Speaking in Cod Tongues
A Canadian Culinary Journey
ISBN: 978-0-88977-459-9
Series: Digestions 1
Year: 2017
Pages: 288
Binding: Paperback

Lenore Newman explores Canada's rich and evolving culinary landscape in Speaking in Cod Tongues. From oceans to prairie, from bakeapples to fiddleheads, from maple syrup to k'aaw, from the height of urban dining to picnics in parks, Newman describes a delicious and emerging melange representing the multifaceted nature of Canada.

"Humourous and intellectual, poignant and celebratory, theoretical and poetic, all in the same space. I am not aware of any other scholarly or popular book that covers such a wide ground on Canadian food culture with so much detail and skill." Irena Knezevic, Food Security Scholar, Carleton University

"A fascinating culinary tour." Janis Thiessen, Food Historian, University of Manitoba anad author of the forthcoming Project Wonka



Foreword by Sarah Elton - ix 
Acknowledgements - xii

Part I: From Confederation to Cuisine

Introduction: Sideboard Diplomacy - 3
The Language of Cuisine - 20
From a Cold Country: The Cuisine of an Imagined Wilderness - 36 
Seasonality in an Age of Eternal Summer - 53
The Canadian Creole - 70
Ingredients: As Canadian as Maple Syrup - 91 

Part II: A Tour of the Regions 

Quebec and Ontario - 115
Alberta and British Columbia - 138 
The East Coast, the Prairies, and the North - 158 

Part III: Canadian Cuisine Looks Forward 

Food and Public Life - 183 
Between Places - 199
Coming Home to an Uncertain Future - 217 

Notes - 239
References - 255
Index - 267 

Lenore Newman

Lenore Newman holds a Canada Research Chair in Food Security and Environment, and is an Associate Professor of Geography at the University of the Fraser Valley. She lives in Roberts Creek, British Columbia.
"This debut lives up to the promise of its intriguing title as Newman takes readers on a coast-to-coast journey across Canada, sampling local foods that historically were or have become an intrinsic part of the character of each place... Going far beyond maple syrup and poutine, readers will vicariously taste a bounty of regional specialties such as seal flipper pie, elk tartar, fiddleheads, and blueberry grunt."
Publishers Weekly, Starred Review
"Speaking in Cod Tongues is full of mouth-watering examples and histories that eloquently demonstrate how Canadians are what they eat, regardless of whether dinner that night is at a Chinese-Canadian restaurant in a small town in the prairies, at a roadside stand selling poutine in eastern Canada or at a trendy, high-end sushi joint in a Vancouver bistro."
Christine Sismondo, Toronto Star
The Creative Industries Transition Fund is made possible through funding that was provided to the Saskatchewan Arts Board by the Government of Saskatchewan through the Ministry of Parks, Culture and Sport.