Cooke M Nathalie
Department of English, McGill University.
Can Bull Med Hist. 2015 Fall;32(2):297-317. doi: 10.3138/cbmh.32.2.297.
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.
本研究考察了加拿大的家庭手册，其起止时间为1854年凯瑟琳·帕尔·特雷尔和1898年阿德莱德·胡德利斯具有分水岭意义的出版物，以确定围绕营养、细菌和卫生等快速发展的科学中的哪些元素进入了加拿大厨师的视野。在此过程中，它还揭示了一些加拿大早期的食谱，这些食谱迄今为止受到了应有的书目关注，但尚未得到仔细的分析审查。
