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ARCHIVED - Bon appétit!
A Celebration of Canadian Cookbooks

Archived Content

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History of Canadian Cookbooks

Canada's First Cooks

Traditional Aboriginal Cooking

Maize (corn) was a sacred crop of the Native peoples of North America. When mature, it was dried and ground, making it easy to store and light for travelling. By the 16th century, there were at least 150 known varieties of corn in the Americas.

Canadian Cuisine: Native Foods and Some Mouth-Watering Ways to Prepare Them. Ottawa: Canadian Government Travel Bureau, 1966

"In this strange new country [the settlers] found foods they had never seen before, and they also found that Canada's native Indians were eating foods and using techniques completely new to them" (p. 1).

The Gitksan live in the 'Ksan (Skeena) River area of British Columbia. In this valuable book, they describe how they stored and cooked the fish, meat, fruit and tubers that were readily available to them.

Based on the hunting, fishing and gathering way of life of the Inuit of the Belcher Islands, this modern publication deals with the traditional land-based culture of the North, and with its continued preservation.