Page 1 Page 2 Page 3 Page 4 Page 5 Page 6 Page 7 Page 8 Page 9 Page 10 Page 11 Page 12 Page 13 Page 14 Page 15 Page 16 Page 17 Page 18 Page 19 Page 20 Page 21 Page 22 Page 23 Page 24 Page 25 Page 26 Page 27 Page 28 Page 29 Page 30 Page 31 Page 32 Page 33 Page 34 Page 35 Page 36 Page 37 Page 38 Page 39 Page 40 Page 41 Page 42 Page 43 Page 44 Page 45 Page 46 Page 47 Page 48What did you eat for dinner today? Did you make your own cheese? Butcher your own pig? Collect your own eggs? Drink your own home-brewed beer? Shanty bread leavened with hops-yeast, venison and wild rice stew, gingerbread cake with maple sauce, and dandelion coffee – this was an or- dinary backwoods meal in Victorian-era Canada. Originally published in 1855, Catharine Parr Traill’s classic The Female Emigrant’s Guide, with its admirable recipes, candid advice, and astute observations about local food sourcing, offers an intimate glimpse into the daily domestic and seasonal routines of settler life. This toolkit for historical cookery, redesigned and annotated in an edition for use in contempo- rary kitchens, provides readers with the resources to actively use and experiment with recipes from the original Guide. Containing modernized recipes, a measurement conversion chart, and an extensive glossary, this volume also includes dis- cussions of cooking conventions, terms, tech- niques, and ingredients that contextualize the social attitudes, expectations, and challenges of Traill’s world and the emigrant experience. In a distinctive and witty voice expressing her can-do attitude, Catharine Parr Traill’s “The Female Emigrant’s Guide” unlocks a wealth of information on historical foodways and culinary exploration. “This book contains so much lovely, evocative detail. It gives the reader a glimpse into the sensory world of the nineteenth-century kitchen while also highlighting the seemingly unending labour that went into feeding one’s family. It is an impressive, unique, and essential work of Canadian culinary history.” Ian Mosby, author of Food Will Win the War: The Politics, Culture, and Science of Food on Canada’s Home Front Nathalie Cooke is associate dean of the McGill Library, professor of English at McGill University, and the editor of What’s to Eat? Entrées in Canadian Food History. Fiona Lucas is co-founder of the Culinary Historians of Canada. She lives in Toronto. 7 M Q U P S P R I N G 2 0 1 7 F O O D S T U D I E S • C A N A D I A N H I S T O R Y Catharine Parr Traill’s The Female Emigrant’s Guide Cooking with a Canadian Classic edited by nathalie cooke and fiona lucas A guidebook for women immigrants to nineteenth-century Canada in a deluxe edition that shows why it is still relevant today. S P E C I F I C AT I O N S Carleton Library Series June 2017 978-0-7735-4930-2 $39.95A CDN, $39.95A US, £34.00 paper 978-0-7735-4929-6 $125.00S CDN, $125.00S US, £108.00 cloth 7 x 8 424pp 24 drawings, 1 map eBook available