- Cuisine of Canada
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 Canadahas evolved from French cuisineand the winter provisions of fur traders.
The basis of both groups is traditionally on seasonal, fresh ingredients, and preserves. The cuisine includes a lot of baked foods, wild game, and gathered foods. Prepared foods were still a novelty for recent rural generations, so there are some that are well-loved to the point of obsessionFact|date=September 2008 -- and which have come to dominate suburban diets. However, home-made, warming, and wholesome remain key adjectives in what Canadians consider their cuisine.
Canadian Chinese cuisineis widespread across the country, with variation from place to place. The Chinese smorgasbord, although found in the U.S. and other parts of Canada, had its origins in early Gastown, Vancouver, c.1870 and came out of the practice of the many Scandinavians' working in the woods and mills around the shantytown getting the Chinese cook to put out a steam table on a sideboard, so they could "load up" and leave room on the dining table (presumably for "drink").Fact|date=October 2007
The traditional cuisine of The Arctic and the Canadian Territories is based on
wild gameand Inuitand First Nationscooking methods. The cuisines of Newfoundland and the Maritime provinces derive mainly from British and Irish cooking, with a preference for salt-cured fish, beef, and pork. British Columbiaalso maintains British cuisine traditions.
Today many Canadians will identify foods as being uniquely "Canadian" largely on the basis of such items being uncommon in the United States. Foods enjoyed in both countries, such as
fast foodand popular restaurant cuisine, will often be described as simply "North American" dining.
Modern Canadian cooking represents these diverse origins, as well as the many other
immigrant cultures that have made the country their home. As such, most home cooks in Canada have assimilated new ingredients and recipes from around the world into the more traditional favourites.
At the forefront of Canadian cuisine is the fusion of modern culinary techniques and uniquely Canadian ingredients, such as wild blueberries and saskatoon berries, fiddleheads (fiddlehead ferns, fiddlehead greens),
mussels, caribou, bison, salmon, wild rice, maple syrup, and locally produced wineand ice wine, beer, and cheeses.
List of Canadian foods
* Beans and toast; baked beans served on or alongside toasted, sliced bread
* Wild Chanterelle, Pine,
Morel, Lobster, Puffball, and other mushrooms
* Fiddlehead greens (fiddleheads, fiddlehead ferns) [http://www.fiddleheadgreens.com/faqs.php]
Ginger beef, candied and deep fried, with sweet ginger sauce.
* Back or peameal
bacon(called Canadian bacon in the US)
Haddockand chips(often found at chip stands and in restaurants)
Tourtière" and "pâté à la râpure" ( Quebecmeat pies).
* Montreal smoked meat
* Hearty breads (known as brown and white)
* "Pâté chinois" ("Chinese pie", Québécois shepherd's pie)
* Bannock, fry bread, and dough goods
* Bouilli, Québécois ham and vegetable harvest meal.
* Baked cream corn and peas
Habitant" yellow pea soup
* Roasted root vegetables
* Sauteed winter greens
Oreilles de Christ
* Sea vegetables
* "Fèves au Lard"
* Force meat
* Hot chicken / turkey sandwich
Toutins, fried bread from Newfoundland
Wild game of all sorts are still hunted and eaten by many Canadians, though not commonly in urban centres.
Venisonis eaten across the country and is considered quite important to many First Nationscultures. [http://www.answers.com/topic/canada-native-peoples] Seal meat is eaten, particularly in the Canadian North, the Maritimes, and Newfoundland and Labrador. Wild fowl like partridgeand ptarmiganare also regularly hunted.
Other animals like
bearand beavermay be eaten by dedicated hunters or indigenous people, but are not generally consumed by much of the population.
Smelt( Great Lakes)
* Pickerel, the Canadian name for "walleye"
* Blueberries, Blackberries, Saskatoonberries, Gooseberries, Salmonberries, Pearberries,
* Whipped Soapberry "Indian ice cream", known as "xoosum" (HOO-shum) in the Interior of British Columbia in most of the
Interior Salishlanguages, whether in ice cream form or as a cranberry-cocktail like drink; known for being a kidney tonic. Called Agutakin Alaska (with animal/fish fat)
* "Pets de soeurs" (lit. "nuns' farts") -- pastry dough wrapped around a brown sugar and cream filling
* Matrimonial cake and pork pies (date filled desserts)
Maple syrup, especially "tire d'érable sur la neige", also as flavouring, for example in Maple leaf cream cookies
* Jam busters (prairie jelly doughnuts)
* Apple pie
* Various black licorices
* Bumbleberry pie
* Bakeapple Pie
Butter tarts- said to be invented in Eastern Ontarioaround 1915 . The main ingredients for the filling includes, butter, sugarand eggs, but raisins and pecans are often added for additional flavour.
* Beaver tails, also known as Elephant Ears or Moose Antlers.
* Persians -- somewhat like a cross between a large cinnamon bun and a doughnut, topped with strawberry icing, unique to
Thunder Bay, Ontario.
* Sucre à la crème -- Québécois sweet milk squares.
* Nougabricot, a Québécois preserve consisting of apricots, almonds, and pistachios.
Candy apple-- also known by the British term "toffee apple", candied apples are far more popular than in the United States, where the caramel appleis common.
* Moosehunters (
* Figgy duff - a pudding from Newfoundland
* Flapper Pie - A custard pie popular in Western Canada
Prepared food & beverages
* Canadian Bread
* Chocolate Bars:
Coffee Crisp, Mr. Big, Caramilk, Aero, Crunchie, Bounty, Big Turk, Cherry Blossom, Crispy Crunch
* Other candy: Smarties,
Mackintosh's Toffee, GlosettePieces (Peanut, Raisin, or Almonds), Bridge Mixture(bridge mix)
Kraft Dinner(many purchase store brand mac & cheese, but still call it this)
* Canadian Pizza (Bacon, pepperoni, and mushrooms)
Quebecois pizza(Pizza Quebecoise): besides cheese and tomato sauce, topped with pepperoni, bacon and olives, or mushrooms
Cow's Ice Cream(Prince Edward Island)
Red River Cereal
Ketchup, dill pickle, and "all-dressed" flavoured potato chips
* Tetley Tea
* Nabob Coffee
Canada Dryginger ale
* The Caesar, sometimes called the Bloody Caesar, is a cocktail made from
vodka, clamatojuice (clam-tomato juice), Worcestershire sauce, Tabasco sauce, in a salt-rimmed glass ( table saltor celery salt), and garnished with a stalk of celery, or more adventurously with a spoonful of horseradish, or a shot of beef bouillon. The Caesar was invented in 1969 in Calgary, Alberta, by bartender Walter Chell to mark the opening of a new restaurant Marco's.Fact|date=October 2007
While most major cities in Canada (other than
Montreal, due to local by-laws) offer a variety of street food, regional "specialties" are notable. While poutineis available in most of the country, it is far more common in Quebec. Similarly, hot dog stands can be found across Canada, but are far more common in Ontario(often sold from mobile canteen trucks, usually referred to as "chip stands") than in Vancouveror Victoria (where the "Mr. Tube Steak" franchise is notable). Montrealoffers a number of specialties including Shish taouk, the Montreal hot dog, and Dollar falafels. Although falafel is widespread in Vancouver, 99 cent pizzaslices are much more popular. Shawarmais quite prevalent in Ottawa, while Halifax offers its own unique version of the Döner kebabcalled the "Donair", which features a distinctive sauce made from condensed milk, sugar, and vinegar. Ice cream trucks can be seen (and often heard due to a jingle being broadcast on loudspeakers) nationwide during the summer months.
* Chinese Smorgasbord: though found in the U.S. and other parts of Canada, this term and concept had its origins in early Gastown, Vancouver, c.1870 Fact|date=April 2007 and resulted from the many Scandinavians working in the woods and mills around the shantytown getting the Chinese cook to put out a steam table on a sideboard, so they could "load up" and leave room on the dining table (presumably for "drink").
* Lumberjack's Breakfast, aka Logger's Breakfast: a gargantuan breakfast of three-plus eggs; rations of ham, bacon and sausages; plus several large pancakes. Invented by hotelier J. Houston c 1870, at his Granville Hotel on Water Street in old pre-railway Gastown, Vancouver, in response to requests from his clientele for a better "feed" at the start of a long, hard day of work.
Jigg's dinner: A traditional meal from Newfoundland incorporating salt beef, cooked cabbage, papri and homemade peas pudding.
Fish and brewisor Fisherman's brewis: Another Newfoundland favourite, with salt cod and hardtack.
Rappie pie: A traditional Acadian dish from Nova Scotia.
Cuisine of Quebec
Canadian Chinese cuisine
Cuisine of Toronto
North American cuisine
Cuisine of the Maritime Provinces (Canada)
* [http://archives.cbc.ca/IDD-1-69-1371/life_society/canadian_food/ CBC Digital Archives - A Taste of Canada: Our Homegrown Cuisine]
Wikimedia Foundation. 2010.
Look at other dictionaries:
Cuisine of Toronto — The cuisine of Toronto reflects Toronto s size and multicultural diversity. Different ethnic neighbourhoods throughout the city focus on specific cuisines, such as authentic Chinese and Vietnamese found in the city s six Chinatowns,… … Wikipedia
Cuisine Québécoise — classification de la catégorie Culture québécoise Architecture Architecte · Édifice · Monument Ci … Wikipédia en Français
Cuisine canadienne-française — Cuisine québécoise classification de la catégorie Culture québécoise Architecture Architecte · Édifice · Monument Ci … Wikipédia en Français
Cuisine du québec — Cuisine québécoise classification de la catégorie Culture québécoise Architecture Architecte · Édifice · Monument Ci … Wikipédia en Français
Cuisine quebecoise — Cuisine québécoise classification de la catégorie Culture québécoise Architecture Architecte · Édifice · Monument Ci … Wikipédia en Français
Cuisine Acadienne — La cuisine acadienne est celle utilisée principalement dans les régions francophones de l est du Canada, par les Acadiens. Cette cuisine est très différente de ce que l on retrouve dans le reste du Canada mais il y a tout de même des similitudes … Wikipédia en Français
Canada Day — Children watch the Canada Day parade in Montreal Also called Fête du Canada; previously named Dominion Day Observed by Can … Wikipedia
Cuisine de la pomme de terre — Pommes de terre cuites de différentes façons. La cuisine de la pomme de terre, tubercule consommé depuis plus de 8 000 ans, ne s’est véritablement développée qu’après le XVIe& … Wikipédia en Français
Cuisine des États-Unis — Pour les articles homonymes, voir Cuisine américaine. La cuisine des États Unis est extrêmement diversifiée et difficile à définir, les États Unis ayant attiré des immigrants du monde entier, chacun apportant sa culture et ses goûts culinaires. D … Wikipédia en Français
Cuisine canadienne — La cuisine canadienne présente des caractéristiques qui varient significativement selon la région du pays. D une manière générale, la cuisine traditionnelle du Canada anglophone s apparente à la cuisine britannique et à la cuisine américaine,… … Wikipédia en Français