What's to eat? entrées in Canadian food history

Record details

ISBN: 0773535713
ISBN: 9780773535718
ISBN: 0773535705
ISBN: 9780773535701
ISBN: 0773577173 (electronic bk.)
ISBN: 9780773577176 (electronic bk.)
Physical Description: 1 online resource (x, 310 p. : ill.)
remote
electronic resource
Publisher: Montreal [Que.] : McGill-Queen's University Press, c2009

General Note:	Multi-User.
Bibliography, etc. Note:	Includes bibliographical references (p. [271]-300) and index.
Formatted Contents Note:	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.
Terms Governing Use and Reproduction Note:	Access requires VIU IP addresses and is restricted to VIU students, faculty and staff.