COOK 304: Canadian Cuisine: Home

Speaking in Cod Tongues by Lenore Newman

Plants, People, and Places: : The Roles of Ethnobotany and Ethnoecology in Indigenous Peoples' Land Rights in Canada and Beyond by Nancy J. Turner (Editor)

Nothing More Comforting by Dorothy Duncan

Canadians at Table: Food, Fellowship, and Folklore: A Culinary History of Canada by Dorothy Duncan

Cooking Through History: a Worldwide Encyclopedia of Food with Menus and Recipes [2 Volumes] by Melanie Byrd (Editor); John P. Dunn (Editor)

The Emergence of National Food by Atsuko Ichijo (Editor); Venetia Johannes (Editor); Ronald Ranta (Editor)

Food Cultures of the World Encyclopedia [4 Volumes] by Ken Albala (Editor)

Save the Deli: In Search of Perfect Pastrami, Crusty Rye, and the Heart of a Jewish Delicatessen by David Sax

What's to Eat? by Nathalie Cooke

A Feast for All Seasons: Traditional Native Peoples' Cuisine by Andrew George Jr.; Robert Gairns