Author:

Publisher: Odile Jacob

Published:

Total Pages: 307

ISBN-13: 2738194451

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What's to Eat?

What's to Eat?

Author: Nathalie Cooke

Publisher: McGill-Queen's Press - MQUP

Published: 2009-09-01

Total Pages: 321

ISBN-13: 0773577173

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How we as Canadians procure, produce, cook, consume, and think about food creates our cuisine, and our nation of immigrant traditions has produced a distinctive and evolving repertoire that is neither hodgepodge nor smorgasbord. Contributors, who come from the diverse worlds of universities, museums, the media, and gastronomy, look at Canada's distinctive foodways from the shared perspective of the current moment. Individual chapters explore food items and choices, from those made by Canada's First Nations and early settlers to those made today. Other contributions describe the ways in which foods enjoyed by early Canadians have found their way back onto Canadian tables in the twentieth and twenty-first centuries. Authors emphasize the expressive potential of food practices and food texts; cookbooks are more than books to be read and used in the kitchen, they are also documents that convey valuable social and historical information.


Liberte

Liberte

Author: Gretchen V. Angelo

Publisher: Orange Grove Texts Plus

Published: 2009-09-24

Total Pages: 0

ISBN-13: 9781616100506

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Liberte is a French language textbook for first-year college students. Please note that an instructor guide is included as a downloadable attachment.


Edible Histories, Cultural Politics

Edible Histories, Cultural Politics

Author: Franca Iacovetta

Publisher: University of Toronto Press

Published: 2012-01-01

Total Pages: 473

ISBN-13: 1442612835

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Based on findings from menus, cookbooks, government documents, advertisements, media sources, oral histories, memoirs, and archival collections, Edible Histories offers a veritable feast of original research on Canada's food history and its relationship to culture and politics. This exciting collection explores a wide variety of topics, including urban restaurant culture, ethnic cuisines, and the controversial history of margarine in Canada. It also covers a broad time-span, from early contact between European settlers and First Nations through the end of the twentieth century.


Pour la suite du monde

Pour la suite du monde

Author: Musée d'art contemporain de Montréal

Publisher: Musée d'art contemporain de Montréal

Published: 1992

Total Pages: 320

ISBN-13:

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To celebrate the opening of its new building, the Museum mounted this show of contemporary Canadian and foreign artists.


The Female Emigrant's Guide, and Hints on Canadian Housekeeping

The Female Emigrant's Guide, and Hints on Canadian Housekeeping

Author: C P Traill

Publisher: Reprint Publishing

Published: 2015-05-12

Total Pages: 320

ISBN-13: 9783959400466

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Complete digitally restored reprint (facsimile) of the original edition of 1854 with excellent resolution and outstanding readability. Catherine Parr Strickland Traill (born January 9, 1802, died August 29, 1899). She was an English-Canadian author and naturalist who wrote about life as a settler in Canada. Her many albums of plant collections are housed in the National Herbarium of Canada at the Canadian Museum of Nature. "The Female Emigrant's Guide, and Hints on Canadian Housekeeping" is a window into the Canadian way of life. She explains common household chores with great elan making this book an enjoyable read. The sections on cooking and specific recipes are perhaps the mainstay of this work as Traill provides valuable insight into the peculiarities of the Canadian kitchen. The book is an excellent resource for the general reader to understand Canada better. On 8 September 2003, to commemorate the 50th anniversary of the National Library of Canada, Canada Post released a special commemorative series, "The Writers of Canada," featuring two English-Canadian and two French-Canadian stamps. Three million stamps were issued. Traill and her sister Susanna Moodie were featured on one of the English-Canadian stamps."


A Revolution in Taste

A Revolution in Taste

Author: Susan Pinkard

Publisher: Cambridge University Press

Published: 2009

Total Pages: 319

ISBN-13: 0521821991

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This book traces the development of modern French habits of cooking, eating, and drinking from their roots in the Ancien Regime. Pinkard examines the interplay of material culture, social developments, medical theory, and Enlightenment thought in the development of French cooking, which culminated in the creation of a distinct culture of food and drink.