The food my mama made, and the stories she told, flavor the recipes I make today. So do the flavors of dishes made by friends from China, Goa (India), France and the American Southwest.
A lot of factors contribute to my curiosity about why food traditions matter to people around the world: where I grew up, the fact that my parents don’t like wild game but my sister and I started hunting in college, and all the quirks of locally produced food, including ecological and sustainability-related considerations. Since I’ve spent much of the past two years in a different country with a different language and lots of multi-cultural immigrants, I’ve had even more opportunities to pursue my curiosity.
Taste of Heritage investigates how special recipes and cooking traditions are a key part of family and cultural heritage. If you have a recipe, meal or food-related tradition that you would like to share, please contact me. Multi-cultural themes, immigrant experiences, and “pûre laine” memories are welcome.
Click the links below to savor a Taste of Heritage:
- Making Quebec cider even more local
- Endangered heritage cattle at heart of Charlevoix terroir proposal
- Sampling rural flavours
- Conserving Quebec’s caribou: a taste of heritage
- Local chef creates Japanese fusion at EQLC
- Local food has a long history
- Behind the lens with Allison Van Rassel
- Tire sur la neige: the sweeter side of winter
- Flipping flapjacks-Calgary’s carnival tradition & A plateful for Pancake Day
- A savoury taste of Scottish tradition
Bethann Garramon Merkle, MFA 