Mitji–Let’s Eat!

Mi’kmaq Recipes from Sikniktuk

by (author) Margaret Augustine & Lauren Beck

Eating the Ocean

Seafood and Consumer Culture in Canada

by (author) Brian Payne

What We Talk About When We Talk About Dumplings

edited by John Lorinc
introduction by Karon Liu

Dulse to Donairs

An Irreverent History of Food in Nova Scotia

by (author) Steven Laffoley

Mrs Dalgairns's Kitchen

Rediscovering "The Practice of Cookery"

edited by Mary F. Williamson
contributions by Elizabeth Baird

Recipes for Victory

Great War Food from the Front and Kitchens Back Home in Canada

by (author) Elizabeth Baird & Bridget Wranich

Catharine Parr Traill’s The Female Emigrant’s Guide

Cooking with a Canadian Classic

edited by Nathalie Cooke & Fiona Lucas

Speaking in Cod Tongues

A Canadian Culinary Journey

by (author) Lenore Newman
foreword by Sarah Elton

Sir John's Table

The Culinary Life and Times of Canada's First Prime Minister

by (author) Lindy Mechefske

Nourrir la machine humaine

Nutrition et alimentation au Québec, 1860-1945

by (author) Caroline Durand

Setting a Fine Table

Historic Desserts and Drinks from the Officers' Kitchens at Fort York

by (author) Elizabeth Baird & Bridget Wranich

The Viandier of Taillevent

An edition of all extant manuscripts

edited by Terrence Scully

A Hundred Years Eating

Food, Drink, and the Daily Diet in Britain Since the Late Nineteenth Century

by (author) James P. Johnston

Fat-Back & Molasses

by (author) Ivan Jesperson