Baking as Biography – A Life Story in Recipes
McGill-Queen’s University Press, 260 pages, $24.95
Most of us can look to a mother or grandmother as a cooking mentor; someone who taught us the basics of home cooking, and who shared their love of the craft and inspired us to try new dishes and expand our cooking repertoires. But what of the poor souls whose mothers didn’t cook, or worse, who didn’t cook well? What of the people who mothers cooked, but hated it?
Dianne Tye had one such mother. A minister’s wife in the Maritimes during the 70s, Tye’s mother was obligated to cook, not just for family, but for myriad church and community events, but never truly enjoyed it.
Tye herself went on to become a Women’s Studies professor at Memorial University, and tells her story in two distinct voices; first the clinical voice of science, observing trends in food and social norms during her childhood, and analyzing how they affected her mother, and in turn her family with regards to what she baked, when, and for whom. But when recalling specific stories about her mother, her baking for various events or a description of the dish, Tye’s voice becomes softer, more familial, verging at times on romanticized. This jump can be disconcerting as Tye attempts to distance herself from the information.
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