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  1. Download Canadians At Table: Food, Fellowship, And Folklore: A Culinary History Of Canada
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Download Canadians At Table: Food, Fellowship, And Folklore: A Culinary History Of Canada

Starting in the '50s, know-how and experience gave way to aesthetics and hospitality. The perfect housewife must be able to entertain guests on any occasion and impress them with her sophisticated dishes. Some of these cookbooks are exhaustive. They include detailed menus, advice on decorating the table, instructions on place cards and service, and photos of stylish kitchens and dining rooms.

Handbooks for brides combined recipes and domestic advice. Although the new electrical appliances and easy-to-prepare products made life easier for the cook, she still had to follow increasingly precise instructions to produce healthy, balanced and inexpensive meals.

Cooking, Canadian: NOOK Books

Bombarded by more and more advertising, pressured to diversify their family's diet, and urged to follow the nutritional recommendations of all sorts of experts, women had to adapt to this new reality by developing new technical and scientific skills. Toronto: University of Toronto Press, Toronto: Dundurn Press, Garden City, N.

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See Also Games. Interior Domestic. Women, the Domestic World and Meal Preparation Transformations in the Production and Distribution of Food Food and Diet. Recipes for Success For centuries, recipes were passed down orally, before appearing in manuscript form. Promoting and Guiding Consumerism With the 20th century, the reality of urban housewives was transformed.

Queen of the House Cookbooks, whether promotional or not, were addressed chiefly to women. 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. One New World food, pemmican -- a light, durable, and highly nourishing blend of dried and powdered buffalo, elk, or deer meat that is mixed with dried berries, packed into a leather bag, then sealed with grease -- was introduced by the First Nations to the fur traders coming to Canada.

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Winner of the Canadian Culinary Book Award for Canadian Food Culture In Canadians at Table we learn about lessons of survival from the First Nations, the foods that fuelled fur traders, and the adaptability of early settlers to their new environment. Dorothy Duncan Dorothy Duncan has worked with organizations across Canada and around the world to ensure that Canada's culinary history is recognized, researched, and recorded. Other titles by this author.


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