This month we invite you to work up an appetite and don your aprons. We have amassed a multi-disciplinary collection of books on food history, science and chemistry, culture, and cookery. Our print cookbooks feature cost-saving resources such as Budget Bytes, simple recipe collections like The Best 3-Ingredient Cookbook, and Indigenous recipes from the far North.
In addition to the books in this Omni Collection, we recommend a closer look at the Food and Drink in History database. This primary source collection includes cookbooks, advertisements, and government documents. The collection is global in scope and covers the 16th to 21st centuries. Brock University has access to Module 1.
