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

Summary: 'What's to Eat?' serves up 12 preliminary answers to initiate and nourish the discussion of food in Canada. The contributors look at Canada's distinctive foodways, from the shared perspective of the current moment.

Record details

ISBN: 9780773535718 (paper)
Physical Description: print
x, 310 p. : ill ; 21 cm.
Publisher: Montreal : McGill-Queen's University Press, c2009.

Content descriptions

Bibliography, etc. Note:

Includes bibliographical references and index.

Formatted Contents Note:

Curiosity into edibility : the taste of New France / Victoria Dickenson -- Stories of traditional Aboriginal food, territory, and health / Margery Fee -- A cargo of cocoa : chocolate's early history in Canada / Catherine Macpherson -- The long history of the tourtière of Quebec's Lac-St-Jean / Jean-Pierre Lemasson -- Talking turkey : Thanksgiving in Canada and the United States / Andrew Smith and Shelley Boyd -- Grain elevated : the fall and rise of red fife wheat / Sarah Musgrave -- "There is a Canadian cuisine, and it is unique in all the world" : crafting national food culture during the long 1960s / Rhona Richman Kenneally -- Regional differences in the Canadian daily meal? : cookbooks answer the question / Elizabeth Driver -- The cookbooks Quebecers prefer : more than just recipes / Marie Marquis -- Home cooking : the stories Canadian cookbooks have to tell / Nathalie Cooke -- Affective histories : eating "Chinese" across Canada and the world / Sneja Gunew -- Dishing Dad : "How to cook a husband" and other metaphorical recipes / Gary Draper.