Canada's history in food
"I just had dinner with my friend who was born in Taiwan, raised in Japan, trained in classic French cuisine and is now the executive chef of a well-known Italian restaurant [in Vancouver]", writes author Jennifer Ogle in the introduction of her beautiful book, Celebrating 150 Years of Canadian Cuisine. Her grandmother was Metis and Cree.
A history lesson on each page. A 'must' for food & trivia lovers as well as history buffs, this recipe book is not just packed full of delicious traditional recipes with a modern twist. You also learn all about how and where different cultures first settled in Canada and how they adapted flavours from home with available ingredients in their new land.
Like how Hungarians established colonies in Saskatchewan, starting in the1880's, bringing paprika-spiced goulash (
Canada is the world's largest source of lobster, now considered a luxury, yet at the beginning of the 19th century, it was considered a 'poor people's food" with a regulation that forbade parents sending their kids to school with lobster sandwiches more than twice a week.
A lively, lovely look at history through taste. And a celebration of Canada's diversity and heritage. Recipes that have been passed on through the generations. A great gift for the foodie in you and your friends.