A Veritable Scoff presents summaries of 170 writings on Newfoundland and Labrador foodways and nutrition for the past several centuries. Is the popularity of boiled dinner—salt beef or pork with root crops—on the wane? Why do the Innu of Davis Inlet call Social Services “the food boss”? How prevalent was beriberi in pre-Confederation Newfoundland? What are dieticians and food scientists in the province concerned about now? The only book of its kind in Canada, this bibliography answers these questions and asks others that are equally compelling.