Culinary

Throughout its history, the University of Guelph has been at the forefront of foodways education and research. Guelph's Culinary Collections feature an impressive variety of books as well as manuscript and archival resources. With more than 17,000 published volumes, some of which date back to the 16th century, it ranks as one of the largest collections of cookbooks in North America.

Two collections are especially large and contain a variety of important historical works:

• The Una Abrahamson Collection 
• The Canadian Cookbook Collection

These two collections contain publications from many countries and highlight the development of cookery not only in Canada, but also in other parts of the world.

In addition to extensive book holdings, the library's culinary resources include the archival records of important individuals such as:

• Elizabeth Baird
• Jean Fewster
• Margaret Fraser
• Helen Gagen
• Norene Gilletz
• Margo Oliver Morgan
• Rose Murray
• Marie Nightingale
• Jean Pare
• Nick Schweizer
• Edna Staebler
• Anita Stewart

Guelph's culinary resources have also proved to be a valuable historical and sociological resource for understanding domestic sciences; food customs, choices, and habits; nutrition; medical remedies; social and economical history; and technological progress. They reveal aspects of daily life and provide evidence of the transformations occuring in society, for example, multicultural contributions and the changing roles of women. Early cookbooks (or "receipt books") often featured separate sections on cookery, medicine, and household matters. As a result, the receipt book was used in ministering to family household needs and providing advice for maintaining homes and arrrangements for food. Modern culinary works continue these traits but are usually more specialised. They are also a delight for book lovers who have their own favourite cookbooks.