This is all About Canadian Cuisine, and Talks about Food, culture , and religion

1. Reported By: Rodz Alair Jr.
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2. *Canadian cuisine varies widely depending on the
regions of the nation. The three earliest cuisines of
Canada have First Nations, English, Scottish and
French roots, with the traditional cuisine of English
Canada closely related to British and Scottish
cuisines, 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, South
Asia, East Asia, and the Caribbean, the regional
cuisines were subsequently augmented.
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3. *A small sampling of Canadian foods. Top to bottom,
left to right: Montreal-style smoked meat, Maple
syrup, Peameal bacon, Butter tart, Poutine,
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Nanaimo bar

4. * Although certain dishes may be identified as "Canadian" due to the
ingredients used or the origin of its inception, an overarching style of
Canadian cuisine is more difficult to define. Some Canadians such as the
former Canadian prime minister Joe Clark believe that Canadian cuisine is
a collage of dishes from the cuisines of other cultures. Clark himself has
been paraphrased to have noted: "Canada has a cuisine of cuisines. Not a
stew pot, but a smorgasbord.".
* Some have sought to define Canadian cuisine along the line of how Claus
Meyer defined Nordic cuisine in his Manifesto for the New Nordic Kitchen;
namely that dishes in Canadian cuisine should reflect Canadian seasons,
that they should use locally sourced ingredients that thrive in the
Canadian climate, and that they are combined with good taste and health
in mind. Others believe that Canadian cuisine is still in the process of
being defined from the cuisines of the numerous cultures that have
influenced it, and that being a culture of many cultures, Canada and its
cuisine is less about a particular dish but rather how the ingredients are
combined.
*

5. *
*A 1908 photo of an Ojibwe
woman tapping for tree sap,
which is made into maple
syrup.
*Canadian food has been
shaped and impacted by
continual waves of
immigration, with the types
of foods and from different
regions and periods of
Canada reflecting this
immigration.

6. *
Aboriginal peoples
* The traditional aboriginal cuisine of Canada was based on a mixture
of wild game, foraged foods, and farmed agricultural products. Each
region of Canada with its own First Nations and Inuit people used
their local resources and own food preparation techniques for their
cuisines.
* Maple syrup was first collected and used by aboriginal people of
Eastern Canada and North Eastern US. Canada is the world's largest
producer of maple syrup. The origins of maple syrup production are
not clear though the first syrups were made by repeatedly freezing
the collected maple sap and removing the ice to concentrate the
sugar in the remaining sap. Maple syrup is one of the most commonly
consumed Canadian foods of Aboriginal origins.

7. *
* In most of the Canadian West Coast and
Pacific Northwest, Pacific salmon was an
important food resource to the First Nations
peoples, along with certain marine mammals.
Salmon were consumed fresh when spawning
or smoked dry to create a jerky-like food that
can being stored year-round. The latter food
is commonly known and sold as "salmon jerky".
Whipped Soapberry, known as xoosum (HOO-shum,
"Indian ice cream") in the Interior Salish
languages of British Columbia, is consumed
similarly to ice cream or as a cranberry-cocktail-
like drink. It is known for being a
kidney tonic, which are called agutak in arctic
Canada (with animal/fish fat).
Sliced and prepared muktuk

8. *
* In the arctic, Inuit traditionally survived on a diet consisting of land and
marine mammals, fish, and foraged plant products. Meats were consumed
fresh but also often prepared, cached, and allowed to fermented into igunaq
or kiviak. These fermented meats have the consistency and smell of certain
soft aged cheeses. Snacks such as muktuk, which consist of whale skin and
blubber is eaten plain, though sometimes dipped in soy sauce. Chunks of
muktuk are sliced with an ulu prior to or during consumption. Fish are eaten
boiled, fried, and prior to today's settlements, often in dried forms. The so-called
"Eskimo potato" (Inuit: oatkuk: Claytonia tuberosa) and other
"mousefoods" are some of the plants consumed in the arctic.
* Foods such as "bannock", popular with First Nations and Inuit, reflect the
historic exchange of these cultures with Scottish fur traders, who brought
with them new ingredients and foods.Common contemporary consumption of
bannock, powdered milk, and bologna by aboriginal Canadians reflects the
legacy of Canadian colonialism in the prohibition of hunting and fishing, and
the institutional food rations provided to Indian reserves. Due to similarities in
treatment under colonialism, many Native American communities throughout
the continent consume similar food items with some emphasis on local
ingredients.

9. Europeans
* Settlers and traders from the British Isles account for the culinary influences of early
*
English Canada in the Maritimes and Southern Ontario (Upper Canada), while French
settlers account for the cuisine of southern Quebec (Lower Canada), Northern Ontario,
and New Brunswick.Southwestern regions of Ontario have strong Dutch and
Scandinavian influences.
* In Canada's Prairie provinces, which saw massive immigration from Eastern and
Northern Europe in the pre-WW1 era, Ukrainian, German, and Polish cuisines are strong
culinary influences. Also noteworthy in some areas of the British Columbia Interior and
the Prairies is the cuisine of the Doukhobors, Russian-descended vegetarians.
* The Waterloo, Ontario, region and the southern portion of the Province of Manitoba
have traditions of Mennonite and Germanic cookery.
* 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. Ontario,
Manitoba and British Columbia also maintain strong British cuisine traditions.
* Jewish immigrants to Canada during the late 1800s played a significant culinary role
within Canada, chiefly renowned for Montreal-style bagels and Montreal-style smoked
meat. A regional variation of both emerged within Winnipeg, Manitoba's Jewish
community, which also derived Winnipeg-style Cheesecake from New York recipes.
Winnipeg has given birth to numerous other unique dishes, such as the schmoo torte
and "co-op style" rye bread and cream cheese.

10. East Asian
* Much of what are considered "Chinese dishes" in Canada are
more likely to be Canadian or North American inventions,
with the Chinese restaurants of each region tailoring their
traditional cuisine to local tastes. This "Canadian Chinese
cuisine" is widespread across the country, with great
variation from place to place. The Chinese buffet, although
found in the United States and other parts of Canada, had its
origins in early Gastown, Vancouver, c.1870. This serving
setup 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").
*

11. *
*Poutine - is a common Canadian dish,
originating in Quebec, made with french
fries, topped with a light brown gravy-like
sauce and cheese curds.This fast food dish
can now be found across Canada, and is also
found in some places in the northern United
States and even the United Kingdom, where
it is sometimes required to be described
due to its exotic nature. It is sold in small
"greasy spoon" type diners (commonly
known as cantines or casse-croûtes in
Quebec) and pubs, as well as by roadside fry
wagons (commonly known as cabanes à
patates, literally "potato shacks"). and
hockey arenas. National and international
chains like New York Fries, McDonald's,
A&W, KFC, Burger King, and Harvey's also
sell mass-market poutine in Canada
(although not always country-wide).

12. * Butter Tart - is a type of small pastry tart highly regarded in
Canadian cuisine and considered one of Canada's quintessential
desserts. The tart consists of butter, sugar, syrup, and egg filled
into a flaky pastry and baked until the filling is semi-solid with a
crunchy top.The butter tart should not be confused with butter pie
(a savoury pie from the Preston area of Lancashire, England) or
with bread and butter pudding.
* Recipes for the butter tart vary according to the families baking
them. Because of this, the appearance and physical characteristics
of the butter tart – the firmness of its pastry, or the consistency of
its filling – also varies.
* In general, the English Canadian tart consists of butter, sugar, and
eggs in a pastry shell, similar to the French-Canadian sugar pie, or
the base of the U.S. pecan pie without the nut topping. The butter
tart is different from pecan pie in that it has a "runnier" filling due
to the omission of corn starch. Raisins are in the traditional butter
tart, but walnuts, or pecans are commonly added. However purists
contend that such additions should not be allowed. Other
additional ingredients may include currants, coconut, dates,
butterscotch, chocolate chips, peanut butter, maple syrup or chai.
*

13. *Macaroni and cheese—also called "mac and
cheese" or "cheese macaroni" in American English
and Canadian English; "macaroni pie" in
Caribbean English; and "macaroni cheese" in the
United Kingdom, Australia, and New Zealand—is a
dish consisting of cooked macaroni pasta and
cheese, most commonly Cheddar cheese, though
it can also incorporate other ingredients, such as
bread crumbs and flavorful enhancements (see
below).
* Traditional macaroni and cheese is a casserole
baked in the oven; however, it may be prepared
in a sauce pan on top of the stove or using a
packaged mix. It is considered an American
comfort food.
*

14. *Poutine (51%)
*Montreal-style bagels (14%)
*Salmon jerky (dried smoked salmon) (11%)
*Perogy (10%)
*Ketchup chips (7%)
*Nova Scotian Donair (4%)
*California roll (1%)
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15. *Maple syrup
*Poutine
*Nanaimo bars, smoked salmon, and butter tarts
*

16. *

17. Inuit bannock fried bread
Calgary-style Ginger Beef
Oka cheese
Rappie pie:
grated potatoes
and meat
casserole.
Montreal-style
bagels
Canadian
peameal
bacon

18. Butter Tart-is a type of small pastry tart highly regarded in
Canadian cuisine and considered one of Canada's
quintessential desserts. The tart consists of butter, sugar,
syrup, and egg filled into a flaky pastry and baked until the
filling is semi-solid with a crunchy top.The butter tart should
not be confused with butter pie (a savoury pie from the
Preston area of Lancashire, England) or with bread and
butter pudding.
Nanaimo Bar- is a dessert item of Canadian origin popular
across North America.It is a bar dessert which requires no
baking and is named after the west coast city of Nanaimo,
British Columbia. It consists of a wafer crumb-based layer
topped by a layer of light vanilla or custard flavoured butter
icing which is covered with melted chocolate made from
chocolate squares. Many varieties exist, consisting of
different types of crumb, different flavours of icing (e.g.,
mint, peanut butter, coconut, mocha), and different types of
chocolate.
*

19. Sugar pie is a typical dessert of the western European countries
of Northern France and Belgium, the Canadian province of
Quebec, and Midwestern United States states such as Indiana,
where it is known as sugar cream pie (other names are Hoosier
sugar cream pie, Indiana cream pie, Indiana farm pie, and finger
pie).
Bumbleberry Pie- is a pie made of at least three kinds of berries,
but generally refers to a mixed-berry pie, as there is no such
berry as a "bumbleberry". This pie often also contains apple
and/or rhubarb. Berries commonly used in this pie may include
blueberries, raspberries, strawberries, blackberries.
Figgy Duff_ is a traditional Canadian bag pudding from the
province of Newfoundland and Labrador most commonly served
as a part of a Jiggs dinner. It is sometimes called a raisin duff.
The word 'Figgy' (or figgie) is an old Cornish (UK) term for raisin;
perhaps indicating the origin of the settlers who brought this dish
to the area.
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20. *
Canadian White Bread- is a style of bread produced by several
bread companies including Pepperidge Farm, and J.J. Nissen. It
has a thicker consistency than the regular white bread familiar
in the United States. J.J. Nissen also offers other Canadian style
breads. The term Canadian white bread is not used at all in
Canada; similar to usage of the term Canadian bacon, Canadian
white is referred to as "white bread" in Canada, and only called
"Canadian white bread" when it is exported.
The loganberry (Rubus × loganobaccus) is an hexaploid hybrid
produced from pollination of a plant of the octaploid blackberry
cultivar 'Aughinbaugh' (Rubus ursinus) by a diploid red raspberry
(Rubus idaeus). The plant and the fruit resemble the blackberry
more than the raspberry, but the fruit color is a dark red, rather
than black as in blackberries. Loganberries are cultivated
commercially and by gardeners.

21. *
Canada Dry is a brand of soft drinks owned since 2008 by the
Texas-based Dr Pepper Snapple Group. For over a century
Canada Dry has been known for its ginger ale, though the
company also manufactures a number of other soft drinks and
mixers. Although Canada Dry originated in its namesake
country, it is now produced in many countries around the
globe, including the United States, Mexico, Colombia, the
Middle East, Europe and Japan.
The "Dry" in the brand's name refers to not being sweet, as in
a dry wine. When John J. McLaughlin, who first formulated
"Canada Dry Pale Ginger Ale", originally made his new soft
drink, it was far less sweet than other ginger ales then
available; as a result, he labelled it "dry".

22. *
Beer in Canada was introduced by European settlers in the
seventeenth century, and a number of commercial brewers
thrived until Prohibition in Canada. Though short-lived, very
few brewers survived, and it was only in the late twentieth
century that new breweries opened up. The Canadian Beer
industry now plays an important role in Canadian identity,
though globalization of the brewing industry has seen the
major players in Canada acquired by or merged with foreign
companies, notably its three largest beer producers, Labatt,
Molson and Sleeman. The result is that Moosehead has
become the largest fully Canadian-owned brewer.
Canadian whisky is a type of whisky produced in Canada.
Most Canadian whiskies are blended multi-grain liquors
containing a large percentage of corn spirits, and are
typically lighter and smoother than other whisky
styles.Several hundred years ago, when Canadian distillers
began adding small amounts of highly-flavourful rye grain to
their mashes people began demanding this new rye-flavoured
whisky, referring to it simply as "rye." Today, as for the past
two centuries the terms "rye whisky" and "Canadian whisky"
are used interchangeably in Canada and refer to exactly the
same product.

23. Newfoundland Screech is a rum sold in Newfoundland
with 40% alcohol by volume. The term screech is a
colloquial term that has been used to describe almost
any cheap, high alcohol spirit, including moonshine. The
term is used in the brand name for this mid-priced rum
to associate the brand with this tradition.
Maple liqueur refers to various alcoholic products made from
maple syrup, primarily in the Northeast United States and
Canada.
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24. * While most major cities in Canada (including Montreal, in a pilot project)
offer a variety of street food, regional "specialties" are notable. While
poutine is 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 "fry trucks" or "chip trucks" and the hot dogs "street meat")
than in Vancouver or Victoria (where the "Mr. Tube Steak" franchise is
notable and the term "smokies" or "smokeys" refers to Ukrainian sausage
rather than frankfurters).
* Montreal offers a number of specialties including Shish taouk, the
Montreal hot dog, and dollar falafels. Although falafel is widespread in
Vancouver, pizza slices are much more popular. Vancouver also has many
sushi establishments. Shawarma is quite prevalent in Ottawa, and Windsor,
while Halifax offers its own unique version of the Döner kebab called the
Donair, which features a distinctive sauce made from condensed milk,
sugar, garlic and vinegar. Ice cream trucks can be seen (and often heard
due to a jingle being broadcast on loudspeakers) nationwide during the
summer months. Recently, the city of Toronto has encouraged street
vendors from around the world to sell their food.
*