What is Canadian Cuisine? Lessons from Generations Past with Nathalie Cooke
What is Canadian Cuisine?
Lessons from Generations Past with Nathalie Cooke
Churrasco Chicken, Bee-Bim Bop, Salmon Candy, Tourtière. Food feeds Canada's diversity. And Canada’s diversity finds expression in food choices over time – what foods Canadian have grown, prepared and shared. What is Canadian cuisine? Please join us as Nathalie Cooke samples a range of delicious answers.
Nathalie Cooke is Professor of English and Associate Dean of Rare & Special Collections at McGill University Library. She has published extensively on the shaping of literary and culinary tastes in Canada. Founding editor of CuiZine: the Journal of Canadian Food Cultures, most recently she is co-editor of the new edition of Catharine Parr Traill’s 19th century classic The Female Emigrant's Guide (shortlisted for this year’s Taste Canada book award), and co-curator of the recent exhibition Mixed Messages: Making and Shaping Culinary Culture in Canada at the Thomas Fisher Rare Book Library at the University of Toronto.The event is free of charge. RSVP here.
Presented by McGill Library's Rare and Special Collections, Osler, Art, and Archives (ROAAr)