What 100-year-old menus reveal about global warming and how it's changing what we eat
The menu for the annual dinner of St. George's Society in Vancouver, British Columbia, featured the fresh catch that the city is known for: boiled salmon with oyster sauce from the Fraser River.
A Kamloop Native American man fishing for salmon on the Fraser River, Kamloops, British Columbia, Canada, late 1890s or early 1900s. Fisheries biologist William Cheung of the University of British Columbia in Vancouver has been collecting data for more than a decade on how those warming waters are changing what fisheries catch. But he also wanted to know how people were affected and one way was to investigate what was being served at the city's restaurants..
"That provides us with a really long-term baseline of what was offered then and as a contrast to what we are having in seafood restaurants now in the city," Cheung said.A menu from the St. George's Society of Vancouver annual dinner, hosted on April 23, 1886.The 1910 Christmas menu at the Granby Hotel, Phoenix, British Columbia, Canada.
"And we know that Humboldt squid live generally in south of British Columbia. Its natural range is in California, in Oregon, and we also know that in the last few years particularly when the Pacific warms up a lot, the range, the distribution of Humboldt squid actually expands to British Columbia," he said.He also is monitoring Pacific sardines, another species that prefers warmer temperatures.
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