Canadians at Table: Food, Fellowship, and Folklore: A Culinary History of Canada
Dorothy Duncan
Language: English
Pages: 175
ISBN: 1459700384
Format: PDF / Kindle (mobi) / ePub
Canadians at Table is 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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Distance, and such a feeling of loneliness came over me that, although I had not shed a single tear through all the war, I sat down on the damp moss with my baby in my lap and cried.” That lady became the grandmother of Sir Leonard Tilley, New Brunswick’s Father of Confederation.[5] The Fall Fleet from New York City brought officers and men and their families, who proceeded to temporary locations where they lived in tents under deplorable conditions. Some of the group continued on immediately to.
Grasses. It is believed that small game, fish, mollusks, and vegetable foods assumed greater importance in Native diets.[10] In eastern Canada, the First Nations used local plants such as fiddleheads and blueberries for food, dyes, and medicine. Seed-bearing grasses, bark, and other natural materials were utilized for weaving baskets to hold and store food and other possessions. These, too, were valuable barter items among their own tribes and nations, and later proved to be appealing to the.
Every woman in the community knew and understood and transform it into a fundraiser? By the end of the nineteenth century, Teas of all sorts were being held in the villages and towns to raise funds for churches, lodges, societies, associations, Women’s Institutes, and the Ladies’ Aid, to support worthy causes of all kinds. The tradition of “taking tea” in the afternoon began as a pleasant and informal way to entertain but soon became a popular fundraiser, either on the lawn or in the.
England to report to the Bristol merchants who had hired him and to King Henry VII “that the sea was covered with fish which could be caught not merely by nets, but with weighted baskets lowered into the water.”[1] With this information, the merchants and traders of Bristol and Devon realized they no longer needed to rely on importing vast quantities of fish from Iceland to satisfy their customers. They turned their attention to this new and unexpected source of cod, which was so plentiful that.
Andrews, MB: St. Andrews Anglican Church Women, 1987. Champion, Isabel. ed. Markham 1793–1900. Markham, ON: Markham Historical Society, 1979. Chiasson, Anne Marie. Acadian Cuisine. Paquetville, NB: A.M. Chiasson, 1981. Clarke, Anne. The Dominion Cook Book. Toronto: McLeod & Allen, 1899. Cole, Jean Murray. David Fife and Red Fife Wheat. Peterborough, ON: Lang Pioneer Village, County of Peterborough, 1992. Collage of Canadian Cooking, A. Ottawa: Canadian Home Economics Association, 1979.