By Elizabeth Driver
Culinary Landmarks is a definitive heritage and bibliography of Canadian cookbooks from the start, while los angeles cuisinière bourgeoise used to be released in Quebec urban in 1825, to the mid-twentieth century. Over the process greater than ten years Elizabeth motive force researched each cookbook released in the borders of present-day Canada, no matter if a in the community authored textual content or a Canadian version of a overseas paintings. all sorts of recipe assortment is integrated, from alternate publishers' bestsellers and ads cookbooks, to domestic economics textbooks and fund-raisers from church women's groups.
The entries for over 2,200 person titles are prepared chronologically by way of their province or territory of booklet, revealing cooking and eating customs in every one a part of the rustic over one hundred twenty five years. complete bibliographical descriptions of first and next variants are augmented by way of writer biographies and company histories of the nutrients manufacturers and kitchen-equipment brands, who frequently released the books. Driver's first-class basic advent units out the evolution of the cookbook style in Canada, whereas short introductions for every province establish neighborhood adjustments in advancements and tendencies. 4 indexes and a 'Chronology of Canadian Cookbook historical past' offer different issues of entry to the wealth of fabric during this amazing reference book.
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Extra resources for Culinary Landmarks: A Bibliography of Canadian Cookbooks, 1825-1949
These are just some of the themes, major and minor, that can be traced through the chronological sequence of cookbooks described in this bibliography. Whether the texts contain a sophisticated discourse on gastronomy or offer a basic selection of recipes, whether they were published long in the past or more recently, whether they are regional or national productions – each one contributes in some way to our understanding of Canadian history. NOTES 1 For information about this text, usually called Apicius after its supposed author, including a summary of published editions, see Alan Davidson’s entry for Apicius, in his The Oxford Companion to Food, p 23.
Elements of a Typical Entry The information in a typical entry takes the following form: Heading Author biography and/or corporate, institutional, or associational history Entry number Edition number and date Title-page transcription Description Contents Citations Copies Notes Other editions Foreign editions xxxvi / EXPLANATION OF BIBLIOGRAPHY ENTRIES Heading The heading is the name of the person who wrote the book or who is designated as the editor or as the person who compiled or selected the recipes.
If no evidence is offered, then the approximate date is based on aspects of the appearance of the book (such as typographic style) or on the contents (cooking fashions, technologies, or ingredients). Title-Page Transcription A transcription of the entire title-page (title, imprint, any quotations or other text) is given for every edition of every book that has been seen. If it was not possible to examine a book, every effort was made to obtain a photocopy of the title-page from which to transcribe the title.