Vintage restaurant menus reveal changing tastes, prices, and available ingredients through decades. 1920s hotel menus featured multi-course French-influenced dining. 1950s menus show comfort food dominance. 1970s-80s introduce ethnic cuisines. Modern menus reflect farm-to-table and fusion trends.

Food advertising documents Canadian food culture evolution. Early ads emphasized nutrition and family values. Mid-century ads promoted convenience and modernity. Recent campaigns focus on sustainability, local sourcing, and authenticity. Advertising reflects and shapes Canadian food consciousness.

Historical cookbooks preserve recipes and techniques. Church fundraiser cookbooks contain regional specialties. Community cookbooks document immigrant foodways. Corporate cookbooks promoted branded products. Together they form comprehensive record of Canadian home cooking.

Product packaging shows design trends and marketing strategies. Early packages emphasized purity and quality. Mid-century packages sold convenience. Modern packages highlight sustainability and transparency. Package design reflects changing consumer values and priorities.