Bannock, a traditional bread with a rich and diverse history, has long been an essential part of both Indigenous and settler cultures in Canada. Its origins, evolution, and continued significance in modern times make it a vital element of Canadian food history. This simple yet versatile bread, made with a combination of flour, fat, and water, represents a fusion of Indigenous food traditions and European influences.

Pemmican is a traditional Indigenous food with deep roots in Canadian history. Known for its long shelf life, portability, and high nutritional value, pemmican played an essential role in the survival and success of both Indigenous and European communities across North America. Originally made by Indigenous tribes, particularly on the Plains and prairies, pemmican combined dried meat, fat, and sometimes berries, offering a high-energy, protein-rich food.

It quickly became a staple food in the fur trade era, gaining recognition and economic importance.

Hallyu, often referred to as the “Korean Wave,” is a cultural phenomenon that has captured global attention in recent decades. Emerging from the entertainment industry, Hallyu encompasses the global success of K-pop, Korean drama (K-drama), Korean cinema, and, increasingly, Korean food.

The cultural export of Korean entertainment has sparked global fascination with the Korean way of life, including its vibrant food culture.

Métis cuisine in Canada is a unique and dynamic food tradition that reflects the cultural heritage and history of the Métis people.

Known for their blended Indigenous and European ancestry, the Métis primarily reside in Canada’s Prairie provinces and have contributed distinctively to the nation’s culinary landscape.

Kimchi (김치) is one of Korea’s most iconic and beloved dishes, known for its distinctive flavor and cultural significance. This traditional fermented food is primarily made by salting and seasoning napa cabbage or radishes, but a wide variety of vegetables can be used.

Bibimbap (비빔밥), translating to “mixed rice,” is one of Korea’s most popular and celebrated dishes. It’s typically made by layering rice with colorful vegetables, seasoned meat, a fried egg, and gochujang (Korean red chili paste), all mixed before eating.

Seoul, the vibrant capital of South Korea, stands as a dynamic blend of the old and the new. Known for its towering skyscrapers and cutting-edge technology, the city also holds a deep connection to its cultural past, especially through its food.

Nestled between the Gyeongbokgung Palace and the Cheonggyecheon Stream in central Seoul, Bukchon Hanok Village is a traditional Korean village renowned for its well-preserved hanok houses.

The village offers a glimpse into Seoul’s past, with narrow streets lined by wooden houses, tiled roofs, and peaceful courtyards.

Nigerian soups are more than just meals; they’re a celebration of flavor, culture, and family traditions that bring people together. These soups, enjoyed across Nigeria’s diverse regions, are each crafted with unique ingredients and techniques that reflect the heritage of the people who prepare them.

From the rich, nutty Egusi soup to the aromatic Afia Efere, each dish tells a story and offers a taste of Nigeria’s vibrant culinary landscape.

Cinnamon has been a treasured spice for centuries, not just for its rich aroma and flavor but for its purported medicinal properties. From ancient remedies to modern scientific studies, cinnamon’s health benefits have fascinated cultures across the world.

The warm, sweet scent of cinnamon is unmistakable. Whether it's wafting from a kitchen during the holidays or infusing the air in cozy cafés, the aroma brings comfort and nostalgia to many. But have you ever wondered why cinnamon smells so good? It's more than just a culinary staple — its unique scent is the result of fascinating chemistry.

Thanksgiving in Canada, as it is celebrated today, has evolved over centuries, weaving together a mix of Indigenous traditions, European influences, and national identity. While modern Thanksgiving is often associated with harvest meals, family gatherings, and expressions of gratitude, its roots are far more complex and culturally diverse.

Mauro Colagreco is a celebrated chef known for his innovative approach to modern cuisine and his dedication to incorporating foraged ingredients into his culinary creations.

Michel Bras is a name synonymous with culinary innovation and the integration of foraged ingredients into modern cuisine

In the world of fine dining, few names resonate as strongly as René Redzepi.

As the co-founder and head chef of Noma a fine dining restaurant in Copenhagen, Denmark, Redzepi has redefined the culinary landscape by championing foraged ingredients and local sourcing.

In today’s culinary landscape, foraging has evolved from a necessity for survival to an exciting trend embraced by some of the world’s most innovative chefs.

Once considered the realm of nature enthusiasts or rural communities, foraging now plays a starring role on the menus of high-end restaurants.

Diners are discovering the allure of wild ingredients like ramps, chanterelles, and sea buckthorn, which offer flavours as unique as the landscapes they come from.

In a world increasingly focused on sustainability, ancient cold storage techniques are gaining renewed attention.

As individuals and families seek to reduce their reliance on electricity and embrace off-grid lifestyles, the revival of root cellars and similar methods is reshaping how we think about food preservation.

This article explores the history of root cellars, their cultural significance, and how they are being reimagined for contemporary sustainable living.

Imagine a time before refrigeration when communities relied heavily on the sun to preserve their food. Picture ancient villagers gathering fruits and vegetables, spreading them out on sun-drenched stones and wooden slats, allowing the elements to transform their harvest into something that could last for months.

This fascinating practice of drying and sun-curing has been pivotal in human survival, allowing people to stockpile provisions and celebrate seasonal abundance.

Salt has played a crucial role in shaping human civilization, acting as a key preservative that has allowed societies to thrive through the ages.

From the Roman garum to Indigenous fish preservation techniques, understanding and reviving ancient food preservation methods can help us reduce food waste while reconnecting with our cultural heritage. 

Fermentation is one of humanity’s oldest preservation methods, a technique that not only extends the shelf life of food but also enhances its flavor and nutritional value.

From clay pots in ancient civilizations to the glass jars found in modern kitchens, fermentation has played a vital role in food culture across the globe. Explore the fascinating history of fermentation, highlighting its significance in various cultures, including the beloved kimchi of Korea and the savory miso of Japan.