Description

<p><b>An intergenerational source of wisdom and knowledge, <i>Mitji</i> combines a cultural history of Mi’kmaw cuisine with a practical cookbook.</b></p>
<p>The welcome call of « Mitji » can be heard by Mi’kmaw children, hungry workers, family, and friends when dinner is ready. This book, too, is an invitation to celebrate and practice Mi’kmaq foodways: the recipes passed down from one generation to the next; the way traditional foods and medicines are gathered, hunted, and cooked; and the lived experience of ancestors and Elders about how to nourish the spirit and body through Mi’kmaw culture and knowledge.</p>
<p><i>Mitji—Let’s Eat! Mi’kmaq Recipes from Sikniktuk</i> offers over 30 traditional and popular Mi’kmaq recipes, arranged seasonally—like Fish Cakes and Eel Stew in spring; Blueberry « Poor Man’s Cake » and Stuffed Salmon in summer; Swiss Steak with Moose Meat and Apple Pie in fall; and Molasses Cake and Wiusey Petaqn in winter.</p>
<p>Each recipe is contextualized with its origins, contributor information, food stories, and detailed preparation instructions, and throughout the book are short essays on Mi’kmaw cuisine, drawing a picture of how Mi’kmaq foodways were influenced by colonization, on the one hand, and how food became and remains a significant vehicle of resistance, on the other. Whether a novice or well-seasoned cook, <i>Mitji</i> is a feast for the reader: a bountiful introduction to, and celebration of, Mi’kmaw cuisine.</p>