You Eat what You are: People, Culture and Food Traditions

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Firefly Books, 1999 - Cooking - 544 pages
According to the introduction, this book has been updated, had three chapters on additional cultures added, and is " . . . a documented study of ethnocultural food traditions." Although footnotes were used in the first edition (You Eat What You Are: A Study of Canadian Ethnic Food Traditions, 1979), they have been dropped from this version. All sources listed are secondary, most dated before 1979, and excellent (and possibly better) secondary sources were not used. Though political history does affect food habits, the space spent on it could have been better used to explain cultural influences and the introduction of new foods. It is often confusing what food item is meant; for example, in both the chapter on Africa ("maize" and "corn"') and the chapter on America (sweet potatoes and yams), two names are used for the same foods with no explanation. Some information is repeated, almost verbatim, in different sections of the same chapter. In general, the chapters are 20 years or more out-of- date, although the implication is that current customs are being described. Broad historical patterns of foodways may be gleaned from this book.

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Contents

ACKNOWLEDGMENTS
11
INTRODUCTION
13
HOW TO USE THIS BOOK
17
Copyright

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About the author (1999)

Thelma Barer-Stein, PhD

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