Library and Archives Canada
www.collectionscanada.gc.ca
Common menu bar links
Institutional links
ARCHIVED - Bon appétit!
A Celebration of Canadian Cookbooks
Archived Content
This archived Web page remains online for reference, research or recordkeeping purposes. This page will not be altered or updated. Web pages that are archived on the Internet are not subject to the Government of Canada Web Standards. As per the Communications Policy of the Government of Canada, you can request alternate formats of this page on the Contact Us page.
History of Canadian Cookbooks
The Pioneer Kitchen
- Preface
- The Atlantic Provinces
- Central Canada: Quebec
Central Canada: Quebec
Louis Hébert, the first farmer in New France, planted familiar European food crops as soon as he could clear the land. His success was recorded by Champlain: "[T]he gardens [are] full of all kinds of plants, such as cabbages, radishes, lettuce, purslain, sorrel, parsley and other plants, squash, cucumbers, melons, peas, beans and other vegetables as fine and as well forward as in France…" (p. 205).
A cookbook from France, widely available in 19th-century Quebec.
One of the earliest -- perhaps the earliest -- cookbook written and published in Canada; it was intended for both professionals and the general public. This marked the beginning of French-Canadian cooking as a distinct cuisine.
