Ambrose, Linda. For Home and Country. Erin, Ontario: Federated Women’s Institutes of Ontario, 1996. Print.
Atwood, Margaret. Survival: A Thematic Guide to Canadian Literature. Toronto: Anansi, 1972. Print.
Avakian, Arlene Voski, and Barbara Haber. From Betty Crocker to Feminist Food Studies: Critical Perspectives on Women and Food. Amherst: University of Massachusetts Press, 2005. Print.
Barthes, Roland. “Toward a Psychosociology of Contemporary Food Consumption.” Food and Culture: A Reader. New York: Routledge, 1997. Print.
Batstone, Kathleen. Food, Cooking, & Eating. Toronto, Ont: ECW Press, 2003. Print.
Beauregard, Guy Pierre. Asian Canadian Literature: Diasporic Interventions in the Work of Sky Lee, Joy Kogawa, Hiromi Goto, and Fred Wah. 2000. Print.
Belasco, Warren. “Food Matters: Perspectives on an Emerging Field.” Food Nations: Selling Taste in Consumer Societies. Ed. Belasco, Warren and Philip Scranton. Food Matters. New York: Routledge, 2002. 2-23. Print.
Bell, David, and Joanne Hollows. Ordinary Lifestyles: Popular Media, Consumption and Taste. Maidenhead, England; New York: Open University Press, 2005. Print.
Bell, David, and Gill Valentine. Consuming Geographies: We Are Where We Eat. London and New York: Routledge, 1997. Print.
Benoît, Jehane. Jehane Benoît Dans Sa Cuisine. Montreal: Moderne, 1955. Print.
Blodgett, Harriet. “Mimesis and Metaphor: Food Imagery in International Twentieth-Century Women’s Writing.” Papers on Language & Literature: PLL. 40.3 (2004): 260. Print.
Bourdieu, Pierre. Distinction: A Social Critique of the Judgement of Taste. Cambridge, Mass.: Harvard University Press, 1984. Print.
Bower, Anne. “Cooking up Stories: Narrative Elements in Community Cookbooks.” Recipes for Reading: Community Cookbooks, Stories, Histories. Ed. Bower, Anne L. Amherst: University of Massachusetts Press, 1997. 29-50. Print.
—. “Introduction.” Recipes for Reading: Community Cookbooks, Stories, Histories. Ed. Bower, Anne. Boston: University of Massachussetts Press, 1997. 1-14. Print.
Bower, Anne L. “Our Sisters’ Recipes: Exploring “Community” in a Community Cookbook.” Journal of Popular Culture 31.3 (1997): 137. Print.
—, ed. Recipes for Reading: Community Cookbooks, Stories, Histories. Amherst: U of Massachussets P, 1997. Print.
Boyd, Shelley. Garden Plots Canadian Women Writers and Their Literary Gardens. Montreal; Ithaca: McGill-Queen’s University Press, 2013. Print.
—. “Nature-Altering Tools’: Margaret Atwood and the Politics of Dirt.” The Good Gardener? Nature, Humanity, and the Garden. Ed. Giesecke, Annett and Naomi Jacobs. London: Artifice Books on Architecture, 2014. Print.
—. “‘Transplanted into Our Gardens’: Susanna Moodie and Catharine Parr Traill.” Essays on Canadian Writing 84 (Fall 2009): 35-57. Print.
–. “Ustopian Breakfasts: Margaret Atwood’s MaddAddam.” Utopian Studies 26.1 (2015): 160-181.
Boyd, Shelley and Andrew Smith. “Talking Turkey: Thanksgiving in Canada and the United States.” What’s to Eat?: Entrèes in Canadian Food History. Ed. Cooke, Nathalie. Montreal: McGill-Queen’s University Press, 2009. Print.
Brant, Beth. “Food and Spirits.” Food and Spirits. Vancouver: Press Gang, 1991. 67-85. Print.
Brown, James W. “Littérature Et Nourriture.” Dalhousie French Studies 11 (1986): 4-8. Print.
Brumberg, Joan Jacobs. “The Appetite as Voice.” Food and Culture: A Reader. Eds. Counihan, Carole and Penny Van Esterik. New York: Routledge, 1997. Print.
Cameron, Elspeth. “Femininity or Parody of Autonomy: Anorexia Nervosa and the Edible Woman.” Journal of Canadian Studies 20.2 (1985): 45-69. Print.
—. Multiculturalism in Canada: An Introductory Reader. Toronto: Canadian Scholars’ Press, 2004. Print.
Cho, Lily. Eating Chinese: Culture on the Menu in Small Town Canada. Toronto; Buffalo: University of Toronto Press, 2010. Print.
—. “‘How Taste Remembers Life’: Diasporic Memory and Community in Fred Wah’s Poetry.” Culture, Identity, Commodity: Diasporic Chinese Literatures in English. Ed. Louie, Kam, and Khoo Tseen. Montreal; Ithaca: McGill-Queen’s University Press, 2005. Print.
Clarke, Austin. Pig Tails ‘N Breadfruit: Rituals of Slave Food: A Barbadian Memoir. Toronto: Random House Canada, 1999. Print.
Clow, Meribeth, et al., eds. Consuming Passions: Eating and Drinking Traditions in Ontario. Willowdale, ON: The Ontario Historical Society, 1990. Print.
Cole, Douglas and Ira Chaikin. An Iron Hand Upon the People: The Law against the Potlatch on the Northwest Coast. Vancouver: Douglas and MacIntyre, 1990. Print.
Collins, Kathleen. Watching What We Eat: The Evolution of Television Cooking Shows. New York: Continuum, 2009. Print.
Cooke, Nathalie. “Bread, Biscotti, and Cappuccino: Tabling the Conversation of Culture.” Italian Canadiana 14 (2002): 1-13. Print.
—. “Canada’s Food History through Cookbooks.” Critical Perspectives in Food Studies. Ed. Winson, Anthony, Jennifer Sumner and Koa Mustafa. Don Mills, Ont.: Oxford University Press, 2012. Print.
—. “Cookbooklets and Canadian Kitchens.” Material Culture Review 70 (Fall 2009): 22-33. Print.
—. “Cookbooks and Culture.” Encyclopedia of Literature in Canada. Ed. New, W.H. Toronto: University of Toronto Press, 2002. 234-5. Print.
—. “Getting the Mix Just Right for the Canadian Home Baker.” Essays on Canadian Writing 78 (2003): 192-219. Print.
—. “Home Cooking: The Stories Canadian Cookbooks Have to Tell.” What’s to Eat?: Entrèes in Canadian Food History. Ed. Cooke, Nathalie. Montreal: McGill-Queen’s University Press, 2009. 228-44. Print.
—. “Introduction.” What’s to Eat?: Entrées in Canadian Food History. Ed. Cooke, Nathalie. Montreal & Kingston: McGill-Queen’s University Press, 2009. 3-17. Print.
—. “Poems and Recipes: What Do These Two Magpie Modes Have in Common?” Recherches Anglaises et Nord Americaines 43 (2010): 83-94. Print.
—. “Spreading Controversy: The Story of Margarine in Quebec.” Edible Histories, Cultural Politics: Towards a Canadian Food History. Ed. Iacovetta, Franca, Marlene Epp and Valerie Joyce Korinek. Toronto; Buffalo; London: University of Toronto Press, 2012. 249-68. Print.
—. What’s to Eat?: Entrées in Canadian Food History. Montreal: McGill-Queen’s University Press, 2009. Print.
Cotter, Colleen. “Claiming a Piece of the Pie: How the Language of Recipes Defines Community.” Recipes for Reading. Ed. Bower, Anne L. Amherst: U of Massachusetts P, 1997. Print.
Counihan, Carole and Penny Van Esterik. Food and Culture: A Reader. New York: Routledge, 1997. Print.
Daschuk, James W. Clearing the Plains: Disease, Politics of Starvation, and the Loss of Aboriginal Life. 2013. Print.
David, Elizabeth. “Mad, Bad, Despised and Dangerous.” The Wilder Shores of Gastronomy: Twenty Years of Food Writing from the Journal Petits Propos Culinaires. Ed. Davidson, Alan. Berkeley: Ten Speed Press, 2002. 189-95. Print.
Deer, Glenn. “Eating the Eurasian Text: Food, Sex, and the Audience in Fred Wah’s Diamond Grill, Sigrid Nunez’s A Feather on the Breath of God, and Juzo Itami’s Tampopo.” Sites of Ethnicity: Europe and the Americas. Ed. Boelhower, William Q., Rocio G. Davis and Carmen Birkle. Heidelberg: Winter Verlag, 2004. 287-302. Print.
Defalco, Amelia. “Haunting Physicality: Corpses, Cannibalism, and Carnality in Margaret Atwood’s Alias Grace.” University of Toronto Quarterly. 75.2 (2006): 771. Print.
Derrida, Jacques, and Avital Ronell. “The Law of Genre.” Critical Inquiry 7.1 (1980): 55-81. Print.
Desloges, Yvon and Marc Lafrance. A Taste of History, the Origins of Quebec’s Gastronomy — Goûter À L’histoire, Les Origines De La Gastronomie Québecoise. Ottawa: Service canadien des parcs et Les Éditions de la Chenelière, 1989. Print.
DiMarco, Danette. “Going Wendigo: The Emergence of the Iconic Monster in Margaret Atwood’s Oryx and Crake and Antonia Bird’s Ravenous.” College Literature 38.4 (2011): 134-55. Print.
Douglas, Mary. “Deciphering a Meal.” Food and Culture: A Reader. Ed. Counihan, Carole, and Penny Van Esterik. New York: Routledge, 1997. Print.
—. Food in the Social Order: Studies of Food and Festivities in Three American Communities. New York: Russell Sage Foundation, 1984. Print.
Driver, Elizabeth. Culinary Landmarks: a Bibliography of Canadian Cookbooks 1825-1949. Toronto: University of Toronto Press, 2008. Print.
—. “Home Cooks, Book Makers and Community Builders in Canada.” Food, Culture and Community. Vol. 6. Moving Worlds: A Journal of Transcultural Writings. Leeds: School of English, University of Leeds, 2006. Print.
—. “Regional Differences in the Canadian Daily Meal? Cookbooks Answer the Question.” What’s to Eat? Entrées in Canadian Food History. Ed. Cooke, Nathalie. Montreal & Kingston: McGill- Queen’s University Press, 2009. 197-212. Print.
Duncan, Dorothy. “Canadians at Table: Food, Fellowship and Folklore: A Culinary History of Canada.” (2006). Print.
Dvorak, Marta. “The Ethno-Semiotics of Food: A. M. Klein’s Second Scroll as Recipe for Multiculturalism.” Mosaic: a Journal for the Interdisciplinary Study of Literature 29.3 (1996): 15-33. Print.
Elias, Norbert “On Behaviour at the Table.” The Civilizing Process: Sociogenetic and Psychogenetic Investigations. Ed. Dunning, Eric, John Goudsblom, and Stephen Mennell. Oxford; Malden, Mass.: Blackwell Publishers, 2000. Print.
Epstein, Marcy J. “Consuming Performances : Eating Acts and Feminist Embodiment.” Drama Review. 40.4 (1996): 20-36. Print.
Fee, Margery. The Fat Lady Dances: Margaret Atwood’s Lady Oracle. Toronto: ECW Press, 1993. Print.
—. Literary Land Claims: “The Indian Land Question” from Pontiac’s War to Attawapiskat. Waterloo: Wilfrid Laurier UP, 2015. Print.
—. “The Potlatch Papers: A Colonial Case History / Hamatsa: The Enigma of Cannibalism on the Pacific Northwest Coast.” BC Studies 123 (1999): 87. Print.
—. “Racializing Narratives: Obesity, Diabetes and the ”Aboriginal” Thrifty Genotype.” Social Science & Medicine 62.12 (2006): 2988-97. Print.
—. “Stories of Traditional Aboriginal Food, Territory, and Health.” What’s to Eat?: Entrées in Canadian Food History. Ed. Cooke, Nathalie. Montreal & Kingston: McGill-Queen’s University Press, 2009. 55-78. Print.
Ferguson, Carol and Margaret Fraser. A Century of Canadian Home Cooking: 1900 through the ’90s. Scarborough: Prentice-Hall, 1992. Print.
Gadsby, Meredith M. “‘I Suck Coarse Salt’: Caribbean Women Writers in Canada and the Politics of Transcendence.” Modern Fiction Studies 44.1 (1998): 144. Print.
Galbreath, Marcy. “A Consuming Read: The Ethics of Food in Margaret Atwood’s Oryx and Crake.” Florida Gulf Coast University’s 2nd International Humanities and Sustainability Conference. 2010. Print.
Goellnicht, Donald C. “Of Bones and Suicide: Sky Lee’s Disappearing Moon Cafe and Fae Myenne Ng’s Bone.” Modern Fiction Studies 46.2 (2000): 300-30. Print.
Gottfred, Angela. “Fur Fort Food – Receipts for the Winter.” Northwest Journal. II (1994-2002): 10-14. Web. 19 March 2007.
Gunew, Sneja. “Affective Histories: Eating ‘Chinese’ across Canada and the World.” What’s to Eat?: Entrées in Canadian Food History. Ed. Cooke, Nathalie. Montreal & Kingston: McGill-Queen’s University Press, 2009. 245-56. Print.
—. “Counter-Narratives of Arrival and Return: Testing the Interstices of Resistance.” Storied Communities: Narratives of Contact and Arrival in Constituting Political Community. Ed. Lessard, Hester, Rebecca Johnson and Jeremy H. A. Webber. Vancouver: UBC Press, 2011. 112-24. Print.
—. “Eating English: The Appetite for Language.” Selected Papers from the Eleventh International Symposium on English Teaching/ 4th Pan Asian Conference 2002. Print.
—. “Feminist Cultural Literacy: Translating Differences, Cannibal Options.” Ilha do Desterro: A Journal of English Language, Literatures in English and Cultural Studies 45 (2003): 153. Print.
—. “Introduction: Multicultural Translations of Food, Bodies, Language.” Journal of Intercultural Studies 21.3 (2000): 227-37. Print.
—. “The Melting Pot of Assimilation: Cannibalizing the Multicultural Body.” Transnational AsiaPacific: Gender, Culture, and the Public Sphere. Ed. Lim, Shirley, Larry E. Smith and Wimal Dissanayake. Urbana: University of Illinois Press, 1999. 145-58. Print.
—. “‘Mouthwork’: Food and Language as the Corporeal Home for the Unhoused Diasporic Body in South Asian Women’s Writing.” Interpreting Homes in South Asian Literature. Ed. Lal, Malashri and Sukrita Paul Kumar. New Delhi: Dorling Kindersley (India), licensees of Pearson Education in South Asia, 2007. 99-109. Print.
—. “Retraining Tongues for Eyes: Food Exchanges in the Asian Diaspora.” Yishu: Journal of Contemporary Chinese Art (Fall 2004): 62-67. Print.
—. “Subaltern Empathy: Beyond European Categories in Affect Theory.” Concentric: Literary and Cultural Studies 35.1 (2009): 11-30. Print.
Harris, Lisa. “Eating and Reading Hiromi Goto.” CuiZine: The Journal of Canadian Food Cultures 1.1. Print.
—. “‘Eating’s a Part of Being after All’: (Un)Gendering Foodways in the Work of Sallie Tisdale, Ruth Ozeki, and Hiromi Goto.” MA Thesis. University of British Columbia, 2009. Print.
Hartley, M. “Does Shirley Temple Eat Chicken Feet? Consuming Ambivalence in Wayson Choy’s the Jade Peony.” Essays on Canadian Writing. 78 (2003): 61-85. Print.
Herman, David. “Scripts, Sequences, and Stories: Elements of a Postclassical Narratology.” PMLA 12 (1997): 1046-59. Print.
Horosko, Kendra. “Deliciously Detailed Narratives: The Use of Food in Stories of British War Brides’ Experiences.” M.A. Thesis. University of Victoria, 2010. Print.
Hunneault, Estelle. Au Fil Des Ans: L’union Catholique Des Fermières De La Province D’ontario De 1936 À 1945. Vol. 7: University of Ottawa Press, 2000. Print.
Iacovetta, Franca, Marlene Epp, and Valerie Joyce Korinek. Edible Histories, Cultural Politics: Towards a Canadian Food History. Toronto; Buffalo; London: University of Toronto Press, 2012. Print.
Inness, Sherrie A. Secret Ingredients Race, Gender, and Class at the Dinner Table. New York: Palgrave Macmillan, 2006. Print.
Innis, Harold. Staples, Markets and Cultural Change. Ed. Drache, Daniel. Montreal McGill – Queen’s University Press, 1995. Print.
Kaufmann, Jean-Claude. Casseroles, Amour Et Crises: Ce Que Cuisiner Veut Dire. Paris: A. Colin, 2005. Print.
Kelly, Traci Marie. “If I Were a Voodoo Priestess’: Women’s Culinary Autobiographies.” Kitchen Culture in America: Popular Representations of Food, Gender, and Race. Ed. Inness, Sherrie A.Philadelphia: University of Pennsylvania Press, 2001. Print.
Kessler, Brad. “One Reader’s Digest: Toward a Gastronomic Theory of Literature.” The Kenyon Review 27.2 (2005): 148-65. Print.
Kevra, Susan. “Indigestible Stew and Holy Piss: The Politics of Food in Rodolphe Girard’s Marie Calumet.” Essays on Canadian Writing. 78 (2003): 110-36. Print.
Khoo, Tseen and Louie Kam. Culture, Identity, Commodity: Diasporic Chinese Literatures in English. Montreal; Ithaca: McGill-Queen’s University Press, 2005. Print.
Kiell, Norman. Food and Drink in Literature, a Selectively Annotated Bibliography. Folkestone, Kent, England: Scarecrow Press, Inc., 1995. Print.
Kilgour, Maggie. From Communion to Cannibalism: An Anatomy of Metaphors of Incorporation. Princeton, N.J.: Princeton University Press, 1990. Print.
Kinneally, Rhona Richman. “‘There is a Canadian cuisine, and it is unique in all the world’: Crafting National Food Culture During the Long 1960s.” What’s to Eat? Entrées in Canadian Food History. Ed. Nathalie Cooke. Montreal and Kingston: McGill-Queen’s University Press, 2009. p. 169. Print.
Korthals, M. “Food as a Source and Target of Metaphors: Inclusion and Exclusion of Foodstuffs and Persons through Metaphors.” Configurations 16.1 (2008): 77-92. Print.
Lahikainen, Johanna. “‘You Look Delicious’: Food, Eating, and Hunger in Margaret Atwood’s Novels.” PhD Thesis. University of Jyväskylä, 2007. Print.
Lambert, Michel. La Cuisine Familiale Au Québec. Vol. 2. Québec: Éditions GID, 2006. Print.
LeBel, Jordan L. and Nathalie Cooke. “Branded Food Spokescharacters: Consumers’ Contributions to the Narrative of Commerce.” Journal of Product & Brand Management 17.3 (2008): 143-53. Print.
LeCroy, Anne. “Cookery Literature–or Literary Cookery.” Cooking by the Book. Bowling Green, OH: Bowling Green State UP, 1989. 7-24. Print.
Lejeune, Philippe. Le Pacte Autobiographique. Paris: Seuil, 1975. Print.
Leonardi, Susan J. “Recipes for Reading: Summer Pasta, Lobster À La Riseholme, and Key Lime Pie.” PMLA 104.3 (1989): 340-7. Print.
Levi-Strauss, Claude. “The Culinary Triangle.” Food and Culture: A Reader. Eds. Counihan, Carole and Penny Van Esterik. New York: Routledge, 1997. 36-43. Print.
—. The Origin of Table Manners. Trans. Weightman, John and Doreen Weightman. Mythologiques. New York: Harper & Row, 1978. Print.
—. The Raw and the Cooked. Trans. Weightman, John, and Doreen Weightman. Mythologiques. New York: Jonathan Cape,  1969. Print.
Lewis, Tanya. “Eating Identity: Food and the Construction of Region in the Cure for Death by Lightning and Fall on Your Knees.” Essays on Canadian Writing 78 (2003): 86-109. Print.
Long, Maureen Eleanor. “Food, Sex, Death, and Quest : The Literary Legacy of Sir John Franklin.” M.A. Thesis. University of Alaska, 2003. Print.
Lucas, Fiona. Hearth and Home: Women and the Art of Open-Hearth Cooking. Toronto: James Lorimer and Co. Print.
Madden, Etta M. and Marthat L. Finch. Eating in Eden: Food and American Utopias. Lincoln: University of Nebraska Press, 2006. Print.
Mannur, Anita. Culinary Fictions: Food in South Asian Diasporic Culture. Philadelphia: Temple University Press, 2009. Print.
—. “Culinary Nostalgia: Authenticity, Nationalism, and Diaspora.” MELUS; Society for the Study of the Multi-Ethnic Literature of the United States. 32.4 (2007): 11. Print.
Matthews, S. Leigh. “(Nearly) Sacred Achievements: Culinary Place in Women’s Prairie Memoirs.” Essays on Canadian Writing. 78 (2003): 16-41. Print.
McDougall, Elizabeth J. “Voices, Stories, and Recipes in Selected Canadian Community Cookbooks.” Recipes for Reading: Community Cookbooks, Stories, Histories. Ed. Bower, Anne L. Amherst: U of Massachusetts P, 1997. 105-17. Print.
McFeely, Mary Drake. Can She Bake a Cherry Pie?: American Women and the Kitchen in the Twentieth Century. Amherst: University of Massachusetts Press, 2000. Print.
McGee, Diane E. Writing the Meal: Dinner in the Fiction of Early Twentieth-Century Women Writers. Toronto: University of Toronto Press, 2001. Print.
Mennell, Stephen. All Manners of Food: Eating and Taste in England and France from the Middle Ages to the Present. Glasgow: Basil Blackwell, 1985. Print.
Mills, Antonia. Eagle Down Is Our Law: Witsuwit’en Law, Feasts and Land Claims. Vancouver: U of British Columbia P, 1994. Print.
Moyer, Alexia. “All Kinds of Dirty: Supermarkets, Markets, and Shifting Cultures of Clean.” McGill University Library Érudit 2009. Web.
—. “Literary Meals in Canada: The Food/Books of Austin Clarke, Hiromi Goto, Tessa Mcwatt and Fred Wah.” Ph.D. Thesis. Université de Montréal, 2012. Print.
Moyer, Alexia and Nathalie Cooke. “Introduction: Cookbook Narratives from within the Covers and between the Lines.” CuiZine: The Journal of Canadian Food Cultures 4.2 (2013). Print.
Neering, Rosemary. The Canadian Housewife: An Affectionate History. Vancouver: Whitecap Books, 2005. Print.
Neuhaus, Jessamyn. Manly Meals and Mom’s Home Cooking: Cookbooks and Gender in Modern America. Baltimore; London: John Hopkins UP, 2003. Print.
Ng, Maria N. “Chop Suey Writing: Sui Sin Far, Wayson Choy, and Judy Fong Bates.” Essays on Canadian Writing 65 (1998): 171-86. Print.
Nicholson, Mervyn. “Food and Power: Homer, Carroll, Atwood and Others.” Mosaic 20.3 (1987): 37. Print.
Oliver, Stephanie. “Diffuse Connections: Smell and Diasporic Subjectivity in Larissa Lai’s Salt Fish Girl.” Canadian Literature 208 (2011): 85-107,201. Print.
Ondaadje, Christopher. Preface to the Canadiana Cookbook: A Complete Heritage of Canadian Cooking. Ed. Benoit, Jehane. Toronto: Pagurian Press, 1970. Print.
Padolsky, E. “You Are Where You Eat: Ethnicity, Food and Cross-Cultural Spaces.” Canadian Ethnic Studies. 37.2 (2005): 19-31. Print.
Parker, Emma. “You Are What You Eat: The Politics of Eating in the Novels of Margaret Atwood.” Twentieth Century Literature 41.3 (1995): 349-68. Print.
Parry, Jovian. “Oryx and Crake and the New Nostalgia for Meat.” Society & Animals 17.3 (2009): 241-56. Print.
Penfold, Steve. “Eddie Shack Was No Tim Horton: Donuts and the Folklore of Mass Culture in Canada.” Food Nations: Selling Taste in Consumer Societies. Ed. Belasco, Warren and Philip Scranton. Eddie Shack Was No Tim Horton. New York: Routledge, 2002. 48-66. Print.
Penfold, Steven. The Donut a Canadian History. Toronto: University of Toronto Press, 2008. Print.
Pope, Peter. Fish into Wine. The Newfoundland Plantations in the 17th Century. Chapel Hill: U of North Carolina P, 2004. Print.
Ravvin, Norm. Not Quite Mainstream: Canadian Jewish Short Stories. Calgary: Red Deer Press, 2001. Print.
Rifkind, Candida. “The Hungry Thirties: Writing Food and Gender During the Depression.” Essays on Canadian Writing 78 (2003): 163-91. Print.
Rogers, Juliette M. “Food and the Generation Gap in Gabrielle Roy’s Bonheur D’occasion.” Quebec Studies 37.-1 (2004): 91-107. Print.
Rousseau, Signe. Food Media: Celebrity Chefs and the Politics of Everyday Interference. London; New York: Berg, 2012. Print.
Sceats, Sarah. Food, Consumption, and the Body in Contemporary Women’s Fiction. Cambridge: Cambridge University Press, 2000. Print.
Schofield, Mary Anne. Cooking by the Book: Food in Literature and Culture. Bowling Green, Ohio: Bowling Green State University Popular Press, 1989. Print.
Shapiro, Anna. A Feast of Words: For Lovers of Food and Fiction. New York: W.W. Norton, 1996. Print.
Shapiro, Laura. Perfection Salad: Women and Cooking at the Turn of the Century. New York: Modern Library, 2001. Print.
—. Something from the Oven: Reinventing Dinner in 1950’s America. New York, N.Y.: Viking, 2004. Print.
Strange, Niki. “Perform, Educate, Entertain: Ingredients of the Cookery Programme Genre.” Media Studies: A Reader. Eds. Marris, Paul and Sue Thornham. New York: New York University Press, 2000. Print.
Strong-Boag, Veronica Jane, et al. Painting the Maple: Essays on Race, Gender, and the Construction of Canada. Vancouver: UBC Press, 1998. Print.
Taschereau, Sylvie. “‘Behind the Store’: Montréal Shop-Keeping Families between the Wars.” Negotiating Identities in 19th and 20th Century Montreal. Eds. Bradbury, Bettina and Tamara Myers. Vancouver: UBC Press, 2005. 235-58. Print.
Theophano, Janet. Eat My Words: Reading Women’s Lives through the Cookbooks They Wrote. New York: Palgrave, 2002. Print.
Turner, Nancy J. Food Plants of Coastal First Peoples. Royal British Columbia Museum Handbook. Vancouver: U of British Columbia P, 1995. Print.
Tye, Diane. “A Poor Man’s Meal: Molasses in Atlantic Canada,” Food, Culture and Society 11.3: 335-353. Print.
Visser, Margaret. Much Depends on Dinner: The Extraordinary History and Mythology, Allure and Obsessions, Perils and Taboos of an Ordinary Meal. New York: Grove, 1986. Print.
Waxman, Barbara Frey. “Food Memoirs: What They Are, Why They Are Popular, and Why They Belong in the Literature Classroom.” College English 70.4 (2008): 363-83. Print.
Wilmshurst, Sarah. “How to Eat Like a Canadian: Centennial Cookbooks and Visions of Culinary Identity.” CuiZine: The Journal of Canadian Food Cultures / CuiZine : le journal des études culinaires au Canada. 4:2 : 2013. Web.
Wilson, Sharon Rose. “Fairy-Tale Cannibalism in the Edible Woman.” Cooking by the Book: Food in Literature and Culture. Ed. Schofield, Mary Anne. Bowling Green, OH: Bowling Green State University Popular Press, 1989. 78-88. Print.
Wolfe, Linda. The Literary Gourmet: Menus from Masterpieces. Lincoln, NE: Authors Guild, 1989. Print.
Xu, Wenying. “Eating Identities Reading Food in Asian American Literature.” University of Hawaii Press 2008. Web.
(Updated 25 October 2015 by Nathalie Cooke)