Against the Odds: The Survival of Traditional Food Knowledge in a Rural Alberta Community
Jennifer Braun
Mary Beckie
#Canning #Cooking #Gardening #Alberta #RuralLife #FoodKnowledge #TraditionalFood
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https://canadianfoodstudies.uwaterloo.ca/index.php/cfs/article/view/21
Traditional Food Knowledge
Explore the scholarship on traditional food knowledge.
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#Canning #Cooking #Gardening #Deskilling #RuralAlberta #TraditionalFoodKnowledge #IndigenousFoodways #Haudenosaunee #FoodGuide #IndigenousCommunityPrograms #WellBeing #TraditionalFood #Nutrition #FoodPreservation #FoodKnowledge #Storytelling
Engaging youth in food preservation: Examining knowledge and practice on Canada’s West Coast
Majing Oloko
Maureen G. Reed
James P. Robson
#Youth #FoodPreservation #FoodKnowledge #Canada
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https://canadianfoodstudies.uwaterloo.ca/index.php/cfs/article/view/523
Nimíciwinán, nipimátisiwinán – “Our food is our way of life”: On-Reserve First Nation perspectives on community food security and sovereignty through oral history in Fisher River Cree Nation, Manitoba
Shailesh Shukla
Jazmin Alfaro
Carol Cochrane
Cindy Garson
Gerald Mason
Jason Dyck
Brielle Beudin-Reimer
Janna Barkman
#Indigenous #FoodSovereignty #FoodSystems #FoodSecurity #FoodKnowledge #OnReserve #FirstNation #Manitoba
https://canadianfoodstudies.uwaterloo.ca/index.php/cfs/article/view/218
Against the Odds: The Survival of Traditional Food Knowledge in a Rural Alberta Community
Jennifer Braun
Mary Beckie
#Canning #Cooking #Gardening #Deskilling #Alberta #Rural #SocialPractice #TraditionalFood #FoodWays #FoodKnowledge
CFS is proud to be #OpenAccess
Enjoy this article from Vol. 1 No. 1 (2014): Début issue and share it with your friends! #KnowledgeSharing #OpenScholarship
https://canadianfoodstudies.uwaterloo.ca/index.php/cfs/article/view/21
The evolution of Haudenosaunee food guidance: Building capacity towards the sustainability of local environments in the community of Six Nations of the Grand River
#FoodGuidance #FoodStudies #FoodWays #TraditionalFoods #Community #FoodKnowledge #IndigenousHealth
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https://canadianfoodstudies.uwaterloo.ca/index.php/cfs/article/view/502
The most interesting food thing I've learned recently is how to use vodka or other hard liquor to help make pie crust:
Make your crust like normal, but replace half of the water with the liquor, and it will be a much more flaky, delicate crust (and the alcohol is baked out of it).
The theory behind it is that the starch will stay suspended in the liquid, but since ethanol doesn't promote gluten formation, it stays more delicate.
An apple brandy would add amazing flavor, too! #foodknowledge
Canadian Association For Food Studies
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