Food History

Showing 33–48 of 60 results

Title & Subtitle	Abstract	Contributors	Pages	Year	Purchase
From NEW! I Pinch, Therefore I Am The Filling From: What We Talk About When We Talk About Dumplings View Coach House Books	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.	Matthew Murtagh-Wu	6	2022	$0.60 Add
From NEW! 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 View Coach House Books	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.	Amy Rosen	6	2022	$0.60 Add
From NEW! Introduction From: What We Talk About When We Talk About Dumplings View Coach House Books	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 …	Karon Liu	6	2022	$0.60 Add
From NEW! Introduction: the Martian Singularity From: Dinner on Mars View ECW Press	The Introduction reflects on the origins of this book as a thought experiment of what life would look like on Mars. Discussing topics including the ill-fated Franklin Expedition, revolutionary …	Evan D. G. Fraser; Lenore Newman	14	2022	$1.40 Add
Lost Feast Culinary Extinction and the Future of Food ECW Press	When we humans love foods, we love them a lot. In fact, we have often eaten them into extinction, whether it is the megafauna of the Paleolithic world or the passenger pigeon of the last century. …	Lenore Newman	308	2019	View
From NEW! Métis-Style Drop Dumpling Duck Soup The Filling From: What We Talk About When We Talk About Dumplings View Coach House Books	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 …	Miles Morrisseau	11	2022	$1.10 Add
From NEW! New Year’s Luck The Sauce From: What We Talk About When We Talk About Dumplings View Coach House Books	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, …	Tatum Taylor Chaubal	3	2022	$0.30 Add
From NEW! On Modaks: Offerings of Little Bliss The Filling From: What We Talk About When We Talk About Dumplings View Coach House Books	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 …	Mekhala Chaubal	6	2022	$0.60 Add
From Part 1 From: The Winter Market Gardener View New Society Publishers	Part 1 includes the following chapters: Foreword – Introduction: Yes, We Can Grow Vegetables Year Round…and Why We Should – The Knowledge and Skills of Northen Growers – …	Catherine Sylvestre; Jean-Martin Fortier	60	2023	$6.00 Add
From NEW! Potatoes, Beans, and a Reluctant Cook The Filling From: What We Talk About When We Talk About Dumplings View Coach House Books	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, …	Chantal Braganza	7	2022	$0.70 Add
From NEW! Preface From: What We Talk About When We Talk About Dumplings View Coach House Books	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.	John Lorinc	7	2022	$0.70 Add
From NEW! Red Wine and Empanadas The Sauce From: What We Talk About When We Talk About Dumplings View Coach House Books	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 …	John Lorinc	5	2022	$0.50 Add
From NEW! Sink or Swim: A Riff on the Essence of the Matzo Ball The Wrapper From: What We Talk About When We Talk About Dumplings View Coach House Books	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 …	David Buchbinder	9	2022	$0.90 Add
From NEW! Siopao Is Not Just for Kids The Wrapper From: What We Talk About When We Talk About Dumplings View Coach House Books	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 …	Christina Gonzales	7	2022	$0.70 Add
From NEW! Solid, Glutinous, and Toothsome The Wrapper From: What We Talk About When We Talk About Dumplings View Coach House Books	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, …	André Alexis	5	2022	$0.50 Add
From NEW! Technically, It’s a Ravioli The Wrapper From: What We Talk About When We Talk About Dumplings View Coach House Books	Kristen Arnett examines the concept of ravioli.	Kristen Arnett	2	2022	$0.20 Add