Canadians At Table: Food, Fellowship, And Folklore: A Culinary History Of Canada
by Dorothy Duncan /
2006 / English / EPUB, Mobipocket
6.5 MB Download
Canadians at Table
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.
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.
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.
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.