Culinary Landmarks is a definitive history and bibliography of Canadian cookbooks from the beginning, when La cuisinière bourgeoise was published in Quebec City in 1825, to the mid-twentieth century. Over the course of more than ten years Elizabeth Driver researched every cookbook published within the borders of present-day Canada, whether a locally authored text or a Canadian edition of a foreign work. Every type of recipe collection is included, from trade publishers' bestsellers and advertising cookbooks, to home economics textbooks and fund-raisers from church women's groups. The entries for over 2,200 individual titles are arranged chronologically by their province or territory of publication, revealing cooking and dining customs in each part of the country over 125 years. Full bibliographical descriptions of first and subsequent editions are augmented by author biographies and corporate histories of the food producers and kitchen-equipment manufacturers, who often published the books. Driver's excellent general introduction sets out the evolution of the cookbook genre in Canada, while brief introductions for each province identify regional differences in developments and trends. Four indexes and a 'Chronology of Canadian Cookbook History' provide other points of access to the wealth of material in this impressive reference book.

Over the last decade there has been an intense and widespread interest in the writing and publishing of cookery books; yet there remains surprisingly little contextualized analysis of the recipe as a generic form. This essay collection asserts that the recipe in all its cultural and textual contexts - from the quintessential embodiment of lifestyle choices to the reflection of artistic aspiration - is a complex, distinct and important form of cultural expression. In this volume, contributors address questions raised by the recipe, its context, its cultural moment and mode of expression. Examples are drawn from such diverse areas as: nineteenth and twentieth-century private publications, official government documents, campaigning literature, magazines, and fictions as well as cookery writers themselves, cookbooks and TV cookery. In subjecting the recipe to close critical analysis, The Recipe Reader serves to move the study of this cultural form forward. It will interest scholars of literature, popular culture, social history and women's studies as well as food historians and professional food writers. Written in an accessible style, this collection of essays expands the range of writers under consideration, and brings new perspectives, contexts and arguments into the existing field of debate about cookery writing.

This book is a crucial resource for instructors interested in bringing the past alive for their students through hands-on, immersive educational experiences. While sharing a common historical field, the contributors hail from multiple disciplines, including art history, human biology, biological anthropology, and English literature. Ranging from assignments that involve students editing and annotating a primary work to producing an array of digital projects, and from participating in study-abroad programs to taking part in service-learning initiatives, the chapters will furnish readers with strategies for creating engaged and dynamic classrooms. Although the focus of the book is on Victorian Britain, the pedagogical approaches outlined in each chapter will be useful to instructors of any historical field.

Classic Russian Cooking is a book that I highly recommend. Joyce Toomre has done a marvelous job of translating this valuable and fascinating source book. It's the Fanny Farmer and Isabella Beeton of Russia's 19th century." -Julia Child, Food Arts Joyce Toomre... has accomplished an enormous task, fully on a part with the original author's slave labor. Her extensive preface and her detailed and entertaining notes are marvelous." -Tatyana Tolstaya, New York Review of Books ... should become as much of a classic as the Russian original... dazzling and admirable expedition into Russia's kitchens and cuisine." -Slavic Review What a delightful discovery this is!... an astonishing and immensely appealing work that will serve adventurous readers and curious cooks." -Nahum Waxman, Owner, Kitchen Arts & Letters What a joy to be introduced to Russia's Joy of Cooking by way of a scholar as knowledgeable as Joyce Toomre, who tells us what it was like to be a young housewife in the days of Chekhov and Tolstoy, feasting in Butter Week before the Great Fast, making pirogs and kvass, hazel grouse souffle [acute accent over e] and 'Drunken' plums, gathering berries, pickling mushrooms. A rediscovery of pre-Bolshevik times." -Betty H. Fussell, author of I Hear America Cooking First published in 1861, this "bible" of Russian homemakers offered not only a compendium of recipes, but also instructions about such matters as setting up a kitchen, managing servants, shopping, and proper winter storage. Joyce Toomre has superbly translated and annotated over one thousand of the recipes and has written a thorough and fascinating introduction that discusses the history of Russian cuisine and summarizes Elena Molokhovets' advice on household management. A treasure trove for culinary historians, serous cooks and cookbook readers, and scholars of Russian history and culture. Indiana-Michigan Series in Russian and East European Studies Alexander Rabinowitc

A two-volume set which traces the history of food and nutrition from the beginning of human life on earth through the present.

This volume explores the intersection between culinary history and literature across a period of profound social and cultural change. Split into three parts, essays focus on the food scandals of the early Victorian era, the decadence and greed of late Victorian and Edwardian Britain, and the effects of austerity caused by two world wars.

The Resource Guide for Food Writers represents the first comprehensive listing of resources for food writers and culinary enthusiasts. A feast for all who love food, it is both a research tool for finding out facts about food and a guide to food writing. Author Gary Allen presents an impressive menu of relevant resources, ranging from specialty libraries and booksellers to periodicals, organizations, and web sites. Allen goes on to provide genuine guidance on how writers can utilize those resources for writing about food and getting published. This authoritative reference and handbook is essential for every epicurean who wants to learn more about food, from the food­service professional to the ambitious home gourmet.

Elizabeth Gwillim (1763–1807) and her sister Mary Symonds (1772–1854) produced over two hundred watercolours depicting birds, fish, flowers, people, and landscapes around Madras (now Chennai). The sisters’ detailed letters fill four large volumes in the British Library; their artwork is in the Blacker Wood Natural History Collection of McGill University Library in Canada and in the South Asia Collection in Britain. The first book about their work and lives, Women, Environment, and Networks of Empire asks what these materials reveal about nature, society, and environment in early nineteenth-century South India. Gwillim and Symonds left for India in 1801, following the appointment of Elizabeth’s husband, Henry Gwillim, to the Supreme Court of Madras. Their paintings document, on one hand, the rapidly expanding colonial city of Madras and its population and, on the other, the natural environment and wildlife of the city. Gwillim’s paintings of birds are remarkable for their detail, naturalism, and accuracy. In their studies of natural history, Gwillim and Symonds relied on the expertise of Indian bird-catchers, fishermen, physicians, artists, and translators, contributing to a unique intersection of European and Asian natural knowledge. The sisters’ extensive correspondence demonstrates how women shaped networks of trade and scholarship through exchanges of plants, books, textiles, and foods. In Women, Environment, and Networks of Empire an interdisciplinary group of scholars use the paintings and writings of Elizabeth Gwillim and Mary Symonds to explore natural history, the changing environment, colonialism, and women’s lives at the turn of the nineteenth century.