Bannock is often thought of as a traditional Indigenous food. Today it is often made with wheat flour. What plant was it originally made with?

food identities

Canadian identities are sometimes described as a mix of cultures and traditions – including those of Indigenous peoples as well as those of newcomers. Restaurants that feature the traditional foods of Italian, Ukrainian, Japanese, Chinese and other cultures are found across many Canadian communities. However, there have been recent increases in the number of restaurants that honour First Nations and Métis traditions.

In what ways do you think traditional foods of different cultures are connected to identities?

How do you think food production can be connected to identities of farmers and people who consume the food they produce?

traditional Indigenous foods

Indigenous food practices were closely connected to the land and environment. Today, more and more chefs are exploring traditional food preparation and cooking practices.

Consider this excerpt from an article about Indigenous roots of food in the past and today. How are Canadian identities being shaped by Indigenous traditional foods?

REMEMBERING OUR ROOTS

The Canadian identity is often celebrated as an amalgamation of cultures — made up of the traditions of those who have immigrated here both recently and generations ago. This blending of cultures is apparent in Canada’s culinary scene, however, the food history of this great nation truly began with the First-Nations’ people.

While bannock and game meats are perhaps the most iconic of First Nations’ dishes, they’re only a part of a deep and rich culinary history, one which people have had limited exposure to. This was the inspiration behind Christa Bruneau-Guenther’s First Nations-focused restaurant, Feast Cafe Bistro, in Winnipeg. “It was shocking to find there really aren’t many indigenous-focused restaurants or cafés when there are so many Italian restaurants and Chinese and sushi and all of these other amazing cultures,” she says. “So, I thought there needs to be more.”

First Nations across the country traditionally relied on a combination of hunting/fishing, foraging and farming to provide sustenance, resulting in a diet of regionally and seasonally available products. This way of life gave way to the development of a range of regional traditions and specialties. For example, salmon was a staple in the coastal regions of B.C., while moose was the preferred protein in the northern regions of the province. The tribes of the prairie region, such as the Plains Cree, followed the buffalo herds; the peoples native to many areas of Ontario and Quebec grew corn, beans and squash, as well as hunting deer and small game. Moving towards the east coast, ocean life becomes an increasingly important part of local diets, while seal meat remains a staple among northern tribes.

Regional foods would have been supplemented with traded goods — even before European contact, says Art Napoleon, bush cook and co-host of the APTN TV-series Moosemeat & Marmalade. “There was a lot of trading between tribes, even those that never met directly,” he explains. “So, a lot of trade items made it across the whole country.” Despite regional differences, several processes and preparation techniques were common throughout Canada, including the smoking and drying of fish and meat, as well as rendering animal fat to make lard. A wide range of wild berries were also utilized, though the types of berries varied by region.

…Another common factor is a dedication to the use of all parts of an animal. Growing up in the Saulteau First Nation on Moberly Lake in B.C., Napoleon recalls using this practice in everyday cooking. Moose colon and other fatty parts of the animal would be mixed in with the meat, which is usually quite lean. Beyond technology, the colonization of Canada greatly impacted the evolution of First Nations’ cuisine, introducing items such as flour, sugar and tea. Several political factors have also affected the development of First Nations’ foods. Residential schools are often cited as an impediment to passing down of traditions — including recipes and hunting methods — as well as causing gaps in knowledge.

What examples can you find in this article that identify the connection between local foods and the land?

Find the full article in Remembering Our Roots: Part One in a Series of Articles Highlighting Canadian Cuisine. Reprinted with permission from Foodservice and Hospitality. Danielle Schalk (January 3, 2017). Food Service and Hospitality: Online.