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category: Cooking
published: Jan 2017
ISBN:9780889774674
imprint: U of R Press

Speaking in Cod Tongues

A Canadian Culinary Journey

by Lenore Newman, foreword by Sarah Elton

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history, canadian
0 of 5
0 ratings
rated!
rated!
list price: $19.99
edition:eBook
also available: Paperback
category: Cooking
published: Jan 2017
ISBN:9780889774674
imprint: U of R Press
Description

"What is Canadian cuisine? Lenore Newman distils much of the current thinking into the erudite and elegantly readable Speaking in Cod Tongues. Her odyssey across the country provides a wealth of culinary detail, giving us a vivid contemporary portrait of Canada's complex and ever-evolving foodways." -- James Chatto, National Culinary Advisor, Gold Medal Plates

"A captivating work. Newman recognizes that our food is intrinsically linked to the land and the sea, where foraging and fishing sustained and comforted many generations." -- Barry C. Parsons, creator of RockRecipes.com

"As someone deeply connected with regional expressions of food culture in Canada, I know this book will occupy a special place in my library. The idea of an overarching national cuisine for Canada is as complex as the country is diverse. What a wonderful gastronomical journey of discovery!" -- Jamie Kennedy, C.M., owner/chef Jamie Kennedy Kitchens

About the Authors

Lenore Newman

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Sarah Elton

SARAH ELTON is the author of Locavore: From Farmers’ Fields to Rooftop Gardens—How Canadians Are Changing the Way We Eat, which was an instant national bestseller and

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Editorial Reviews

"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

"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

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