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Carregando... What's to Eat?: Entrees in Canadian Food Historyde Nathalie Cooke
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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. Não foram encontradas descrições de bibliotecas. |
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Google Books — Carregando... GênerosClassificação decimal de Dewey (CDD)641.300971Technology Home and family management Food And Drink Food History, geographic treatment, biography North AmericaClassificação da Biblioteca do Congresso dos E.U.A. (LCC)AvaliaçãoMédia: Sem avaliação.É você?Torne-se um autor do LibraryThing. |
Cooke divides the book into two sections. The first looks at continuities between current practices and those of the past, specifically those of European settlers and First Nations. The second part looks at the ways in which differences in culinary activity throughout Canada's history appeared. The 12 essays address subjects such as the disputed history of the tourtière (possibly derived from the cipaille, or sea pie)