Sagamité and Booya: French Influence in Defining Great Lakes Culinary Heritage
As they travelled from the northeastern seaboard across the Great Lakes region, French missionaries and explorers experienced indigenous foodways, particularly a boiled mixture of corn in various states, with similarly varied states offish, meat, or berries. They termed the meal sagamité after an Ab...
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2004
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ftuninewbrunojs:oai:ojs.journals.lib.unb.ca:article/18000 2023-05-15T12:58:53+02:00 Sagamité and Booya: French Influence in Defining Great Lakes Culinary Heritage Gilmore, Janet C. 2004-06-06 text/html application/pdf https://journals.lib.unb.ca/index.php/MCR/article/view/18000 eng eng Material Culture Review / Revue de la culture matérielle https://journals.lib.unb.ca/index.php/MCR/article/view/18000/21960 https://journals.lib.unb.ca/index.php/MCR/article/view/18000/19275 https://journals.lib.unb.ca/index.php/MCR/article/view/18000 Copyright (c) 2015 Material Culture Review / Revue de la culture matérielle Material Culture Review; Volume 60, Fall/Automne 2004 Revue de la culture matérielle; Volume 60, Fall/Automne 2004 1927-9264 1718-1259 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion research-article 2004 ftuninewbrunojs 2022-07-11T11:50:05Z As they travelled from the northeastern seaboard across the Great Lakes region, French missionaries and explorers experienced indigenous foodways, particularly a boiled mixture of corn in various states, with similarly varied states offish, meat, or berries. They termed the meal sagamité after an Abenaki term for the dish, but in the Great Lakes region versions like it survive under the term booya especially, possibly derived from French descriptions of the preparation method. This presentation will explore the indigenous foundation for this meal, describe similar contemporary northwestern Great Lakes versions, and suggest the strong influence of the French in naming it. Résumé Au cours de leurs voyages de 1 Atlantique à la région des Grands Lacs, les missionaires et les explorateurs français ont expérimenté les produits alimentaires des autochtones, plus particulièrement un mélange bouilli de maïs sous diverses formes et de poissons, viandes ou baies aussi diVere. Ils ont nommé ce mets sagamité d'après sa désignation abénakise mais quelques variantes du plat subsistent plutôt sous le nom de booya, peut-être dérivé des descriptions françaises de sa préparation, dans la région des Grands Lacs. Cet article se penche sur l'origine autochtone du mets, décrit les versions de la région nord-ouest des Grands Lacs et suggère la forte influence du français sur son appellation. Article in Journal/Newspaper abenaki University of New Brunswick: Centre for Digital Scholarship Journals |
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University of New Brunswick: Centre for Digital Scholarship Journals |
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ftuninewbrunojs |
language |
English |
description |
As they travelled from the northeastern seaboard across the Great Lakes region, French missionaries and explorers experienced indigenous foodways, particularly a boiled mixture of corn in various states, with similarly varied states offish, meat, or berries. They termed the meal sagamité after an Abenaki term for the dish, but in the Great Lakes region versions like it survive under the term booya especially, possibly derived from French descriptions of the preparation method. This presentation will explore the indigenous foundation for this meal, describe similar contemporary northwestern Great Lakes versions, and suggest the strong influence of the French in naming it. Résumé Au cours de leurs voyages de 1 Atlantique à la région des Grands Lacs, les missionaires et les explorateurs français ont expérimenté les produits alimentaires des autochtones, plus particulièrement un mélange bouilli de maïs sous diverses formes et de poissons, viandes ou baies aussi diVere. Ils ont nommé ce mets sagamité d'après sa désignation abénakise mais quelques variantes du plat subsistent plutôt sous le nom de booya, peut-être dérivé des descriptions françaises de sa préparation, dans la région des Grands Lacs. Cet article se penche sur l'origine autochtone du mets, décrit les versions de la région nord-ouest des Grands Lacs et suggère la forte influence du français sur son appellation. |
format |
Article in Journal/Newspaper |
author |
Gilmore, Janet C. |
spellingShingle |
Gilmore, Janet C. Sagamité and Booya: French Influence in Defining Great Lakes Culinary Heritage |
author_facet |
Gilmore, Janet C. |
author_sort |
Gilmore, Janet C. |
title |
Sagamité and Booya: French Influence in Defining Great Lakes Culinary Heritage |
title_short |
Sagamité and Booya: French Influence in Defining Great Lakes Culinary Heritage |
title_full |
Sagamité and Booya: French Influence in Defining Great Lakes Culinary Heritage |
title_fullStr |
Sagamité and Booya: French Influence in Defining Great Lakes Culinary Heritage |
title_full_unstemmed |
Sagamité and Booya: French Influence in Defining Great Lakes Culinary Heritage |
title_sort |
sagamité and booya: french influence in defining great lakes culinary heritage |
publisher |
Material Culture Review / Revue de la culture matérielle |
publishDate |
2004 |
url |
https://journals.lib.unb.ca/index.php/MCR/article/view/18000 |
genre |
abenaki |
genre_facet |
abenaki |
op_source |
Material Culture Review; Volume 60, Fall/Automne 2004 Revue de la culture matérielle; Volume 60, Fall/Automne 2004 1927-9264 1718-1259 |
op_relation |
https://journals.lib.unb.ca/index.php/MCR/article/view/18000/21960 https://journals.lib.unb.ca/index.php/MCR/article/view/18000/19275 https://journals.lib.unb.ca/index.php/MCR/article/view/18000 |
op_rights |
Copyright (c) 2015 Material Culture Review / Revue de la culture matérielle |
_version_ |
1766294656721616896 |