Food Heritage in Canada - Research Paper Example

Compare and Contrast between Lebanese Canadian Food Heritage and Ukrainian Canadian Food Heritage in Alberta, Canada Introduction Canada is home to people from around the world, with distinct cultural backgrounds. Different ethnic backgrounds have added to the distinct cultural practices, languages and cuisine of Canada and particularly Alberta’s Aboriginal people. The result is mix of culture and language and cuisine. Migration to Canada Many Eastern Europeans, especially Ukrainians migrated to Canada to escape political and religious discrimination in their homelands whereas the Lebanese and other Arabs came to get away from poverty and the colonial Turkish regime. These immigrants had to learn a new language, establish new social networks, integrate themselves into the economic system, learn new cultural norms and values and discard some of the ways of the country of their origin. The Canadian-born generations have naturally been even further assimilated into Canadian society. (Jacobs 2004) Culture and cuisine Cuisine is an important part of any country’s culture. Both sets of immigrants brought their distinct cultural practices and indigenous ways with them. Their present generations could relate more to food then languages and community organizations. Food is an integral element of anyone’s national identity. However, articulating what comprises of a Canadian cuisine is elusive. There exists an absence of a coherent hegemony. It is due to a diverse immigrant population and a tradition that is tolerant of and respects differences. Irrespective, the Canadian cuisine is well represented in various public and private institutions. Different recipes originating elsewhere are tried, using native ingredients and ways. There is no single definition of Canadian cuisine. It starts with ingredients that originates from the native land and with traditional dishes steeped in the region's history and culture. On the forefront of Canada's culinary scene, each chef innovatively reinterprets these elements to reflect a very personal vision of the land, food and people around him or her. (Cockrall-King 2002) Lebanese culture and cuisine The lebanese have a rich cultural and linguistic heritage. They have both an Arab and Phoenician identity. After migration, even though the preservation of language had become difficult, the lebanese continued to identify themselves with their customs, traditions, festivals and most importantly cuisine. The Lebanese cuisine was a rich mixture of different ingredients, particularly starches, red meat, different herbs and olive oil. The Lebanese cuisine is known internationally because of Mezze, which is a variety of hot and cold dishes served as an appetizer and comprises of salads, dips and patties. The main course is grilled lamb chicken or fish. There are stews such as the Yakhnehs and the Syrian flat bread which is an essential part of all meals. The meals are accompanied with Arak, anise-flavored liquor, and the Lebanese wine which has a worldwide reputation. The dessert which is the Baklava is a delicate delectable quintessential dessert made of thin sheets of dough with nuts spread between the layers and baked then sprinkled with perfumed and spiced syrup. In Lebanon, Baklava is known as the queen of the Lebanese pastry. It is served at all occasions except funerals. (Helou 2008) Lebanese Canadian cuisine and culture Poetry, music and cuisine were important symbols of Lebanese culture. Though music is still a part of Lebanese-Canadian way of life, it has been influenced by Western style of harmonics and structure. Traditional Arab poetry is not a part of Lebanese-Canadian way of life as the second generation immigrants are not very familiar with the language. (Multi-cultural Canada n.d.) Lebanese cuisine has outlasted other items of culture, though sometimes altered over time. This is because culinary practices are so deeply rooted in ethnic cultures that they resist change and acculturation and stay consistent from one generation to the other. (Jacobs 2004). Lebanon is known for culinary tourism and its food is famous all over the world. This is because of the rich flavors and the use of fresh ingredients which are a food lover’s delight. Not only Lebanese immigrants or people of Lebanese descent but Canadians of other origins enjoy dishes such as tabbuli, hummus, and kibbi (Multi-cultural Canada n.d.)There are great Lebanese restaurants both in Edmonton and Calgary. The Lebanese cuisine has been preserved in its original form. This is because its ethnic form is liked by people from all over the world. It falls in the Middle Eastern cuisine zone but is the richest of all of them. Apart from the flavor, Lebanese food is reputed to be healthy. Key ingredients for some foods are herbs and chickpeas and the food is cooked in olive oil. All these ingredients are low on fat and starch content but are also very appetizing. Therefore, everything from Shawarmas to Baklavas is found in stalls and bistros all over Canada particularly in the Western side where there is sizeable Lebanese population. (Khatib 2006) Restaurants in Toronto provide everything Lebanese, for e.g. Isam Kaisi, the owner of 93 Harbord has kibbeh, the national dish of Lebanon, complete with the yogurt and pomegranate dip. His menu also boasts of the kefta, a spiced, grilled and moist kebab. If one plans to savor their meal, however, ordering a side of Mezze, or numerous salad accompaniments is the perfect way to linger in the flavors of the Mediterranean. (Jacobs 2004) There are drinks of Lebanese choice available too, for instance - Arak, made from triple distilled white grapes and anise. This is sweet, clear drink that turns cloudy when water is poured into the beverage. Lebanese pastries, especially, the “bakhlava” is also available easily in Canada. The Arz fine foods boast some of the best Lebanese delights in Toronto. They are drenched in just enough rosewater to make them melt in the mouth and give a distinct Lebanese flavor. Pistachios, hazelnuts, almonds, and cashews are some of the roasted, toasted, sweetened or spiced nuts that the Middle East and Lebanon in particular consider part of their daily bread. It's almost impossible to go into a Lebanese home and not be offered snacks, which invariably consist of one or two bowls of savory nuts. The sweet varieties are usually given as announcements of an upcoming birth or marriage in the family. And of course, these protein-packed wonders are used in just about every Lebanese sweet one can think of- from halva (a sesame paste studded with dried fruit and nuts) to kunafi (a cheese stuffed pastry sweetened with nuts and syrup). (Multi-cultural Canada n.d.) Ukrainian culture and cuisine Ukraine has a very strong culture which has its roots in the peasant way of life. Their culture has contemporary non-linguistic symbols such as the onion dome churches, ethnic embroidery and painted Easter eggs. The most important part of their culture is the traditional dances and food. Ukraine is a country of fertile space and fertile steppes. Thus the country’s cuisine consists of plentiful grains and staple vegetables. Vegetables and poultry along with wheat are key ingredients in their soups and salads. The most popular dish is the borshch, which is a variable soup. Other soups including those of millet are also important. Stuffed cabbage (holubtsi), Chicken Keiv (Kotlety Po-kyivskomy) and straw potatoes (kartoplia solimkoi) are some of the main vegetable dishes. Perogies, cabbage rolls and garlic sausage are essentially peasant food – inexpensive, but if made with love – divine. Ukrainian Canadian culture and cuisine Even after a hundred years in Canada, the Ukrainians have a distinct identity which is both colorful, like their heritage, and different from other immigrants. Ukrainian-Canadian identity remains strong and on the Prairies has infiltrated mainstream culture the pagan-Christian practices of peasant life have disappeared, but other traditions persist in personal rites of passage, religious holidays, and, for the organized community, commemoration of homeland events. (Ingersoll n.d.) The Ukrainians have formed a distinct ethno-cultural community in Canada. Though the preservation of language is proving difficult, centres for Ukrainian studies and dance schools are imparting traditional knowledge in modern way’s Some folk dances were abandoned, while others were modified to suit the Canadian way of life. Waltz and fox-trot were incorporated into the dance style. (Multi-cultural Canada n.d.) After migration to Canada which started in the 1890’s, the Ukrainian settlers realized that many of the ingredients they use for cooking: wheat, flour, barley and rye and root vegetables; can be grown in their new land but others could not. When they settled in Alberta, they found that though the prairies were fertile and there was a lot of agricultural space, they were present further north and higher in altitude than those back in Ukraine. The growing season was also shorter of 100 days only in and around Edmonton and only 70 days in Calgary. Thus the cultivation of crops such as plums, buckwheat and nuts was almost rendered impossible. The traditional Ukrainian festivals marking the beginning and the end of the growing season and had to be celebrated in harsh winters. The amount of other key ingredients such as honey and mushrooms available for cooking also decreased considerably. The new settlers settling in small intact communities for e.g. in Edna Star near Edmonton adapted to local conditions. Available ingredients for e.g. pickled cabbage, was substituted for ingredients which could not be obtained. Dried fruits such as prunes and raisins were substituted for fresh short season vegetables. Meat and beef was substituted for pork because it had a lower price in Western Canada particularly Alberta. Successful and unsuccessful attempts were made to cultivate ingredients at home, for e.g. poppy. Once the Ukrainian settlers became financially sound because of grain exports they began to import ingredients from the east. The Canadian landscape also provided dishes which were far more acceptable to the European palate. (Jacobs 2004) Ukrainians not only brought new ingredients but also introduced new cooking techniques. They used local ingredients but techniques were handed down from mother to daughter, thus a distinct cuisine came into being which the Ukrainian- Canadian cuisine was. Cabbage rolls or holubtsi were made from both fresh and pickled vegetables. Previously the filling was made with pork but now ground beef and rice is more commonly made. The Varenyky (dough dumplings with a filling) which have been renamed as Perogies in Canada are rarely filled with nuts or fruits. Instead they are filled with potatoes, onions, Canadian made cheese and sour cream. Their popularity is evident from the fact that now frozen Perogies can be found at most super markets and also at fast food stalls in cities. The frozen varieties are further modified into casserole style with chopped ham, onions and peppers or Italian style with ground beef, onions and tomato sauce. Restaurants have also started serving pizzas and sandwiches which taste like Perogies and some, for e.g. Smitty’s, the famous fast food chains, have added them to their regular appetizer menu. Some Chinese cafes have taken the lead and named their pot stickers “Chinese Perogies”. (Zahny 1998) Desserts which were primarily made with ground nuts are now made with plain flour. Though they are only popular in Ukrainian households in Canada. Ukrainian Women's Association of Canada, Daughters of Ukraine Branch (1984).  (Ukrainian Daughters' Cookbook. n.d.) Ukrainian-canadians identify themselves with Easter eggs, dance, embroidery and food. Their staple food initially was dependent upon cost and availability. It was criticized for being un healthy and unappetizing as it has a high starch and fat content. The Ukrainians adopted their new country’s eating habits but their traditional dishes are still their favorites. These were incorporated into the Canadian lifestyle and thus, the easy availability of perogies and holubtsi doesnt surprise anyone. Garlic which is an essential in Ukrainian cooking and was initially criticized because of its strong flavour. However, it is now appreciated because of its medicinal properties. (Glenn Randall Mack 2005) So high is the demand of Ukrainian cookbooks that Savella Stechishin’s classic, Traditional Ukrainian Cookery (1957), has reached its eighteenth edition in 1995. Since food plays a symbolic role in traditional Ukrainian life, elaborate meals are served during celebrations in a Ukrainian family. Most of these food items are retained in their original forms. In the words of Mary Gregorovich a Ukrainian immigrant “ the Holy Supper was served to the warm glow of candlelight and coal oil lamps. The food consisted of 12 dishes representing the Apostles, and no meat was served. Such dishes were served as holubtsi (cabbage rolls), pshenytsia (wheat-kutia), perohy (dumplings) with kapusta (cabbage), kraplyky with prunes, bib (fava beans), peas, mushrooms, fish, stewed fruit, kolach bread, bread with poppy seed, kapusta (sauerkraut), potatoes, wine and whiskey. No borsch beet soup is served.” (Zahny 1998) It's clear that today's upscale Alberta cuisine is very similar. It relies on fresh, local ingredients from creative farmers who are looking for ways to escape the big beef and barley commodity style of farming, and diversify it with the kind of hand-made and organically-produced foods that might well have emerged from the farm pantries of the past. The Ukrainian culture and food is intact because of the numerous festivals which help Ukrainian Canadians retain their identity as well as introduce strangers to their culture and cuisine. Grande Prairie holds a Heritage Day festival called the 100 Flags International Food Festival. Local people perform to their native numbers bringing in an ethnic touch in this festival.Visitors can also sample food from around the world. The Vitaemo Festival is another popular festival. It is sponsored by the Troyanda Society of Ukrainian Culture and Heritage, which serves the Grande Prairie Region. The festival celebrates the Ukrainian heritage of the area and includes a Ukrainian dance competition, “Baba’s marketplace,” where traditional food is served, and guest performances by Ukrainian dance and music groups are the highlight of the event. (Ingersoll n.d.) Albertas ethnic cuisine Alberta is a prairie country, which is also known as the bread basket of Canada. There are vast wheat fields and bison providing beef is easily available. Thus cowboy cuisine is the order of the day. This is greatly effected by the immigrants who have their own ethnic methods of cooking. The regional ingredients for the food come from a generation of farmers and ranchers who believe in producing food in a manner that will help preserve both the land and the local farm economy. Different farms all over Alberta try to produce ingredients close to the ethnic way of cooking. At Highwood Crossing Farm, Tony Marshall creates Alberta's answer to extra virgin olive oil - deep amber cold-pressed canola and flax oils, a nutty and distinctive dip for heavy, chewy breads baked with his own organic grains. Others are providing wild flavors of chanterelle and morel mushrooms foraged in the Rockies, birch syrup tapped from local trees, wild sage gathered in the foothills and indigenous game like prairie bison. Thus these help replicate Middle-Eastern flavors. (Chavich n.d.) In 1993 the village of Glendon in Alberta erected a roadside tribute to the Perogies. A 25-foot (7.6 m) fiberglass perogy complete with fork. It was the world’s largest perogy. In Alberta, so amalgamated are both Lebanese and the Ukrainian ways of cooking, that they are a part of Canadian cuisine now. In Calgary, chuck wagon races are awaited and the chuck wagon expressions include everything from dough gods (dumplings) to strawberries (prunes). Comparison of Ukrainian-Canadian and Lebanese-Canadian cuisine Though both Lebanese and Ukrainian cuisine can be easily found in Alberta, Lebanese food is preserved in more intact form. The hummus, Falafel, Shawarmas and Arak are easily found and the type is very close to what was present back home. This is because Arabs can also relate to Lebanese cuisine and thus its demand is very high. It is also noted that mobile food from both these countries is more popular for e.g. Perogies and Shawarmas are hot sellers. Wheat is a staple part of both diets. This has allowed for easy adaptation to Canada’s own cuisine as the prairies have some of the biggest wheat belts in the world. The copious use of herbs in cooking and less spices is also a common factor. Both Ukrainian and Lebanese Canadians use a lot of lemon in their cooking though the Ukrainians are more on the garlic side. What should be noted though, is that since Ukrainian cuisine has a more peasant background, meat in any form is a luxury. Unlikely, meat is the main part of any Lebanese diet. In both cuisines, copious amounts of garlic are used and the emphasis is not on sauces but freshness of fruits and vegetables. Both cuisines try to incorporate fresh fruits and vegetables in their recipes but are frequently substituted with pickled or preserved ones. Honey is also a key ingredient of Lebanese and Ukrainian recipes. Both the Ukrainian Canadian cuisine and the Lebanese Canadian cuisine contain nuts but the amount is limited, though no Lebanese Baklava is complete without pistachios. Lebanese restaurants are more widespread than their Ukrainian counterparts despite the fact that Lebanese population is less compared to the Ukrainian population. This is because of the gastronomical delights, Lebanese cuisine offers to people who are not Lebanese. Also since Alberta is a prairie province with the wheat belt and cattle, and the climate is similar to Ukraine, the huge numbers of Ukrainian settlers assure the easy availability of Ukrainian cuisine. Ukrainian food was criticized for being unhealthy and therefore had to be adapted for locals. Its high starch content was very different from Lebanese Canadian food, which, in spite of being filling has many healthy salads in its part and it’s mainly cooked in olive oil. Conclusion Lebanese-Canadian food and Ukrainian-Canadian cuisine has stood the test of time. Both have evolved to become a part of the main stream cuisine but have retained an individual identity of their own. It is found all over Canada and particularly Alberta, where there is huge number of immigrants from both communities. Since Lebanese cuisine is not only a regional cuisine but also an internationally relished food variety, it is more easily found all over the state. The Lebanese cuisine has also evolved less because of its high demand from Arab counterparts. As for Ukrainian-Canadian food, it was initially labeled unhealthy and could not be retained in its original form because of unavailability of ingredients. It evolved to form another distinct cuisine which could thrive with the Canadian lifestyle. Though forms of the original food can be found in traditional Ukrainian households but what are found generally all over Alberta are the modified forms of it. Supermarkets stock and restaurants serve Ukrainian-Canadian food which appeals to the wider gastronomical palate and therefore has a market. Some Ukrainian recipes are also abandoned because they could not be assimilated with the Canadian way of life. The main thing which is intact between the original foods is the way of cooking. Thus the multicultural country of Canada has assimilated within its cuisine both Ukrainian and Lebanese ways of food. Some food varieties are a part of main Canadian cuisine whereas others live only in ethnic households and on traditional festivals. Their modifications to adapt to the Canadian lifestyles and to ingredient availability are remarkable. The province of Alberta being home to a huge number of these indigenous settlers has a variety of ethnic modified cuisine. The prairies are home to Ukrainian dumplings and hortibus whereas all Lebanese delights can be found in cities of and stalls, lining the streets. Even then the best ethnic flavors are found in homes of first and second generation immigrants. Works Cited Books, LLC. Ukrainian Cuisine. LLC, 2010. Chavich, Cinda. 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Virginia Press: University of Virginia Press, 1979. Ukrainian Daughters' Cookbook. Toronto: Centrax of Canada, 2000. Zahny, Bohdan. The Best of Ukranian Cuisine. 1998. Read More