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ARCHIVED - Bon appétit!
A Celebration of Canadian Cookbooks
Archived Content
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History of Canadian Cookbooks
The Culture of Cooking
- Cooking in the Regions
- Fast Food, Slow Food
Cooking in the Regions
Bill Jones and Stephen Wong. Chefs in the Market: Fresh Tastes and Flavours from Granville Island Public Market. Vancouver: Raincoast Books, 2000
"Eating according to the season used to be a traditional necessity. We feasted on the bounty of the warm months and we subsisted on our stored larder in the bleak winter months.... Caring growers are rediscovering the heritage foods of our ancestors, and enlightened shoppers are looking for ways to eat seasonal produce and support the efforts of our local agricultural community" (p. 17).
Cinda Chavich concentrates on the food produced in Alberta and celebrates the local ranchers, growers and producers.
