Chapters in this book

1. Front Matter i
2. Contents v
3. Illustrations vii
4. Acknowledgments ix
5. Introduction 3
6. Eating Canadian: What Do and Did We Eat?
7. Curiosity into Edibility: The Taste of New France 21
8. Stories of Traditional Aboriginal Food, Territory, and Health 55
9. A Cargo of Cocoa: Chocolate’s Early History in Canada 79
10. The Long History of the Tourtière of Quebec’s Lac-St-Jean 99
11. Talking Turkey: Thanksgiving in Canada and the United States 116
12. Grain Elevated: The Fall and Rise of Red Fife Wheat 145
13. Eating Canadian: What Do and Did We Eat?
14. “There is a Canadian cuisine, and it is unique in all the world”: Crafting National Food Culture during the Long 1960s 167
15. Regional Differences in the Canadian Daily Meal? Cookbooks Answer the Question 197
16. The Cookbooks Quebecers Prefer: More Than Just Recipes 213
17. Home Cooking: The Stories Canadian Cookbooks Have to Tell 228
18. Affective Histories: Eating “Chinese” across Canada and the World 245
19. Dishing Dad: “How to Cook a Husband” and Other Metaphorical Recipes 257
20. Bibliography 271
21. Contributors 301
22. Index 303