Canadians at table: food, fellowship, and folklore : a culinary history of Canada
Canadians at Tableis an introduction to the diverse culinary history of Canada.We learn about the lessons of survival of the First Nations, the foods that fuelled the fur traders, and the adaptability of the early settlers in their new environment. As communities developed and transportation improved, waves of newcomers arrived, bringing their memories of foods, beverages, and traditions they had known, which were almost impossible to implement in their new homeland.They learned instead to use native plants for many of their needs. Community events and institutions developed to serve religious, social, and economic needs — from agricultural and temperance societies to Women's Institutes, from markets and fairs to community meals and celebrations. One New World food, pemmican — a light, durable, and highly nourishing blend of dried and powdered buffalo, elk, or deer meat that is mixed with dried berries, packed into a leather bag, then sealed with grease — was introduced by the First Nations to the fur traders coming to Canada. Small amounts of pemmican replaced large amounts of regular food, freeing up precious hunting and food preparation time and allowing more space to carry additional furs and trade goods. From the self-sufficient First Nations and early settlers to the convenience foods of today, Canadians at Table gives us an overview of one of the most unique and fascinating food histories in the world and how it continues to change to serve Canadians from coast to coast.
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LibraryThing ReviewUser Review - lostinavalonOR - LibraryThing
I don't know how I missed the part about this being a "history of Canada"---had I known the fun historical facts that were to be found in this, I would have picked it up a long time ago! Filled with ... Read full review
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agricultural apples arrived baked barter beans beaver became beef began beverages boiled bread breakfast British Columbia brought Brunswick butter cakes camp Canadian canoes celebration cheese Chinese church colony communities cook cookbooks cookies corn cream crews culinary cultural dinner dishes dried early fair farm farmers favourite feast Festival first-footer fish flavour French fruit guests Halifax Hogmanay Hudson's Bay Company kitchen Lake land Loyalists Manitoba maple meal meat menu merchants Mi'kmaqs Montreal Nations newcomers Newfoundland nineteenth century North West Company Nova Scotia Ontario Oyster Supper peas pemmican pies pork potatoes pound prepared Prince Edward Island province Pudding Quebec Quebec City railway recipes River roast salmon salt Saskatchewan served settlers Smiths Falls soup sugar supply syrup Thanksgiving Toronto town trade turkey turnips twentieth century United Empire Loyalists Upper Canada vegetables voyageurs wild wine winter women Women's Institutes