Book description
Canadians at Table is an introduction to the diverse culinary
history of Canada. We learn about the lessons of survival of the First
Nations, the foods that fuelled the fur traders, and the adaptability
of the early settlers in their new environment. As communities
developed and transportation improved, waves of newcomers arrived,
bringing their memories of foods, beverages, and traditions they had
known, which were almost impossible to implement in their new
homeland. They learned instead to use native plants for many of their
needs. Community events and institutions developed to serve religious,
social, and economic needs from agricultural and temperance societies
to Women's Institutes, from markets and fairs to community meals and celebrations.
From the self-sufficient First Nations and early settlers to the
convenience foods of today, Canadians at Table gives us an
overview of one of the most unique and fascinating food histories in
the world and how it continues to change to serve Canadians from coast
to coast.
Dorothy Duncan has worked with organizations across Canad aand
around the world to ensure that Canada's culinary history is
recognized, researched, and recorded. In 2007, Canadians at
Table won the Cuisine Canada and University of Guelph Culinary
Book Gold Award. Nothing More Comforting, Dorothy's first
book for Dundurn, was published in 2003 to wide acclaim.
