1. CANADIAN FOOD HERITAGE FST10 MacInnes 2014

2. 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.

3. 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

4. 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.

5. INFLUENCE ON MODERN CANADIAN CUISINE In the 19 th and 20 th 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.

6. 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.

7. 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).

8. 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.

9. 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)

10. 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

11. 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.

12. 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.

13. 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.

14. ACTIVITY Answer Questions 1-6 on page 375.