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INTRODUCTION To explore the impact of emergent scientific knowledge and the way it influenced thinking about food and health in Canada during the latter half of the 19th century, this [...], This study looks to Canadian household manuals, bookended by the watershed publications of Catharine Parr Traill in 1854 and Adelaide Hoodless in 1898, to identify what elements of the rapidly evolving sciences around nutrition, germs, and hygiene made their way to Canadian cooks. In doing so, it also sheds light on some of Canada's early cookbooks, which have to date received deserved bibliographical attention but not yet close analytical scrutiny. Keywords. cookbooks; household science; hygiene; domestic medicine Cette etude examine les manuels d'economie domestique, soit les publications de Catharine Parr Traill en 1854 et d'Adelaide Hoodless en 1898. Nous voulons identifier dans ces manuels, comment les menages canadiens ont integre dans leur cuisine les concepts scientifiques en vigueur autour de la nutrition, les germes et l'hygiene. Egalement, nous presentons quelques-uns des premiers livres de cuisine canadiens connus pour leur popularite, mais qui jusqu'a ce jour n'ont pas fait l'objet d'une minutieuse analyse. Mots-cles. livres de recettes; sciences menageres; hygiene; medecine domestique

The miscellany of film history--from scrapbooks to marginalia to cookbooks--may lead towards a more explicit understanding of the collaborative work that goes on between the historian and the subject of her analysis. Arguing that the 'miscellany' is a kind of methodological model, The author argues that women's histories are inevitably dispersed across genres, forms, spaces. Drawing from these various forms and spaces, our scholarly work is based on miscellaneous acts of collection and on the collections of miscellany., In his critique of 'la politique des auteurs', Andre Bazin suggests that 'the auteur is a subject to himself'; he then writes, 'Jacques Rivette has said that an auteur is [...]

An examination of the book 'What's Cooking in Chemistry? How Leading Scientists Succeed in the Kitchen' by Hubertus Bell, Tim Feuerstein, Carlos Guntner, Soren Holsken and Jan Klaas Lohmann and the inspiration behind its creation. The book was the result of efforts by a group of postgraduate students working for Lutz Tieze, a professor at the University of Gottingen in Germany, to provide a non-traditional gift to mark his retirement. The students sent requests to 100 of the world's leading organic chemists, asking them to contribute recipes to a cookbook in Tieze's honour. They received 60 responses. Steven Ley, professor of organic chemistry at Cambridge University, believes that nobody should be surprised at the quality of the submissions as there is a close correlation between good chemistry and good cooking.