Speaking in Cod Tongues: A Canadian Culinary Journey

Paperback | January 7, 2017

byLenore Newman

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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

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From the Publisher

 "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 ...

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...
Format: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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Extra Content

Table of Contents

Foreword by Sarah Elton - ix 
Acknowledgements - xii

Part I: From Confederation to Cuisine
Introduction: Sideboard Diplomacy - 3
The Language of Cuisine - 20
From a Cold Country: The Cuisine of an Imagined Wilderness - 36 
Seasonality in an Age of Eternal Summer - 53
The Canadian Creole - 70
Ingredients: As Canadian as Maple Syrup - 91 

Part II: A Tour of the Regions 
Quebec and Ontario - 115
Alberta and British Columbia - 138 
The East Coast, the Prairies, and the North - 158 

Part III: Canadian Cuisine Looks Forward 
Food and Public Life - 183 
Between Places - 199
Coming Home to an Uncertain Future - 217 

Notes - 239
References - 255
Index - 267 

Editorial Reviews

"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." -- Toronto Star