Foods of Canada, 1st Edition

  • Series Name: A Taste of Culture
  • Barbara Sheen
  • Published By: KidHaven Publishing (Rosen)
  • ISBN-10: 0737764856
  • ISBN-13: 9780737764857
  • DDC: 641.5971
  • Grade Level Range: 3rd Grade - 6th Grade
  • 64 Pages | eBook
  • Original Copyright 2012 | Published/Released January 2012
  • This publication's content originally published in print form: 2012

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Author Barbara Sheen examines the historical and cultural forces behind Canada's diverse culinary tradition, including contributions from Canada's First Nations, French, and British background. Key ingredients include fish and seafood, meat, bread, hearty soups and chowders. Canada produces 85 percent of the world's maple syrup; how the syrup is gathered from maple trees and prepared in sugar shacks is explored. Feasts for Canadian Thanksgiving and Christmas celebrations are explained. Sidebars feature engaging country information as well as a number of recipes with easy-to-follow directions.

This product is part of:


A Taste of Culture

Studying world cultures has never tasted so good! A delectable blend of geography, history, health, daily life, celebrations and customs. A Taste of Culture offers a rich array of culinary and cultural elements. Specifically prepared for upper-elementary and lower-middle school students, each volume in this series introduces a country and its culture by way of its foods, cooking traditions, recipes, customs, eating habits and food sources.

Features and Benefits

  • One of the best ways to learn about other nations and other cultures is through their food. Each book in the A Taste of Culture series explores the foods, cooking traditions, customs, eating habits, and food sources of a different country -- all presented through a delectable blend of geography, daily life, culture, and history.
  • All volumes discuss ingredients that form the staples of cooking in a given country, the favorite dishes, the snacks and sweets, the traditional holiday meals, and the preparations and traditions associated with these foods.
  • Full-color photographs, easy-to-follow recipes, fascinating facts, maps, a glossary, bibliography, and index enhance each book.


"These titles offer easy, delicioius recipes (some with as few as two ingredients) and insights into the cultures that produced them. Each volume is well researched, and culture and food go hand-in-hand. Each title ends with a metric conversion chart and extensive chapter notes. Clear, large full-color photographs spice up the texts. The language is inviting and not overly challenging, and each book could be used for reports on culture as well for cooking. These tasty books, especially the more obscure Ethiopian title, will be appreciated in most libraries." --School Library Journal, May 2008

— School Library Journal

"This series offers recipes and insights into the cultures that produced them. The language is inviting and not overly challenging, and each book could be used for reports on culture as well for cooking. Great addition to our library."

— Elaina Stanley