Book
Where we ate : a field guide to Canada's restaurants, past and present / Gabby Peyton.
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.
Record details
- ISBN: 9780525611660 (hardcover)
- Physical Description: viii, 304 pages : illustrations (chiefly colour) ; 24 cm
- Publisher: Vancouver, BC : Appetite by Random House, [2023]
- Copyright: ©2023
Content descriptions
| General Note: | Includes index. |
Search for related items by subject
| Subject: | Cooking > Canada > History > 20th century. Cooking > Canada > History. Food > Canada > History > 20th century. Food > Canada > History. Restaurants > Canada > History > 20th century. Restaurants > Canada > History. |
| Genre: | Cookbooks. Recipes. |
Available copies
- 1 of 1 copy available at Tsuga Consortium.
Holds
- 0 current holds with 1 total copy.
Show Only Available Copies
| Location | Call Number / Copy Notes | Barcode | Shelving Location | Status | Due Date |
|---|---|---|---|---|---|
| Lakeshore Branch | 647.9571 Pey | 31681010326924 | NONFIC | Available | - |
| LDR | 01984cam a2200337 i 4500 | ||
|---|---|---|---|
| 001 | 378863 | ||
| 003 | TSUGA | ||
| 005 | 20230601084410.0 | ||
| 008 | 230601s2023 bcca 001 0 eng | ||
| 020 | . | ‡a9780525611660 (hardcover) ‡c$36.00 | |
| 035 | . | ‡a(CaOWLBI)pr06990657 | |
| 090 | . | ‡a647.9571 Pey | |
| 100 | 1 | . | ‡aPeyton, Gabby, ‡eauthor. |
| 245 | 1 | 0. | ‡aWhere we ate : ‡ba field guide to Canada's restaurants, past and present / ‡cGabby Peyton. |
| 264 | 1. | ‡aVancouver, BC : ‡bAppetite by Random House, ‡c[2023] | |
| 264 | 4. | ‡c©2023 | |
| 300 | . | ‡aviii, 304 pages : ‡billustrations (chiefly colour) ; ‡c24 cm | |
| 336 | . | ‡atext ‡btxt ‡2rdacontent | |
| 337 | . | ‡aunmediated ‡bn ‡2rdamedia | |
| 338 | . | ‡avolume ‡bnc ‡2rdacarrier | |
| 500 | . | ‡aIncludes index. | |
| 520 | . | ‡aWhat 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. | |
| 591 | . | ‡bCanadian | |
| 650 | 0. | ‡aCooking ‡zCanada ‡xHistory ‡y20th century. | |
| 650 | 0. | ‡aCooking ‡zCanada ‡xHistory. | |
| 650 | 0. | ‡aFood ‡zCanada ‡xHistory ‡y20th century. | |
| 650 | 0. | ‡aFood ‡zCanada ‡xHistory. | |
| 650 | 0. | ‡aRestaurants ‡zCanada ‡xHistory ‡y20th century. | |
| 650 | 0. | ‡aRestaurants ‡zCanada ‡xHistory. | |
| 655 | 7. | ‡aCookbooks. ‡2lcgft | |
| 655 | 7. | ‡aRecipes. ‡2lcgft | |
| 852 | . | ‡aINNISFIL ‡bLAKESHORE ‡cNONFIC ‡zIn process ‡gbook ‡h647.9571 Pey ‡p31681010326924 | |
| 905 | . | ‡utechserv | |
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