| Future chefs’ beliefs on the role of nutrition, diet, and healthy cooking techniques in culinary arts training for foodservice: a cross-cultural and gender perspective L Gillis, R Whibbs, A Li Journal of Culinary Science & Technology 20 (1), 71-85, 2022 | 14 | 2022 |
| Food Network’s food-career frenzy? An examination of students’ motivations to attend culinary school R Whibbs, M Holmes Canadian Food Studies/La Revue canadienne des études sur l'alimentation 6 (2 …, 2019 | 5 | 2019 |
| " God Sends Meate but the Devil Sends Cookes": Cooks Working in French and English Great Households, c. 1350-c. 1650 RJ Whibbs | 1 | 2014 |
| Gens Experts & Non Suspects: Apprenticeship in the Cooks', Charcutiers', and Caterers' Guilds of Paris, 1475-1599 R Whibbs The Recipe from the XIIth to the XVIIth Centuries. Europe, Islam, Far East …, 2023 | | 2023 |
| Panel: Reflections on academic integrity during remote learning S Bens, J Geisel, N Kaur, H Marx, M May, K Smith, R Whibbs Canadian Perspectives on Academic Integrity 4 (1), 136-136, 2021 | | 2021 |
| Two Fifteenth-Century Sauces MH Ryan Whibbs The Culinary Recipe from the XIIth to the XVIIth centuries Europe, Islam …, 2021 | | 2021 |
| Fish, Fridays and Fasts: Great Household Fasting Habits During the Early English Reformation R Whibbs | | 2016 |
| Food Studies while Studying Food? R Whibbs, M Holmes Presented at Scarborough Fare: Global Foodwaysand Local Foods in a …, 2016 | | 2016 |
| The Italian Baroque Table: Cooking and Entertaining from the Golden Age of Naples. Medieval and Renaissance Texts and Studies 459 R Whibbs Renaissance and Reformation/Renaissance et Réforme 39 (2), 175-177, 2016 | | 2016 |
| Gastronomy of Taste in the Seventeenth Century R Whibbs Presented at Chemical Heritage Foundation, Philadelphia, 2015, 2015 | | 2015 |
| Food & material culture: proceedings of the Oxford Symposium on Food and Cookery 2013 M McWilliams Oxford Symposium, 2014 | | 2014 |
| Travelling Tools: Great Household Cookery Arrangements during Periods of Travel, c. 1400-1600 R Whibbs | | |
Mark HolmesAssociate Professor, University of Guelph, School of Hospitality, Food & Tourism ManagementVerified email at uoguelph.ca
