Catharine Parr Traills The Female Emigrants Guide: Cooking with a Canadian Classic

Category: Book
Edited By: Cooke, Nathalie
Edited By: Lucas, Fiona
By (author): Traill, Catherine Parr
Series: Carleton Library
Subject:  COOKING / History
  HISTORY / Canada / General
  HISTORY / General
Publisher: McGill-Queen's University Press
Published: June 2017
Format: Book-paperback
Pages: 608
Size: 8.00in x 7.00in x 1.60in
Our Price:
$ 39.95
Available to order

Additional Notes

From The Publisher*What did you eat for dinner today? Did you make your own cheese? Butcher your own pig? Collect your own eggs? Drink your own home-brewed beer? Shanty bread leavened with hops-yeast, venison and wild rice stew, gingerbread cake with maple sauce, and dandelion coffee- this was an ordinary backwoods meal in Victorian-era Canada. Originally published in 1855, Catharine Parr Traill's classic The Female Emigrant's Guide, with its admirable recipes, candid advice, and astute observations about local food sourcing, offers an intimate glimpse into the daily domestic and seasonal routines of settler life. This toolkit for historical cookery, redesigned and annotated in an edition for use in contemporary kitchens, provides readers with the resources to actively use and experiment with recipes from the original Guide. Containing modernized recipes, a measurement conversion chart, and an extensive glossary, this volume also includes discussions of cooking conventions, terms, techniques, and ingredients that contextualize the social attitudes, expectations, and challenges of Traill's world and the emigrant experience. In a distinctive and witty voice expressing her can-do attitude, Catharine Parr Traill's The Female Emigrant's Guide unlocks a wealth of information on historical foodways and culinary exploration.
From The Publisher*A guidebook for women immigrants to nineteenth-century Canada in a deluxe edition that shows why it is still relevant today.
Review Quote*"This book contains so much lovely, evocative detail. It gives the reader a glimpse into the sensory world of the nineteenth-century kitchen while also highlighting the seemingly unending labour that went into feeding one's family. It is an impressive, unique, and essential work of Canadian culinary history." Ian Mosby, author of Food Will Win the War: The Politics, Culture, and Science of Food on Canada's Home Front
Biographical NoteNathalie Cooke is associate dean of the McGill Library, professor of English at McGill University, and the editor of What's to Eat?: Entrées in Canadian Food History. Fiona Lucas is co-founder of the Culinary Historians of Canada. She lives in Toronto.