Speaking in Cod Tongues: A Canadian Culinary Journey

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. The book begins with an overview of Canadian cuisine, placing it in historical and cultural context, before launching into an exploration of foods particular to both urban and rural landscapes. 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. The book roams through time, looking at the historical impact of the pemmican trade and the emerging frontiers of a multicultural Canadian creole cuisine. Newman, an academic whose work focuses on food security, also looks into the future of Canadian cuisine, considering the possible effects of climate change. She takes what could have been a bewildering wealth of information and presents it in a straightforward, clear manner with an appealing, conversational tone. Culinary historians may be familiar with many of the topics Newman touches on, but the layperson will find this an informative and diverting guide to Canadian cuisine and the people who create it. (Jan.)