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Speaking in Cod Tongues
A Canadian Culinary Journey
By (author): Lenore Newman
9780889774599 Paperback, Trade English Professional/Scholarly COOKING / Regional & Ethnic / Canadian Jan 07, 2017
$29.95 CAD
Active 158.75 x 234.95 mm | 420 gr 288 pages 11 black & white photos University of Regina Press
From oceans to prairie, from bakeapples to fiddleheads, from maple syrup to k’aaw, from the height of urban dining to picnics in parks, Newman describes a delicious and emerging melange representing the multifaceted nature of Canada.

"Humourous and intellectual, poignant and celebratory, theoretical and poetic, all in the same space. I am not aware of any other scholarly or popular book that covers such a wide ground on Canadian food culture with so much detail and skill." Irena Knezevic, Food Security Scholar, Carleton University

"A fascinating culinary tour." Janis Thiessen, Food Historian, University of Manitoba anad author of the forthcoming Project Wonka

Lenore Newman holds a Canada Research Chair in Food Security and Environment, and is an Associate Professor of Geography at the University of the Fraser Valley. She lives in Roberts Creek, British Columbia.

"This debut lives up to the promise of its intriguing title as Newman takes readers on a coast-to-coast journey across Canada, sampling local foods that historically were or have become an intrinsic part of the character of each place... Going far beyond maple syrup and poutine, readers will vicariously taste a bounty of regional specialties such as seal flipper pie, elk tartar, fiddleheads, and blueberry grunt." - Publishers Weekly

"Speaking in Cod Tongues is full of mouth-watering examples and histories that eloquently demonstrate how Canadians are what they eat, regardless of whether dinner that night is at a Chinese-Canadian restaurant in a small town in the prairies, at a roadside stand selling poutine in eastern Canada or at a trendy, high-end sushi joint in a Vancouver bistro." -- Toronto Star

"[Newman] seeks to explore and explain Canadian cuisine, zeroing in on seasonality, wild ingredients and multiculturalism as the key identifiers." - Globe and Mail

"What is Canadian cuisine? South of the border, the term conjures up little more than poutine, that mess of french fries smothered in gravy and crowned with cheese curds. Not so fast, says Newman in this detailed survey of Canadian cooking. Based on meticulous research and on her own peregrinations across Canada's vast expanses, Newman posits three defining characteristics of Canada's cuisine: wild foods, seasonality, and the ever-expanding influence of multiculturalism. She refers to the nation's multiculturalism as 'Canadian creole,' borrowing a word typically used for communities much further to the south... Food-history collections and regionally oriented libraries can fill out an often-neglected segment of their book stocks." - Booklist

"Newman looks specifically at how Canadians eat outside of the home: at restaurants, roadside stands, and public markets; on trains and ships; and in public squares and parks. In doing so, she explored the ways Canadian cuisine is entwined with the historical tropes of Canadian identity: fresh, wild, seasonal, multicultural, and regionally distinct." - National Post

"From historical events that have resulted in our coast-to-coast multiculturalism to how different international cuisines have fused together to become something unique altogether, the chapters of this book paint a picture of a Canada that we should be proud of." - Eat North

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