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ARCHIVED - Bon appétit!
A Celebration of Canadian Cookbooks

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History of Canadian Cookbooks

Canada's First Cooks

Traditional Aboriginal Cooking

The Rural and Native Heritage Cookbook. Burleigh Falls, Ont.: Lovesick Lake Native Women's Association, 1985
Marie Matthew and David Seymour. Foods of the Shuswap People. Kamloops, B.C.: Secwepemc Cultural Education Society, 1986

One of a series of booklets that record the traditions of the Shuswap people of the Kamloops region of British Columbia. "Hunters depended mainly on the results of their hunting to get food while they were away from camp. They made kettles, for boiling or storing water, out of spruce bark or a cleaned deer stomach. These were placed near the fire, and had hot rocks added to them to cook the meat" (p. 18).

The author provides pictures and descriptions of the plants used by West Coast Native peoples. Turner also describes the etiquette involved in the way each plant was prepared and eaten, including the songs sung at the gatherings where plants were served.