{"id":1431,"date":"2025-11-01T06:00:00","date_gmt":"2025-11-01T05:00:00","guid":{"rendered":"https:\/\/worldfoodhacks.fr\/?p=1431"},"modified":"2025-11-01T18:20:07","modified_gmt":"2025-11-01T17:20:07","slug":"nanaimo","status":"publish","type":"post","link":"https:\/\/worldfoodhacks.fr\/?p=1431","title":{"rendered":"Nanaimo"},"content":{"rendered":"\n<p>L\u2019histoire du nana\u00efmo commence au d\u00e9but des ann\u00e9es 1950 \u00e0 Ladysmith, pr\u00e8s de Nanaimo en Colombie britannique (Canada). La recette fut d\u2019abord soumise par Mabel Jenkins au&nbsp;<em>Ladysmith and Cowichan Women&rsquo;s Institute Cookbook<\/em>&nbsp;en 1952 et devint populaire dans la r\u00e9gion, notamment dans les foyers ouvriers et parmi les touristes am\u00e9ricains. Une l\u00e9gende locale raconte que pendant l\u2019\u00e8re de l\u2019exploitation mini\u00e8re du charbon \u00e0 Nanaimo, les familles des mineurs envoy\u00e8rent des barres Nanaimo par bateau depuis l\u2019Angleterre jusqu\u2019\u00e0 la ville canadienne pour nourrir leurs proches. Pourtant, cette histoire n\u2019a jamais \u00e9t\u00e9 confirm\u00e9e par des preuves historiques solides.<\/p>\n\n\n\n<p>Bien que localement on l\u2019appelle aussi \u00ab\u00a0barres de Mabel\u00a0\u00bb, \u00ab\u00a0barres W.I.\u00a0\u00bb (Women\u2019s Institute), \u00ab\u00a0London Smog Bars\u00a0\u00bb ou encore \u00ab\u00a0Chocolate Fridge Cake\u00a0\u00bb, la premi\u00e8re publication officielle avec le nom \u00ab barre Nana\u00efmo \u00bb date de 1957. <\/p>\n\n\n\n<p>Dans les ann\u00e9es 70, l&rsquo;auteur culinaire Susan Mendelson avait popularis\u00e9 la recette du \u00ab\u00a0Nanaimo bar\u00a0\u00bb en la publiant mais il fallut attendre qu&rsquo;elle la republie dans le livre de recette officiel de l\u2019Expo 86 \u00e0 Vancouver pour la voir exploser. Brassant en effet 22 millions de personnes, l&rsquo;Expo 86 finit de rendre cette recette universelle.<a href=\"https:\/\/www.casafabio.com\/nanaimo-bar-decodage-dun-dessert-canadien-culte\" target=\"_blank\" rel=\"noreferrer noopener\"><\/a><\/p>\n\n\n\n<p>Ce dessert s\u2019est ainsi diffus\u00e9 dans tout le Canada et est devenu un symbole culinaire national, appr\u00e9ci\u00e9 pour sa texture unique et sa simplicit\u00e9 de pr\u00e9paration. Diff\u00e9rentes variantes aromatis\u00e9es, notamment \u00e0 la menthe ou au moka, existent aujourd\u2019hui, enrichissant la tradition du Nanaimo, mais le gagnant avait d\u00e9j\u00e0 \u00e9t\u00e9 d\u00e9cid\u00e9 d\u00e8s 1985 quand un concours municipal \u00e0 Nanaimo a pr\u00e9f\u00e9r\u00e9 \u00e9lire la recette consensuelle comme la version \u00ab\u00a0ultime\u00a0\u00bb.<\/p>\n\n\n<div class=\"real3dflipbook\" id=\"101_69f5fdc776336\" style=\"position:absolute;\"><\/div>\n","protected":false},"excerpt":{"rendered":"<p>L\u2019histoire du nana\u00efmo commence au d\u00e9but des ann\u00e9es 1950 \u00e0 Ladysmith, pr\u00e8s de Nanaimo en [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":1638,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[14,315],"tags":[242,633,86,83,151,224,635,509,223,84,85,81],"class_list":["post-1431","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-canada","category-petitepatisserie","tag-canada","tag-canadianfood","tag-cooking","tag-cuisine","tag-cuisinedumonde","tag-foodhack","tag-nanaimo","tag-pastry","tag-patisserie-2","tag-recette","tag-recipe","tag-worldfood"],"_links":{"self":[{"href":"https:\/\/worldfoodhacks.fr\/index.php?rest_route=\/wp\/v2\/posts\/1431","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/worldfoodhacks.fr\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/worldfoodhacks.fr\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/worldfoodhacks.fr\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/worldfoodhacks.fr\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1431"}],"version-history":[{"count":3,"href":"https:\/\/worldfoodhacks.fr\/index.php?rest_route=\/wp\/v2\/posts\/1431\/revisions"}],"predecessor-version":[{"id":1635,"href":"https:\/\/worldfoodhacks.fr\/index.php?rest_route=\/wp\/v2\/posts\/1431\/revisions\/1635"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/worldfoodhacks.fr\/index.php?rest_route=\/wp\/v2\/media\/1638"}],"wp:attachment":[{"href":"https:\/\/worldfoodhacks.fr\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1431"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/worldfoodhacks.fr\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1431"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/worldfoodhacks.fr\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1431"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}