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Author: Kate Aitken
Publisher: North Vancouver, B.C. : Whitecap Books
ISBN: 9781552855911
Category : Cooking
Languages : en
Pages : 0
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Book Description
From the 1930s to the 1950s, Kate Aitken was a role model for millions of Canadian women who listened to her national radio show, clipped her recipes from the Montreal Standard, where she was Women's Editor, and purchased her books and pamphlets on everything from cooking and childcare to travel and etiquette. Kate Aitken's Canadian Cook Book was first published in 1945 and became an instant bestseller. In Kate's own words, the book is "a handy, inexpensive guide to healthful daily living." Along with delicious recipes for appetizers, baked goods, canning, main dishes, salads, soups, and quick lunches and suppers, she provides a wealth of information on nutrition, "Notes to Brides", and helpful hints on cooking. Considered the "Martha Stewart" of her day, Kate Aitken's practical recipes endure to delight Canadian families today.
Author: Kate Aitken
Publisher: North Vancouver, B.C. : Whitecap Books
ISBN: 9781552855911
Category : Cooking
Languages : en
Pages : 0
Get Book Here
Book Description
From the 1930s to the 1950s, Kate Aitken was a role model for millions of Canadian women who listened to her national radio show, clipped her recipes from the Montreal Standard, where she was Women's Editor, and purchased her books and pamphlets on everything from cooking and childcare to travel and etiquette. Kate Aitken's Canadian Cook Book was first published in 1945 and became an instant bestseller. In Kate's own words, the book is "a handy, inexpensive guide to healthful daily living." Along with delicious recipes for appetizers, baked goods, canning, main dishes, salads, soups, and quick lunches and suppers, she provides a wealth of information on nutrition, "Notes to Brides", and helpful hints on cooking. Considered the "Martha Stewart" of her day, Kate Aitken's practical recipes endure to delight Canadian families today.
Author: Laura Secord Candy Shops Limited
Publisher: North Vancouver, B.C. : Whitecap Books
ISBN: 9781552852606
Category : Cookery, Canadian
Languages : en
Pages : 0
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Book Description
Canadian cuisine is recognized the world over as combining a unique array of fresh ingredients and a variety of cultural influences tempered by tradition. This third title in the Classic Canadian Cookbook series includes Canada's most beloved recipes - think Nanaimo bars, matrimonial cake, maple fudge, tourtiere, fish cakes, bannock, and wild blueberry jam. Known as the first truly Canadian cookbook, this faithful replica of the original edition is essential for cooks anywhere. The plucky spirit of 19th-century Canadian heroine Laura Secord permeates this collection, which was sponsored by the Laura Secord Candy Shops and created by the Canadian Home Economics Association to commemorate the Canadian centennial in 1967. Inspired by our national history and identity, it was destined to become an instant classic. The regional and cultural diversity of Canadian cooking in the '60s is wonderfully captured in these recipes: Fricandeau (a veal and pork loaf) Malpeque Oyster Stew Holubtse (Ukrainian stuffed cabbage rolls) Glazed Back Bacon Hot Cross Buns Blueberry Grunt Maplewood Doughnuts Quebec Sugar Pie Grape Jelly
Author: Elizabeth Driver
Publisher: University of Toronto Press
ISBN: 0802047904
Category : Cooking
Languages : en
Pages : 1326
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Book Description
Culinary Landmarks is a definitive history and bibliography of Canadian cookbooks from the beginning, when La cuisinière bourgeoise was published in Quebec City in 1825, to the mid-twentieth century. Over the course of more than ten years Elizabeth Driver researched every cookbook published within the borders of present-day Canada, whether a locally authored text or a Canadian edition of a foreign work. Every type of recipe collection is included, from trade publishers' bestsellers and advertising cookbooks, to home economics textbooks and fund-raisers from church women's groups. The entries for over 2,200 individual titles are arranged chronologically by their province or territory of publication, revealing cooking and dining customs in each part of the country over 125 years. Full bibliographical descriptions of first and subsequent editions are augmented by author biographies and corporate histories of the food producers and kitchen-equipment manufacturers, who often published the books. Driver's excellent general introduction sets out the evolution of the cookbook genre in Canada, while brief introductions for each province identify regional differences in developments and trends. Four indexes and a 'Chronology of Canadian Cookbook History' provide other points of access to the wealth of material in this impressive reference book.
Author: Kate Aitken
Publisher: HarperCollins
ISBN: 9780006378860
Category : Cookery, Canadian
Languages : en
Pages : 456
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Book Description
Author:
Publisher: University of Toronto Press
ISBN:
Category : Canada Imprints
Languages : en
Pages : 1610
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Book Description
Author: Kate Aitken
Publisher:
ISBN:
Category : Cooking
Languages : en
Pages : 320
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Book Description
Author: Patricia Demers
Publisher: University of Toronto Press
ISBN: 1487534256
Category : Literary Criticism
Languages : en
Pages : 434
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Book Description
Spanning the period from the Massey Commission to the present and reflecting on the media of print, film, and song, this study attends to the burgeoning energy of women writers across genres. It explores how their work interprets our national story. The questioning, disruptive feminist practice of their fiction, filmmaking, poetry, song-writing, drama, and non-fiction reveals the tensions of colonial society at the same time as it transforms cultural life in Canada. Women’s Writing in Canada resurrects foremothers who were active before and after the mid-century – Ethel Wilson, Gabrielle Roy, Gwen Pharis Ringwood, Dorothy Livesay, and P.K. Page – as well as such forgotten writers as Grace Irwin, Patricia Blondal, and Edna Jaques. Its breadth extends to the contemporary voices and influences of novelists Tracey Lindberg and Heather O’Neill, poets Marilyn Dumont and Leanne Betasamosake Simpson, playwrights Hannah Moscovitch and Anna Chatterton, and filmmakers Sarah Polley and Mina Shum. Writing for children as well as memoirs, autobiographies, comic books, and cookbooks illustrate the wide and impressive range of women’s talents.
Author: Elizabeth Baird
Publisher: James Lorimer & Company
ISBN: 9781550285024
Category : Cooking
Languages : en
Pages : 220
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Book Description
Includes a variety of menus for the year through the seasons, including holiday menus, plus recipes.
Author: Nathalie Cooke
Publisher: McGill-Queen's Press - MQUP
ISBN: 0773577173
Category : Cooking
Languages : en
Pages : 321
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Book Description
How we as Canadians procure, produce, cook, consume, and think about food creates our cuisine, and our nation of immigrant traditions has produced a distinctive and evolving repertoire that is neither hodgepodge nor smorgasbord. Contributors, who come from the diverse worlds of universities, museums, the media, and gastronomy, look at Canada's distinctive foodways from the shared perspective of the current moment. Individual chapters explore food items and choices, from those made by Canada's First Nations and early settlers to those made today. Other contributions describe the ways in which foods enjoyed by early Canadians have found their way back onto Canadian tables in the twentieth and twenty-first centuries. Authors emphasize the expressive potential of food practices and food texts; cookbooks are more than books to be read and used in the kitchen, they are also documents that convey valuable social and historical information.
Author: Charlene Elliott
Publisher: Athabasca University Press
ISBN: 1771990252
Category : Social Science
Languages : en
Pages : 336
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Book Description
Food nourishes the body, but our relationship with food extends far beyond our need for survival. Food choices not only express our personal tastes but also communicate a range of beliefs, values, affiliations and aspirations—sometimes to the exclusion of others. In the media sphere, the enormous amount of food-related advice provided by government agencies, advocacy groups, diet books, and so on compete with efforts on the part of the food industry to sell their product and to respond to a consumer-driven desire for convenience. As a result, the topic of food has grown fraught, engendering sometimes acrimonious debates about what we should eat, and why. By examining topics such as the values embedded in food marketing, the locavore movement, food tourism, dinner parties, food bank donations, the moral panic surrounding obesity, food crises, and fears about food safety, the contributors to this volume paint a rich, and sometimes unsettling portrait of how food is represented, regulated, and consumed in Canada. With chapters from leading scholars such as Ken Albala, Harvey Levenstein, Stephen Kline and Valerie Tarasuk, the volume also includes contributions from “food insiders”—bestselling cookbook author and food editor Elizabeth Baird and veteran restaurant reviewer John Gilchrist. The result is a timely and thought-provoking look at food as a system of communication through which Canadians articulate cultural identity, personal values, and social distinction. Contributors include Ken Albala, Elizabeth Baird, Jacqueline Botterill, Rebecca Carruthers Den Hoed, Catherine Carstairs, Nathalie Cooke, Pierre Desrochers, Josh Greenberg, Stephen Kline, Jordan Lebel, Harvey Levenstein, Wayne McCready, Irina Mihalache, Eric Pateman, Rod Phillips, Sheilagh Quaile, Melanie Rock, Paige Schell, and Valerie Tarasuk.
