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What's to Eat?
McGill-Queen's University Press (Verlag)
978-0-7735-3570-1 (ISBN)
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Nathalie Cooke is associate dean of arts at McGill University and editor of CuiZine: The (e)journal of Canadian Food Cultures.
Illustrations; Acknowledgments Introduction Part 1 Eating Canadian: What Do and Did We Eat? 1 Curiosity into Edibility: The Taste of New France / Victoria Dickenson; 2 Stories of Aboriginal Food, Territory, and Health / Margery Fee; 3 A Cargo of Cocoa: Chocolates Early History in Canada / Catherine MacPherson; 4 The Long History of the Tourtire of Quebecs Lac-St-Jean / Jean-Pierre Lemasson; 5 Talking Turkey: Thanksgiving in Canada and the United States / Andrew Smith and Shelley Boyd; 6 Grain Elevated: The Fall and Rise of Red Fife Wheat / Sarah Musgrave Part 2 What Do Our Food Stories Tell Us about Who We Are or Were? 7 There is a Canadian cuisine, and it is unique in all the world: Crafting National Food Culture during the Long 1960s / Rhona Richman Kenneally; 8 Regional Differences in the Canadian Daily Meal? Cookbooks Answer the Question / Elizabeth Driver; 9 The Cookbooks Quebecers Prefer: More than Just Recipes / Marie Marquis; 10 Home Cooking: The Stories Canadian Cookbooks Tell / Nathalie Cooke; 11 Eating Chinese in Canada and across the World / Sneja Gunew 12 Dishing Dad: How to Cook a Husband and Other Metaphorical Recipes / Gary Draper Bibliography; Contributors; Index
Verlagsort | Montreal |
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Sprache | englisch |
Maße | 178 x 203 mm |
Gewicht | 652 g |
Themenwelt | Sozialwissenschaften |
ISBN-10 | 0-7735-3570-5 / 0773535705 |
ISBN-13 | 978-0-7735-3570-1 / 9780773535701 |
Zustand | Neuware |
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