By Sophie Hicks
This is the second post in a summer series exploring societal, community, and familial connections to food and food history. See the series introduction post here. An earlier version of this post appeared on The Canadian Cooking Chronicles, as part of a final project for an Archives Practicum class.
When examining the history of Canadian food, the vast variety of choice in geographic region, era, dish, and cookbook – among other factors – can be overwhelming. When starting my investigation, I knew that I wanted to recreate archival recipes and use them as primary sources to see what could be learned about the history surrounding them. However, as a relative new-comer to this type of history, choosing where to start was a daunting task.
When I had the opportunity to look through a small selection of cookbooks held by they archives at Algoma University, I came across a cookbook titled Traditional Indian Recipes From Fort George, Quebec. As I read through the various recipes that had been contributed by Indigenous women in the late 1960s, there was one recipe that stood out as a food known for its interconnectedness to early Canadian history; a dish that has been regarded as one of Canada’s earliest known staple foods: pemmican. As soon as I saw the recipe, I knew that this was where I wanted to start.
Pemmican is a food made of protein, fat, and berries that originated with Indigenous tribes in North America. The nutritional density and long shelf life of this food made it ideal for hunters that wanted to travel light.
The name of the food comes from the Cree, Pimikan, which means fat/grease. Although it is difficult to pinpoint the origins of pemmican, it is known that it has been a traditional food of many Indigenous communities in North America long before colonization. It was a useful source of nutrition after the hunting season ended because, if preserved properly, it would not spoil for months or even years after it was made. Post-colonization, Pemmican was introduced to fur traders and quickly became sold as a form of sustenance during travel, especially to the traders in the prairies. In Canadian writing, Pemmican was referenced as early as 1743, although it’s origins significantly predate this documentation.
The following recipe for Pemmican is from the cookbook, Traditional Indian Recipes From Fort George, Quebec, found in the Fort George Collection of the Shingwauk Residential School Centre archives at Algoma University. This book was published in 1967, with traditional recipes compiled from First Nation communities in the Fort George region.

Pemmican, Traditional Indian Recipes From Fort George, Quebec, 1967.
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