Transcript Canadian Food Heritage

CANADIAN FOOD HERITAGE
FST10
MacInnes 2014
RELIGION, BELIEFS AND VALUES
Food plays an important role in many religious ceremonies.
Many societies and cultures developed special ceremonies that involve
food.
Many religions also give special significance to seasonal food tasks –
planting and renewal in the spring, harvest in the fall, etc.
EXAMPLES OF SPIRITUAL DIETARY RULES
Islam- avoid pork, only eat Halal meat (excludes certain cuts of meat,
among other guidelines)
Mormon- avoid tea, coffee, alcohol
Hindu- avoid beef, pork, eggs
Judaism- avoid pork, seafood, meat/poultry, only eat Kosher foods
See table on page 36
CULTURE
Culture is defined as the shared customs, traditions, and beliefs of a large group of
people, such as nation, race or religious group.
Many of the traditions surrounding food have to do with the history of the culture as
well as the geography of the area where the culture originated.
Often the food at weddings and other important cultural and religious occasions are
very specifically defined.
What you think of as “traditional” foods served at a wedding are likely very different
from the “traditional” foods served at weddings in other cultures.
INFLUENCE ON MODERN CANADIAN CUISINE
In the 19th and 20th century most immigrants to Canada were Caucasians from
European Countries.
It is predicted that in 2017, most immigrants will come from China, India and the
Middle East.
Based on immigration patterns, food traditions from those parts of the world will
continue to influence Canadian cuisine in the years to come.
FIRST NATIONS
Resourceful – knew the local plants and which would provide them with food and
medicine, no matter where they lived in Canada.
Hospitable – many ceremonies included singing and dancing as well as ceremonial or
traditional foods.
First Nations peoples from Eastern Canada ate a wide variety of meat (moose, dear,
bear, caribou, goose, duck, etc), fish and seafood ( cod, lobster, oysters, eel, etc), wild
plants (including sea vegetables, Irish moss and kelp), and berries. In winter, they
dried meat, fish and berries.
Some groups developed agricultural skills (slash and burn agriculture) and grew corn,
potatoes, sunflowers, pears, plums, tomatoes, squash, cotton, flax and medicinal
plants.
FIRST NATIONS
First Nations groups from other areas of Canada ate plants and animals specific to
their region.
Northern Ontario/Quebec/Prairies: hunted caribou, moose, beaver & bear; wild rice,
wild greens & berries; grew corn and pumpkins.
Great Plains (southern prairies): hunted birds, buffalo & bison, dried it to make jerky;
wild plants (rosehips, dandelions, mint), berries; Bannock made from barley, rye or
oats was a staple after European introduction.
Northwest coast: plenty of food nearby – developed settlements; lots of fish (salmon
– made smoked salmon, herring, flounder & halibut); cultivated berries (raspberries,
huckleberries, elderberries & blueberries); wild plants (fern, seaweed, cottonwood,
mushrooms, thimbleberries, etc).
CANADA’S REGIONAL FOODS
Early settlers adapted recipes to include foods available in their new homes and their
cuisine was influenced by First Nations peoples who lived in the area.
Taught which wild plants were safe to eat and how to cultivate foods.
Since then, many other groups of immigrants have arrived, further influencing
Canadian regional cuisine.
ATLANTIC CANADA
Large coastline – fish and seafood are mainstays of this diet (ex: salted cod
historically in Newfoundland). Known for its seafood and people travel from far &
wide for lobster dinner.
Summers are short, limiting the growing season but many native berries:
partidgeberries, blueberries, rock cranberries, etc.
NS & NB are two maple syrup producing provinces.
NB: fiddleheads
PEI & NB: potatoes (early Irish settlers)
Acadian influence: soups, stews, casseroles
Scottish influence: oats (oatcakes), colcannon (potato, turnip, cabbage mash)
QUEBEC
Much influence of France and Europe in culture and cuisine – proud of French
heritage.
Specialties: seafood soups, specialty cheese (oka cheese), French breads & pastries.
Distinctly Quebecois: Montreal smoked meat, back bacon, tourtière (meat pie made
from ground pork), poutine.
Major producer & exporter of maple syrup
ONTARIO
Wide variety of agricultural products (beef, dairy, wild rice, poultry, eggs, fruits &
veg)
Niagara region has long warm summers – grows peaches, cherries, plums and
grapes.
Freshwater fish, berries: strawberries, blueberries, cranberries.
Another large producer of maple syrup.
Influence of UK settlers: potatoes, shortbread, roast beef, Yorkshire pudding.
German influence: sweet breads, sausages.
Attracts residents from all over the world and some is heavily influenced by a variety
of cultures.
PRAIRIES
First settlers were ranchers and farmers: cattle & wheat, canola (harvested for its oil).
Freshwater fish & ice fishing (pike, pickerel, tullibee, whitefish, lake trout, goldeye)
Large Ukranian community: specialty breads (kolach), cabbage rolls, holubtsi.
Large Mennonite community: cabbage soup, farmer’s sausage, pluma moos (fruit
soup).
Berries: strawberries, Saskatoon berries, red currants, raspberries, blueberries.
Wild greens: cattails, fireweed shoots, wild onion, wild rice, mushrooms.
BRITISH COLUMBIA
Salmon has always been a staple (including smoked salmon)
Other fish: cod, halibut, tuna, herring, prawns, oysters, shrimp, etc.
British settler influence: high tea still served in many restaurants
Gold rush created a large Chinese community in Vancouver – Asian food in
Chinatown.
ACTIVITY
Answer Questions 1-6 on page 375.