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From Cathay to Canada: Chinese Cuisine in Transition
Jo Marie Powers, Editor
The OHS and the School of Hotel and Food Administration at the University of Guelph co-hosted the symposium “From Cathay to Canada: Chinese Cuisine in Transition” on Saturday April 12, 1997, in North York.
This symposium brought together a large and enthusiastic audience from across the province to explore the important influences and contributions that Chinese-Canadians and their foodways have made to Canadian cuisine in the last century.
Enjoy this collection of papers from the symposium exploring Chinese cuisine in Canada.
FORMAT: Digital Download (PDF – scanned from original)
PUBLISHER: The Ontario Historical Society
PAGES: 62 (Note: Any blank pages have been deliberately omitted.)
View sample of ebook (opens a PDF)
Foreword – Dorothy Duncan
Introduction – Jo Marie Powers
Chinese Food Traditions – Valerie Mah
Chinese Food in Contemporary Society – Stephen Wong
Dim Sum – Heart’s Delight – Bill Wong
Chinese Ingredients: Both Usual and Unusual – Jacqueline M. Newman
Traditional Cantonese Cooking Techniques – Judy Seto
The Magic of Red Cooking – Ella Yoa
Chinese Food Rites and Rituals – Karen Fan
The Cuisine of Northern China – Huiping Zuo
Vegetarianism Practised by Chinese Buddhist Monks – Rana Chow