Download Ebook, Epub, Textbook, quickly and easily or read online full books anytime and anywhere. Click GET BOOK button and get unlimited access by create free account.

Culinary Landmarks by Elizabeth Driver

Title Culinary Landmarks
Author Elizabeth Driver
Publisher University of Toronto Press
Release 2008-01-01
Category Cooking
Total Pages 1326
ISBN 0802047904
Language English, Spanish, and French
GET BOOK

Book Summary:

Culinary Landmarks is a definitive history and bibliography of Canadian cookbooks from the beginning, when La cuisinière bourgeoise was published in Quebec City in 1825, to the mid-twentieth century. Over the course of more than ten years Elizabeth Driver researched every cookbook published within the borders of present-day Canada, whether a locally authored text or a Canadian edition of a foreign work. Every type of recipe collection is included, from trade publishers' bestsellers and advertising cookbooks, to home economics textbooks and fund-raisers from church women's groups. The entries for over 2,200 individual titles are arranged chronologically by their province or territory of publication, revealing cooking and dining customs in each part of the country over 125 years. Full bibliographical descriptions of first and subsequent editions are augmented by author biographies and corporate histories of the food producers and kitchen-equipment manufacturers, who often published the books. Driver's excellent general introduction sets out the evolution of the cookbook genre in Canada, while brief introductions for each province identify regional differences in developments and trends. Four indexes and a 'Chronology of Canadian Cookbook History' provide other points of access to the wealth of material in this impressive reference book.

Title Catharine Parr Traill s The Female Emigrant s Guide
Author Nathalie Cooke
Publisher McGill-Queen's Press - MQUP
Release 2017-06-22
Category Cooking
Total Pages 556
ISBN 0773549315
Language English, Spanish, and French
GET BOOK

Book Summary:

What did you eat for dinner today? Did you make your own cheese? Butcher your own pig? Collect your own eggs? Drink your own home-brewed beer? Shanty bread leavened with hops-yeast, venison and wild rice stew, gingerbread cake with maple sauce, and dandelion coffee – this was an ordinary backwoods meal in Victorian-era Canada. Originally published in 1855, Catharine Parr Traill’s classic The Female Emigrant’s Guide, with its admirable recipes, candid advice, and astute observations about local food sourcing, offers an intimate glimpse into the daily domestic and seasonal routines of settler life. This toolkit for historical cookery, redesigned and annotated in an edition for use in contemporary kitchens, provides readers with the resources to actively use and experiment with recipes from the original Guide. Containing modernized recipes, a measurement conversion chart, and an extensive glossary, this volume also includes discussions of cooking conventions, terms, techniques, and ingredients that contextualize the social attitudes, expectations, and challenges of Traill’s world and the emigrant experience. In a distinctive and witty voice expressing her can-do attitude, Catharine Parr Traill’s The Female Emigrant’s Guide unlocks a wealth of information on historical foodways and culinary exploration.

Savoring Gotham by Andrew F. Smith

Title Savoring Gotham
Author Andrew F. Smith
Publisher Oxford University Press
Release 2015
Category Cooking
Total Pages 754
ISBN 0199397023
Language English, Spanish, and French
GET BOOK

Book Summary:

When it comes to food, there has never been another city quite like New York. The Big Apple--a telling nickname--is the city of 50,000 eateries, of fish wriggling in Chinatown baskets, huge pastrami sandwiches on rye, fizzy egg creams, and frosted black and whites. It is home to possibly the densest concentration of ethnic and regional food establishments in the world, from German and Jewish delis to Greek diners, Brazilian steakhouses, Puerto Rican and Dominican bodegas, halal food carts, Irish pubs, Little Italy, and two Koreatowns (Flushing and Manhattan). This is the city where, if you choose to have Thai for dinner, you might also choose exactly which region of Thailand you wish to dine in. Savoring Gotham weaves the full tapestry of the city's rich gastronomy in nearly 570 accessible, informative A-to-Z entries. Written by nearly 180 of the most notable food experts-most of them New Yorkers--Savoring Gotham addresses the food, people, places, and institutions that have made New York cuisine so wildly diverse and immensely appealing. Reach only a little ways back into the city's ever-changing culinary kaleidoscope and discover automats, the precursor to fast food restaurants, where diners in a hurry dropped nickels into slots to unlock their premade meal of choice. Or travel to the nineteenth century, when oysters cost a few cents and were pulled by the bucketful from the Hudson River. Back then the city was one of the major centers of sugar refining, and of brewing, too--48 breweries once existed in Brooklyn alone, accounting for roughly 10% of all the beer brewed in the United States. Travel further back still and learn of the Native Americans who arrived in the area 5,000 years before New York was New York, and who planted the maize, squash, and beans that European and other settlers to the New World embraced centuries later. Savoring Gotham covers New York's culinary history, but also some of the most recognizable restaurants, eateries, and culinary personalities today. And it delves into more esoteric culinary realities, such as urban farming, beekeeping, the Three Martini Lunch and the Power Lunch, and novels, movies, and paintings that memorably depict Gotham's foodscapes. From hot dog stands to haute cuisine, each borough is represented. A foreword by Brooklyn Brewery Brewmaster Garrett Oliver and an extensive bibliography round out this sweeping new collection.

What s to Eat by Nathalie Cooke

Title What s to Eat
Author Nathalie Cooke
Publisher McGill-Queen's Press - MQUP
Release 2009-09-01
Category Cooking
Total Pages 320
ISBN 0773577173
Language English, Spanish, and French
GET BOOK

Book Summary:

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.

Creole Italian by Justin A. Nystrom

Title Creole Italian
Author Justin A. Nystrom
Publisher University of Georgia Press
Release 2018
Category Cooking
Total Pages 264
ISBN 0820353566
Language English, Spanish, and French
GET BOOK

Book Summary:

In Creole Italian, Justin A. Nystrom explores the influence Sicilian immigrants have had on New Orleans foodways. His culinary journey follows these immigrants from their first impressions on Louisiana food culture in the mid-1830s and along their path until the 1970s. Each chapter touches on events that involved Sicilian immigrants and the relevancy of their lives and impact on New Orleans. Sicilian immigrants cut sugarcane, sold groceries, ran truck farms, operated bars and restaurants, and manufactured pasta. Citing these cultural confluences, Nystrom posits that the significance of Sicilian influence on New Orleans foodways traditionally has been undervalued and instead should be included, along with African, French, and Spanish cuisine, in the broad definition of "creole." Creole Italian chronicles how the business of food, broadly conceived, dictated the reasoning, means, and outcomes for a large portion of the nearly forty thousand Sicilian immigrants who entered America through the port of New Orleans in the nineteenth and early-twentieth centuries and how their actions and those of their descendants helped shape the food town we know today.

Food and Cultural In Compatibilities by Gabriela-Mariana Luca

Title Food and Cultural In Compatibilities
Author Gabriela-Mariana Luca
Publisher Cambridge Scholars Publishing
Release 2022-03-02
Category Social Science
Total Pages 272
ISBN 1527580938
Language English, Spanish, and French
GET BOOK

Book Summary:

From the anthropological point of view, eating means to ingest qualities, but also defects. Digestion is a double process, encompassing both assimilation and distribution through transformation. This book is based on the contributions of specialists in various fields of activity, including anthropology, medicine, cultural studies, archaeology, theatre, linguistics, who explore how we understand the cultural heritage of food, and how this defines the stratification of society. Providing insights into the compatibility and incompatibility of physical and cultural food, this book offers a higher level of understanding of the world in which we live.

Food Will Win the War by Ian Mosby

Title Food Will Win the War
Author Ian Mosby
Publisher UBC Press
Release 2014-05-21
Category History
Total Pages 285
ISBN 0774827637
Language English, Spanish, and French
GET BOOK

Book Summary:

During the Second World War, as Canada struggled to provide its allies with food, public health officials warned that malnutrition could derail the war effort. Posters admonished Canadians to "Eat Right" because "Canada Needs You Strong" while cookbooks helped housewives become "housoldiers" through food rationing, menu substitutions, and household production. Ian Mosby explores the symbolic and material transformations that food and eating underwent as the Canadian state took unprecedented steps into the kitchens of the nation, changing the way women cooked, what their families ate, and how people thought about food. Canadians, in turn, rallied around food and nutrition to articulate new visions of citizenship for a new peacetime social order.

The Edible South by Marcie Cohen Ferris

Title The Edible South
Author Marcie Cohen Ferris
Publisher UNC Press Books
Release 2014
Category History
Total Pages 494
ISBN 1469617684
Language English, Spanish, and French
GET BOOK

Book Summary:

Discusses how food has shaped Southern identity, including the food slaves served in the Plantation South, how home economics and domestic science became part of the school curriculum in the South, and Southern-style food counterculture.

Inside the Museums by John Goddard

Title Inside the Museums
Author John Goddard
Publisher Dundurn
Release 2014-06-07
Category Art
Total Pages 224
ISBN 1459723775
Language English, Spanish, and French
GET BOOK

Book Summary:

Heritage Toronto Book Award — Shortlisted, Non-Fiction Book Illuminates Toronto’s early history through its small heritage museums. A portrait of William Lyon Mackenzie stares from a mural at Queen subway station, his face as round and orange as a wheel of cheese. He served as Toronto’s first mayor, led the Upper Canada Rebellion of 1837, and was grandfather to William Lyon Mackenzie King, Canada’s tenth prime minister, whose own orange-pink visage graces the Canadian fifty-dollar bill. Three blocks from the station, Mackenzie died in the upstairs bedroom of a house now open as a heritage museum, part of a network of such homes and sites from early Toronto. Inside the Museums tells their stories. It explains why Eliza Gibson risked her life to save a clock, reveals the appalling instructions that Robert Baldwin left in his will, and examines how the career of postmaster James Scott Howard shattered on the most baseless of innuendos at one of the most highly charged moments in the city’s history.

The Burger Meisters by Marcel Desaulniers

Title The Burger Meisters
Author Marcel Desaulniers
Publisher Simon and Schuster
Release 1993
Category Cooking
Total Pages 152
ISBN 0671865382
Language English, Spanish, and French
GET BOOK

Book Summary:

Offers more than 120 recipes for burgers and side dishes by forty-six of America's greatest chefs