Edible Histories, Cultural Politics: Towards a Canadian Food History

Edited by Franca Iacovetta, Valerie J. Korinek, and Marlene Epp

© 2012

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.

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Product Details

  • Division: Scholarly Publishing
  • World Rights
  • Page Count: 472 pages
  • Dimensions: 6.0in x 0.0in x 9.0in
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SKU# SP003382

  • PUBLISHED NOV 2012

    From: $29.21

    Regular Price: $38.95

    ISBN 9781442612839
  • PUBLISHED NOV 2012

    From: $33.11

    Regular Price: $38.95

Quick Overview

Sophisticated, culturally sensitive, and accessible, Edible Histories will appeal to students, historians, and foodies alike.

Edible Histories, Cultural Politics: Towards a Canadian Food History

Edited by Franca Iacovetta, Valerie J. Korinek, and Marlene Epp

© 2012

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.

Continue Reading Read Less

Product Details

  • Division: Scholarly Publishing
  • World Rights
  • Page Count: 472 pages
  • Dimensions: 6.0in x 0.0in x 9.0in
  • Reviews

    ‘I can think of no comparable work in any national historiography comprising such a broad range of cutting-edge research in the field of food studies… The editors have done a splendid job.’
    Jeffrey M. Pilcher
    Labour/Le Travail vol 73:2014

    ‘Impressive collection of papers… Edible Histories, Cultural Politics provides remarkable, insightful, and eminently readable servings for students, academics, and interested general readers.’
    Gillian Crowther
    Canadian Historical Review, vol 95:01:2014
  • Author Information

    Franca Iacovetta is a professor in the Department of History at the University of Toronto.


    Valerie Korinek is a professor in the Department of History at the University of Saskatchewan.



    Marlene Epp is a professor in the Department of History at Conrad Grebel University College, University of Waterloo.
  • Table of contents

    Table of Contents

    Preface

    Introduction

    I 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

    II 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

    III 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

    IV 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

    V 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

    VI 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 1960s and 1970s
    18. 'Meat Stinks/Eat Beef Dyke!': Coming out as a Vegetarian in the Prairies

    VII 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

    VIII 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, 1964-75

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