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about the Library people, administration, policies and plans |
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How to search the collection • come visit • donate • what's new • culinary book awards • links • contact us | ![]() |
Welcome!The Culinary Collections in Archival and Special Collections feature an impressive variety of books as well as some manuscript materials. The book collections number almost 5,000 volumes, some of which date back to the 17th century. There are four major collections: the Una Abrahamson Collection, the Helen Gagen Collection, the Edna Staebler Collection, and the Canadian Cookbook Collection. These collections include publications from many countries and highlight the development of cookery in Canada and other parts of the world. Our culinary resources have proved to be a valuable historical and sociological resource for understanding food habits, nutritional ideas, medical remedies, social customs, and scientific and technological progress. They reveal aspects of daily life and provide evidence of the transformations occurring in society, for example, multicultural contributions and the changing roles of women. Early cookbooks (or "receipt books") often featured separate sections on cookery, medicine, and household matters. As a result, the receipt book was used in ministering to family household needs and providing advice for maintaining homes and arrangements for food. Modern culinary works continue these traits but are usually more specialized.They are also a delight for book lovers who have their own favourite cookbooks. |
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