Subseries

This subseries chronicles some tools used by certain insurance companies in the 20th century to promote healthy eating habits. It is composed of food guides and recipe booklets.

The bulk of the subseries is composed of various editions of The Metropolitan Cook Book or The Metropolitan Life Cook Book (in French, Le Livre de cuisine de la Metropolitan), which were published by the Metropolitan Life Insurance Company over a period of several decades. These publications illustrate the evolution of social concerns and trends with regard to health and food. The 1918 edition, the oldest in this subseries, presents itself as an educational tool to help housewives serve nutritious food to meet the needs of the entire family, despite the high cost of foodstuffs. More than a simple collection of recipes, this publication also provides general information about selecting, preserving, cleaning, preparing and cooking food, as well as the typical daily servings for a moderately active, average man.

The introductions to editions published in the late 1930s signal a change in attitude. Although providing nourishing food remains the focus, there is now also a concern for preparing a variety of dishes to stimulate the appetite. During the war, however, concerns about rationing and the threat of food shortages resurface and the Metropolitan Life Insurance Company accordingly emphasizes the wise use of the food available, as well as the importance of knowing "the substitutes that can be made and still provide attractive meals that will protect the health of the family."

Publications from the 1950s adopt a lighter tone with the help of fun, colourful illustrations. They also get rid of the introductory text and the sometimes prescriptive tone of the preceding editions. The 1966 and 1969 editions of La Métropolitaine vous propose : La régulation du poids en quatre points (in English, Metropolitan Life's Four Steps to Weight Control) present the battle against obesity as a new problem associated with the food sector. These practical, informative guides explain the causes leading to obesity and underscore the resulting health risks, advising readers to change their eating habits and take up regular, moderate physical exercise. In 1973, the insurance company published its "new" cook book. This revised version advocates a varied, moderate diet in line with the recommendations of the Canada Food Guide and features lower fat versions of its recipes. The social aspect of food and eating is emphasized and meals are presented as times of pleasure and sharing.

Among the other items found in the subseries, the booklet 300 Household Hints, probably published in the 1920s by The London Life Insurance Company, presents 300 numbered tips related to cooking, furniture care, laundry, insect control, etc. Published in 1933 by the Confederation Life Insurance Company, the Health Service Cook Book adopts a scientific tone to underscore the harmful effects of poor nutrition. This book warns against processed foods and advocates simple, natural food, consumed in moderation. Ce qu’il faut manger pour être en bonne santé (in English, What to Eat to Be Healthy), a booklet written by Elizabeth Chant Robertson and published in 1973 under the aegis of the Canadian Medical Association and the Canadian Life Insurance Association, focusses on presenting the general principles of proper nutrition. Other topics covered are teen nutrition, maintaining a healthy weight, and how diet affects the development of cavities.