Archive | Heritage foods and recipes

Plum puddings and Proust

Plum puddings and Proust Marcel Proust  ate a madeleine – and a flood of memories resulted in a deep philosophical text about making memory conscious through one’s senses.  In fact the madeleine has become a symbol of memories that arise unintentionally.  The practicalities of  baking give another dimension to  memories, requiring skill, equipment and for […]

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Wild Potatoes – Tsilhqot’in First Nation

Wild Potatoes – Tsilhqot’in First Nation A few years ago I had the wonderful opportunity of visiting Nemaiah Valley in the heart of the Chilcotin, home of the Xeni Gwet’in First Nation, one of six Tsilhqot’in communities[i].  I was hired by Preserve Safe™ [ii] to do a workshop on up-to-date safe food preservation methods. While […]

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Cookbook Research – Windermere Cookery

Cookbook Research: Windermere Cookery Using Cookbooks to Document the Challenges and Solutions of Daily Home Life  Cookbooks (and cookbook research) are sometimes not taken seriously.  Ferguson (2012) suggests that cookbooks deserve respect as a form of minor literature: they are written in stripped-down functional English that can be easily recognized (like poetry): they are political […]

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Chop suey and ginger beef – Chinese Canadian cuisine?

Chop suey and ginger beef – Chinese Canadian cuisine? Almost all small Canadian towns have a Chinese restaurant. Ann Hui reprises the “surprising history and vibrant presence” of these restaurants from Victoria, BC to Fogo Island, Newfoundland in her recent book, “Chop Suey Nation” (2019).  She observed a gap between her childhood food experiences as […]

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