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Author: Liz Feltham
Publisher: Nimbus+ORM
ISBN: 1771082704
Category : Cooking
Languages : en
Pages : 182
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Book Description
“Quite a tasty treat, replete with anecdotes from the author’s childhood and lots of culinary history and Newfoundland foodways.” —Atlantic Books Today Inspired by her desire to stay connected to the food of her home province, culinary writer Liz Feltham goes back to her roots to bring fresh and modern twists to favorite Newfoundland meals, or “scoffs.” A Real Newfoundland Scoff provides recipes using traditional ingredients from the sea, land, air, bakeshop, and bar to create non-traditional dishes. Above all, Liz encourages readers to use this cookbook as a guide to exploring, discovering, and creating new versions of their old Newfoundland favorites. Packed with fifty-six new recipes, thirty color photographs, and a guide for buying Newfoundland ingredients in Atlantic Canada, this cookbook will appeal to all Newfoundland chefs, traditional and adventurous alike. “Feltham, a trained chef, treats popular traditional Newfoundland foods with respect and imagination . . . [She] writes with a warm and friendly spirit in this attractive book with lovely photographs by Halifax’s Scott Munn. You’ll never look at Newfoundland cuisine the same again.” —Atlantic Books Today
Author: Liz Feltham
Publisher: Nimbus+ORM
ISBN: 1771082704
Category : Cooking
Languages : en
Pages : 182
Get Book
Book Description
“Quite a tasty treat, replete with anecdotes from the author’s childhood and lots of culinary history and Newfoundland foodways.” —Atlantic Books Today Inspired by her desire to stay connected to the food of her home province, culinary writer Liz Feltham goes back to her roots to bring fresh and modern twists to favorite Newfoundland meals, or “scoffs.” A Real Newfoundland Scoff provides recipes using traditional ingredients from the sea, land, air, bakeshop, and bar to create non-traditional dishes. Above all, Liz encourages readers to use this cookbook as a guide to exploring, discovering, and creating new versions of their old Newfoundland favorites. Packed with fifty-six new recipes, thirty color photographs, and a guide for buying Newfoundland ingredients in Atlantic Canada, this cookbook will appeal to all Newfoundland chefs, traditional and adventurous alike. “Feltham, a trained chef, treats popular traditional Newfoundland foods with respect and imagination . . . [She] writes with a warm and friendly spirit in this attractive book with lovely photographs by Halifax’s Scott Munn. You’ll never look at Newfoundland cuisine the same again.” —Atlantic Books Today
Author: George Morley Story
Publisher: University of Toronto Press
ISBN: 9780802068194
Category : Reference
Languages : en
Pages : 858
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Book Description
First published in 1982 to international acclaim, the Dictionary of Newfoundland English introduced the world to an incredibly rich dialect with deep roots in Ireland and the English West Country.
Author: Andrea H. Procter
Publisher: Univ. of Manitoba Press
ISBN: 0887554199
Category : History
Languages : en
Pages : 297
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Book Description
"On January 22, 2005, Inuit from communities throughout northern and central Labrador gathered in a school gymnasium to witness the signing of the Labrador Inuit Land Claim Agreement and to celebrate the long-awaited creation of their own regional self-government of Nunatsiavut. This historic Agreement defined the Labrador Inuit settlement area, beneficiary enrollment criteria, and Inuit governance and ownership rights.
Author: Franca Iacovetta
Publisher: University of Toronto Press
ISBN: 1442661518
Category : History
Languages : en
Pages : 473
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Book Description
Just as the Canada's rich past resists any singular narrative, there is no 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, economics, science, medicine and religion. Sophisticated, culturally sensitive, and accessible, Edible Histories will appeal to students, historians, and foodies alike.
Author: Chris Southcott
Publisher: McGill-Queen's Press - MQUP
ISBN: 022801347X
Category : Science
Languages : en
Pages : 383
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Book Description
Modern treaties, increased self-government, new environmental assessment rules, co-management bodies, and increased recognition and respect of Indigenous rights make it possible for northern communities to exert some control over extractive industries. Whether these industries can increase the well-being and sustainability of Canada’s Arctic communities, however, is still open to question. Extractive Industry and the Sustainability of Canada’s Arctic Communities delves into the final research findings of the Resources and Sustainable Development in the Arctic project which attempted to determine what was required for extractive industry to benefit northern communities. Drawing on case studies, this book explores how northern communities can capture and distribute a fairer share of financial benefits, how they can use extractive activities for business development, the problems and possibilities of employment and training opportunities, and the impacts on gender relations. It also considers fly-in fly-out work patterns, subsistence activities, housing, post-mine clean-up activities, waste management, and ways of monitoring positive and negative impacts. While extractive industries could potentially help improve the sustainability of Canada’s Arctic, many issues stand in the way, most notably power imbalances that limit the ability of Indigenous Peoples to equitably participate in their governance. Extractive Industry and the Sustainability of Canada’s Arctic Communities emphasizes the general need to determine how new institutions and processes, which are largely imported from the south, can be adapted to allow for a more authentic participation from the Indigenous Peoples of Canada’s Arctic.
Author:
Publisher: University of Toronto Press
ISBN:
Category : Canada Imprints
Languages : en
Pages : 1610
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Book Description
Author: Swami Dayananda Sarasvati
Publisher:
ISBN:
Category :
Languages : en
Pages : 748
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Author:
Publisher:
ISBN:
Category :
Languages : en
Pages : 478
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Author: Jeannette Leonard Gilder
Publisher:
ISBN:
Category :
Languages : en
Pages : 556
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Author: Jeannette Leonard Gilder
Publisher:
ISBN:
Category : Publishers and publishing
Languages : en
Pages : 934
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Book Description
