You Eat what You are: People, Culture and Food TraditionsAccording 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. |
Contents
ACKNOWLEDGMENTS | 11 |
INTRODUCTION | 13 |
HOW TO USE THIS BOOK | 17 |
Copyright | |
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appetizers areas baked beans beef beer beverage blend boiled bread breakfast broth butter cabbage cakes called casserole celebrated cheese chicken chilies Chinese chopped Christmas coconut coffee cooked cookery corn couscous cuisine culture dessert diet dinner dishes dough dried drink dumplings eaten eating eggplant eggs Encyclopedia Canadiana enjoyed etables favorite festive filled fish flavor flour foods French fried fruits and vegetables garlic garnished grains Greek green Hungarian ingredients juice kitchen lamb legumes lemon meal meat milk mixture noodles nuts olive oil onions pancakes paprika pastries pepper phyllo pickled pilafs popular pork potatoes prepared pudding region rice rich roasted salads salt sauce sauerkraut sausages seafood seasonings seeds served sesame seeds sliced snack soup sour cream soy sauce special occasions specialty spices spicy staple steamed stew stuffed sugar sweet sweetened taste tomatoes traditional Turkish Turkish coffee usually variety wheat wine yeast yogurt York