What did the 19th century smell like? What was it like to stroll ankle-deep in horse effluent and live by the 25-watt glow of an oily lamp on winter evenings? Many Canadian historians and documentary filmmakers recall the facts and figures of the past without ever providing a true tactile sense of how our ancestors got by, with one exception. We can still gain a taste of what they ate. 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. Consider the recipe for corn beef: “To one hundred pounds of beef. three ounces salt peter, five pints of salt, a small quantity of molasses will improve it, but good without.” READ MORE



