Full Description
"What is Canadian cuisine? Lenore Newman distils much of the current thinking into the erudite and elegantly readable Speaking in Cod Tongues . Her odyssey across the country provides a wealth of culinary detail, giving us a vivid contemporary portrait of Canada's complex and ever-evolving foodways." -- James Chatto, National Culinary Advisor, Gold Medal Plates "A captivating work. Newman recognizes that our food is intrinsically linked to the land and the sea, where foraging and fishing sustained and comforted many generations." -- Barry C. Parsons, creator of RockRecipes.com "As someone deeply connected with regional expressions of food culture in Canada, I know this book will occupy a special place in my library. The idea of an overarching national cuisine for Canada is as complex as the country is diverse. What a wonderful gastronomical journey of discovery!" -- Jamie Kennedy, C.M., owner/chef Jamie Kennedy Kitchens
Contents
Foreword by Sarah Elton Acknowledgements Part I: From Confederation to Cuisine Introduction: Sideboard Diplomacy The Language of Cuisine From a Cold Country: The Cuisine of an Imagined Wilderness Seasonality in an Age of Eternal Summer The Canadian Creole Ingredients: As Canadian as Maple Syrup Part II: A Tour of the Regions Quebec and Ontario Alberta and British Columbia The East Coast, the Prairies, and the North Part III: Canadian Cuisine Looks Forward Food and Public Life Between Places Coming Home to an Uncertain Future Notes References Index
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