REVIEW OF PART 1: FROM CONFEDERATION TO CUISINE

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The book, Speaking in Cod Tongues, by Lenore Newman explores the relationship

between food and the Canadian culture, while trying to understand the meaning of Canadian

Cuisine, and its role in shaping the cultural identity. In the first part, From Confederation to

Cuisine, the author discusses the emergence of Canada through the development of Canadian

Cuisine while recognizing both differences and similarities in Canadian traditional cuisine.

Newman introduces the emergence of Canada through Sideboard Diplomacy in which she

describes how food formed an integral part in the formation of Confederation. She then goes

ahead to describe the language of Cuisine, the traditional cuisines and foods across the Canadian

regions, and the various menus, which despite showing several differences, showed several

similarities in various aspects including common ingredients. Through the discussions, she

explains how the Canadian Cuisine has shaped the identity of the country’s multiculturalism

culture, and explores the relationship between people and food, and what defines Canadian

cuisine.

The Birth of Canada

In the introductory section of the first part of the book, Newman effectively explains how

food became integral to confederation. In 1864, at a time when Britain’s North American

colonies were experiencing high tensions, and Civil War nearing its end; “Canada was born at

lunch,” following a meeting in Charlottetown involving New Brunswick, Nova Scotia, and

Prince Edward Island colonies, to urge settlers to be more self-sufficient by working together.1

Newman recounts how food at the hotel facilitated the unification of the regions into a larger and

more defendable Canadian territory. Here, the author explicitly explains the role that food played

in the developing of the present Canadian culture, since it enabled cobbling together a country of

1
Newman, Lenore. Speaking in Cod Tongues: A Canadian Culinary Journey. University of Regina Press, 2016, p1.
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Lower and Upper Canada, and the Maritimes. The author presented a captivating view in the

manner in which a new nation came to life “as the champagne flowed and the delegates mopped-

up the last of their Charlotte Russe slathered in the best fruit of the season.”2

Multiculturalism and Identity

Besides the author describes how Canadian cuisines gave Canada a multiculturalism

identity and a source of pride with various delegates including Atlantic delegates being invited

by the Canadians onto the Queen Victoria. Newman argued that the Victorian era, which

appeared far removed from modern nation, become sweet and heavily flowed food and drinks

that marked the foundations for the Canadian cuisine culture. This led to the emergence of

Canada’s most loved cuisines that soon developed into local seafood, and regional cuisines.

Besides, indigenous ingredients, and seasonal food produce that replicated style of the great

chefs of and Britain and France emerged. Many Acadian, Fresh, British, and other indigenous

settlers soon came to Canada to form part of a multicultural nation. Across the country, regional

cuisines have since developed with unique features as key cultural identity aspects.

Language of Cuisine and Wild Foods

Newman also presents the environmental and food security aspects of the Canadian

cuisine that shapes the language of cuisine. She argues that through quotidian and ubiquitous, the

food system provides about a fifth of the global energy supply, and almost two-fifths of the

world’s surface to feed people. Various food places often exhibit deep cultural complexities and

define people. This makes people develop opinions regarding places, while also shaping the

language of different regions since food and cuisines in general shapes cultural identities, a

common language. Similar to any other cuisines are symbolic and helps people express their

2
Speaking in Cod Tongues: A Canadian Culinary Journey, 7
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inner preferences and desires of their favorite dishes and menus. Besides, in this contemporary

world, global food productions and transportations, has promoted greater interactions, with

cultural and economic significance hence, creativity a form of cultural identity and better social

and environmental roles. Besides, Newman asserts that as a language, “food speaks to us and

reflects who we are and who we want to be.” Moreover, other than for enjoyment, self-identities,

and tracing cultural roots, people can use food “to bond in groups and to distinguish ourselves

from others.”3 According to Newman, foraged food still accounts for a large portion of Canadian

food industry, and promotes food security. Besides, she argues that the prominent wild foods in

Canadian cuisine indicate that wild foods have never been marginal like it has in different

countries in Europe. The persistence of the wilderness, has also led to the development of the

Canadian identity. Besides, seasonality has also remained a Canadian food choice factor that

creates the identity.

Evaluation and Conclusion

In my view, Newman provides an exceptional view of what makes Canadian food culture

unique and essential important cuisine that is loved across the country. Besides, I believe

Newman excelled in presenting Canadian cuisine and food as key contributing factors to the

development of Canadian multiculturalism. I tend to believe that the manner in which the author

presents the Canadians’ enthusiasm for adapting and incorporating indigenous foods into a

Canadian Creole as effective in making Canada a multicultural nation that warmly welcomes

immigrants from across the globe.

The books greatest strengths include the holistic approach in presenting the ideas on

Canadian culture, elaborate description of major events and the impact of food on culture,

3
Ibid 15
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environment, and energy security. Besides, the author backs her arguments with principles and

theories, and which is strengthened by firsthand experience. I believe Newman succeeded in

presenting Candia cuisines as regional and unique with several similar ingredients and dishes.

The regional nature of the cuisines has since led to the development and various local cuisines

that that shape the cultural diversity across Canada. The author, in my view, succeeds in zeroing

in on Canadian cuisine seasonality, while presenting how wild ingredients and multiculturalism

act as major identifiers. This Part has made me realize how food culture has made significantly

shaped the development of the modern globalization culture founded on multiculturalism.

Furthermore, I find it interesting, the manner in which Newman explained the historical

events, from the coast-to-coast multiculturalism to the manner in which divers global cuisines

have bonded together to become a unique culture altogether. Indeed, Newman acknowledges

effectively that the Canadian food is inherently connected to the land and the sea, where fishing,

foraging have been persistent and comforting for many generations. I would recommend this

book to my friends, chefs, tourists, family, and the public to read and get the rich information

that explores the Canadian culinary customs historically from Charlottetown dishes to

confederation, and development of the modern culinary culture.

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Bibliography

1. Newman, Lenore. Speaking in Cod Tongues: A Canadian Culinary Journey. University of

Regina Press, 2016.