Book Review — Catharine Parr Traill’s The Female Emigrant’s Guide: Cooking with a Canadian Classic

Catharine Parr Traill’s The Female Emigrant’s Guide: Cooking with a Canadian Classic Edited by Nathalie Cooke and Fiona Lucas McGill-Queen’s University Press, 2017 In our easy 21st century life, we think we’re “roughing it” when the power goes out for a few hours. But the first emigrants to Canada not only didn’t have power, they also didn’t have […]

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A Square Meal by Jane Ziegelman, Andrew Coe

Book Review — A Square Meal

A Square Meal Jane Ziegelman, Andrew Coe Harper Collins, 2016 The United States is known as “the land of plenty” but there were points in history when that was absolutely not the case. During most of the 1930s, unemployment was high, crops failed due to drought, and much of the US population was subjected to […]

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Book Review — How to Taste

How to Taste Becky Selengut Sasquatch Books, 2018 We spend a lot of time learning to taste beverages such as wine, beer, gin, and even coffee, but seldom are non-chefs taught the intricacies of tasting food. Or more specifically, how to cook food to maximize its taste. In How to Taste, food writer, chef and […]

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Cover of The Belly of Paris by Emile Zola

Book Review — The Belly of Paris

The Belly of Paris (Les Rougon-Macquart #3) Emile Zola originally published 1873, reprint with introduction and translation by Mark Kurlansky, Modern Library, 2009 We all have that one book that we feel that we should have read but just never got around to. For me, that book was Emile Zola’s The Belly of Paris or The Fat and the […]

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Book Review — Pomegranate Soup

Pomegranate Soup Marsha Mehran Random House, 2006 It’s 1986 and three Iranian sisters find themselves in the small town of Ballinacroagh, County Mayo, Ireland. They arrive suddenly, taking over a long-closed bakery space with plans to rush an opening of a Persian-themed cafe in only five days. They have escaped Iran via Pakistan and London, […]

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Give a Girl a Knife

Give a Girl a Knife Amy Thielen Clarkson Potter, 2017 There’s a point in any professional cook’s life where you have to decide whether to keep cooking professionally — to really push for your own restaurant, your own empire, as it were —or whether to move on to another career, hopefully food-related. The human body […]

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Oyster: A Global History

Oyster: A Global History Carolyn Tillie Reaktion Books, 2017 Consider the oyster. No, I mean really. Having existed for 234 million years and having been consumed by humans in quantity for 164,000 years, they are our oldest food. Oyster shells have been found in excavations of ancient Troy and the first reference to oysters in […]

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