We might as well begin with menus. Some specifically Canadian resources are offered near the bottom.
Menus
Culinary Institute of America
“About this collection:
This selection of menus from The Culinary Institute of America Menu Collection features historical menus that are relevant to the Hudson Valley region, including menus from CIA restaurants, from restaurants and hotels in New York State and New York City, and from the Smiley Family Menu Collection. View all digitized menus from the CIA Menu Collection .”
Menus- The Art of Dining. The University of Nevada -Las Vegas
“Menus provide a wealth of information beyond their purely aesthetic value and are a particularly rich resource for aspects of cultural and social history. They give us information on the most popular cuisine of a time period and region and are evidence of changing culinary tastes.”This site is very visually appealing. You can also find 17 Canadian menus.
What’s On the Menu? -New York Public Library
“We’re transcribing our historical restaurant menus, dish by dish, so that they can be searched by what people were eating back in the day.”
Database of Menus - Los Angeles Public Library
A database of menus from Los Angeles, other cities, steamships, airlines and banquets. Images of the actual menus are being added. The address and telephone number of the restaurant is given, plus the menu date, cuisine type, meal, and price range.Omnibus Sites
Food Timeline
Although no longer updated, this timeline is well-designed and comprehensive. Click on 1830 and find out how to make Worcestershire Sauce, or 1894 to learn about Eggs Benedict.“The Food Timeline was created and maintained solely by Lynne Olver (1958-2015), a reference librarian with a passion for food history. About it she originally said " Information is checked against standard reference tools for accuracy. All sources are cited for research purposes. As with most historical topics, there are some conflicting stories in the field of food history. “
"A Food History Story and Recipe Every Weekday of the Year"
What’s Cooking America?
https://whatscookingamerica.net/History/HistoryIndex.htm
A site by Linda Stradley that is wide-ranging and covers the history of beverages as well as food - everything from “Chitlins’ to Crepes Suzette.
There are also related periodicals. For example, see Food & History which contains useful articles such as this one: “Printed Cookbooks: Food History, Book History, and Literature,” by Henry Notaker, Vol. 10, No.2, 2012.
If you are interested in the food history of the United Kingdom, you will find plenty of options. See, for example, these two: History of Food and Drink in the Institute of Historical Research Library and the Guildhall Library “Wine and Food” collection. ]
Cookbook History
For an understanding of how some culinary collections are created see this very interesting article about an octogenarian librarian who has spent most of her life preparing a database of cookbooks: “The Archive of Eating....”, Bee Wilson, New York Times, Oct, 29, 2015.
19th and 20th Century Cookbooks from LeMoyne
This excellent website if from the Noreen Reale Falcone Library at LeMoyne College in Syracuse, N.Y. Provided are links to hundreds of historical cookbooks from a variety of places with directions for preparing all kinds of food.
Feeding America: The Historic American Cookbook Project - Michigan State
“The Feeding America project has created an online collection of some of the most important and influential American cookbooks from the late 18th to early 20th century. The digital archive includes page images of 76 cookbooks from the MSU Library's collection as well as searchable full-text transcriptions. This site also features a glossary of cookery terms and multidimensional images of antique cooking implements from the collections of the MSU Museum.”
Home Economics - Cornell University Library
“HEARTH is a core electronic collection of books and journals in Home Economics and related disciplines. Titles published between 1850 and 1950 were selected and ranked by teams of scholars for their great historical importance. The first phase of this project focused on books published between 1850 and 1925 and a small number of journals. Future phases of the project will include books published between 1926 and 1950, as well as additional journals. The full text of these materials, as well as bibliographies and essays on the wide array of subjects relating to Home Economics, are all freely accessible on this site. This is the first time a collection of this scale and scope has been made available.
This part relates to Food & Nutrition.
This section covers Food, Wine & Culinary History.
Manuscripts & Menus - University of Iowa
Guide to the Szathmary Culinary Manuscripts
“Summary: Among the more than 20,000 items in Chef Szathmary's culinary arts collection are just over 100 German, Czech, Irish, English and American manuscript recipe books. There is also a group of manuscripts related to food from the Chicago writer Nelson Algren.”
See also the Szathmary Recipe Pamphlet Digital Collection.
“The University’s collection includes more than 4,000 promotional recipe pamphlets, published mainly by food and appliance manufacturers and trade associations (the majority are listed in this index). Dating from the late 19th century to the present, this advertising ephemera reflects the evolution of the modern American diet.”
Virginia Tech
Food & Drink History Resources @Virginia Tech (and Beyond): Digital Collections & Exhibits
As the title suggests, this guide links you to some of the websites presented here as well as many others.
“This guide, a revision of Library of Congress Science Tracer Bullet 04-1, focuses on works on food history. The intent is to assist researchers in identifying resources and trends in food history studies, through a broad sampling of writings and bibliographies. Rather than being a comprehensive listing, the titles listed here are intended to give an idea of the breadth of information available, with the focus being on works published in English, during the 19th, 20th and 21st centuries, and mainly in the United States, though other time periods and areas have occasionally been included. Not intended to be a comprehensive bibliography, this guide is designed--as the name of the series implies--to put the reader “on target.”
New York Public Library
Culinary History - New York Public Library
“The field of food and cookery has always held a strong interest for The New York Public Library. The retrospective collection on gastronomy and the history of foods is unusually extensive, and the cookbook collection alone numbers well over 16,000 volumes. From the beginning, the Library has sought out culinary materials from all regions of the country, and from all parts of the world, in all the languages in which it collects. Some highlights of the collections are described in an article in Biblion, The New York Public Library's journal, in the issue of Fall 1993 (vol. 2, no. 1).”
Apart from the section “Canadian Cookbooks Online” be sure to look at “Further Resources” where the major Canadian sources relating to food are listed. For example, one finds a list of historic kitchens found in Canadian museums.
British Columbia Food History Network
“Our intent is to share research into the history of food in British Columbia. Our inquiries are wide-ranging and include such topics as early food production, food products, and food practices as well as the social, economic, political and cultural significance of foods produced and consumed in British Columbia.”
Apart from cookbooks it contains essays relating to food history and book reviews.
Canadian Library-Related Collections: Guelph University
Guelph hosts a major culinary collection.Unfortunately you will have visit Guelph to access the material. “Throughout its history, the University of Guelph has been at the forefront of foodways education and research. Guelph's Culinary Collections feature an impressive variety of books as well as manuscript and archival resources. With more than 17,000 published volumes, some of which date back to the 17th century, it ranks as one of the largest collections of cookbooks in North America. Two collections are especially large and contain a variety of important historical works: the Una Abrahamson Collection and the Canadian Cookbook Collection. They contain publications from many countries and highlight the development of cookery not only in Canada, but also in other parts of the world|
Canadian Cookbooks
Recently McGill-Queen's University Press re-issued a new edition of a Canadian classic for the modern cook:
“What did you eat for dinner today? Did you make your own cheese? Butcher your own pig? Collect your own eggs? Drink your own home-brewed beer? Shanty bread leavened with hops-yeast, venison and wild rice stew, gingerbread cake with maple sauce, and dandelion coffee - this was an ordinary backwoods meal in Victorian-era Canada. Originally published in 1855, Catharine Parr Traill’s classic The Female Emigrant’s Guide, with its admirable recipes, candid advice, and astute observations about local food sourcing, offers an intimate glimpse into the daily domestic and seasonal routines of settler life.
This toolkit for historical cookery, redesigned and annotated in an edition for use in contemporary kitchens, provides readers with the resources to actively use and experiment with recipes from the original Guide. Containing modernized recipes, a measurement conversion chart, and an extensive glossary, this volume also includes discussions of cooking conventions, terms, techniques, and ingredients that contextualize the social attitudes, expectations, and challenges of Traill’s world and the emigrant experience.”
See also this new book from the University of Manitoba Press:
Snacks: A Canadian Food History, by Janis Thiessen.
What’s Cooking America?
https://whatscookingamerica.net/History/HistoryIndex.htm
A site by Linda Stradley that is wide-ranging and covers the history of beverages as well as food - everything from “Chitlins’ to Crepes Suzette.
HISTORICAL COOKBOOKS
Keep in mind that you are being served only an appetizer. For more resources search library catalogues using such subject headings as Food-History, Cooking-History, Gastronomy and various subheadings. At the university close-by (Western) you can find this bibliography: English Cookery Books to the Year 1850, by A.W. Oxford and even a work done by a former faculty member: The Culinary Recipes of Medieval England : An Epitome of Recipes from Extant Medieval English Culinary Manuscripts, by Constance Hieatt. As well, links to old, out-of-print cookbooks are often provided and one can even print a copy. See, for example, by Hannah Glasse, The Art of Cookery Made Plain and Easy:To Which are Added, One Hundred and Fifty New Receipts, a Copious Index, and a Modern Bill of Fare, for each Month, in the Manner the Dishes are Placed Upon the Table. (c.1783).There are also related periodicals. For example, see Food & History which contains useful articles such as this one: “Printed Cookbooks: Food History, Book History, and Literature,” by Henry Notaker, Vol. 10, No.2, 2012.
If you are interested in the food history of the United Kingdom, you will find plenty of options. See, for example, these two: History of Food and Drink in the Institute of Historical Research Library and the Guildhall Library “Wine and Food” collection. ]
For an understanding of how some culinary collections are created see this very interesting article about an octogenarian librarian who has spent most of her life preparing a database of cookbooks: “The Archive of Eating....”, Bee Wilson, New York Times, Oct, 29, 2015.
19th and 20th Century Cookbooks from LeMoyne
This excellent website if from the Noreen Reale Falcone Library at LeMoyne College in Syracuse, N.Y. Provided are links to hundreds of historical cookbooks from a variety of places with directions for preparing all kinds of food.
Feeding America: The Historic American Cookbook Project - Michigan State
“The Feeding America project has created an online collection of some of the most important and influential American cookbooks from the late 18th to early 20th century. The digital archive includes page images of 76 cookbooks from the MSU Library's collection as well as searchable full-text transcriptions. This site also features a glossary of cookery terms and multidimensional images of antique cooking implements from the collections of the MSU Museum.”
Home Economics - Cornell University Library
“HEARTH is a core electronic collection of books and journals in Home Economics and related disciplines. Titles published between 1850 and 1950 were selected and ranked by teams of scholars for their great historical importance. The first phase of this project focused on books published between 1850 and 1925 and a small number of journals. Future phases of the project will include books published between 1926 and 1950, as well as additional journals. The full text of these materials, as well as bibliographies and essays on the wide array of subjects relating to Home Economics, are all freely accessible on this site. This is the first time a collection of this scale and scope has been made available.
This part relates to Food & Nutrition.
This section covers Food, Wine & Culinary History.
Manuscripts & Menus - University of Iowa
Guide to the Szathmary Culinary Manuscripts
“Summary: Among the more than 20,000 items in Chef Szathmary's culinary arts collection are just over 100 German, Czech, Irish, English and American manuscript recipe books. There is also a group of manuscripts related to food from the Chicago writer Nelson Algren.”
See also the Szathmary Recipe Pamphlet Digital Collection.
“The University’s collection includes more than 4,000 promotional recipe pamphlets, published mainly by food and appliance manufacturers and trade associations (the majority are listed in this index). Dating from the late 19th century to the present, this advertising ephemera reflects the evolution of the modern American diet.”
Virginia Tech
Food & Drink History Resources @Virginia Tech (and Beyond): Digital Collections & Exhibits
As the title suggests, this guide links you to some of the websites presented here as well as many others.
Major Library Collections
Books About Food History - Library of Congress“This guide, a revision of Library of Congress Science Tracer Bullet 04-1, focuses on works on food history. The intent is to assist researchers in identifying resources and trends in food history studies, through a broad sampling of writings and bibliographies. Rather than being a comprehensive listing, the titles listed here are intended to give an idea of the breadth of information available, with the focus being on works published in English, during the 19th, 20th and 21st centuries, and mainly in the United States, though other time periods and areas have occasionally been included. Not intended to be a comprehensive bibliography, this guide is designed--as the name of the series implies--to put the reader “on target.”
New York Public Library
Culinary History - New York Public Library
“The field of food and cookery has always held a strong interest for The New York Public Library. The retrospective collection on gastronomy and the history of foods is unusually extensive, and the cookbook collection alone numbers well over 16,000 volumes. From the beginning, the Library has sought out culinary materials from all regions of the country, and from all parts of the world, in all the languages in which it collects. Some highlights of the collections are described in an article in Biblion, The New York Public Library's journal, in the issue of Fall 1993 (vol. 2, no. 1).”
Canadian Culinary Sites
Culinary Historians of CanadaApart from the section “Canadian Cookbooks Online” be sure to look at “Further Resources” where the major Canadian sources relating to food are listed. For example, one finds a list of historic kitchens found in Canadian museums.
British Columbia Food History Network
“Our intent is to share research into the history of food in British Columbia. Our inquiries are wide-ranging and include such topics as early food production, food products, and food practices as well as the social, economic, political and cultural significance of foods produced and consumed in British Columbia.”
Apart from cookbooks it contains essays relating to food history and book reviews.
Canadian Library-Related Collections: Guelph University
Guelph hosts a major culinary collection.Unfortunately you will have visit Guelph to access the material. “Throughout its history, the University of Guelph has been at the forefront of foodways education and research. Guelph's Culinary Collections feature an impressive variety of books as well as manuscript and archival resources. With more than 17,000 published volumes, some of which date back to the 17th century, it ranks as one of the largest collections of cookbooks in North America. Two collections are especially large and contain a variety of important historical works: the Una Abrahamson Collection and the Canadian Cookbook Collection. They contain publications from many countries and highlight the development of cookery not only in Canada, but also in other parts of the world|
Canadian Cookbooks
Culinary Landmarks: A Bibliography of Canadian Cookbooks, 1825-1949, Elizabeth Driver
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.
Recently McGill-Queen's University Press re-issued a new edition of a Canadian classic for the modern cook:
“What did you eat for dinner today? Did you make your own cheese? Butcher your own pig? Collect your own eggs? Drink your own home-brewed beer? Shanty bread leavened with hops-yeast, venison and wild rice stew, gingerbread cake with maple sauce, and dandelion coffee - this was an ordinary backwoods meal in Victorian-era Canada. Originally published in 1855, Catharine Parr Traill’s classic The Female Emigrant’s Guide, with its admirable recipes, candid advice, and astute observations about local food sourcing, offers an intimate glimpse into the daily domestic and seasonal routines of settler life.
This toolkit for historical cookery, redesigned and annotated in an edition for use in contemporary kitchens, provides readers with the resources to actively use and experiment with recipes from the original Guide. Containing modernized recipes, a measurement conversion chart, and an extensive glossary, this volume also includes discussions of cooking conventions, terms, techniques, and ingredients that contextualize the social attitudes, expectations, and challenges of Traill’s world and the emigrant experience.”
See also this new book from the University of Manitoba Press:
Snacks: A Canadian Food History, by Janis Thiessen.
A Few Special Topics
BBQ
An Updated and Tasty Reference Guide from the Library of Congress: “American Barbecue: History and Geography”
Local Cook Books - Lackawanna Valley
Funded by a grant from the Willary Foundation, this is a collection of historic cookbooks produced by churches and communities organization often containing rare and ethnic recipes.
Local Cook Books - Indiana
Service Through Sponge Cake
“The digital collection of cookbooks is a collaborative effort between the University Library and the Indianapolis Public Library and will focus on Indiana cookbooks dating from the turn-of-the-century, with a special emphasis on fundraising cookbooks published by churches, synagogues and other community organizations. The University Library has created the community cookbook collection using unique materials from the Indianapolis Public Library's collection of historic Indiana cookbooks. The online collection includes digital images of each cookbook in its entirety, plus in-depth descriptions of each item. The collection is fully text searchable and broadly available on the Web.”
Presidential Food
This guide includes: Books on Presidential Food, Individual Presidents, Related Titles, For Younger Readers, Representative Articles and additional Selected Online Resources.
The History of Food and Dining at Harvard
Apart from menus, there is even a section on Food Fights.
Literary Feasts
From The American Scholar - "The 11 Best Literary Feasts: Our Favorite Fictional Culinary Scenes," June 17, 2017.
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