What's to Eat?: Entrées in Canadian Food History

Contents\nIllustrations\nAcknowledgments\nIntroduction\nPart 1 Eating Canadian: What Do and Did We Eat?\n	1 Curiosity into Edibility: The Taste of New France\n	2 Stories of Traditional Aboriginal Food, Territory, and Health\n	3 A Cargo of Cocoa: Chocolate’s Early History in Canada\n	4 The Long History of the Tourtière of Quebec’s Lac-St-Jean\n	5 Talking Turkey: Thanksgiving in Canada and the United States\n	6 Grain Elevated: The Fall and Rise of Red Fife Wheat\nPart 2 What Do Our Food Stories Tell Us about Who We Are or Were?\n	7 “There is a Canadian cuisine, and it is unique in all the world”:Crafting National Food Culture during the Long 1960s\n	8 Regional Differences in the Canadian Daily Meal? Cookbooks Answer the Question\n	9 The Cookbooks Quebecers Prefer: More Than Just Recipes\n	10 Home Cooking: The Stories Canadian Cookbooks Have to Tell\n	11 Affective Histories: Eating “Chinese” across Canada and the World\n	12 Dishing Dad: “How to Cook a Husband” and Other Metaphorical Recipes\nBibliography\nContributors\nIndex\n	A\n	B\n	C\n	D\n	E\n	F\n	G\n	H\n	I\n	J\n	K\n	L\n	M\n	N\n	O\n	P\n	Q\n	R\n	S\n	T\n	V\n	W\n	Y