Canadians at Table: Food, Fellowship, and Folklore: A Culinary History of Canada

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Dundurn, Sep 16, 2006 - Cooking - 248 pages
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Here is one of the most unique and fascinating food histories in the world, exploring the diverse culinary history of Canada.

Winner of the 2007 Canadian Culinary Book Award for Canadian Food Culture

In Canadians at Table we learn about lessons of survival from the First Nations, the foods that fuelled fur traders, and the adaptability of early settlers to their new environment. As communities developed and transportation improved, waves of newcomers arrived, bringing memories of foods, beverages, and traditions they had known, which were almost impossible to implement in their new homeland. They discovered instead how to use native plants for many of their needs. Community events and institutions developed to serve religious, social, and economic needs from agricultural and temperance societies to Womens Institutes, from markets and fairs to community meals and celebrations.

 

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Contents

ACKNOWLEDGEMENTS
9
PREFACE
11
CHAPTER ONE
13
CHAPTER TWO
21
CHAPTER THREE
27
CHAPTER FOUR
37
CHAPTER FIVE
43
CHAPTER SIX
57
CHAPTER TWELVE
131
CHAPTER THIRTEEN
139
CHAPTER FOURTEEN
149
CHAPTER FIFTEEN
157
CHAPTER SIXTEEN
169
CHAPTER SEVENTEEN
181
CHAPTER EIGHTEEN
195
CHAPTER NINETEEN
215

CHAPTER SEVEN
71
CHAPTER EIGHT
83
CHAPTER NINE
95
CHAPTER TEN
107
CHAPTER ELEVEN
119
NOTES
219
BIBLIOGRAPHY
233
INDEX
243
Copyright

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About the author (2006)

Dorothy Duncan was the Toronto Women’s Culinary Network’s Woman of the Year in 2004, and in 2006 she was chosen by the Ontario Hostelry Institute to receive the Gold Award for Media and Publishing. Nothing More Comforting: Canada’s Heritage Food was published in 2003 to wide acclaim. Canadians at Table won the Cuisine Canada and University of Guelph Culinary Book Gold Award in 2007. Her most recent book is Feasting and Fasting: Canada’s Heritage Celebrations. She lives in Orillia, Ontario.

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