English (United Kingdom)

https://curated-unify.zendy.io/wp-json/zendy-region/v1/featured_content/oa?rat=en

https://curated-unify.zendy.io/wp-json/zendy-region/v1/highlighted_journal/

Global: Zendy Plus annual

Presents the access of premium content as premium feature

Premium Content

Presents the keyphrase highlighting as premium feature

Keyphrase Highlighting

Presents the summarisation as premium feature

Summarisation

Insights

Presents the pdf analysis as premium feature

PDF Analysis

Presents the zaia usage as premium feature

ZAIA

Global: Zendy Tools annual

Global: Zendy Free Plan

Global: Zendy Tools monthly

Global: Zendy Plus monthly

This article examines the evolution of culinary traditions among the Haudenosaunee (Iroquois) in southern Ontario into the mid-twentieth century, and particularly the diets of the Christian community in the early twentieth century. It looks at the impact of the schools (especially the Mohawk Institute residential school) and churches on the reserve, and how voluntary organizations were at the forefront of promoting an Anglo-Canadian diet in the community. It considers the role that food and cooking played in the lives of Christian Six Nations women and suggest that despite the colonial challenges they faced, these women continued to use food as a way to care for their community.Cet article trace l’évolution des traditions culinaires de la culture haudenosaunee (Iroquois) au début du 20e siècle dans le sud de l’Ontario, avec un intérêt marqué pour les habitudes alimentaires des collectivités chrétiennes à la même époque. Nous examinons l’impact des écoles (en particulier le pensionnat Mohawk Institute) et de l’Église sur la réserve, ainsi que le rôle d’organisme s bénévole dans la promotion d’habitudes alimentaires anglo-saxonnes au sein de la collectivité. Nous concluons que la nourriture et la cuisine constituaient pour les femmes Six Nations de foi chrétienne une manière de faire face à certains défis et à pourvoir aux besoins de la collectivité

'Our Strength comes from the Land'1: the Hybrid Culinary Traditions of the Six Nations of Grand River in the Early Twentieth Century