{"id":14555,"date":"2020-11-24T13:48:49","date_gmt":"2020-11-24T21:48:49","guid":{"rendered":"https:\/\/destinationindigenous.ca\/?p=14555"},"modified":"2020-12-10T15:02:01","modified_gmt":"2020-12-10T23:02:01","slug":"fumee-et-spiritualite-elements-de-la-cuisine-autochtone","status":"publish","type":"post","link":"https:\/\/destinationindigenous.ca\/fr\/blog\/fumee-et-spiritualite-elements-de-la-cuisine-autochtone\/","title":{"rendered":"Fum\u00e9e et spiritualit\u00e9 : \u00e9l\u00e9ments de la cuisine autochtone"},"content":{"rendered":"

Par Joanne Sasvari<\/span><\/p>\n

Denise Atkinson se souvient comment, quand elle allait cueillir des bleuets dans son enfance, un grand pot de th\u00e9 fumait toujours sur le feu de camp.<\/span><\/p>\n

\u00ab Une bonne tasse de th\u00e9, \u00e7a fait partie de la culture autochtone \u00bb, d\u00e9clare la copropri\u00e9taire de Tea Horse<\/a>. une entreprise d\u2019aliments d\u2019origine sauvage situ\u00e9e \u00e0 Thunder Bay. \u00ab C\u2019est une tradition ancr\u00e9e dans la famille, une tradition multig\u00e9n\u00e9rationnelle, de ma grand-m\u00e8re jusqu’aux enfants. C’est tr\u00e8s anishinaabe. \u00bb<\/span><\/p>\n

Le th\u00e9ier, <\/span>camellia sinensis<\/span><\/i>, n’est pas originaire des Am\u00e9riques, mais il est devenu l’un des \u00e9l\u00e9ments, parfois surprenants, de la cuisine autochtone contemporaine.<\/span><\/p>\n

\"\"<\/p>\n

Quels en sont les autres \u00e9l\u00e9ments ? Les techniques traditionnelles telles que la cuisson des aliments au feu de bois \u2013 le saumon fum\u00e9 au bois de c\u00e8dre sur la c\u00f4te Ouest peut-\u00eatre, ou, plus spectaculaire encore, la tour des flammes appel\u00e9e \u00ab Potence \u00bb au restaurant Sagamit\u00e9 <\/a>\u00e0 Wendake, au Qu\u00e9bec, o\u00f9 le chef Steeve \u00ab Wadohandik \u00bb Gros-Louis allume un tr\u00e9pied en bois pour y faire r\u00f4tir chevreuil, wapiti ou b\u0153uf, dans une version contemporaine de la cuisine wendate.<\/span><\/p>\n

\"\"<\/p>\n

\u00a0<\/span>La cuisine autochtone rend \u00e9galement hommage \u00e0 la culture, \u00e0 l\u2019art et aux rituels des personnes qui cultivent, pr\u00e9parent et servent la nourriture. Elle figure m\u00eame sur des cartes de vins comme celle du Little Chief Restaurant au Grey Eagle Resort<\/a> de la Nation Tsuut\u2019ina \u00e0 l’ext\u00e9rieur de Calgary, qui propose les grands crus de vignobles appartenant \u00e0 des Autochtones comme Indigenous World Winery<\/a> et Nk\u2019Mip Cellars<\/a>.<\/span><\/p>\n

Mais, avant tout, la cuisine autochtone met l’accent sur les ingr\u00e9dients qu\u2019on r\u00e9coltait ici avant l\u2019arriv\u00e9e des Europ\u00e9ens\u00a0: les baies, le riz sauvage, les viandes de gibier, le poisson et les fameuses \u00ab trois s\u0153urs \u00bb \u2013 le haricot, le ma\u00efs et la courge.<\/span><\/p>\n

\"\"<\/p>\n

Par exemple, Denise Atkinson et son partenaire Marc H. Boh\u00e9mier ont fusionn\u00e9 leur amour du th\u00e9 avec les ingr\u00e9dients sauvages du Nord de l’Ontario, en particulier le riz sauvage r\u00e9colt\u00e9 des lacs voisins par des cueilleurs autochtones. Inspir\u00e9s par le genmaicha japonais, un th\u00e9 vert riche en antioxydants combin\u00e9 avec du riz brun torr\u00e9fi\u00e9, ils ont cr\u00e9\u00e9 ce qu’ils appellent <\/span>manoomin cha<\/span><\/i>, \u00ab manoomin \u00bb \u00e9tant le mot ojibw\u00e9 pour le riz sauvage.<\/span><\/p>\n

\u00ab C\u2019est plus que de l\u2019alimentation \u00bb, dit Marc. \u00ab Il s’agit d’un lien spirituel avec la terre. \u00bb<\/span>\u00a0<\/span><\/p>\n

 <\/p>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

Par Joanne Sasvari Denise Atkinson se souvient comment, quand elle allait cueillir des bleuets dans son enfance, un grand pot […]<\/p>\n","protected":false},"author":33,"featured_media":14556,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[4],"tags":[],"class_list":["post-14555","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-non-classifiee","region-alberta-fr","region-colombie-britannique","region-ontario-fr","region-quebec-fr","the_post_type-blog-post","listing_sub_type-casinos-fr","listing_sub_type-gastronomie","listing_sub_type-service-a-table","listing_sub_type-vignobles"],"yoast_head":"\nFum\u00e9e et spiritualit\u00e9 : \u00e9l\u00e9ments de la cuisine autochtone - Destination Autochtones<\/title>\n<meta name=\"description\" content=\"Denise Atkinson se souvient comment, quand elle allait cueillir des bleuets dans son enfance, un grand pot de th\u00e9 fumait toujours sur le feu de camp.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/destinationindigenous.ca\/fr\/blog\/fumee-et-spiritualite-elements-de-la-cuisine-autochtone\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Fum\u00e9e et spiritualit\u00e9 : \u00e9l\u00e9ments de la cuisine autochtone\" \/>\n<meta property=\"og:description\" content=\"Denise Atkinson se souvient comment, quand elle allait cueillir des bleuets dans son enfance, un grand pot de th\u00e9 fumait toujours sur le feu de camp.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/destinationindigenous.ca\/fr\/blog\/fumee-et-spiritualite-elements-de-la-cuisine-autochtone\/\" \/>\n<meta property=\"og:site_name\" content=\"DI - 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