Canada

Showing 1–16 of 31 results

Title & Subtitle Abstract Contributors Pages Year Purchase
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What We Talk About When We Talk About Dumplings

Nearly every culture has a variation on the dumpling: histories, treatises, family legends, and recipes about the world’s favourite lump of carbs. ​​​​If the … ; 234 View
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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
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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
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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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Siopao Is Not Just for Kids

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From: What We Talk About When We Talk About Dumplings

Christina Gonzales discusses the Filipino siopao, how they attest to the history of the Philippines, colonization, cultural influence of Spanish, Chinese, and Americans on the islands, and her … 7 $0.70 Add
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Technically, It’s a Ravioli

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From: What We Talk About When We Talk About Dumplings

Kristen Arnett examines the concept of ravioli. 2 $0.20 Add
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Sink or Swim: A Riff on the Essence of the Matzo Ball

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From: What We Talk About When We Talk About Dumplings

David Buchbinder reflects on the matzo ball of Jewish culinary cuisine, what makes for the best matzo, preferences and generational traditions, Jewish traditions, and the power of food for a … 9 $0.90 Add
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Solid, Glutinous, and Toothsome

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From: What We Talk About When We Talk About Dumplings

André Alexis reflects on the Trinidadian dumplings of the island of his birth, ideas of belonging and not belonging in the identity of first generation immigrants, food cultures and taboos, … 5 $0.50 Add
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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
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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
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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
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The Dumpling in Me Honours the Dumpling in You

The Filling

From: What We Talk About When We Talk About Dumplings

Sylvia Putz discusses her love of Asian styles of dumplings, the experience of making dumplings with her book club, her friend Lucy and her Korean dumplings, bonding over food, and being like a … 8 $0.80 Add
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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
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Wonton of Joy

The Filling

From: What We Talk About When We Talk About Dumplings

Arlene Chan discusses her connection to Cantonises food and in particular the wonton, her family’s Kwong Chow Chop Suey Restaurant in Toronto, the annual ritual of making dumplings for … 6 $0.60 Add
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Potatoes, Beans, and a Reluctant Cook

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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
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The Hong Kong Bakery’s Magic Door

The Filling

From: What We Talk About When We Talk About Dumplings

Naomi Duguid reflects on her love for the food of Hong Kong, her tai chi instructor Madame Tsang, the Hong Kong Bakery, and jiaozi. 6 $0.60 Add