Download or read book From Pemmican to Poutine written by Suman Roy and published by . This book was released on 2010-09 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Canadian cuisine is distinctive. From Pemmican to Poutine: A Culinary Journey through Canada's History from Coast to Coast represents the unique and diverse food culture and history of Canadian cuisine. Through recipes, history, and legendary stories, this book will shine a much-needed spotlight and deliciousness on Canadian cuisine and brings it to the forefront for food lovers around the world.
Download or read book Canadian Culinary Imaginations written by Shelley Boyd and published by McGill-Queen's Press - MQUP. This book was released on 2022-03-30 with total page 456 pages. Available in PDF, EPUB and Kindle. Book excerpt: In the twenty-first century, food is media – it is not just on plates, but in literature and on screens, displayed in galleries, studios, and public places. Canadian Culinary Imaginations provokes new conversations about the food-related concepts, memories, emotions, cultures, practices, and tastes that make Canada unique. This collection brings together academics, writers, artists, journalists, and curators to discuss how food mediates our experiences of the nation and the world. Together, the contributors reveal that culinary imaginations reflect and produce the diverse bodies, contexts, places, communities, traditions, and environments that Canadians inhabit, as well as their personal and artistic sensibilities. Arranged in four thematic sections – Indigeneity and foodways; urban, suburban, and rural environments; cultural and national lineages; and subversions of categories – the essays in this collection indulge a growing appetite for conversations about creative engagements with food and the world at large. As the essays and images in Canadian Culinary Imaginations demonstrate, food is more than sustenance – as language and as visual and material culture, it holds the power to represent and remake the world in unexpected ways.
Download or read book Canadian Literary Fare written by Nathalie Cooke and published by McGill-Queen's Press - MQUP. This book was released on 2023-05-15 with total page 153 pages. Available in PDF, EPUB and Kindle. Book excerpt: When writers place food in front of their characters – who after all do not need sustenance – they are asking readers to be alert to the meaning and implication of food choices. As readers begin to listen closely to these cues, they become attuned to increasingly layered stories about why it matters what foods are selected, prepared, served, or shared, and with whom, where, and when. In Canadian Literary Fare Nathalie Cooke and Shelley Boyd explore food voices in a wide range of Canadian fiction, drama, and poetry, drawing from their formational blog series with Alexia Moyer. Thirteen short vignettes delve into metaphorical taste sensations, telling of how single ingredients such as garlic or ginger, or food items such as butter tarts or bannock, can pack a hefty symbolic punch in literary contexts. A chapter on Canada’s public markets finds literary food voices sounding a largely positive note, just as Canadian journalists trumpet Canada’s bountiful and diverse foodways. But in chapters on literary representations of bison and Kraft Dinner, Cooke and Boyd bear witness to narratives of hunger, food scarcity, and social inequality with poignancy and insistence. Canadian Literary Fare pays heed to food voices in the works of Tomson Highway, Rabindranath Maharaj, Alice Munro, M. NourbeSe Philip, Eden Robinson, Fred Wah, and more, inviting readers to listen for stories of foodways in the literatures of Canada and beyond.
Download or read book 1 000 Foods To Eat Before You Die written by Mimi Sheraton and published by Workman Publishing Company. This book was released on 2015-01-13 with total page 1009 pages. Available in PDF, EPUB and Kindle. Book excerpt: The ultimate gift for the food lover. In the same way that 1,000 Places to See Before You Die reinvented the travel book, 1,000 Foods to Eat Before You Die is a joyous, informative, dazzling, mouthwatering life list of the world’s best food. The long-awaited new book in the phenomenal 1,000 . . . Before You Die series, it’s the marriage of an irresistible subject with the perfect writer, Mimi Sheraton—award-winning cookbook author, grande dame of food journalism, and former restaurant critic for The New York Times. 1,000 Foods fully delivers on the promise of its title, selecting from the best cuisines around the world (French, Italian, Chinese, of course, but also Senegalese, Lebanese, Mongolian, Peruvian, and many more)—the tastes, ingredients, dishes, and restaurants that every reader should experience and dream about, whether it’s dinner at Chicago’s Alinea or the perfect empanada. In more than 1,000 pages and over 550 full-color photographs, it celebrates haute and snack, comforting and exotic, hyper-local and the universally enjoyed: a Tuscan plate of Fritto Misto. Saffron Buns for breakfast in downtown Stockholm. Bird’s Nest Soup. A frozen Milky Way. Black truffles from Le Périgord. Mimi Sheraton is highly opinionated, and has a gift for supporting her recommendations with smart, sensuous descriptions—you can almost taste what she’s tasted. You’ll want to eat your way through the book (after searching first for what you have already tried, and comparing notes). Then, following the romance, the practical: where to taste the dish or find the ingredient, and where to go for the best recipes, websites included.
Download or read book Food and Drink in American History 3 volumes written by Andrew F. Smith and published by Bloomsbury Publishing USA. This book was released on 2013-10-28 with total page 1715 pages. Available in PDF, EPUB and Kindle. Book excerpt: This three-volume encyclopedia on the history of American food and beverages serves as an ideal companion resource for social studies and American history courses, covering topics ranging from early American Indian foods to mandatory nutrition information at fast food restaurants. The expression "you are what you eat" certainly applies to Americans, not just in terms of our physical health, but also in the myriad ways that our taste preferences, eating habits, and food culture are intrinsically tied to our society and history. This standout reference work comprises two volumes containing more than 600 alphabetically arranged historical entries on American foods and beverages, as well as dozens of historical recipes for traditional American foods; and a third volume of more than 120 primary source documents. Never before has there been a reference work that coalesces this diverse range of information into a single set. The entries in this set provide information that will transform any American history research project into an engaging learning experience. Examples include explanations of how tuna fish became a staple food product for Americans, how the canning industry emerged from the Civil War, the difference between Americans and people of other countries in terms of what percentage of their income is spent on food and beverages, and how taxation on beverages like tea, rum, and whisky set off important political rebellions in U.S. history.
Download or read book Offal Rejected and Reclaimed Food written by Mark McWilliams and published by Oxford Symposium. This book was released on 2017-06-30 with total page 400 pages. Available in PDF, EPUB and Kindle. Book excerpt: Contains the proceedings from the 2016 Oxford Symposium on Food & Cookery focusing on offal.
Download or read book Cooking through History 2 volumes written by Melanie Byrd and published by Bloomsbury Publishing USA. This book was released on 2020-12-02 with total page 808 pages. Available in PDF, EPUB and Kindle. Book excerpt: From the prehistoric era to the present, food culture has helped to define civilizations. This reference surveys food culture and cooking from antiquity to the modern era, providing background information along with menus and recipes. Food culture has been central to world civilizations since prehistory. While early societies were limited in terms of their resources and cooking technology, methods of food preparation have flourished throughout history, with food central to social gatherings, celebrations, religious functions, and other aspects of daily life. This book surveys the history of cooking from the ancient world through the modern era. The first volume looks at the history of cooking from antiquity through the Early Modern era, while the second focuses on the modern world. Each volume includes a chronology, historical introduction, and topical chapters on foodstuffs, food preparation, eating habits, and other subjects. Sections on particular civilizations follow, with each section offering a historical overview, recipes, menus, primary source documents, and suggestions for further reading. The work closes with a selected, general bibliography of resources suitable for student research.
Download or read book Fast Food and Junk Food 2 volumes written by Andrew F. Smith and published by Bloomsbury Publishing USA. This book was released on 2011-12-02 with total page 906 pages. Available in PDF, EPUB and Kindle. Book excerpt: This fascinating and revealing work examines the incredible power of junk food and fast food—how nostalgic we are about them, the influence of the companies that manufacture or sell them, and their alarming effect on our country's state of health. In the last half century, junk food and fast food have come to play an extremely important role in American economic, historical, cultural, and social life. Today, they have a major influence on what Americans eat—and how healthy we are (or aren't). Fast Food and Junk Food: An Encyclopedia of What We Love to Eat tells the intriguing, fun, and incredible stories behind the successes of these commercial food products and documents the numerous health-related, environmental, cultural, and politico-economic issues associated with them. With more than 700 alphabetically arranged entries, this two-volume encyclopedia contains enough listings to allow readers to research a wide range of fascinating topics. The author treats the massive amount of subject material within this reference title in a fair and balanced manner. A secondary focus of this encyclopedia is to chart the spread of some American fast food chains and commercially produced junk foods internationally.
Download or read book World Food written by Mary Ellen Snodgrass and published by Routledge. This book was released on 2012-09-15 with total page 1882 pages. Available in PDF, EPUB and Kindle. Book excerpt: This multicultural and interdisciplinary reference brings a fresh social and cultural perspective to the global history of food, foodstuffs, and cultural exchange from the age of discovery to contemporary times. Comprehensive in scope, this two-volume encyclopedia covers agriculture and industry, food preparation and regional cuisines, science and technology, nutrition and health, and trade and commerce, as well as key contemporary issues such as famine relief, farm subsidies, food safety, and the organic movement. Articles also include specific foodstuffs such as chocolate, potatoes, and tomatoes; topics such as Mediterranean diet and the Spice Route; and pivotal figures such as Marco Polo, Columbus, and Catherine de' Medici. Special features include: dozens of recipes representing different historic periods and cuisines of the world; listing of herbal foods and uses; and a chronology of key events/people in food history.
Download or read book Pigs Pork and Heartland Hogs written by Cynthia Clampitt and published by Rowman & Littlefield. This book was released on 2018-10-16 with total page 263 pages. Available in PDF, EPUB and Kindle. Book excerpt: Among the first creatures to help humans attain the goal of having enough to eat was the pig, which provided not simply enough, but general abundance. Domesticated early and easily, herds grew at astonishing rates (only rabbits are more prolific). Then, as people spread around the globe, pigs and traditions went with them, with pigs making themselves at home wherever explorers or settlers carried them. Today, pork is the most commonly consumed meat in the world—and no one else in the world produces more pork than the American Midwest. Pigs and pork feature prominently in many cuisines and are restricted by others. In the U.S. during the early1900s, pork began to lose its preeminence to beef, but today, we are witnessing a resurgence of interest in pork, with talented chefs creating delicacies out of every part of the pig. Still, while people enjoy “pigging out,” few know much about hog history, and fewer still know of the creatures’ impact on the world, and specifically the Midwest. From brats in Wisconsin to tenderloin in Iowa, barbecue in Kansas City to porketta in the Iron Range to goetta in Cincinnati, the Midwest is almost defined by pork. Here, tracking the history of pig as pork, Cynthia Clampitt offers a fun, interesting, and tasty look at pigs as culture, calling, and cuisine.
Download or read book Food Markets Proceedings of the Oxford Symposium on Food and Cookery 2014 written by Mark McWilliams and published by Prospect Books. This book was released on 2015-07-01 with total page 408 pages. Available in PDF, EPUB and Kindle. Book excerpt: Includes papers presented at the 2014 Oxford Symposium on Food and Cookery
Download or read book Challenging Change written by Biljana Mišić Ilić and published by Cambridge Scholars Publishing. This book was released on 2012-04-25 with total page 350 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book, Challenging Change: Literary and Linguistic Responses, is a collection of twenty-three articles which examine change – understood in the broadest sense – as the need of the modern man to redefine, revise, deconstruct and reconstruct previous theories, histories, moralities, social relationships, forms of language and language use. In these times of great change, when the only constant seems to be change itself, the authors of these essays respond to the challenge and approach the notion of change from the perspectives of literary studies and linguistics. The book opens with an introductory overview, followed by twenty-three articles divided into two sections. The authors of the articles come from Serbia, Bosnia and Herzegovina, Romania, the United States, Canada, Japan, and Norway.
Download or read book We Eat What written by Jonathan Deutsch and published by Bloomsbury Publishing USA. This book was released on 2018-05-25 with total page 356 pages. Available in PDF, EPUB and Kindle. Book excerpt: This entertaining and informative encyclopedia examines American regional foods, using cuisine as an engaging lens through which readers can deepen their study of American geography in addition to their understanding of America's collective cultures. Many of the foods we eat every day are unique to the regions of the United States in which we live. New Englanders enjoy coffee milk and whoopie pies, while Mid-Westerners indulge in deep dish pizza and Cincinnati chili. Some dishes popular in one region may even be unheard of in another region. This fascinating encyclopedia examines over 100 foods that are unique to the United States as well as dishes found only in specific American regions and individual states. Written by an established food scholar, We Eat What? A Cultural Encyclopedia of Bizarre and Strange Foods in the United States covers unusual regional foods and dishes such as hoppin' Johns, hush puppies, shoofly pie, and turducken. Readers will get the inside scoop on each food's origins and history, details on how each food is prepared and eaten, and insights into why and how each food is celebrated in American culture. In addition, readers can follow the recipes in the book's recipe appendix to test out some of the dishes for themselves. Appropriate for lay readers as well as high school students and undergraduates, this work is engagingly written and can be used to learn more about United States geography.
Download or read book Lost Feast written by Lenore Newman and published by ECW Press. This book was released on 2019-10-08 with total page 312 pages. Available in PDF, EPUB and Kindle. Book excerpt: A rollicking exploration of the history and future of our favorite foods When we humans love foods, we love them a lot. In fact, we have often eaten them into extinction, whether it is the megafauna of the Paleolithic world or the passenger pigeon of the last century. In Lost Feast, food expert Lenore Newman sets out to look at the history of the foods we have loved to death and what that means for the culinary paths we choose for the future. Whether it’s chasing down the luscious butter of local Icelandic cattle or looking at the impacts of modern industrialized agriculture on the range of food varieties we can put in our shopping carts, Newman’s bright, intelligent gaze finds insight and humor at every turn. Bracketing the chapters that look at the history of our relationship to specific foods, Lenore enlists her ecologist friend and fellow cook, Dan, in a series of “extinction dinners” designed to recreate meals of the past or to illustrate how we might be eating in the future. Part culinary romp, part environmental wake-up call, Lost Feast makes a critical contribution to our understanding of food security today. You will never look at what’s on your plate in quite the same way again.
Download or read book The Rough Guide to Canada Travel Guide eBook written by Rough Guides and published by Apa Publications (UK) Limited. This book was released on 2019-09-01 with total page 1264 pages. Available in PDF, EPUB and Kindle. Book excerpt: World-renowned 'tell it like it is' guidebook Discover Canada with this comprehensive, entertaining, 'tell it like it is' Rough Guide, packed with comprehensive practical information and our experts' honest and independent recommendations. Whether you plan to do snowboarding in Whistler, go whale-watching off the spectacular coasts, hike through the Canadian Rockies, or marvel at the Niagara Falls, The Rough Guide to Canada will help you discover the best places to explore, sleep, eat, drink and shop along the way. Features of The Rough Guide to Canada: - Detailed regional coverage: provides in-depth practical information for each step of all kinds of trip, from intrepid off-the-beaten-track adventures, to chilled-out breaks in popular tourist areas. Regions covered include: Toronto, Ontario, Montreal, Quebec, Newfoundland and Labrador, the Prairie Provinces, the Maritime Provinces, the Canadian Rockies, the BC interior, Vancouver and the North. - Honest independent reviews: written with Rough Guides' trademark blend of humour, honesty and expertise, and recommendations you can truly trust, our writers will help you get the most from your trip to Canada. - Meticulous mapping: always full-colour, with clearly numbered, colour-coded keys. Find your way around Quebec, Newfoundland and many more locations without needing to get online. - Fabulous full-colour photography: features a richness of inspirational colour photography, including the atmospheric Helmcken Falls in British Columbia and dramatic Hopewell Rocks coastline in Nova Scotia. - Things not to miss: Rough Guides' rundown of the Canadian Rockies, Vancouver, Toronto and Montreal's best sights and top experiences. - Itineraries: carefully planned routes will help you organise your trip, and inspire and inform your on-the-road experiences. - Basics section: packed with essential pre-departure information including getting there, getting around, accommodation, food and drink, health, the media, festivals, sports and outdoor activities, culture and etiquette, shopping and more. - Background information: comprehensive Contexts chapter provides fascinating insights into Canada, with coverage of history, religion, ethnic groups, environment, wildlife and books, plus a handy language section and glossary About Rough Guides: Rough Guides have been inspiring travellers for over 35 years, with over 30 million copies sold globally. Synonymous with practical travel tips, quality writing and a trustworthy 'tell it like it is' ethos, the Rough Guides list includes more than 260 travel guides to 120+ destinations, gift-books and phrasebooks.
Download or read book DK Eyewitness Top 10 Vancouver and Vancouver Island written by DK Eyewitness and published by Penguin. This book was released on 2024-05-28 with total page 218 pages. Available in PDF, EPUB and Kindle. Book excerpt: Make the most of your trip to Vancouver and Vancouver Island with DK Eyewitness Top 10. Planning is a breeze with our simple lists of ten, covering the region's best and ensuring you don't miss anything. The pocket-friendly format is light and easily portable, the perfect companion while out and about. With a new lightweight format, this Vancouver travel guide is perfect for your pocket or bag when you’re on the move. Inside, you'll find: - Top 10 lists of Vancouver and Vancouver Island's must-sees, including Stanley Park, Granville Island, the Royal BC Museum, and Whistler - Vancouver and Vancouver Island's most interesting areas, with the best places for sightseeing, food and drink, and shopping - Themed lists, including the best parks and gardens, beaches and bays, First Nations art, and much more - Easy-to-follow itineraries, perfect for a day trip, a weekend, or a week - A laminated pull-out map of Seattle, plus five full-color area maps DK Eyewitness's Top 10s have been helping travelers make the most of their breaks since 2002. Take the work out of planning a short trip with the DK Eyewitness Top 10 series. It’s the ultimate travel guide packed with easy-to-read maps, tips, and tours to make your weekend trip or cultural break memorable. Looking for more on Canada's culture, history, and attractions? Try our DK Eyewitness Canada. We publish guides to more than 200 destinations worldwide, from pocket-sized city guides to detailed country guides.
Download or read book Speaking in Cod Tongues written by Lenore Newman and published by Digestions. This book was released on 2017 with total page 275 pages. Available in PDF, EPUB and Kindle. Book excerpt: What is Canadian cuisine? In Speaking in Cod Tongues, Lenore Newman takes us on a journey through Canada's rich and evolving culinary landscape.
