Whether you are a researcher at the undergraduate, graduate, or professional level, Culinaria has a multitude of in-house, community, and international network resources to facilitate your work. In addition to showcasing and archiving the various projects currently underway and those completed over the years, Culinaria works with the University of Toronto Scarborough Campus Library to maintain an up-to-date collection of key texts in Food Studies, searchable through the university library portal. You can also find important publications by looking through the comprehensive Food Studies bibliography compiled and updated in "Food, Culture & Society", the journal published by the Asociation for the Study of Food & Society. Both sets of resources include the many publications by members of the Culinaria community! In addition, please see below for primary and secondary resources to facilitate your Food Studies work.
You can consult the research guide from the University of Toronto library here: Food studies sources.
Food Studies guide from UTSC library can be found here: Food Studies Resources @UTSC.
A database overseen by members from the Oxford Symposium on Food and Cookery, The Sifter: A Tool for Food History Research.
UTSC has a substantial cookbook collection available to researchers, find sources here: UTSC Library.
Library and Archives Canada’s Bon appétit – A Celebration of Canadian Cookbooks.
Michigan State University’s Feeding America: The Historic American Cookbook Project.
Internet Archive’s Cookbooks and Home Economics Collection (includes sources from UCLA, University of California, Berkeley, and the Prelinger Library).
The New York Public Library’s restaurant menu collection: What’s on the menu?
Vancouver Island University’s Lim Restaurant Menu Collection – Canadian Menus.