What is the single biggest misconception about Canadian food?
That Canada has no food identity. That’s because, I suppose, we have few “national dishes,” which is similar, in a way, to the United States. You have the hamburger; we have poutine and butter tarts. Our identity is really tied to our regional products, and that’s where the gold is. I’m talking about oysters from Prince Edward Island; crab and lobster from Gaspé; blueberries from around Lac Saint-Jean; Ontario produce like apples, corn, rhubarb, and wheat from the prairies; viniculture in British Columbia; and more great seafood on the Pacific coast and Gulf Islands. So our identity is inherently woven together with the abundant diversity of products from province to province.More @ Untangling Canada’s Food Fact’s and Fictions
When my marriage broke up, I researched places that I might move to start over again. And as you might guess, a place with a burgeoning foodies scene was a key criterion. Toronto was at the top of the list for its multicultural population replete with diverse and exciting restaurants.
Still, I must admit that I never equated Toronto or any other Canadian provinces with a particular food dish or food identity. Okay, except poutine. And I hate poutine (or at least I have long thought so).
Cheese curds just look weird to me, okay.
Still this photo and recipe for how to make poutine at Kitchen Sanctuary makes me think about giving this dish a go:
That’s why the article on Taste that makes it clear that Canadians are foodies too along with the series on Audible, Field Guide to Eating in Canada, caught my eye. The problem is that I don’t have a subscription to Audible as I am am not a big audio books listener.
I prefer the printed page (or screen). And the good news is that Meredith Erickson is also working on a book on Canada’s food scene. In the meantime, given my big time interest in gastronomy, I will check out some of her other works too.