Speaking in Cod Tongues: A Canadian Culinary Journey by Lenore Newman

Speaking in Cod Tongues: A Canadian Culinary Journey

byLenore Newman

Paperback | January 7, 2017

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"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

About The Author

Lenore Newman holds the Canada Research Chair in Food Security at the University of the Fraser Valley, where she is an Associate Professor of Geography. Lenore is a member of the College of New Scholars, Artists and Scientists of the Royal Society of Canada. She researches regional cuisine, agricultural land use, and urban food systems...

Details & Specs

Title:Speaking in Cod Tongues: A Canadian Culinary JourneyFormat:PaperbackDimensions:288 pages, 9 × 6 × 0.5 inPublished:January 7, 2017Publisher:University of Regina PressLanguage:English

The following ISBNs are associated with this title:

ISBN - 10:0889774595

ISBN - 13:9780889774599

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From the Author

"Speaking in Cod Tongues is full of mouth-watering examples and histories that eloquently demonstrate how Canadians are what they eat, regardless of whether dinner that night is at a Chinese-Canadian restaurant in a small town in the prairies, at a roadside stand selling poutine in eastern Canada or at a trendy, high-end sushi joint in a Vancouver bistro."

Table of 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

Editorial Reviews

"From historical events that have resulted in our coast-to-coast multiculturalism to how different international cuisines have fused together to become something unique altogether, the chapters of this book paint a picture of a Canada that we should be proud of." - Eat North