The Canadian health care system is undergoing fundamental restructuring that will necessitate important changes in doctors' professional roles. Rather than resisting such changes, as has happened on occasion in the past, S.E.D. Shortt, a practising physician for two decades, argues that doctors could make significant contributions to the design and operation of a new system of health care and should become involved in the process.

This work is a bibliography of secondary sources in Canadian medical history.

A keyword listing of serial titles currently received by the National Library of Medicine.

A continuation of the first volume published in 1984. Mainly devoted to Canadian medical-historical literature published between 1984 and 1998, material dated before 1984 that was not included in volume one is listed and more attention is paid to French language works. Lacking annotation, the bibliography attempts to gather all published work about medical events or persons from Canada, including the former New France, British North America, and the territories of the Hudson's Bay Colony. No effort has been made to describe material locations or to differentiate between "good" and "bad" history. Canadian card order no. C99-932186. Annotation copyrighted by Book News, Inc., Portland, OR

Current debates over the role of doctors in a state-run health insurance program are nothing new to Canadians. Since 1911, when developments in Britain first focused attention on the issue in Canada, public health insurance has been a contentious subject with the medical profession. David Naylor traces the activity of medical interest groups in the debate, from its first volleys to the enactment of the Medical Care Act in 1966.

Garlic has played a crucial role in Ontario's cultural, agricultural, and culinary history. The pungent bulb has gone from reviled to an adored local favorite now celebrated throughout the local food scene. Discover the earliest known use of garlic in Ontario, and there will also be a range of garlic recipes contributed by contemporary chefs.