Article
Cheese and Cheese Making
In Canada, 408,197 tonnes of cheese were produced in 2012; per capita consumption was 12.18 kg, consisting of 3.9 kg of cheddar, 7.54 kg of mozzarella and other specialty cheeses, and 0.74 kg of cottage cheese.
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Article
Jewish Food in Canada
Jewish food in Canada was in large part shaped by the arrival of Eastern European Ashkenazi Jews in the late 1880s. Later Jewish immigration from North Africa and the Middle East also influenced the cuisine of Jewish Canadians, as they introduced new dishes and ingredients to the culinary landscape. Many foods remain distinctly Jewish, mainly being cooked and eaten by members of the Jewish community. However, some foods brought to Canada by Jews have also become popular foods enjoyed by Canadians of various backgrounds. Jewish food has become central to the culinary identity of Canada. (See Popular Jewish Dishes in Canada.)
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List
Popular Jewish Dishes in Canada
The roots of the Jewish community in Canada go back to 1760 when Jews began to settle in Canada after the British Conquest of New France. The community remained small until the 1880s when large numbers of Ashkenazi Jews left Eastern Europe and made Canada their new home. The next major cohort of Jewish immigration began in the late 1950s when Jews from Morocco settled in Quebec. Each of these communities brought food from their homelands with them to Canada. They changed the food landscape of cities across the country. Many of these dishes remain an important part of Canada’s culinary identity to this day. (See Jewish Food in Canada.)
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Article
Pouding Chômeur
The Québécois dessert called pouding chômeur — poor man’s pudding, or more literally, pudding of the unemployed — is delectably rich and incredibly simple.
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