Culinary History and Cookbook Collection at RBSC

List of resources and key québécois cookbooks.

The Journal of Canadian Food Cultures / Revue des cultures culinaires au Canada nourishes intellectual exchanges on the subject of food in Canada from multicultural perspectives.

Food, Culture and Society: An International Journal of Multidisciplinary Research is an international peer-reviewed publication dedicated to exploring the complex relationships among food, culture, and society from numerous disciplines in the humanities, social sciences, and sciences, as well as in the world of food beyond the academy. Diversity and inclusion are essential to the aims and scope of Food, Culture & Society.

is a refereed, interdisciplinary, and international journal devoted to publishing original scholarly articles on the history and culture of human nourishment.

Publication of the Institut Européen d'Histoire de l'Alimentation = European Institute of Food History.


Gastronomica is a peer-reviewed, interdisciplinary, international journal publishing critical, translational studies on food. In the pages of Gastronomica, you will find examinations of historical trends and transformations in food and eating; analyses of the political, economic, and social dimensions of food production and consumption; research briefs on emerging issues in fields related to food research and innovation; and interviews with key figures in the world of food (scholars, activists, producers, and consumers).