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Canadian cuisine
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bagel
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Clockwise from top left: Montreal-style smoked meat; maple syrup; poutine; Nanaimo bar; butter tart; and peameal bacon
Canadian cuisine consists of the cooking traditions and practices of Canada, with regional variances around the country. First Nations and Inuit have practiced their culinary traditions in what is now Canada since at least 15,000 years ago. The advent of European explorers and settlers, first on the east coast and then throughout the wider territories of New France, British North America and Canada, saw the melding of foreign recipes, cooking techniques, and ingredients with indigenous flora and fauna.[1] Modern Canadian cuisine has maintained this dedication to local ingredients and terroir, as exemplified in the naming of specific ingredients based on their locale, such as Malpeque oysters or Alberta beef.[1] Accordingly, Canadian cuisine privileges the quality of ingredients and regionality, and may be broadly defined as a national tradition of "creole" culinary practices,[2] based on the complex multicultural and geographically diverse nature of both historical and contemporary Canadian society.
Divisions within Canadian cuisine can be traced along regional lines and have a direct connection to the historical immigration patterns of each region or province. The earliest cuisines of Canada are based on Indigenous, English, Scottish and French roots. The traditional cuisines of both French- and English-Canada have evolved from those carried over to North America from France and the British Isles respectively, and from their adaptation to Indigenous customs, labour-intensive and/or mobile lifestyles, and hostile environmental conditions. French Canadian cuisine can also be divided into Québécois cuisine and Acadian cuisine. Regional cuisines have continued to develop with subsequent waves of immigration during the 19th, 20th, and 21st centuries, such as from Central Europe, Southern Europe, Eastern Europe, South Asia, East Asia, and the Caribbean. There are many culinary practices and dishes that can be either identified as particular to Canada, such fish and brewis, peameal bacon, and ginger beef, or sharing an association with countries from which immigrants to Canada carried over their cuisine, such as fish and chips, roast beef, and bannock.
^ abJacobs, H. (2009). Structural Elements in Canadian Cuisine. Cuizine, 2(1), 0–0. https://doi.org/10.7202/039510ar
^Newman, Lenore; Elton, Sarah (2016). Speaking in cod tongues : a Canadian culinary journey. Regina, Saskatchewan. ISBN 978-0-88977-466-7. OCLC 959691772.{{cite book}}: CS1 maint: location missing publisher (link)
Canadiancuisine consists of the cooking traditions and practices of Canada, with regional variances around the country. First Nations and Inuit have...
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discourse as a symbol of Canadian identity. Today, the dish is often presented as being a part of Canadiancuisine, even as Canada's national dish. Nicolas...
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