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Canada’s culinary history is a long and interesting one, beginning centuries ago with the traditions and foodways of the First Nations. For those newcomers from Great Britain, France, and Europe who began arriving in the seventeenth century, survival was of paramount importance. The recipes, ingredients, and memories of their homelands had to be set aside as they hunted, fished, and foraged for food. From those humble beginnings an incredibly complex culinary heritage has evolved, shaped by Canada’s diverse geographical regions, its fluctuating climate, and the many cultural groups that have settled here. In addition, legends, beliefs, and folklore have been part of our culinary heritage since the beginning.

Although I grew up in an agricultural community, it was not until I became the curator of Black Creek Pioneer Village in Ontario that my interest was aroused regarding the food and beverage traditions of our ancestors. Researching and interpreting Canadian foodways for public programmes became an important and fascinating part of my work. Later, as a museums advisor for the province of Ontario, I had the opportunity to work with many museum curators to research and introduce their communities’ culinary history to the public through exhibits, displays, lectures, seminars, workshops, and conferences.

In 1982, when my good friends Joan and Donald Rumgay of Port Hope, Ontario encouraged me to start writing about Canada’s food traditions, I began to realize and appreciate the enormity of the topic. As I developed this manuscript I appreciated the advice and assistance of Colin Agnew, Kerry Breeze, Jeanne Hughes, Andrea Pruss, and Barbara Truax.

Nothing More Comforting: Canada’s Heritage Food is just an introduction to our long tradition of food, fellowship, and sharing in Canada. I hope this book will encourage readers to explore their own culinary heritage and to share it with family, friends, and neighbours.

Dorothy Duncan,

May 2003