Tried, Tested, but not Proved: The Home Cook Book and the Development of a Canadian Culinary Identity.

This article considers the creation, publication, and reception history of The Home Cook Book, Canada’s first community and fundraising cookbook. Published initially in Toronto in 1877 as a fundraiser for the Hospital for Sick Children, the text of the work was heavily derived from a volume of the same name issued in Chicago several years earlier. Comparison of the text of the 1877 Toronto edition with the earlier Chicago text proves many of its recipes were not Canadian in origin. As a result, the work offers a clear demonstration of how American food preferences and cooking practices came to permeate Canadian cuisine. Although its affiliation with the hospital quickly faded away, the Canadian version of The Home Cook Book remained continuously in print for fifty-two years, its content undergoing only very modest changes across that half century. We locate The Home Cook Book as a hybrid of two genres: the commercial domestic manual and the community cookbook. Our analysis combines Lynne Ireland’s and Elizabeth Driver’s frameworks for interpreting historic cookbooks as a method for understanding the impact of The Home Cook Book. With those frameworks in view, our study examines the origins of this cookbook, with particular emphasis on the influences on its content, design and development, and its publication history and reception. In particular, we focus attention on the selection and attribution of the recipes in their geographic and historical contexts, the bibliographical evidence associated with the original source text from which the cookbook derives, and the textual variations that appeared in its later iterations. In addition, the larger impact of The Home Cook Book is considered through a review of selected Canadian community cookbooks that appeared in its wake. [ABSTRACT FROM AUTHOR]