Before I go on to the Canadian food inventions and innovations, I think it’s important to list in broad stroke of our timeline. Because of the length, I am breaking up the timeline into three posts. This is post two. You can find the introduction post at https://tkmorin.wordpress.com/2015/06/20/canadian-cuisine-intro/, and post one at https://tkmorin.wordpress.com/2015/06/27/canadian-cuisine-timeline-1497-1793/.
1816: The infamous “year without summer” caused by an 1815 volcanic eruption in Sumatra forced many settlers to abandon farms in eastern Canada and move westward into the central regions.
1832: The opening of the Rideau Canal in Ottawa enabled shipping from Halifax to Welland and beyond via the Welland Canal. For residents of Canada West, life improved considerably; more general stores opened, and goods became more diverse and less expensive.
1841: Cheap cornstarch had replaced expensive arrowroot and tapioca starch in every Canadian kitchen.
1843: English chemist Alfred Bird produced a workable baking powder by combining sodium bicarbonate (baking soda) with cream of tartar and cornstarch.
1844: The potato blight that struck Ireland and Scotland caused a famine and pushed a massive migration to Canada as far west as Manitoba.
1847: A stamping machine to mass produce tin cans is patented by American inventor Henry Evens, and tin cans became available countrywide. A taste of summer could be enjoyed in the dead of winter, which considerably improved the lives of settlers, prompting the creation of new and distinctly Canadian recipes.
In 1855, Red Fife wheat caused a home-baking craze, especially when baking powder, cheap sugar, flour and quick-rising yeast became more available in Canada. This created a huge demand for cooking stoves.
1853: New railways made it possible to ship goods from Halifax to Windsor.
1854: Construction contractor for the Rideau Canal, John Redpath, opened a sugar refinery in Montreal.
1855: Eben Norton Horsford of Providence, Rhode Island, discovered that calcium acid phosphate and baking soda worked well to raise bread and began to market Rumford Baking Powder in bulk.
1859: The government created Thanksgiving Day, a Canadian original; the United States instituted the holiday at the end of the Civil War in 1865.
1860: Mason jars became available in eastern Canada when inventor John L. Mason created the screw-top containers. With the completion of the railway in 1885, canning jars became widely available in western Canada.
1861: William Davies opened a meat-packing plant in Toronto, eventually becoming the Canada Packers Limited.
1866: Samuel Platt discovered salt while drilling for oil in Goderich, Ontario. Salt was no longer an expensive import and became widely available.
1867: The Dominion of Canada is created. Also, two New Englanders, John Dwight and James Church, launch their Cow Brand, a baking powder that becomes greatly popular in Canada.
1869: The Hudson’s Bay Company signed over ownership to the Canadian government. The company’s focus changed from furs to goods, with trading posts stocking up with a more varied merchandise.
Also, a new catalogue was issued by the Toronto-based T. Eaton Company. The most popular items were John Lands Mason’s patented glass canning jars.
1870: The first salmon cannery is established at Annieville, British Columbia. The cans contained one pound of fish, and in its first year’s production was about 300 cases. Ten years later, production climbed to 100,000 cases, and by 1900, they shipped out over two million cases.
1881: La Compagnie de Sucre de Betterave de Quebec began refining sugar from beets in Farnham, Quebec.
1882: Thomas Ahearn, an Ottawa engineer and businessman, invented the electric cooking range for Ottawa’s Windsor Hotel.
1890: Emile Paturel opened a lobster-canning factory at Shediac, New Brunswick. He went broke three times, but eventually he managed to turn them into a culinary treat that he now ships around the globe.
Tomorrow’s post will cover the years 1907-1980, the last of the timeline.