Description |
1 online resource (x, 310 pages : illustrations) |
Physical Medium |
polychrome |
Description |
text file |
Bibliography |
Includes bibliographical references (pages 271-300) and index. |
Contents |
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. |
Local Note |
eBooks on EBSCOhost EBSCO eBook Subscription Academic Collection - North America |
Subject |
Food habits -- Canada -- History.
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Food habits. |
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Canada. |
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History. |
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Cooking, Canadian -- History.
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Cooking, Canadian. |
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Canada -- Social life and customs.
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Manners and customs. |
Genre/Form |
Electronic books.
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History.
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Electronic books.
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Added Author |
Cooke, Nathalie.
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Other Form: |
Print version: 9780773535701 |
ISBN |
9780773577176 electronic book |
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0773577173 electronic book |
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9780773535701 |
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0773535705 |
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9780773535718 |
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0773535713 |
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