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The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/.
Title
A name given to the resource
Culinaria
Description
An account of the resource
Dublin Core
The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/.
Title
A name given to the resource
How the World is Fed
Description
An account of the resource
Tobacco gets its own chapter in this reader, part of a series on “the great industries of the world.” This copy was once in the library at the Camrose Provincial Normal School. The book’s treatment of ethnicity and cultural differences is cavalier at best: in India, “farmers are black or dark brown” and have few wants. Though food might be a window into other cultures, it is often circumscribed by the opinions and politics of the place and period. But it is this very circumscription that makes food such an excellent marker of individual and social relations: the pineapple farm in Cuba is owned by an American, and an expansive railway system facilitates harvesting. The introduction to <em>How the World is Fed</em>, indeed, emphasizes progressive-era lessons in economics: “it is through commerce that food is carried all over the world, from the places where each kind can be raised the cheapest, and sold for money in exchange.”
Creator
An entity primarily responsible for making the resource
Frank G. Carpenter
Date
A point or period of time associated with an event in the lifecycle of the resource
1907
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Dublin Core
The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/.
Title
A name given to the resource
Culinaria
Description
An account of the resource
Dublin Core
The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/.
Title
A name given to the resource
The Edible Wild
Description
An account of the resource
Field guides of edible wild plants gained popularity in Canada in the 1960s and '70s. A good example is <em>The Edible Wild</em>; while this book was published in Ontario, stamps on two introductory pages reveal this copy was in the Camrose Lutheran College Library. The book’s appeal is clear: the illustrations are simple and attractive, while the descriptions include diverse recipes for preparations of edible shoots and leaves, roots, nuts, and fruits both in the bush and at home. Also included are chapters on wild beverages, tobacco and sugar substitutes, wild seasonings and—important in any good field guide—poisonous plants.
Creator
An entity primarily responsible for making the resource
Berndt Berglund and Clare E. Bolsby
Date
A point or period of time associated with an event in the lifecycle of the resource
1974
-
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The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/.
Title
A name given to the resource
Culinaria
Description
An account of the resource
Dublin Core
The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/.
Title
A name given to the resource
Chinese Restaurant Ephemera
Description
An account of the resource
The 1970s dim sum ticket from the My Lai Garden restaurant, in contrast to the Golden City menu, features many clearly Cantonese dishes, including water chestnut cake, egg tarts, green peppers stuffed with shrimp paste, and pig’s liver rice crepes; the latter dish, though trendy in the period, has now died out. Shrimp dumplings, the first item on the list, are a characteristic feature of dim sum: difficult to make, they are the standard by which to measure the dim sum master’s skill. Unusually, this dim sum ticket is for take-out, an unconventional way of enjoying this sociable meal. Perhaps the restaurant found an effective way to deal with long lineups?
Ephemera such as menus, as well as oral histories, are the primary records of Chinese food on the Prairies. Few Chinese cooks published their recipes. Instead, they were passed down from one generation to the next, and generally written only for family use, like the handwritten recipes from Janice Wong, whose parents operated two Chinese restaurants in Prince Albert, Saskatchewan: Wings Café and The Lotus.
Creator
An entity primarily responsible for making the resource
My Lai Garden Restaurant, Edmonton; Wings Café and The Lotus Restaurant, Prince Albert
Source
A related resource from which the described resource is derived
<em>The last three images (private collection) are courtesy of Janice Wong, author of the 2005 cookbook/memoir <span style="text-decoration: underline;">Chow</span>.</em>
Date
A point or period of time associated with an event in the lifecycle of the resource
My Lai Garden: [1970s]; Wings Café and The Lotus: [1940s and 1950s?]
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Dublin Core
The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/.
Title
A name given to the resource
Culinaria
Description
An account of the resource
Dublin Core
The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/.
Title
A name given to the resource
Golden City Restaurant Menu
Description
An account of the resource
Many Chinese immigrants came to Canada to work on the railway, but after these jobs ended, they were prohibited from entering or training for many professions. Many turned to restaurants to make a living. The earliest Chinese restaurant menus consisted almost entirely of Western food, but gradually the ratios reversed, and by mid-century many restaurants focused primarily on Chinese dishes. Still, they usually appealed to Western tastes. The Golden City Restaurant, located in the heart of old Chinatown in Edmonton, is one example. Dating from perhaps the 1960s, the menu is structured to appeal to Western ideas of Chinese (in this case, Cantonese) food. Varieties of “Chop Suey” and “Chow Mein” are near the beginning of the menu, followed closely by “Egg Fuyung” and “Wuntun.” The latter is described using the Western point of reference—“Ravioli in Chinese Style.” “Gravy,” similarly, probably refers to a cornstarch mixture used to hold flavours together. Following the Western custom, soup is at the beginning of the menu, and the many tomato dishes, extremely unusual in Cantonese cooking, also tempt Western palates. Seafood, relatively unpopular on the Prairies, is left to the end of the menu. The section includes an abalone dish (a delicacy in Chinese cooking), as well as “Steamed Live Deep Sea Crab,” a dish most likely to be ordered by Chinese diners.
Creator
An entity primarily responsible for making the resource
Golden City Restaurant, Edmonton
Date
A point or period of time associated with an event in the lifecycle of the resource
[1960s]
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The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/.
Title
A name given to the resource
Culinaria
Description
An account of the resource
Dublin Core
The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/.
Title
A name given to the resource
Culinary Treasures
Description
An account of the resource
<p>Elizabeth Driver has argued, with respect to francophone cookbooks, that “Before the Quiet Revolution in Quebec in the 1960s, the influence of the Catholic Church permeated French society and entrenched the traditional subservience of women. Church authorities … required that published materials emanating from the church be submitted for their approval”; moreover, she suggests that “Catholic women placed more emphasis on spiritual concerns than on fund-raising projects, and for economic reasons were less able to contribute financially to causes” (“Cookbooks as Primary” 274 note 35). While this may be true in the context of French Canada, Ukrainian Catholic cookbooks were a different story. This book received a special inscription of “Best wishes from Basilian Fathers,” and the Committee’s enthusiastic “Appreciation” illustrates their energy and initiative. </p>
<p>The recipes illustrate the book’s rich cultural situation. “Mock Strawberries” sit alongside traditional recipes for “Grandpa Boris Cabbage” and dill pickles (one of which is marked “I make these”). The book’s owner was a Mrs. Anderson, an indication that Ukrainian recipes were not always limited to exclusively Ukrainian households. Although fruitcake was common across many cultural groups, these recipes show the influence of more diverse ingredients, including canned pineapple. The book was well used, with Ukrainian newspaper recipes pasted in, for example. The endpages also include a handwritten “Laura Lindsay Recipe” (see <em>Laura’s Recipes</em>).</p>
Creator
An entity primarily responsible for making the resource
St. Basil’s Ukrainian Catholic Women’s League
Date
A point or period of time associated with an event in the lifecycle of the resource
1959
-
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The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/.
Title
A name given to the resource
Culinaria
Description
An account of the resource
Dublin Core
The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/.
Title
A name given to the resource
Laura's Recipes
Description
An account of the resource
Laura Lindsay (1914–88) was a popular Edmonton television personality. Her homemaker’s show aired live five days a week on the Sunwapta Broadcasting Corporation’s CFRN (now CTV). Her real name was in fact Laura Banks, and her son Tommy Banks would eventually become an acclaimed pianist, television host, and senator (Aubrey 198). In addition to recipes ranging from traditional “Roast Beef and Yorkshire Pudding” to trendy “Gumdrop Cake” and “Pink Pickled Eggs” (coloured with beet juice), the cookbook also contains a ten-day diet regimen to make the reader “Feel ‘In the Pink.’” Its reduced portions emphasize proteins, fruits, and vegetables. The final page of the book also has instructions for a two-day “Blitz Diet” for quick slimming. Lindsay’s cookbook was sold unbound, designed to fit into a standard 8½ by 5½-inch binder (to which users’ own recipes might be added). The owner of this copy used a red “Trip Diary” binder. The book sold around 30,000 copies.
Creator
An entity primarily responsible for making the resource
Laura Lindsay
Date
A point or period of time associated with an event in the lifecycle of the resource
1964
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The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/.
Title
A name given to the resource
Culinaria
Description
An account of the resource
Dublin Core
The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/.
Title
A name given to the resource
A Guide to Good Cooking
Description
An account of the resource
<p>Jean Brodie was a popular Toronto-based food writer in the 1930s, responsible for <em>100 Tested Recipes,</em> produced for the Farmer’s Dairy in Toronto. She also edited a food column for the <em>Toronto Star</em>: as one early ad put it, “To further its qualities as a meeting ground for producer and consumer, The Star Weekly has taken pains to establish a cookery department second to none, in which Jean Brodie, advisor in matters culinary, provides cooking methods which link up food with tastes and are invaluable to both” (“Will the World”). The recipes in <em>A Guide to Good Cooking</em> were solicited from the community in a nationwide campaign, but unlike the earlier <em>Five Roses Cook Book</em>, contributors’ names and hometowns were stripped away and the recipes were cemented into the national culinary canon. Western Canada still took a central role, however, as Five Roses flour was advertised on the back cover as “The Pure Produce of Western Canadian Hard Spring Wheat.” <em>A Guide to Good Cooking</em> was also aimed at a more sophisticated audience than the earlier Five Roses book: gone was the string for hanging it on the kitchen wall, and the book contains recipes for elegant sandwiches and modern “Vitamin Salad.” Still, the wholesome tone was not totally lost: the editor admitted that “Princess Pudding” was “merely a new name” for a familiar kind of shortcake. This copy was particularly well used: some of the coupons, which could be distributed to friends and neighbours so that they could send for their own free copies of the book, are torn out.</p>
Creator
An entity primarily responsible for making the resource
Jean Brodie
Date
A point or period of time associated with an event in the lifecycle of the resource
1932
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The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/.
Title
A name given to the resource
Culinaria
Description
An account of the resource
Dublin Core
The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/.
Title
A name given to the resource
Physical Atlas with Coloured Maps
Description
An account of the resource
<p>Jesse Beaufort Hurlbert was born in Canada to Loyalist parents. He became Professor of Natural Science at Victoria College in Toronto in 1841 (Neill 82). The long title of this book is <em>Physical Atlas with Coloured Maps Showing the Geographical Distribution of Plants Yielding Food; Climates; Flora; Soils; Regions of Summer Rains; Geological Formations and Hydrography of the Dominion of Canada</em>. Published in 1880, Hurlbert’s work opened with a preface expressing his frustration with misconceptions about Canada’s climate and fecundity. The Right Honourable W.E. Gladstone, he notes, called Canada, “Those huge ice-bound deserts of North America.” Other reports emphasized swamps, insects, and flooding. Hurlbert aimed to debunk these myths by showing “that the climates and productions of the Dominion are similar to those of the western central and north-western parts of Europe.” A fierce supporter of the young country, he argues that “the phrase ‘fertile belt’ is no more appropriate to any part of North America than it would be to Europe. It conveys an erroneous impression, giving the idea that there is only a narrow belt fit for agricultural purposes in comparison with the vast areas north of the 49th parallel.” Hurlbert’s maps may be optimistic (few farmers in northern Alberta grow maize and grapes, for example), but they reflect a Canadian’s early attempt to raise his country’s profile through food.</p>
Creator
An entity primarily responsible for making the resource
J. Beaufort Hurlbert
Date
A point or period of time associated with an event in the lifecycle of the resource
1880
-
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Dublin Core
The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/.
Title
A name given to the resource
Culinaria
Description
An account of the resource
Dublin Core
The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/.
Title
A name given to the resource
Home Canning and Freezing: Recipes Tested and Compiled by the Home Service Department of Your Gas Company
Description
An account of the resource
<p><em>Home Canning and Freezing</em> followed multiple editions of <em>Home Canning</em>, distributed by Canadian Western Gas Company (Calgary) and Northwestern Utilities (Edmonton) in the 1930s and 40s. Although this book is not dated, the “freezing” addition is new to the 1950s editions, mirroring the growing popularity of gas-powered refrigerators and freezers in the home. This copy belonged to Calgary District Home Economist Mrs. S.R. Leavitt. The book emphasizes sterilization in home canning, probably because of women’s decreased experience in canning and increased consciousness of risk; the author insists, for example, on using oven controls for proper high-temperature processing, and also includes several notes waiving all liability for “failure or spoilage.” <em>Home Canning and Freezing</em> includes common home-canning recipes, such as chow chow and piccalilli. In addition to distributing recipe books, the gas companies’ home service departments also offered tips on menu planning and kitchen design, housecalls for new gas appliances, and a telephone service to answer cooking questions. They also ran cooking schools and programs for youth and club groups.</p>
Creator
An entity primarily responsible for making the resource
Canadian Western Natural Gas
Date
A point or period of time associated with an event in the lifecycle of the resource
[1950s?]
-
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Dublin Core
The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/.
Title
A name given to the resource
Culinaria
Description
An account of the resource
Dublin Core
The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/.
Title
A name given to the resource
Reddy Makes Salads
Description
An account of the resource
The aptly named Dianne Watt, Director of the Home Service Department of Canadian Utilities Limited, had a useful mascot in “Reddy,” the helpful bulb-nosed electricity representative who also graced Calgary Power’s advertising (see, for example, <em>Festive Favorites</em>). Many utility companies had home service departments to encourage women to be more comfortable using the “Magic Servant,” electricity. This book follows the not-uncommon practice of acknowledging the real figures behind companies’ public personas, balancing consistency of character with the authority of the real home-service educator. The “Low Calorie” dressing recipe reflects a trend of the period, while the electrical appliances advertised throughout illustrate electricity’s potential uses to the reluctant housewife (or perhaps her reluctant husband). Though this book is undated, several copies selling online are dated 1953; this book is likely from that period.
Creator
An entity primarily responsible for making the resource
Home Service Department, Canadian Utilities Limited
Date
A point or period of time associated with an event in the lifecycle of the resource
[1950s?]