Eating habits of Canadians are more local than national

At home, at work or at school, in a five-star restaurant or at a local take-out counter, Canadians are being offered an ever-increasing variety of foods. Anxious to meet the needs of overcrowded households, grocery stores offer an abundance of imported products, as well as frozen foods that can be prepared in a matter of minutes. Fresh fruits and vegetables, formerly considered exotic products, are now available throughout the year. What makes Food Columnist Andrew Coppolino say that Canada’s food identity is not national but regional!

Healthy and traditional recipes

Anita Stewart drew from the kitchens of our mothers, grandmothers, and friends more than 200 healthy and traditional recipes that warm the heart and raise morale. According to this culinary author and food activist, traditional recipes come from Amerindians and settlers. “We find meat loaves, baked beans, game, smoked meat, poutine (fried in a brown sauce and cheddar), maple syrup, pancakes … a cooking warm enough to cope with the harsh winters,” Stewart told.

The rich culinary tradition of the indigenous

Before the arrival of the Europeans in America, the sedentary Amerindians cooked their meats and their fish with terracotta dishes. Traditionally, native Americans often used to age the flesh of game, such as bears, hare or partridge, before consuming it. Thereafter, the meat was roasted or prepared in a stew.

For centuries, Amerindians have seasoned their dishes. They use wild herbs like thyme and mint, but also juniper berries and pine cone seeds. Similarly, they burn some leaves to get a salted ash to decorate some of their dishes. Smoked and pheasant also gave unique flavors to meat and fish.

Even though Amerindians were not used to eating dessert, they consumed hazelnuts, wild fruits, and maple sap. Maple syrup had already been seen in many native culinary preparations.

Food preferences by province: from west to east

British Columbia is ecologists

British Columbians are the ones who buy the most organic and ecological footprints in the country. They are more likely than Canadians in other provinces to have eliminated meat from their menu. Asian cuisine is their favorite.

Albertans like meat

Barbecued meats and meat dishes are anchored in Albertans’ eating habits. They are great followers of the slow cooker. They also love North American and Vietnamese cuisine.

Ontario people are in a hurry

Many Ontarians work by dining and texting in the morning during lunch. They bring more lunch to work and eat less often as a family than people in other provinces. Caribbean cuisine is their favorite.

Quebec City loves good food

The kings of homemade meals and time spent at the table are from our French province. Not only do they consume more wine, but they like wine and food pairings. They plan their meals and are more likely to do preserves. The people of Quebec are lovers of local and Italian cuisine.

Atlantic Provinces like to do economies

The inhabitants of this part of the country buy their food according to the specials of the week and like the very quick recipes to prepare. Being close to the Atlantic also increases the frequency of seafood and fish meals in the household. They are also more numerous than those of the other provinces not to eat at supper-table.

From the above, we can, therefore, conclude that what is exclusively local characterizes a region’s cuisine, rather than something national.

h/t: CBC

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