Culinary Tourism

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Culinary Tourism

• Smoothwater of Temagami

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What is Culinary?

• Everyone eats.
• Food is comforting.
• Food is fun.
• Food is a shared experience, a common ground.
• Food builds community.
• Use food as a method of geographic inquiry.
• Use food to enliven natural, cultural, economic
  and political realities.

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What is Tourism?

• Traveling as a recreation, for pleasure.
• The activities and businesses providing services
  for, profiting from, or benefiting from,
  tourists.
• Tourist is one who makes a tour or a pleasure
  trip.

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Culinary Tourism is Sense of Place.

• Sense of place is geography.
• Through food we identify, investigate,
  analyze, describe, evaluate, compare the
  relationship between the land and
  people.

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But a meal is so much more than just the food.

• Context
• Company
• Purpose
• Country
• Atmosphere

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Local Global Issues

• Industrial revolution the commoditization of food
• Role of feminism
• Media junk food
• Food as medicine/health pharmaceuticals,
  processed foods, cosmetics, pet foods.
• Universal access to food a human right?
• Terminator gene

• Organic food movement
• Slow food movement
• Community Sustained Agriculture (CSA)
• Footprints
• Hunger in Canada worldwide
• GMO, United Nations
• World Trade Organization

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Temagami Region Northeastern Ontario-northwestern
Quebec a.k.a.The Little Clay Belt, Temiskaming
basin, Ottawa River watershed
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Unique Features ofTemagami-Temiskaming

• Great Lakes - St. Lawrence forest
• Recreation mecca since late 1800s
• First Nations presence for over 5,000 years
• Largest contiguous stands of old growth pine
  forests
• Ontarios two highest landforms
• Fur trade, logging mining
• Francophone - Anglophone cultures
• Farming since late 1800s
• History of environmental activism

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Sourcing locally. Farming the Clay Belt.
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• Local flour mill -oats, wheat, buckwheat
• Temiskaming lamb (Queens coronation)
• Market gardeners for organics heritage
  varieties
• Bison, fish, beef, elk
• Wild foragers
• Foire Gourmande festival
• Local wines beers

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Farmers Harvest Dinner

• Carrot buckwheat fritters
• Smoothwater beer bread made with flours grown
  and milled in Temiskaming
• Balsamic yellow and red cherry tomatoes with
  local feta on a bed of arugula
• Local beef ribs slow roasted with garlic and
  salt
• Roasted rosemary potatoes
• Garden bean medley
• Hours-old corn on the cob
• Chocolate zucchini cake with homemade chai ice
  cream

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886 farms 57 of available land base
farmed382,052 acres
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Forestry Jobs, services, heritage, economic
trends, biosphere health
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Working ConditionsWinter hauling, storage,
spoilage, kitchen technology, access to
ingredients.

• INGREDIENTS early 1900s
• Salt pork, hardtack, dried peas, pear barley for
  soup, dried apples, molasses, hogshead of rum,
  spruce tea, occasional wild fish/game.

• INGREDIENTS post WW1
• Bread, corned beef, white beans, China tea,
  sugar, prunes, raisins, fresh beef, vegetables,
  pies, butter, jam. Coffee came with Finish and
  Scandinavian loggers after 1920.

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Teme-Augama AnishinawbegDeep Water People

• Presence in Temagami for over 5,000 years
• Developed Nastawgan (todays canoe routes)
• Aboriginal farming, hunting, gathering
• Language, ceremonies
• Concept of medicine compare Aboriginal,
  Western,
• Ayurvedic, Natural, etc.
• Western realities fantasies of First Nations,
  appropriation
• Tourism Education

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Sugar Shack Lunch

• Homemade maple bread made with locally grown and
  milled flours
• Maple syrup baked beans with Mennonite summer
  sausage
• Smoothwater home pickles and spiced peaches
• Nuns farts and sugar shack coffee

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The Canadian Potato ( Jerusalem artichoke)

• Root vegetable soup drizzled with high bush
  cranberry confit
• Canadian potato poutine with local goat cheese
  curds and lamb gravy
• Garden cold weather harvest of beets and carrots
  served on a bed of arugula, daisy leaf, french
  sorrel
• Tuxedo beans with balsam fir
• Apple galette with homemade buckwheat honey ice
  cream

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Medicinal Concepts Cultural Health Strategies
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Autumn Bounty Dinner

• Grilled Temiskaming raw milk sheeps cheese
  served on a new apple slice
• Cranberry beer bread made with flours grown and
  milled in Temiskaming
• Cabbage rolls made with local lamb
• Buckwheat kasha
• Jump fried puffballs
• Grandma Mins buckwheat honey cake made with
  local honey and flours
• Hot spiced black tea

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Culinary Workshops
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Summer Solstice Dinner

• Wild day lilies stuffed with soft Temiskaming
  chevre and a morsel of local smoked trout
• Wild flower challa made with Temiskaming milled
  flours
• Smoothwater garden salad with arugula, daisy
  leaf, french sorrel, oak leaf lettuce and
  tarragon baby beets
• Slow-grilled Temiskaming lamb ribs brushed with
  garlic and salt
• Boiled new potatoes roast tomatoes
• Mess of jump fried garlic scapes
• Wild rose homemade ice cream

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Trapping Canadas first natural resource
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Trappers Bread
Wives of trappers make this heavy bread to
sustain their husbands on the trapline. The
bread is 'worn' next to their hearts, to stay
warm. Sentimental or practical?
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Colourful characters Grey Owl Anahareo circa
1920s
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Rebel Oblate Father Paradis 1882-1924
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Poutine, the Francophone Delicacy? (pronounced
poo'teen, poo'tin or pootzin?)
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Silver Mining in Cobalt

• Toronto Stock Exchange, Casa Loma, 1929 crash
• Immigrant workers North vs. south share of
  wealth
• NHL, Unions, Work conditions
• Use of open pits for fisheries
• Environmental law

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Wilderness Adventure Every meal tells a story
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Paddlers Breakfast

• Local oat porridge with seeds of hemp, sunflower
  and pumpkin
• Buttermilk pancakes made with local buckwheat
  flour just-picked wild blueberries
• Mennonite slab bacon
• Temagami Maple Syrup

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Spring Hikers Dinner

• Smoothwater garden rhubarb punch with Strawberry
  Frasil
• Baked dumplings with wild ginger, stinging
  nettle and Temiskaming spring lamb
• Homemade chive bread made with locally milled
  flours
• Linguine with grilled Mennonite sausage, garlic
  fronds, wild dandelion, morels and fresh parmesan
  cheese
• Smoothwater garden asparagus wild fiddle heads
• Ten pound chocolate cake

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Skiers Lunch

• White bean turnip soup with local chevre
  cheese crumble
• Hot organic chicken sandwich with savoury gravy
  on Smoothwater bannock
• Cabbage carrot salad with loveage seed
• Chocolate chip meringues

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Christmas Light Dinner

• Bison carpaccio on triangle crisps
• Cranberry bog and mulled cider
• Beets, blood oranges horseradish medley
• Local duck, slow roasted with blackcurrant and
  beer
• Braised brussel sprouts Ontario chestnuts on a
  bed of wild rice
• Hedgehog saffron pudding
• Coffee-hazelnut dacquoise

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Value-added workshops retreats
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Your Foodstyle Statement
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• Culinary tourism
• A worldwide foodweb connecting suppliers,
  educators consumers.

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