Bibliograph

Where we ate, a field guide to Canada's restaurants, past and present, Gabby Peyton

Type

Label

Where we ate, a field guide to Canada's restaurants, past and present, Gabby Peyton

Language

eng

Bibliography note

Includes bibliographical references and index

Illustrations

illustrations

Index

index present

Literary Form

non fiction

Main title

Where we ate

Nature of contents

bibliography

Responsibility statement

Gabby Peyton

Sub title

a field guide to Canada's restaurants, past and present

Summary

What is Canadian cuisine? While cookbook authors and historians have spent decades trying to answer this question, Canadian food isn't summed up by one iconic dish, but rather a huge range of meals, flavours, and cultural influences. It's about the people who make our food, who cook it and serve it to us at lunch counters, in ornate dining rooms and through take-out windows. In her debut book, restaurant critic and journalist Gabby Peyton has penned a celebration of 150 restaurants that have left a mark on the way Canada eats--whether they're serving California rolls, foie gras poutine, hand-cut beef tartare or bánh mì--and brings us from one decade to the next, showing how our dining trends evolved from beef consommé at Auberge Saint-Gabriel in 1754 to nori-covered hot dogs at Japadog

Classification