Coverart for item
The Resource What's to eat? : entrées in Canadian food history, edited by Nathalie Cooke

What's to eat? : entrées in Canadian food history, edited by Nathalie Cooke

Label
What's to eat? : entrées in Canadian food history
Title
What's to eat?
Title remainder
entrées in Canadian food history
Statement of responsibility
edited by Nathalie Cooke
Contributor
Subject
Genre
Language
eng
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
Cataloging source
CNCGM
Dewey number
641.300971
Illustrations
illustrations
Index
index present
Language note
English
LC call number
TX360.C3
LC item number
W48 2009eb
Literary form
non fiction
Nature of contents
  • dictionaries
  • bibliography
http://library.link/vocab/relatedWorkOrContributorName
Cooke, Nathalie
http://library.link/vocab/subjectName
  • Food habits
  • Cooking, Canadian
  • Canada
  • Habitudes alimentaires
  • Cuisine canadienne
  • Canada
  • COOKING
  • TECHNOLOGY & ENGINEERING
  • HISTORY
  • Cooking, Canadian
  • Food habits
  • Manners and customs
  • Canada
  • Essgewohnheit
  • Ernährung
  • Kanada
  • Kochen
Label
What's to eat? : entrées in Canadian food history, edited by Nathalie Cooke
Instantiates
Publication
Bibliography note
Includes bibliographical references (pages 271-300) and index
Carrier category
online resource
Carrier category code
  • cr
Carrier MARC source
rdacarrier
Color
multicolored
Content category
text
Content type code
  • txt
Content type MARC source
rdacontent
Contents
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
Control code
713186565
Dimensions
unknown
Extent
1 online resource (x, 310 pages
Form of item
online
Isbn
9786612867620
Media category
computer
Media MARC source
rdamedia
Media type code
  • c
Other physical details
illustrations
http://library.link/vocab/ext/overdrive/overdriveId
  • 22573/cttbckrf
  • 4d82224e-abc8-4ad7-b7db-2c962ad8d887
Specific material designation
remote
System control number
(OCoLC)713186565
Label
What's to eat? : entrées in Canadian food history, edited by Nathalie Cooke
Publication
Bibliography note
Includes bibliographical references (pages 271-300) and index
Carrier category
online resource
Carrier category code
  • cr
Carrier MARC source
rdacarrier
Color
multicolored
Content category
text
Content type code
  • txt
Content type MARC source
rdacontent
Contents
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
Control code
713186565
Dimensions
unknown
Extent
1 online resource (x, 310 pages
Form of item
online
Isbn
9786612867620
Media category
computer
Media MARC source
rdamedia
Media type code
  • c
Other physical details
illustrations
http://library.link/vocab/ext/overdrive/overdriveId
  • 22573/cttbckrf
  • 4d82224e-abc8-4ad7-b7db-2c962ad8d887
Specific material designation
remote
System control number
(OCoLC)713186565

Library Locations

    • Thomas Jefferson LibraryBorrow it
      1 University Blvd, St. Louis, MO, 63121, US
      38.710138 -90.311107
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