Speaking in Cod Tongues
A Canadian Culinary Journey
Published on 7. January 2017
Book
Paperback/Softback
288 pages
978-0-88977-459-9 (ISBN)
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
Reviews / Votes
"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, CM, Owner / Chef Jamie Kennedy KitchensMore details
Series
Language
English
Place of publication
Regina
Canada
Product notice
Paperback (trade)
Illustrations
11 Halftones, black and white
Dimensions
Height: 233 mm
Width: 159 mm
Thickness: 22 mm
Weight
431 gr
ISBN-13
978-0-88977-459-9 (9780889774599)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Classification
Person
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. Her love affair with food began on her family's fishing boats, where she gained an early introduction into the world of direct marketing of local products, and she is a strong advocate for fresh, local food. Lenore lives in Vancouver with her partner, Katherine, and spends her spare time tending her family's orchard.
Content
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