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8 resources
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Bourguignon, Claude. “Persistance et adaptation dans le régime alimentaire des Irlandais de Saint-Colomban.” Histoire Québec Vol. 13, no. 1 (2007): 11–15. https://www.erudit.org/en/journals/hq/2007-v13-n1-hq1060593/11150ac.pdf.
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Caza, Margaret. “Cheese Making in the Valley.” Chateauguay Valley Historical Society Annual Journal/Revue annuelle de la Société historique de la vallée de la Châteauguay Vol. 11 (1978): 11–18.
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DeLottinville, Peter. “Joe Beef of Montreal: Working-Class Culture and the Tavern, 1869-1889.” Labour/Le Travail Vol. 8/9 (Autumn /Spring 1982 1981): 9–40. http://www.lltjournal.ca/index.php/llt/article/viewArticle/2632.
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Fyson, Donald. “Du pain au madère : l’alimentation à Montréal au début du XIXe siècle.” Revue d’histoire de l’Amérique française Vol. 46, no. 1 (t 1992): 67–90.
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Lafrance, Marc, and Yvon Desloges. “Les restaurants au XIXe siècle.” Continuité No. 52 (Hiver 1992): 27–30. https://www.erudit.org/culture/continuite1050475/continuite1052624/17724ac.pdf.
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Lang, Lynne E., and Ronald Martin. “Historical Sketch of Dunham Creamery.” Missisquoi Historical Society Vol. 16 (1980): 124–133.
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Paquet, Gilles, and Jean-Pierre Wallot. “Some Price Indexes for Quebec and Montreal (1760-1913).” Histoire sociale / Social History Vol. 31, no. 62 (November 1998): 281–320. http://hssh.journals.yorku.ca/index.php/hssh/article/view/4668/3862.
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Rabinovitch, Lara, and Eiran Harris. “Montreal-Style Smoked Meat : An Interview with Eiran Harris Conducted by Lara Rabinovitch, with the Cooperation of the Jewish Public Library Archives of Montreal.” CuiZine : The Journal of Canadian Food Cultures / Revue des cultures culinaires au Canada Vol. 1, no. 2 (2009): [n.p.]. https://www.erudit.org/en/journals/cuizine/2009-v1-n2-cuizine3336/037859ar/.