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The Maritimes consist of the provinces of New Brunswick, Nova Scotia and Prince Edward Island. Some of the cuisine has its origins in the foods of the indigenous peoples of the region.[ citation needed ]
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The Maritimes consist of the provinces of New Brunswick, Nova Scotia and Prince Edward Island. Some of the cuisine has its origins in the foods of the indigenous peoples of the region.[ citation needed ]
The history of the cuisine of the Maritimes refers to the culinary traditions and practices that have developed over centuries in the Canadian provinces of Nova Scotia, new Brunswick, and Prince Edward Island. The Maritimes are known for their rich natural resources, coastal and island landscapes, and a unique blend of Indigenous, French, British, and Irish cultural influences. These factors have contributed to the development of a diverse cuisine, with seafood playing a prominent role. [1]
The main eras are the following:
Before the arrival of European settlers, the Indigenous people of the Maritimes, including the Mi'kmaq, Maliseet, and Passamaquoddy, relied on the region's abundant resources for sustencance. They hunted, fished, and gathered a wide variety of ingredients, such as fish, shellfish, game, berries, and roots. Traditional Indigenous dishes included ingredients such as corn, beans, squash, and sunflower seeds. Smoking, drying, and fermenting were commonly used as food preservation methods.
The French were the first Europeans to settle in the Maritimes, with the establishment of Port Royal in 1605. Their culinary influence is still evident today, particularly in the Acadian communities of New Brunswick and Nova Scotia. French settlers introduced new ingredients and cooking techniques, such as the use of dairy products, baking, and the concept of the "pot-au-feu," a slow-cooked meat and vegetable dish. Acadian dishes like rappie pie, a grated potato and meat pie, and poutine râpée, a boiled potato dumpling filled with pork, are still popular in the region.
The British and Irish settlers who arrived in the Maritimes in the 18th and 19th centuries brought their own culinary traditions and ingredients, such as potatoes, cabbage, and oats. They also introduced new food preservation techniques, like pickling and canning. These settlers influenced the development of dishes like fish and brewis, a Newfoundland specialty made from salted cod, hard bread, and fatback, and Irish stew, a meat and vegetable dish popular in New Brunswick. [2]
One unique Acadian dish is poutine râpée, [3] a potato dumpling that is usually stuffed with salted pork and simmered for three or four hours. Usually served as a main course, it is also often served as a desert with brown sugar or molasses or another sweetener. Rapée/rapie pie [4] is an Acadian poultry dish. Seafood is of great importance in the Maritimes and it is prepared in many ways. [5] Lobster rolls are commonly found throughout the province of New Brunswick, and are a dish typical of the locals; these can be found in the United States as well, particularly in Maine, which adjoins the Province of New Brunswick, the only province with two official languages, French and English. [6] This is an indication of the culture found in New Brunswick, the province between Quebec and Nova Scotia.
Another common food among Maritimers is dulse; dulse is seaweed of a certain type and grows along the New Brunswick and Nova Scotia coasts. Some Maritimers eat dried dulse, a reddish-purple-to-black salty-tasting snack, eaten similarly to potato chips. [7] The popular dulse, lettuce and tomato (DLT) sandwich is a dish found at the historic Saint John City Market. [8]
Potatoes are a staple in Maritime cuisine, being a mainstay crop in New Brunswick and Prince Edward Island. Hash brown casserole made with potato, cheese and cream dish and potato pancakes similar to Irish boxty are very popular breakfast dishes.
Maple sugar, in many forms, from maple syrup (sirop d'érable) to maple-leaf-shaped crunchy candies, is an important sweet in Eastern Canada, [9] where sugaring-off excursions (involving 'tire d'érable sur la neige,' when the hot syrup is poured onto the snow to crystallize) are one of the better winter activities. It is also an important export economically. [10] [11]
Cow's Ice Cream [12] is an artisan ice cream company from Prince Edward Island, with locations in Halifax, Nova Scotia and Quebec City.
Wild blueberries grow in abundance in the Maritimes and are commonly picked, although they are quite small compared to commercially available blueberries. They can be made into the Acadian dumpling dessert called blueberry grunt, [13] among others.
In Nova Scotia, a dish known as hodge podge or hodegy podegy is widely eaten in the Annapolis Valley. This dish is a stew or soup containing fresh vegetables such as small baby potatoes or new potatoes, fresh peas, green beans and wax beans and carrots. These vegetables are cooked in a milk broth that contains butter, pepper and salt. Commonly, this dish is accompanied by corned beef either from a can or prepared separately from the dish. Hodge podge is generally consumed during July and August when these vegetables are in season.
Another food item specific to the Maritimes is Moon Mist ice cream, a combination of banana, grape, and bubblegum ice cream exclusive to the region.
Back in the first decade of the twentieth century, the wife of Thomas Ashburnham, 6th Earl of Ashburnham was a well known high-society patron in Fredericton, and her homemade mustard pickle recipe became a regional delicacy. The homemade mustard pickles, sometimes referred to as "Lady Ashburnham", "Lady Ashburn", or "Lady A" pickles (in honour of the creator) are sold at locally owned supermarkets and local events like farmer's markets, and are typically eaten at Thanksgiving and/or Christmas dinners. [14] [15]
Other staples of Maritime cuisine include meat pie and donair.
Many restaurants and pubs in the area offer dishes such as corned beef and cabbage, bacon and cabbage, bangers and mash, and fish and chips, as well as Newfoundland specialties such as Jiggs dinner.
There are many small craft breweries in the Maritimes as well as the flagship Maritime breweries of Nova Scotia's Alexander Keith's and Prince Edward Island's Gahan. [16]
The cuisine of the American Midwest draws its culinary roots most significantly from the cuisines of Central, Northern and Eastern Europe, and Indigenous cuisine of the Americas, and is influenced by regionally and locally grown foodstuffs and cultural diversity.
New England cuisine is an American cuisine which originated in the New England region of the United States, and traces its roots to traditional English cuisine and Native American cuisine of the Abenaki, Narragansett, Niantic, Wabanaki, Wampanoag, and other native peoples. It also includes influences from Irish, French-Canadian, Italian, and Portuguese cuisine, among others. It is characterized by extensive use of potatoes, beans, dairy products and seafood, resulting from its historical reliance on its seaports and fishing industry. Corn, the major crop historically grown by Native American tribes in New England, continues to be grown in all New England states, primarily as sweet corn although flint corn is grown as well. It is traditionally used in hasty puddings, cornbreads and corn chowders.
The cuisine of the Southern United States encompasses diverse food traditions of several subregions, including Tidewater, Appalachian, Ozarks, Lowcountry, Cajun, Creole, African American Cuisine and Floribbean cuisine. In recent history, elements of Southern cuisine have spread to other parts of the United States, influencing other types of American cuisine.
Knödel or Klöße are boiled dumplings commonly found in Central European and East European cuisine. Countries in which their variant of Knödel is popular include Austria, Bosnia, Croatia, Czechia, Germany, Hungary, Poland, Romania, Serbia, Slovakia and Slovenia. They are also found in Scandinavian, Romanian, northeastern Italian cuisine, Ukrainian, Belarusian and French (Alsatian) cuisines. Usually made from flour, bread or potatoes, they are often served as a side dish, but can also be a dessert such as plum dumplings, or even meat balls in soup. Many varieties and variations exist.
The cuisine of Québec is a national cuisine in the Canadian province of Québec. It is also cooked by Franco-Ontarians.
Russian cuisine is a collection of the different dishes and cooking traditions of the Russian people as well as a list of culinary products popular in Russia, with most names being known since pre-Soviet times, coming from all kinds of social circles.
Canadian cuisine consists of the cooking traditions and practices of Canada, with regional variances around the country. First Nations and Inuit have practiced their culinary traditions in what is now Canada since at least 15,000 years ago. The advent of European explorers and settlers, first on the east coast and then throughout the wider territories of New France, British North America and Canada, saw the melding of foreign recipes, cooking techniques, and ingredients with indigenous flora and fauna. Modern Canadian cuisine has maintained this dedication to local ingredients and terroir, as exemplified in the naming of specific ingredients based on their locale, such as Malpeque oysters or Alberta beef. Accordingly, Canadian cuisine privileges the quality of ingredients and regionality, and may be broadly defined as a national tradition of "creole" culinary practices, based on the complex multicultural and geographically diverse nature of both historical and contemporary Canadian society.
Ukrainian cuisine is the collection of the various cooking traditions of the people of Ukraine, one of the largest and most populous European countries. It is heavily influenced by the rich dark soil (chornozem) from which its ingredients come, and often involves many components. Traditional Ukrainian dishes often experience a complex heating process – "at first they are fried or boiled, and then stewed or baked. This is the most distinctive feature of Ukrainian cuisine".
Tourtière is a French Canadian meat pie dish originating from the province of Quebec, usually made with minced pork, veal or beef and potatoes. Wild game is sometimes used. It is a traditional part of the Christmas réveillon and New Year's Eve meal in Quebec. It is also popular in New Brunswick, and is sold in grocery stores across the rest of Canada all year long. It gets its name from the tourte, which is what it was originally made from. Though the name "tourtière" is derived from its filling, the tourte—the French name for the passenger pigeon that is now extinct in North America—was historically used as its filling before the 20th century.
Kroppkaka is a traditional Swedish boiled potato dumpling, most commonly filled with onions and meat. Potatoes, wheat flour, onion, salt and minced meat/pork are common ingredients in kroppkaka. They are very similar to the Norwegian raspeball, Lithuanian cepelinai and German klöße. And quite similar to the Swedish palt.
Cepelinai or didžkukuliai are potato dumplings made from grated and riced potatoes and stuffed with ground meat, dry curd cheese or mushrooms. It has been described as a national dish of Lithuania, and is typically served as a main dish.
A ploye or ployes are a Brayon flatbread type mix of buckwheat flour, wheat flour, baking powder and water which is extremely popular in the Madawaska region in New Brunswick and Maine.
Rappie pie is a traditional Acadian dish from southwest Nova Scotia, New Brunswick and areas of Prince Edward Island. It is sometimes referred to as rapure pie, râpée, or râpure. Its name is derived from the French patates râpées meaning 'grated potatoes'. It is a casserole-like dish formed by grating potatoes, then squeezing them through cheesecloth to remove some of the water from the potato solids. The removed liquid is replaced by adding hot broth made from chicken, pork or seafood along with meat and onions, and layering additional grated potatoes over the top. Common meat fillings include beef, chicken, or bar clams.
Poutine râpée is a traditional Acadian dish that in its most common form consists of a boiled potato dumpling with a pork filling; it is usually prepared with a mixture of grated and mashed potato.
Acadian cuisine comprises the traditional dishes of the Acadian people. It is primarily seen in the present-day cultural region of Acadia.Note 1 Acadian cuisine has been influenced by the Deportation of the Acadians, proximity to the ocean, the Canadian winter, bad soil fertility, the cuisine of Quebec, American cuisine, and English cuisine, among other factors.
Dumpling is a broad class of dishes that consist of pieces of cooked dough, often wrapped around a filling. The dough can be based on bread, wheat or other flours, or potatoes, and it may be filled with meat, fish, tofu, cheese, vegetables, or a combination. Dumplings may be prepared using a variety of cooking methods and are found in many world cuisines.
Mennonite cuisine is food that is unique to and/or commonly associated with Mennonites, a Christian denomination that came out of sixteenth-century Protestant Reformation in Switzerland and the Netherlands. Because of persecution, they lived in community and fled to Prussia, Russia, North America, and Latin America. Groups like the Russian Mennonites developed a sense of ethnicity, which included cuisine adapted from the countries where they lived; thus, the term "Mennonite cuisine" does not apply to all, or even most Mennonites today, especially those outside of the traditional ethnic Mennonite groups. Nor is the food necessarily unique to Mennonites, most of the dishes being variations on recipes common to the countries where they reside or resided in the past.
Pie in American cuisine has roots in English cuisine and has evolved over centuries to adapt to American cultural tastes and ingredients. The creation of flaky pie crust shortened with lard is credited to American innovation.
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