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About this product
- DescriptionJust as the Canada's rich past resists any singular narrative, there is such thing as a singular Canadian food tradition. This new book explores Canada's diverse food cultures and the varied relationships that Canadians have had historically with food practices in the context of community, region, nation and beyond.Based on findings from menus, cookbooks, government documents, advertisements, media sources, oral histories, memoirs, and archival collections, Edible Histories offers a veritable feast of original research on Canada's food history and its relationship to culture and politics. This exciting collection explores a wide variety of topics, including urban restaurant culture, ethnic cuisines, and the controversial history of margarine in Canada. It also covers a broad time-span, from early contact between European settlers and First Nations through the end of the twentieth century.Edible Histories intertwines information of Canada's 'foodways' -- the practices and traditions associated with food and food preparation -- and stories of immigration, politics, gender, ecomics, science, medicine and religion. Sophisticated, culturally sensitive, and accessible, Edible Histories will appeal to students, historians, and foodies alike.
- Author BiographyFranca Iacovetta is a professor of History at the University of Toronto. Valerie Korinek is a professor in the Department of History at the University of Saskatchewan. Marlene Epp is an associate professor of History at Conrad Grebel University College at the University of Waterloo.
- Author(s)Franca Iacovetta,Marlene Epp,Valerie J. Korinek
- PublisherUniversity of Toronto Press
- Date of Publication13/11/2012
- SubjectHistory: Specific Subjects
- Place of PublicationToronto
- Country of PublicationCanada
- ImprintUniversity of Toronto Press
- Content Note12 illustrations
- Weight820 g
- Width160 mm
- Height236 mm
- Spine35 mm
- Format DetailsWith dust jacket
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