Canadian cuisine

Canadian cuisine varies widely from region to region. Generally, the traditional cuisine of English Canada is closely related to British and American cuisine, while the traditional cuisine of French Canada has evolved from French cuisine and the winter provisions of fur traders. With subsequent waves of immigration in the 19th and 20th century from Central, Southern, and Eastern Europe, Asia, and the Caribbean, the regional cuisines were subsequently augmented.

History[edit | edit source]

Canadian cuisine has a long history. Before the arrival of Europeans, the First Nations people used local ingredients to prepare meals. These ingredients included corn, game, and fish. With the arrival of the Europeans, new ingredients and ways of cooking were introduced.

Regional cuisines[edit | edit source]

Atlantic Canada[edit | edit source]

The cuisine of Atlantic Canada is heavily influenced by the sea, with seafood such as lobster, scallops, clams, cod, and mackerel being a significant part of the diet.

Quebec[edit | edit source]

Quebec's cuisine has a strong French influence, with dishes like poutine, tourtière, and ragoût de boulettes being popular.

The Prairies[edit | edit source]

The cuisine of the Prairies includes dishes such as perogies and kielbasa, reflecting the strong Eastern European influence in the region.

British Columbia[edit | edit source]

British Columbia's cuisine is influenced by the sea as well as the region's cultural diversity. Sushi, dim sum, and other Asian-inspired dishes are common.

Notable dishes[edit | edit source]

Some notable dishes in Canadian cuisine include poutine, butter tarts, Nanaimo bars, tourtière, and smoked salmon.

See also[edit | edit source]

Canadian cuisine Resources
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