![]() A 19th-century illustration, "Sugar-Making Among the Indians in the North". There is a cultural divide between rural and remote communities that rely on wild foods, and urban Canadians (the majority), who have little or no experience with them. In Southern Canada, wild foods (especially meats) are relatively rare in restaurants, due to wildlife conservation rules against selling hunted meat, as well as strict meat inspection rules. In 2017, the Government of the Northwest Territories committed to using country foods in the soon-to-open Stanton Territorial Hospital, despite the challenges of obtaining, inspecting, and preparing sufficient quantities of wild game and plants. ![]() Ĭontaminants in country foods are a public health concern in Northern Canada volunteers are tested to track the spread of industrial chemicals from emitters (usually in the South) into the northern food web via the air and water. Value also varies by age, with Inuit preferring younger ring seals, and often using the older ones for dog food. For example, in the James Bay region, a 1982 study found that beluga whale meat was principally used as dog food, whereas the blubber, or muktuk was a "valued delicacy". The cultural value attached to certain game species, and certain parts, varies. This may include caribou, walrus, ringed seal, bearded seal, beluga whale, polar bear, berries, and fireweed. In the eastern Canadian Arctic, Inuit consume a diet of foods that are fished, hunted, and gathered locally. The most common country foods in the Northwest Territories area include mammals and birds (caribou, moose, ducks, geese, seals, hare, grouse, ptarmigan), fish (lake trout, char, inconnu, whitefish, pike, burbot) and berries (blueberries, cranberries, blackberries, cloudberries). The Government of the Northwest Territories estimated in 2015 that nearly half of Northwest Territories residents in smaller communities relied on country food for 75% of their meat and fish intake in larger communities, the percentage was lower, with the lowest percentage relying on country foods (4%) being in Yellowknife, the capital and only "large community". Indigenous cuisine of North America Ĭountry food, in Canada, refers to the traditional diets of the Indigenous peoples in Canada (known in Canada as First Nations, Metis, and Inuit), especially in remote northern regions where Western food is an expensive import, and traditional foods are still relied upon. For example, North American Native cuisine differs from Southwestern and Mexican cuisine in its simplicity and directness of flavor. ![]() As the Americas cover a large range of biomes, and there are more than 574 currently federally recognized Native American tribes in the US alone, Indigenous cuisine can vary significantly by region and culture. Indigenous cuisine of the Americas uses domesticated and wild native ingredients. The most important Indigenous American crops have generally included Indian corn (or maize, from the Taíno name for the plant), beans, squash, pumpkins, sunflowers, wild rice, sweet potatoes, tomatoes, peppers, peanuts, avocados, papayas, potatoes and chocolate. In other cases, documents from the early periods of Indigenous American contact with European, African, and Asian peoples have allowed the recovery and revitalization of Indigenous food practices that had formerly passed out of popularity. Foods like cornbread, turkey, cranberry, blueberry, hominy and mush have been adopted into the cuisine of the broader United States population from Native American cultures. Contemporary Native peoples retain a varied culture of traditional foods, along with the addition of some post-contact foods that have become customary and even iconic of present-day Indigenous American social gatherings (for example, frybread). Indigenous cuisine of the Americas includes all cuisines and food practices of the Indigenous peoples of the Americas.
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