October 15, 2013
8.00 Inches (US)
6.50 Inches (US)
.6 Pounds (US)
$39.95 USD, £28.99 GBP
v2.1 Reference

Collecting Culinaria

Cookbooks and domestic manuals mainly from the Linda Miron Distad Collection

The Linda Miron Distad Culinaria Collection, housed at the University of Alberta Libraries, currently consists of more than 3,000 food-related texts from around the world, spanning several centuries. Collecting Culinaria accompanies an exhibit at the Bruce Peel Special Collections Library featuring cookbooks and household guides from the collection, as well as other selected items from the Library's holdings. The catalogue highlights some of the collection's most intriguing texts and their themes, including manuscript cookbooks, dietetics and health, and celebrity chefs. Collecting Culinaria draws from and celebrates this vast and diverse trove of social, cultural, and gastronomic history.

About the Authors

Merrill Distad is Associate University Librarian for Research & Special Collections Services at the University of Alberta. Caroline Lieffers is a Reference and Collections Assistant at the University of Alberta's John W. Scott Health Sciences Library.


"Collecting Culinaria is a tribute to an extraordinary trove of historic cookbooks collected by Linda Distad, a University of Alberta librarian who died in 2012. Distad had a mania for heritage recipes; her collection ran to more than 3,000 titles, including the first English-language cookbook published in Canada, The Cook Not Mad, circa 1830.... Recipes date from Roman times, but Culinaria credits an English homemaker, Isabella Beeton, as author of the 'culinary and household management touchstone' that started the whole ball rolling in 1859. Mrs. Beeton's Book Of Household Management ran to 1,112 pages of recipes, cleaning tips and advice.... Collecting Culinaria is spectacularly illustrated with photos and artwork." [Full review at]—Holly Doan, Blacklock's Reporter

"Collecting Culinaria offers a wealth of images and history from the collection which ranges from manuscript images to cookbooks centered on food and health to early compilers such as Isabella Beeton whose tips and recipes became household standards, and The Cook Not Mad, which became the first English cookbook to be published in Canada in 1830. This magnificent cookbook history is a top pick for any culinary reference holding..."—California Bookwatch

"...the book functions as a tasting menu, offering readers tantalizing glimpses of the Collection's treasures, whetting appetites for a longer visit and closer scrutiny.... Pages reproduced from the manuscript cookbooks are particularly intriguing..."—Nathalie Cooke, Canadian Literature, Summer 2015

9781551953243 : collecting-culinaria-distad-lieffers
92 Pages
$39.95 USD

Other Titles by Merrill Distad

George Baxter, Master Colour Printer

Merrill Distad
May 2016 - University of Alberta Press
$15.00 USD - book

Recalling the Buffalo

Ken Tingley, introduction by Merrill Distad
Jun 2012 - University of Alberta Press
$39.95 USD - book

The Last Best West

Ken Tingley, introduction by Merrill Distad
Mar 2011 - University of Alberta Press
$39.95 USD - book

Other Titles from Bruce Peel Special Collections

A Contemplative Angler

Justin Hanisch, foreword by Bruce P. Dancik
Oct 2018 - University of Alberta Press
$49.95 USD - book

Salt, Sword, and Crozier

Felice Lifshitz, Joseph Patrouch
Sep 2017 - University of Alberta Press
$39.95 USD - book

Other Titles in COOKING / Reference

Two Hundred Years of Charleston Cooking, second edition

compiled byBlanche S. Rhett, edited by Lettie Gay, introduction by Helen Woodward, foreword by Elizabeth Hamilton, Nathalie Dupree
Jun 2021 - University of South Carolina Press
$24.99 USD - book
$24.99 USD - ebook

Two Hundred Years of Charleston Cooking

Blanche S. Rhett
Jan 1982 - University of South Carolina Press
$19.99 USD - Paperback / softback