NUTRITION IN NEW FRANCE
Under the French regime, the quality and diversity of food varied enormously from one table to the next, depending on the social condition of the settler. Yet, in the case of both colonists and nobles, historians agree that people ate as well as or even better than in France during the same period.The daily menu of the settlers in New France was essentially based on meat and meat products. Bread as well was a staple under the French regime. Fish also occupied an important position since the liturgical calendar at the time included 150 lean days: Fridays, Saturdays, Advent, Lent...
Nutrition in the countryside
In the countryside, each colonist had to be self sufficient. With the exception of salt, which was essential for preserving food, and a few staples that the settlers purchased at the market, most of the foods that made up the daily diet were grown or raised. Hunting, fishing and the gathering of wild fruits completed the pioneer diet.
Each settler ate between one and two pounds of bread per day! Grains were the primary source of the energy needed for the hard daily labor. For breakfast, the settler would dip a chunk of break in milk and top this off with pancakes made of wheat or buckwheat flour. For the midday meal and supper, he would usually eat a soup or stew, namely a thick mixture of lard or game, bread crumbs and vegetables. Onions, leeks, cabbage, turnips, beets and other root vegetables were the most popular since they could be stored for a long time. Finally, for desert, they served nuts and fresh fruits, when they were in season. Although this menu would appear satisfying, we really should not idealize the nutritional habits of the colonists under the French Regime. The lack of variety resulted in nutritional deficiencies. Moreover, the colony was not safe from shortages; agricultural techniques were still precarious and the climate was capricious. Nevertheless, the situation here was much better than in France at the same time.
Nutrition in the city
In the city, the daily menu was more varied than in the countryside. The middle class and the nobles imported several products from the home country to accompany their meals, which generally consisted of several courses. Such “luxury” products included spices (cloves, cinnamon, nutmeg, pepper, etc.), chocolate and coffee, olives and olive oil, vinegar, wines from Spain and fine liqueurs... In short, they had everything they needed to prepare a meal worthy of the best tables in France. According to Perh Kalm, who traveled to Canada in 1749, “The meals of the French in Canada are, if I may so, usually overabundant. A relatively large number of dishes are served: soups and a variety of meats.” From there, it’s not a large step to claim that New France has its own gastronomists.
This is the final chronicle on daily life in New France. We invite you to return on November 16, 2004 for a new theme.
Sources:
AUDET, Bernard. Se nourrir au quotidien en Nouvelle-France, Sainte-Foy, Les Éditions GID, 2001, 367 p.
DOUVILLE, R. et J.-D. CASSANOVA. La vie quotidienne en Nouvelle-France. Le Canada de Champlain à Montcalm, Paris, Hachette, 1967, 272 p.
ROUSSEAU, Jacques et Guy BÉTHUNE. Voyage de Pehr Kalm au Canada en 1749. Translation of his journal annotated by Jacques Rousseau and Guy Béthune, Montreal, Pierre Tisseyre, 1977, 674 p.