Speaking in Cod Tongues

Speaking in Cod Tongues

A Canadian Culinary Journey

Book - 2017
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"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
Publisher: Regina, Saskatchewan : University of Regina Press, ©2017.
ISBN: 9780889774599
Characteristics: xii, 275 pages :,illustrations ;,24 cm.


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Mar 24, 2017

Short, but sweet book.
Red velvet cake created by Food coloring sponsor as promotion?
Learned a lot like Confederation politicians wined & dined on steamship, Vinegar Pie from WWI food ration, two public (& very profitable) market in Montreal demolished for progress, cod tongue used to be common leftover treat for Newfoundland until technology over-fishing to why high food prices for Northern Canadians.

Jan 22, 2017

Admirably academic (with 500+ citations) yet a bit lacking in actual tasting (author drove across Canada in a few months and admitted that book could have cover more). Did she have real fresh cod tongues? In page 230, she disclosed that cts are likely from Norway, processed in China and imported back (big carbon footprint). Frozen cts are like rubbery calamari and not worth the trouble (even before the cod fishery's collapse, fresh cod tongues were hit n' miss). Looked for cod tongue pic in the nice cover but there’s none. In chapter Canadian Creole, multicultural cuisine is discussed yet no mention of Afghan, Brazilian, Cajun, Cambodian, Indonesian, Jamaican, Korean, Persian (big hub in North Van), Philippino, Thai, Vietnamese (she had banh mi once in Toronto), etc. A couple of celebrity chefs in Vancouver bristled when their food is called fusion cuisine, perhaps adaptive is a better adjective for the diverse cuisines that we enjoy on the West Coast?

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