\/www.culinaryhistorians.ca\/wordpress\/wp-json\/wp\/v2\/pages\/24\/revisions\/2891"}],"up":[{"embeddable":true,"href":"https:\/\/www.culinaryhistorians.ca\/wordpress\/wp-json\/wp\/v2\/pages\/123"}],"wp:attachment":[{"href":"https:\/\/www.culinaryhistorians.ca\/wordpress\/wp-json\/wp\/v2\/media?parent=24"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}