CiNii 図書 - What's to eat? : entrées in Canadian food history

著者

What's to eat? : entrées in Canadian food history

edited by Nathalie Cooke

McGill-Queen's University Press, c2009

Includes bibliographical references (p. [271]-300) and index

内容説明

An appetizing look at the ingredients of Canadian culinary taste

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: Chocolate's Early History in Canada / Catherine MacPherson
4 The Long History of the Tourtiere of Quebec's 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

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