Canadian Cuisine
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What S To Eat
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Author : Nathalie Cooke
language : en
Publisher: McGill-Queen's Press - MQUP
Release Date : 2009-09-01
What S To Eat written by Nathalie Cooke and has been published by McGill-Queen's Press - MQUP this book supported file pdf, txt, epub, kindle and other format this book has been release on 2009-09-01 with Cooking categories.
How we as Canadians procure, produce, cook, consume, and think about food creates our cuisine, and our nation of immigrant traditions has produced a distinctive and evolving repertoire that is neither hodgepodge nor smorgasbord. Contributors, who come from the diverse worlds of universities, museums, the media, and gastronomy, look at Canada's distinctive foodways from the shared perspective of the current moment. Individual chapters explore food items and choices, from those made by Canada's First Nations and early settlers to those made today. Other contributions describe the ways in which foods enjoyed by early Canadians have found their way back onto Canadian tables in the twentieth and twenty-first centuries. Authors emphasize the expressive potential of food practices and food texts; cookbooks are more than books to be read and used in the kitchen, they are also documents that convey valuable social and historical information.
Celebrating 150 Years Of Canadian Cuisine
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Author : Jennifer Ogle
language : en
Publisher:
Release Date : 2017-06
Celebrating 150 Years Of Canadian Cuisine written by Jennifer Ogle and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2017-06 with Cooking, Canadian categories.
Canadian Classics with Innovative Twists Canadian cooking is defined by its diversity. It recognizes that the country's geography is as diverse as its people, and close to 9000 kilometres makes for a lot of diversity! Canadian food is a celebration of Old World dishes and methods enhanced by New World ingredients; recipes that have been passed on through the generations but incorporate today's fresh, exciting ingredients that would not have been available to our ancestors. We have reacquainted ourselves with First Nations cuisine and are more than ever embracing the traditional foods that Canada's first settlers brought with them. Included in this book are many traditional recipes as well as some that are developed with innovative twists to make use of the new, fresh ingredients. These tasty dishes will please the palate as they reconnect you to your family's and the nation's roots. So celebrate Canada's 150th birthday with this collection of recipes because each dish is a celebration of the country and its heritage: Digby Scallops with Back Bacon and Vanilla - Cedar-plank Salmon with Orange Pistachio Crust - Ginger beef - Deep Dish Tourtiere - Bison Burger - Hawaiian Pizza - Cabbage Rolls - Poutine - Maple Sugar Cookies - Butter Tarts - Nanaimo Bars - Dandelion Wine. And so much more sumptuous fare from every region and many ethnicities.
Great Canadian Cuisine
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Author : Anita Stewart
language : en
Publisher:
Release Date : 1999
Great Canadian Cuisine written by Anita Stewart and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1999 with Cooking categories.
Canadians At Table
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Author : Dorothy Duncan
language : en
Publisher: Dundurn
Release Date : 2011-09-15
Canadians At Table written by Dorothy Duncan and has been published by Dundurn this book supported file pdf, txt, epub, kindle and other format this book has been release on 2011-09-15 with Cooking categories.
Here is one of the most unique and fascinating food histories in the world, exploring the diverse culinary history of Canada. Winner of the 2007 Canadian Culinary Book Award for Canadian Food Culture In Canadians at Table we learn about lessons of survival from the First Nations, the foods that fuelled fur traders, and the adaptability of early settlers to their new environment. As communities developed and transportation improved, waves of newcomers arrived, bringing memories of foods, beverages, and traditions they had known, which were almost impossible to implement in their new homeland. They discovered instead how to use native plants for many of their needs. Community events and institutions developed to serve religious, social, and economic needs from agricultural and temperance societies to Womens Institutes, from markets and fairs to community meals and celebrations.
The Canadian Food Encyclopedia
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Author : A. H. Jackson
language : en
Publisher: Company's Coming Publishing
Release Date : 2013-10-01
The Canadian Food Encyclopedia written by A. H. Jackson and has been published by Company's Coming Publishing this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013-10-01 with Cooking categories.
This massive compilation of all things related to food in Canada is a celebration of centuries of culinary exploration: - comprehensive A to Z listing of everything from the food preferences of the First Nations that influenced the dining habits of early fur traders and pioneer settlers, to the canned food revolution precipitated by World War I, to the decline of home-cooked meals and the rise of fast food and microwaveable dinners, to the return of artisanal foods and organic produce as people try to rediscover their culinary roots, to couch potatoes salivating over food shows on TV - timeline of Canadian food history from ancient times to the present day featuring unique or unusual ingredients, techniques and local and regional names for foods
Canadian Cookbook
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Author : Thomas Kelly
language : en
Publisher: Independently Published
Release Date : 2019-02-03
Canadian Cookbook written by Thomas Kelly and has been published by Independently Published this book supported file pdf, txt, epub, kindle and other format this book has been release on 2019-02-03 with categories.
Canadian Cuisine is rich and varied. Its dishes are so unique, you will hardly find them anywhere else in the world. This Canadian cookbook features a collection of 30 authentic Canadian dishes which includes bacon, maple and poutine. Some defines Canadian cuisine by the foods that are native to North America such as squash, beans, pepper, salmon etc. whilesome defines it by the recipes altered because of the lack of ingredients of the original dish for example: suschi made with salmon and not tuna, candy made with maple syrup and not molasses to name a few.Canadian foods include a great portion of breads, starch, game meats such as deer, bison, moose, etc. Oftentimes involves a lot of soups and stews. Whatever the situation, this Canadian Cookbook will assist you in being creative in preparing your own tasty, delicious meals.
How Canadians Communicate Vi
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Author : Charlene Elliott
language : en
Publisher: Athabasca University Press
Release Date : 2016-03-31
How Canadians Communicate Vi written by Charlene Elliott and has been published by Athabasca University Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2016-03-31 with Social Science categories.
Food nourishes the body, but our relationship with food extends far beyond our need for survival. Food choices not only express our personal tastes but also communicate a range of beliefs, values, affiliations and aspirations—sometimes to the exclusion of others. In the media sphere, the enormous amount of food-related advice provided by government agencies, advocacy groups, diet books, and so on compete with efforts on the part of the food industry to sell their product and to respond to a consumer-driven desire for convenience. As a result, the topic of food has grown fraught, engendering sometimes acrimonious debates about what we should eat, and why. By examining topics such as the values embedded in food marketing, the locavore movement, food tourism, dinner parties, food bank donations, the moral panic surrounding obesity, food crises, and fears about food safety, the contributors to this volume paint a rich, and sometimes unsettling portrait of how food is represented, regulated, and consumed in Canada. With chapters from leading scholars such as Ken Albala, Harvey Levenstein, Stephen Kline and Valerie Tarasuk, the volume also includes contributions from “food insiders”—bestselling cookbook author and food editor Elizabeth Baird and veteran restaurant reviewer John Gilchrist. The result is a timely and thought-provoking look at food as a system of communication through which Canadians articulate cultural identity, personal values, and social distinction. Contributors include Ken Albala, Elizabeth Baird, Jacqueline Botterill, Rebecca Carruthers Den Hoed, Catherine Carstairs, Nathalie Cooke, Pierre Desrochers, Josh Greenberg, Stephen Kline, Jordan Lebel, Harvey Levenstein, Wayne McCready, Irina Mihalache, Eric Pateman, Rod Phillips, Sheilagh Quaile, Melanie Rock, Paige Schell, and Valerie Tarasuk.
Northern Bounty
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Author : Jo Marie Powers
language : en
Publisher: Random House Canada
Release Date : 1995
Northern Bounty written by Jo Marie Powers and has been published by Random House Canada this book supported file pdf, txt, epub, kindle and other format this book has been release on 1995 with Cookery, Canadian Congresses categories.
The Flavours Of Canada
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Author : Anita Stewart
language : en
Publisher: Raincoast Book Dist Limited
Release Date : 2000
The Flavours Of Canada written by Anita Stewart and has been published by Raincoast Book Dist Limited this book supported file pdf, txt, epub, kindle and other format this book has been release on 2000 with Cooking categories.
This book is more than a collection of recipes, it is a celebration of researchers and farmers; chefs and restaurants; producers and artisans.
Edible Histories Cultural Politics
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Author : Franca Iacovetta
language : en
Publisher: University of Toronto Press
Release Date : 2012-11-07
Edible Histories Cultural Politics written by Franca Iacovetta and has been published by University of Toronto Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-11-07 with History categories.
Just as the Canada's rich past resists any singular narrative, there is no such thing as a singular Canadian food tradition. This new book explores Canada's diverse food cultures and the varied relationships that Canadians have had historically with food practices in the context of community, region, nation and beyond. Based on findings from menus, cookbooks, government documents, advertisements, media sources, oral histories, memoirs, and archival collections, Edible Histories offers a veritable feast of original research on Canada's food history and its relationship to culture and politics. This exciting collection explores a wide variety of topics, including urban restaurant culture, ethnic cuisines, and the controversial history of margarine in Canada. It also covers a broad time-span, from early contact between European settlers and First Nations through the end of the twentieth century. Edible Histories intertwines information of Canada's 'foodways' – the practices and traditions associated with food and food preparation – and stories of immigration, politics, gender, economics, science, medicine and religion. Sophisticated, culturally sensitive, and accessible, Edible Histories will appeal to students, historians, and foodies alike.