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
Language
eng
Cataloging source
NLC
Dewey number
641.300971
Illustrations
illustrations
Index
index present
LC call number
TX360.C2
LC item number
W53 2009
Literary form
non fiction
Nature of contents
bibliography
http://library.link/vocab/relatedWorkOrContributorName
Cooke, Nathalie
http://library.link/vocab/subjectName
  • Cooking, Canadian
  • Food habits
  • Canada
Label
What's to eat? : entrées in Canadian food history, edited by Nathalie Cooke
Instantiates
Publication
Bibliography note
Includes bibliographical references and index
Contents
  • 3.
  • Cargo of Cocoa: Chocolate's Early History in Canada
  • Catherine Macpherson
  • 4.
  • Long History of the Tourtiere of Quebec's Lac-St-Jean
  • Jean-Pierre Lemasson
  • 5.
  • Talking Turkey: Thanksgiving in Canada and the United States
  • Andrew Smith and Shelley Boyd
  • 6.
  • Pt. 1.
  • Grain Elevated: The Fall and Rise of Red Fife Wheat
  • Sarah Musgrave
  • Pt. 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
  • Eating Canadian: What Do and Did We Eat?
  • 9.
  • Cookbooks Quebecers Prefer: More Than Just Recipes
  • Marie Marquis
  • 10.
  • Home Cooking: The Stories Canadian Cookbooks Have to Tell
  • Nathalie Cooke
  • 11.
  • Affective Histories: Eating "Chinese" across Canada and the World
  • Sneja Gunew
  • 12.
  • 1.
  • Dishing Dad: "How to Cook a Husband" and Other Metaphorical Recipes
  • Gary Draper
  • Curiosity into Edibility: The Taste of New France
  • Victoria Dickenson
  • 2.
  • Stories of Traditional Aboriginal Food, Territory, and Health
  • Margery Fee
Dimensions
21 cm.
Extent
x, 310 p.
Isbn
9780773535718
Isbn Type
(paper)
Other physical details
ill.
System control number
  • (CaMWU)u2047784-01umb_inst
  • 1985656
  • (OCoLC)317353338
Label
What's to eat? : entrées in Canadian food history, edited by Nathalie Cooke
Publication
Bibliography note
Includes bibliographical references and index
Contents
  • 3.
  • Cargo of Cocoa: Chocolate's Early History in Canada
  • Catherine Macpherson
  • 4.
  • Long History of the Tourtiere of Quebec's Lac-St-Jean
  • Jean-Pierre Lemasson
  • 5.
  • Talking Turkey: Thanksgiving in Canada and the United States
  • Andrew Smith and Shelley Boyd
  • 6.
  • Pt. 1.
  • Grain Elevated: The Fall and Rise of Red Fife Wheat
  • Sarah Musgrave
  • Pt. 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
  • Eating Canadian: What Do and Did We Eat?
  • 9.
  • Cookbooks Quebecers Prefer: More Than Just Recipes
  • Marie Marquis
  • 10.
  • Home Cooking: The Stories Canadian Cookbooks Have to Tell
  • Nathalie Cooke
  • 11.
  • Affective Histories: Eating "Chinese" across Canada and the World
  • Sneja Gunew
  • 12.
  • 1.
  • Dishing Dad: "How to Cook a Husband" and Other Metaphorical Recipes
  • Gary Draper
  • Curiosity into Edibility: The Taste of New France
  • Victoria Dickenson
  • 2.
  • Stories of Traditional Aboriginal Food, Territory, and Health
  • Margery Fee
Dimensions
21 cm.
Extent
x, 310 p.
Isbn
9780773535718
Isbn Type
(paper)
Other physical details
ill.
System control number
  • (CaMWU)u2047784-01umb_inst
  • 1985656
  • (OCoLC)317353338

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