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
Resource Information
The item What's to eat? : entrées in Canadian food history, edited by Nathalie Cooke represents a specific, individual, material embodiment of a distinct intellectual or artistic creation found in University of Missouri-St. Louis Libraries.This item is available to borrow from 1 library branch.
Resource Information
The item What's to eat? : entrées in Canadian food history, edited by Nathalie Cooke represents a specific, individual, material embodiment of a distinct intellectual or artistic creation found in University of Missouri-St. Louis Libraries.
This item is available to borrow from 1 library branch.
- 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
- Language
- eng
- Extent
- 1 online resource (x, 310 pages
- 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
- Isbn
- 9786612867620
- 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
- Subject
-
- COOKING -- General
- Canada
- Canada -- Moeurs et coutumes
- Canada -- Social life and customs
- Cooking, Canadian
- Cooking, Canadian -- History
- Cuisine canadienne -- Histoire
- Electronic books
- Ernährung
- Essgewohnheit
- Food habits
- Food habits -- Canada -- History
- HISTORY -- Canada -- General
- Habitudes alimentaires -- Canada -- Histoire
- History
- Kanada
- Kochen
- Manners and customs
- TECHNOLOGY & ENGINEERING -- Food Science
- 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
- 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
- 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
Subject
- COOKING -- General
- Canada
- Canada -- Moeurs et coutumes
- Canada -- Social life and customs
- Cooking, Canadian
- Cooking, Canadian -- History
- Cuisine canadienne -- Histoire
- Electronic books
- Ernährung
- Essgewohnheit
- Food habits
- Food habits -- Canada -- History
- HISTORY -- Canada -- General
- Habitudes alimentaires -- Canada -- Histoire
- History
- Kanada
- Kochen
- Manners and customs
- TECHNOLOGY & ENGINEERING -- Food Science
Genre
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<div class="citation" vocab="http://schema.org/"><i class="fa fa-external-link-square fa-fw"></i> Data from <span resource="http://link.umsl.edu/portal/Whats-to-eat--entr%C3%A9es-in-Canadian-food/iSoAzjvnJRc/" typeof="Book http://bibfra.me/vocab/lite/Item"><span property="name http://bibfra.me/vocab/lite/label"><a href="http://link.umsl.edu/portal/Whats-to-eat--entr%C3%A9es-in-Canadian-food/iSoAzjvnJRc/">What's to eat? : entrées in Canadian food history, edited by Nathalie Cooke</a></span> - <span property="potentialAction" typeOf="OrganizeAction"><span property="agent" typeof="LibrarySystem http://library.link/vocab/LibrarySystem" resource="http://link.umsl.edu/"><span property="name http://bibfra.me/vocab/lite/label"><a property="url" href="http://link.umsl.edu/">University of Missouri-St. Louis Libraries</a></span></span></span></span></div>
