Canada

Showing 1–16 of 31 results

Title & Subtitle Abstract Contributors Pages Year Purchase
From
A Spicy Labour of Love
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A Spicy Labour of Love

The Filling

From: What We Talk About When We Talk About Dumplings

Perry King shares his own connection to Guyanese food and flavours, the use of dumplings in chicken and vegetable soups, the influences of Caribbean flavours, and his fear of spice and hot things … 4 $0.40 Add
From
Around the World
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Around the World

The Wrapper

From: What We Talk About When We Talk About Dumplings

Michael Stein reflects on his “dumplings around the world” feast to honour his late friend Julie-Rae, friendship, religion, and the food as Shivas. 13 $1.30 Add
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Ask No Questions About Samosas
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Ask No Questions About Samosas

The Filling

From: What We Talk About When We Talk About Dumplings

Angela Misri reflects on how her mothers samosas and pakoras reflected her own upbringing in Kashmir, the rules of a Misiri kitchen, her relationship with her mother, longing for Canadian foods, … 11 $1.10 Add
From
Conclusion
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Conclusion

Culinary Carry-On

From: What We Talk About When We Talk About Dumplings

In the conclusion John Lorinc  reflects on the family tree and map of dumplings, improvisation and change, tradition and culture. 7 $0.70 Add
From
Dumplingware: The Allure of Porcelain
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Dumplingware: The Allure of Porcelain

The Sauce

From: What We Talk About When We Talk About Dumplings

Marie Campbell discusses the history of chinaware, the silk road, porcelain and its ties to status, food history, and material culture. 5 $0.50 Add
From
Gnocchi Love
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Gnocchi Love

The Sauce

From: What We Talk About When We Talk About Dumplings

Domenica Marchetti explores the Italian potato pasta, gnocchi, her parents attributing gnocchi as helping them fall in love, the gnocchi process, regional differences in gnocchi flavours and … 10 $1.00 Add
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Heavy Is the Head That Wears the Pierogi Crown
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Heavy Is the Head That Wears the Pierogi Crown

The Filling

From: What We Talk About When We Talk About Dumplings

Monika Warzecha reflects on pierogies and becoming the ‘pierogi princess’, being a hyphenated Canadian, the multicultural classrooms of Toronto, Polish diaspora in Canada, Polish … 7 $0.70 Add
From
I Pinch, Therefore I Am
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I Pinch, Therefore I Am

The Filling

From: What We Talk About When We Talk About Dumplings

Matthew Murtagh-Wu reflects on growing up in Vancouver’s Chinatown, his business the Dumpling King, his mama dumpling recipe, and the power of nostalgia. 6 $0.60 Add
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If Life Is a Bowl of Cherries, Why am I Eating Matzo Ball Soup?
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If Life Is a Bowl of Cherries, Why am I Eating Matzo Ball Soup?

The Sauce

From: What We Talk About When We Talk About Dumplings

Amy Rosen reflects on matzo ball soup, Jewishness and Judaism, industrial matzo ball making, the authority on matzo, recipes that evoke specific memories, and context. 6 $0.60 Add
From
Introduction
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Introduction

From: What We Talk About When We Talk About Dumplings

In the Introduction Karon Liu describes his goal to map the dumplings of Toronto, highlighting culinary diversity in the multiethnic make up of the city, migration, tradition, Covid-19 and  … 6 $0.60 Add
From
Métis-Style Drop Dumpling Duck Soup
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Métis-Style Drop Dumpling Duck Soup

The Filling

From: What We Talk About When We Talk About Dumplings

Miles Morrisseau reflects on his Métis culture and ties to cuisine, hunting game, place and belonging to Métis diaspora, the loss of status rights and gender discrimination, land and … 11 $1.10 Add
From
New Year’s Luck
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New Year’s Luck

The Sauce

From: What We Talk About When We Talk About Dumplings

Tatum Taylor Chaubal shares his own New Years tradition of making Texas style cornmeal dumplings, bringing the tradition north after leaving Texas, the mixing of African and European foodways, … 3 $0.30 Add
From
On Modaks: Offerings of Little Bliss
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On Modaks: Offerings of Little Bliss

The Filling

From: What We Talk About When We Talk About Dumplings

Mekhala Chaubal shares her love of madak, a cardamom infused steamed rice dumplings made as an offering to the indian god ganapati or ganesha, the tradition in Indian and in Toronto, making … 6 $0.60 Add
From
Potatoes, Beans, and a Reluctant Cook
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Potatoes, Beans, and a Reluctant Cook

The Filling

From: What We Talk About When We Talk About Dumplings

Chantal Braganza reflects on her grandmothers ‘potato chops’, the Goan food of her father, the Portuguese influence on Indian food in the city of Goa, cooking as a gesture of love, … 7 $0.70 Add
From
Preface
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Preface

From: What We Talk About When We Talk About Dumplings

In the Preface editor John Lorinc provides a brief history of dumplings, the spread of dumplings across the globe,and a list of the types of dumplings discussed within the collection. 7 $0.70 Add
From
Red Wine and Empanadas
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Red Wine and Empanadas

The Sauce

From: What We Talk About When We Talk About Dumplings

John Lorinc discusses Salvador Allende and his use of food (empanadas) to present a strong Chilean identity, national identities and food, food and politics, empanada as a symbol of nationalist … 5 $0.50 Add