CHANGING SKYLINES I

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Roblin’s Mill, Black Creek Pioneer Village

Southern Ontario communities were once reasonably self-sufficient. Industry and agriculture served local markets. Consumer lifestyles were directly linked to the land, the seasons and product availability.

Throughout the 19th century the growing population drifted to towns and cities. Urban and industrial areas expanded encroaching upon the countryside. The developing networks of railroads, canals and shipping facilitated trade with world markets.

A more materialistic society emerged, but so did the desire for healthy activity and recreational space.

Commercila milling, Orangeville, 1870s. Black Creek Pioneer Village Archives. Apple Paring Bee Drying apples. Black Creek Pioneer Village.

Many of today’s towns and villages were small rural communities that became established along trade routes, at market centres and by waterways.

Often communities grew around grist mills that were processing local farmers’ wheat from grain to flour.
Mills were built where abundant water supplies could be harnessed to power mill wheels and machinery.

Mill complexes brought farmers and their families into town and presented opportunities for blacksmiths, wheelwrights and other service industries. Inns, taverns and stables provided refreshment and shelter or overnight accommodation, while the general store offered a chance to make purchases, to barter and to catch up on the gossip of the community.

Communities became defined by local economy and traditions, with celebrations frequently linked to seasons, faith and agriculture.

Food has always been a part of regional cultural heritage.
It defines traditions, is inextricably linked to celebrations and community, and is the essence of life and economy.

“ World cultures define themselves not only by the recipes, flavors and ingredients they use to create meals, but also by food rituals associated with holidays, family traditions and celebrations such as birthdays or weddings. Recording recipes, secret ingredients and customs of traditional family meals is essential to preserving part of our culture..” Kate Walling, founder of Secret Ingredients.

It has not always been taken for granted that all people might have all foods, at all seasons. A precious orange might have been slipped into a Christmas stocking as a prized gift in the 19th century.

However, much seasonal produce was enjoyed year round by preserving, drying and canning. In the past, food preserving activities such as apple paring and corn husking bees were social occasions whereby friends and neighbours came together to take a necessary task and make it fun.

 

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