![]() ![]() ![]() The Americans have their symbols and sayings, eagles and apple pies, bombs and movie stars. Variations and sizes of butter tarts abound, just as there are so many varied cultures living harmoniously in our wonderful country. The rich and creamy centre just as the oceans border our natural resources and the people and the animals that dwell here. A poster at the 2005 Library and Archives Canada exhibition, Bon appétit! A Celebration of Canadian Cookbooks, filled the butter tart with all kinds of purple Canadiana:įorget the beaver, forget the glorious maple leaf, forget the majestic and haunting loon - for all these years the country has completely overlooked the most important contribution to our identity as a nation, the butter tart. Which includes over 50 bakeries, as well as an Annual Butter Tart Taste‐Off. Pie with a filling made from flour, butter, salt, vanilla, and cream, is a likely precursor to the butter tart.īutter tarts have since became a real totem for Canadian cuisine, particularly in Ontario, where you can find a year-round self-guided Butter Tart Tour in Kawarthas Northumberland, These young ladies brought with them their traditional European recipes but were forced to adapt them according to what was available. However, the origin is believed toīe much older, most likely the result of the filles du roi ( King's Daughters), in which approximatelyĨ00 young women were sent to Québec from France between 16 to help colonize. The first published recipe came in 1900 with The Women’s Auxiliary of the Royal Victoria Hospital Cookbook. A butter tart is a small pastry tart, which generally consists of butter, sugar, syrup,Īnd egg, filled into a flaky pastry and baked until the filling is semi-solid with a crunchy top. ![]() The Collins English Dictionary describes it as one of the few pastries with a genuinely Canadian origin. ![]() One example of a Canadian dish is the butter tart. Indeed, regionalism, multiculturalism, and heterogeneity can be said to be the defining qualities of Canada's national cuisine. Nonetheless, just because it's hard to define Canadian cuisine doesn't mean it doesn't exist. In The Omnivore's Dilemma, Michael Pollan asserts that “Americans have never had a single, strong, stable culinary tradition.” This is even more pronounced in Canada, which is considered a cultural mosaic compared to America's melting Then there is also the matter of Canada's long history of diverse immigration and Indigenous populations. Unlike France, Canada stretches from the Pacific to the Atlantic, from northern tundra to southernįarmlands. Each chef reinterprets these elements to reflect a very personal vision of the land,įood and people around him or her." As such, geographically vast nations with heterogeneous populations are challenged to identify a national cuisine. It starts with ingredients that spring from the landscape and with traditional dishes steeped in the region's history and culture. Discussing the challenge of defining Canadian cuisine, Jennifer Cockrall-King observed that "there is no However, while "French cuisine" can be said to be an artificial construct due to regional diversity, the effect is certainly amplified in Canada. More recently Thai, Vietnamese, and Ethiopian. The same can be said of Italian, Indian, Chinese, Japanese and The concept conjures specific images of refined dining, accurate or not: an hors d'oeuvre, followed by the plat principal, fromage, and finally dessert. The idea of a unified "French cuisine" can therefore be said to be artificial. The Alsace-Lorraine region is heavily influenced by nearby Germany, using a lot of pickled cabbage and pork Normandy-Brittany is renowned for its seafood. In France, for example, there is a great deal of variation depending on the country's Granted, even among the most established national cuisines there is debate and fluctuation. Delineating Canada's national cuisine has always proved to be a difficult task. ![]()
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