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Adelle Davis was a notable American nutritionist and author of seven books on diet and nutrition. Her views, advocating unprocessed food and vitamin supplementation, were often controversial (Carstairs; McBean and Speckmann 1076). This textbook was…

Sugar beets were first grown in Western Canada around the turn of the twentieth century and were soon a popular crop in Alberta and Manitoba. Interned Japanese Canadians and German prisoners of war helped harvest the beets during World War II…

Canada converted to the metric system with an amendment to the Weights and Measures Act and the new Packaging and Labelling Act in 1971. The provinces cooperated to integrate metric units into the school system (Ganapathy). This revision of Recipes…

The age of this book is not clear. A calendar stuck in one of its leaves suggests it might have been published as early as 1936. Elizabeth Driver estimates a date during World War II, based on “Help Win the War” coloured plates pasted on…

Margarine was illegal in Canada from 1886 until 1917, when the ban was temporarily lifted to compensate for the shortage of butter during World War I. This brochure, published in March 1923, argued for a renewal of the ban, as margarine posed a…

Elizabeth Driver points out that this book was one of two major vegetable company cookbooks to come out of Manitoba in the pre-1950 period; the other was produced by the A.E. McKenzie Co. (Culinary 923). The author of the McFayden book, Katharine…

Although this is an American cookbook, originating as a semi-literary series for Good Housekeeping, this particular copy belonged to Albertan Lilian Leversedge (1913–2001), perhaps the daughter of Anglican minister Walter Leversedge and his…

Francis Atherton Bean, owner of the International Milling Company, purchased a Moose Jaw flour mill in 1908 and renamed it Saskatchewan Flour Mills. Of the company’s four flour brands, Robin Hood, marketed for domestic use, soon became an…

Featuring a plethora of brand-name foods, this cookbook is a snapshot of 1936 cookery. Recipes call for Eagle Brand or Borden’s condensed milk, Knox gelatin, Keen’s mustard, Sunkist oranges, Heinz ketchup and other sauces, Swans Down…

This reader, employed as a textbook in Alberta schools in the 1920s (“Alberta School”), creatively approaches geography lessons through the accessible medium of food. The author, James Chamberlain, writes, “The natural connecting…