Old cookbooks are much more than recipes, says Dr. Rebecca Beausaert, a professor in the University of Guelph history department.
From them we learn what people were eating, the economic conditions, gender roles, how language was used and what was considered healthy eating. “They are historical texts,” she says.
Helen Lammers-Helps continues the historical discussion on Canadian cookbooks with more from Dr. Beausaert and other culinary historians of Canada in the November-December 2022 issue of Small Farm Canada. Subscribe here and get each publication delivered straight to your door!