Edible Histories, Cultural Politics : : Towards a Canadian Food History / / Marlene Epp, Franca Iacovetta, Valerie J. Korinek.

• Superior document: Title is part of eBook package: De Gruyter University of Toronto Press eBook-Package Backlist 2000-2013
• VerfasserIn: Iacovetta, Franca,; Epp, Marlene,; Korinek, Valerie J.,
• MitwirkendeR: Cancian, Sonia,; Carstairs, Catherine,; Cooke, Nathalie,; Davies, Megan J.,; Desjardins, Ellen,; Desjardins, Michel,; Durand, Caroline,; Eidinger, Andrea,; Epp, Marlene,; Gidney, Catherine,; Guard, Julie,; Hanrahan, Maura,; Holyck Hunchuck, S.,; Iacovetta, Franca,; Korinek, Valerie J.,; Krasnick Warsh, Cheryl,; Mehta, Julie,; Mosby, Ian,; Murton, James,; Norman, Alison,; Pulver Ungar, Molly,; Roberts, Julia,; Walters, Krista,; Zembrzycki, Stacey,
• Place / Publishing House: Toronto : : University of Toronto Press, , [2022]; ©2012
• Year of Publication: 2022
• Language: English
• Physical Description: 1 online resource (472 p.) :; 12 illustrations
• Other title: Frontmatter --; Contents --; Illustrations --; Preface --; Introduction --; Part One: Cultural Exchanges and Cuisines in the Contact Zone --; 1 ‘Fit for the Table of the Most Fastidious Epicure’: Culinary Colonialism in the Upper Canadian Contact Zone --; 2 ‘The Snipe Were Good and the Wine Not Bad’: Enabling Public Life for Privileged Men --; 3 The Role of Food in Canadian Expressions of Christianity --; Part Two: Regional Food Identities and Traditions --; 4 Pine-Clad Hills and Spindrift Swirl: The Character, Persistence, and Significance of Rural Newfoundland Foodways --; 5 Stocking the Root Cellar: Foodscapes in the Peace River Region --; 6 Rational Meals for the Traditional Family: Nutrition in Quebec School Manuals, 1900–1960 --; Part Three: Foodways and Memories in Ethnic and Racial Communities --; 7 ‘We Didn’t Have a Lot of Money, but We Had Food’: Ukrainians and Their Depression-Era Food Memories --; 8 Feeding the Dead: The Ukrainian Food Colossi of the Canadian Prairies --; 9 Toronto’s Multicultured Tongues: Stories of South Asian Cuisines --; Part Four: Gendering Food in Cookbooks and Family Spaces --; 10 More than ‘Just’ Recipes: Mennonite Cookbooks in Mid-Twentieth-Century North America --; 11 Gefilte Fish and Roast Duck with Orange Slices: A Treasure for My Daughter and the Creation of a Jewish Cultural Orthodoxy in Postwar Montreal --; 12 ‘Tutti a Tavola!’ Feeding the Family in Two Generations of Italian Immigrant Households in Montreal --; Part Five: Single Food Commodities, Markets, and Cultural Debates --; 13 John Bull and Sons: The Empire Marketing Board and the Creation of a British Imperial Food System --; 14 Spreading Controversy: The Story of Margarine in Quebec --; Part Six: Protests, Mindful Eating, and the Politics of Food --; 15 The Politics of Milk: Canadian Housewives Organize in the 1930s --; 16 ‘Less Inefficiency, More Milk’: The Politics of Food and the Culture of the English-Canadian University, 1900–1950 --; 17 The Granola High: Eating Differently in the Late 1960s and 1970s --; 18 ‘Meat Stinks/Eat Beef Dyke!’ Coming Out as a Vegetarian in the Prairies --; Part Seven: National Identities and Cultural Spectacles --; 19 Nationalism on the Menu: Three Banquets on the 1939 Royal Tour --; 20 Food Acts and Cultural Politics: Women and the Gendered Dialectics of Culinary Pluralism at the International Institute of Toronto, 1950s–1960s --; Part Eight: Marketing and Imposing Nutritional Standards --; 21 Vim, Vigour, and Vitality: ‘Power’ Foods for Kids in Canadian Popular Magazines, 1914–1954 --; 22 Making and Breaking Canada’s Food Rules: Science, the State, and the Government of Nutrition, 1942–1949 --; 23 ‘A National Priority’: Nutrition Canada’s Survey and the Disciplining of Aboriginal Bodies, 1964–1975 --; Contributors
• Format: Mode of access: Internet via World Wide Web.
• ISBN: 9781442661509; 9783110490954
• DOI: 10.3138/9781442661509
• Access: restricted access
• Hierarchical level: Monograph
• Statement of Responsibility: Marlene Epp, Franca Iacovetta, Valerie J. Korinek.

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.