Nathalie Cooke, the associate dean of arts at McGill University and editor of CuiZine: The (e)journal of Canadian Food Cultures, talks to Joseph Planta about the new collection she’s edited, What’s to Eat? Entrée’s in Canadian Food History (McGill-Queen’s University Press, 2009), an informative and fascinating look at Canada’s foodways.

What’s to Eat? Entrée’s in Canadian Food History edited by Nathalie Cooke. (McGill-Queen’s University Press, 2009) Click to buy this book from Amazon.ca: What’s to Eat?

Text of introduction by Joseph Planta:

I am Planta: On the Line. This is THECOMMENTARY.CA.

A recurring theme on this program is to look at Canada and ourselves. Over the last five years, we’ve looked at politics, the arts, literature, and now our food. A fascinating book is out now, What’s to Eat? Entrée’s in Canadian Food History. It’s edited by my guest now, Nathalie Cooke. She has brought together contributors who look at what we did and do eat, what our food say about us, and how it’s evolved over the years. The book is more accessible than one might think, and once you’ve dipped into the pages, it’s a fascinating gastronomic, historical journey through the country north and south, east and west, as well as from the past to today. Nathalie Cooke is associate dean of arts at McGill University and editor of CuiZine: The (e)journal of Canadian Food Cultures. The book is published by McGill-Queen’s University Press. Please welcome to the Planta: On the Line program, Nathalie Cooke; Good morning, Professor Cooke.

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