About this time of year, Mandarin oranges become available in Canadian grocery stores. Fall ends. Winter takes hold. And boxes of these cheery imports beckon to shoppers who long to brighten cold, grey days.
Historical Mandarin Oranges – Canadian Beginnings
Mandarin oranges were first introduced to Canada in the late 1800s by way of Japanese immigrants. A CBC radio interview with a representative from the Oppenheimer Group (a produce and provisions company based in British Columbia since 1858) reveals that the fruit was first imported in 1891 to provide Japanese workers with a taste of their original home. The B.C. Agriculture in the Classroom website suggests that gift-baskets of the fruit were initially sent to Japanese immigrants by family members, as a way to celebrate the New Year (“Mandarin Oranges”).
The first chapter of Gina Mallet’s memoir/food manifesto Last Chance to Eat: The Fate of Taste in a Fast Food World, is devoted to the egg. The imperiled egg: the unfortunate victim of food science and factory farming. Mallet, whose world war two childhood in Britain was virtually eggless (unless you count the dried variety), has become champion to the egg.
And with this responsibility comes scads of recipes and remembrances of meals past. Eggs of all sorts populate this chapter: oeufs mayonnaise, oeufs en cocotte, oeufs à la Polignac, mousse au chocolat.