Hall of Fame Award | 2017

Born and raised in Alberta, Beulah M. (Bunny) Barss has always been interested in the history of Western Canadian foodways. She earned degrees in home economics and history, and this background is evident in the nine cookbooks she wrote between 1978 and 2004. In The Pioneer Cook: A Historical View of Canadian Prairie Food (1980), Barss weaves history and recipes together to provide a window into the early settlement period. While the presence of Indigenous peoples is acknowledged, the book is largely an examination of White settler foodways. What is referred to as “pioneer” recipes are highlighted, along with information on local foods and foraging and cultivation practices. In an era when the discipline of food history was still developing, Barss’ work filled an important gap by examining the evolution of Western Canadian diets and the many cultures that shaped the unique cuisine that developed.

Barss, Beulah M. The Pioneer Cook: A Historical View of Canadian Prairie Food. Calgary: Detselig Enterprises, 1980. Archival & Special Collections, University of Guelph Library (TX 715.6 B37 1980).