“Handmade,” a cookbook published in 2015, encourages the preparation of traditional dishes from the South Asian country.
Times food editor Sam Sifton hosts this festive event marking The New York Times's focus on food in Canada
Here’s what happened when DaiLo chef Nick Liu cooked Chinese food from a 119-year-old menu
What is Canadian cuisine? Some Food for Thought...
Culinaria has been featured in the UTSC University News
Watch Dan Bender on durian and the smells of empire @ TedX UTSC
Watch Jeffrey Piclher on culinary Tourism on CCTV America
Read about Tyler Cowan, author of An Economist Gets Lunch, visit to Scarborough and Culinaria in the Toronto Star (March 18, 2015)
Read about Culinaria in the UofT News (March 24, 2015)
Listen to Camille Bégin talk about community gardens in Paris, France, as well as her upcoming book, on the Heritage Radio Network
Read about celebrated cookbook author Naomi Duguid month-long residence on campus in the UTSC news
Read about Jeffrey Pilcher's work on Mexican Food in the Boston Globe (May 6, 2014)
Read about Jeffrey Piclher's work on Mexican street food in the Washington Post (October 20, 2014)
Read about U of T's acquisition of the largest Chinese restaurant menus in CBC
Read about Culinaria's contribution to the world of food in the UTSC Commons (Fall 2014)
Read about U of T's acquisition of the largest Chinese restaurant menus in The Star
Watch Daniel Bender talk on largest collection of Chinese menus on City Breakfast Television
