Canadian Food Words

Lynne Perras teaches communication arts at the University of Calgary.

The ever-witty Bill Casselman has written another book that adds to the
study of Canadian language and its etymology. Energetically written,
well organized, and thoroughly researched, Canadian Food Words is
divided into chapters according to province. Each chapter includes a
brief history of the area, followed by an alphabetical listing of
popular foods from past to present. Within each listing, Casselman
describes the dish, its history, and the origins of the name. Also
included are chapters devoted to Acadia and the North and a list of
books containing recipes for Canadian food. Lively and often educational
illustrations are interspersed throughout the book.

Those interested in cuisine, Canadian history, and the etymology of
words should enjoy this book. We learn about British Columbia’s
gooeyduck, Acadia’s anguille а petite-eau (simmered eel), Nova
Scotia’s fungy, and the North’s fireweed tea, for example. We also
learn that although much Canadian food (other than Native fare)
originated in places like France, England, Scotland, and the Ukraine,
many dishes have evolved into what one could call truly Canadian.

In a country that struggles with its own identity (and often wonders if
it has one at all), the arrival of Canadian Food Words is welcome
indeed.