Tuques, Two-Fours, and Tourtieres: Things You (Probably) Didn’t Know About Canada, Eh? (An encore presentation) Week 4: Canadian Cuisine & More Fun Facts Dr. Danny Szpiro
[email protected] Course Overview • Goals • Mine: share some interesting information about the United State’s greatest ally and, historically, largest trading partner (until quite recently) • Yours? • Structure • 4 sessions: History, Culture, Fun facts, Cuisine • Interaction – lots, eh? Canadian Cuisine • Regional treats • Well, Quebec treats, mostly • Desserts • Some Canadian, some borrowed from the UK • Canadian versions of (sort of) familiar foods Regional Treats: Quebec • LaFleurs, La Belle Province • Poutine: a purist’s definition (3 ingredients) • Hand-cut, chunky, flexible (ideally) french fries • Poutine gravy (chicken-based, but then adjusted) • Squeaky cheese curds Regional Treats: Quebec (cont’d) • Montreal bagels • St. Viateur vs. Fairmont • Smaller and more dense than NY bagels • Sweeter, too • Montreal smoked meat • Schwartz’s on St. Laurent • Spicer and more dense than pastrami Regional Treats: Quebec (cont’d) • Tourtiere • Different types of fillings regionally (pork, game, fish) • Spiced (cinnamon, allspice, clove, nutmeg) • Buttery, flaky crust • Quebec pea soup • Yellow split pea soup • Garnished with ham Regional Treats (cont’d) • First Nations Bannock • Based on Scottish origins; unleavened barley or oatmeal dough • Combined with indigenous cuisine in many regions • Heavy and dense when baked, fluffier when fried • Recently going through commercialization