Perogies And Politics

In Perogies and Politics, Rhonda Hinther explores the twentieth-century history of the Ukrainian left in Canada from the standpoint of the women, men, and children who formed and fostered it. For twentieth-century leftist Ukrainians, culture and politics were inextricably linked. The interaction of Ukrainian socio-cultural identity with Marxist-Leninism resulted in one of the most dynamic national working-class movements Canada has ever known. The Ukrainian left's success lay in its ability to meet the needs of and speak in meaningful, respectful, and empowering ways to its supporters' experiences and interests as individuals and as members of a distinct immigrant working-class community. This offered to Ukrainians a radical social, cultural, and political alternative to the fledgling Ukrainian churches and right-wing Ukrainian nationalist movements. Hinther's colourful and in-depth work reveals how left-wing Ukrainians were affected by changing social, economic, and political forces and how they in turn responded to and challenged these forces.??

Winner, Gourmand World Cookbook Awards - Food - Food Heritage - USA Nominee, Book Award in Food Issues and Advocacy, James Beard Foundation The Italian political right is outraged by halal tortellini and a pork-free lasagna served at the Vatican. In India, Hindu fundamentalists organize attacks on Muslims who sell beef. European anti-immigrant politicians denounce couscous and kebabs. In an era of nationalist and exclusionary movements, food has become a potent symbol of identity. Why has eating become so politically charged—and can the emotions surrounding food be redirected in a healthier direction? Fabio Parasecoli identifies and defines the phenomenon of “gastronativism,” the ideological use of food to advance ideas about who belongs to a community and who does not. As globalization and neoliberalism have transformed food systems, people have responded by seeking to return to their roots. Many have embraced local ingredients and notions of cultural heritage, but this impulse can play into the hands of nationalist and xenophobic political projects. Such movements draw on the strong emotions connected with eating to stoke resentment and contempt for other people and cultures. Parasecoli emphasizes that gastronativism is a worldwide phenomenon, even as it often purports to oppose local aspects and consequences of globalization. He also explores how to channel pride in culinary traditions toward resisting transnational corporations, uplifting marginalized and oppressed groups, and assisting people left behind by globalization. Featuring a wide array of examples from all over the world, Gastronativism is a timely, incisive, and lively analysis of how and why food has become a powerful political tool.

America's most entertaining language maven is back with more words to live by in his latest exploration of hot catchphrases, syntactical controversies, and other matters of national linguistic importance. Before you scratch that seven-year-itch, you might want to know where it came from. And before someone blurts, "You just don't get it," perhaps you should consult the Pulitzer Prize winning language columnist on the origins of that snappy feminist motto.

If you like a good joke (and we all know you do), then you'll get a kick out of this hilarious collection that pokes fun at all things Saskatchewan. With zingers that will tickle your funny bone, these good-natured jabs are just funny enough that they will leave you rolling in the aisles. The Great Saskatchewan Joke Book will literally make you laugh out loud. Joel Jeffrey believes that if you can't laugh at yourself, then who can you laugh at?

SHORTLISTED FOR THE 2023 TASTE CANADA AWARD FOR CULINARY NARRATIVES Featured on "The Sunday Magazine" on CBC Radio Nearly every culture has a variation on the dumpling: histories, treatises, family legends, and recipes about the world’s favorite lump of carbs ​​​​If the world's cuisines share one common food, it might be the dumpling, a dish that can be found on every continent and in every culinary tradition, from Asia to Central Europe to Latin America. Originally from China, they evolved into ravioli, samosas, momos, gyozas, tamales, pierogies, matzo balls, wontons, empanadas, potato chops, and many more. In this unique anthology, food writers, journalists, culinary historians, and musicians share histories of their culture’s version of the dumpling, family dumpling lore, interesting encounters with these little delights, and even recipes to unwrap the magic of the world's favorite dish. With an introduction by Karon Liu. Illustrations by Meegan Lim. Contributors include: Michal Stein, Christina Gonzales, Kristen Arnett, David Buchbinder, André Alexis, Miles Morrisseau, Angela Misri, Perry King, Sylvia Putz, Mekhala Chaubal, Arlene Chan, Chantal Braganza, Naomi Duguid, Eric Geringas, Matthew Murtagh-Wu, Monika Warzecha, Bev Katz Rosenbaum, Tatum Taylor Chaubal, Domenica Marchetti, Julie Van Rosendaal, Amy Rosen, Cheryl Thompson, Jennifer Jordan, Marie Campbell, Navneet Alang

The Canadian Social History Series is devoted to in-depth studies of major themes in our history, exploring neglected areas in the day-to-day existence of Canadians. The emphasis of this innovative series is on increasing the general appreciation of our past and opening up new areas of study for students and scholars. The editor of the series is Gregory S. Kealey, Provost, Professor of History and Vice-President (Research), University of New Brunswick. A leading historian of the Canadian working class, Dr Kealey was the founding editor of Labour/Le Travail. Ukrainian immigrants to Canada have often been portrayed in history as sturdy pioneer farmers cultivating the virgin land of the Canadian west. The essays in this collection challenge this stereotype by examining the varied experiences of Ukrainian Canadians in their day-to-day roles as writers, intellectuals, national organizers, working-class wage earners, and inhabitants of cities and towns. Throughout, the contributors remain dedicated to promoting the study of ethnic, hyphenated histories as major currents in mainstream Canadian history. Topics explored include Ukrainian-Canadian radicalism, the consequences of the Cold War for Ukrainians both at home and abroad, the creation and maintenance of ethnic memories, and community discord embodied by pro-Nazis, Communists, and criminals. Re-Imagining Ukrainian Canadians uses new sources and non-traditional methods of analysis to answer unstudied and often controversial questions within the field. Collectively, the essays challenge the older, essentialist definition of what it means to be Ukrainian Canadian. Rhonda L. Hinther is the Western Canadian History curator at the Canadian Museum of Civilization. Jim Mochoruk is a professor in the Department of History at the University of North Dakota.

In making her new home in Poland in 1989, Applebaum had to cook with ingredients that were local, fresh, and available. She learned how to make food that was, if not exactly traditional, in the Polish spirit. The national rebirth of Poland in the last two decades has meant the rebirth of its cuisine, and the authors have modernized many of its dishes, without losing any of the centuries-old flavors. Collects ninety Polish recipes, including roasted winter vegetables, stewed beef rolls with kasha, pork loin stuffed with prunes, and fruit pierogi.

How can you counteract an information war? This book brings together a series of English language reports on the Ukraine crisis first broadcast on Hromadske Radio between 3 February 2014 and 7 August 2015. Collected and transcribed here, they offer a kaleidoscopic chronicle of events in Ukraine as the Euromaidan crisis unfolded.