“That got me into the bigger story and of the role of women in the 1950s, their lives in mill towns and the cuisine they created,” Professor Newman told me. She defines Canadian cuisine in part by what it isn’t. Instead, in Professor Newman’s view, Canadian cooking is “all about properties of seasonality, of incorporating wild foods, of multicultural incorporation and ingredients.”Several of you, too many to name, noted the absence of butter tarts from my list. I planned to include butter tarts as one of Ontario’s contributions until I came across other provinces making claims on them. Professor Newman, however, assured me that they are indeed from Ontario.

Source: New York Times December 13, 2019 23:48 UTC