Cookbooks and Culinary Collections

During this multi-day seminar, participants will be introduced to the many genres of material that are considered part of culinary collections using examples at the Fisher Library. They will learn about the flow of culinary information through the international book trade, and the first cookbooks published in Canada. Presenters will discuss creating contemporary editions of historic cookbooks, interpreting historic recipes, outreach, teaching, and exhibition preparation, as well as introducing some digital tools. A cooking demonstration and education at Toronto’s historic Campbell House will close out the offerings. Instructors: Elizabeth Driver, Vicky Hayward, Fiona Lucas, and Elizabeth Ridolfo.