Canadian cuisine

Canadian cuisine (/kəˈneɪdiən kwiˈzin/) refers to the food and culinary traditions of Canada. The cuisine varies widely across the country, reflecting the diverse cultural heritage and geographical landscape of Canada.

Etymology

The term "Canadian cuisine" is derived from the word "Canada", which is named after the Iroquoian word kanata meaning "village" or "settlement", and "cuisine", a French word meaning "kitchen" or "cooking".

History

Canadian cuisine has been shaped by the country's Indigenous, British, and French influences. The Indigenous peoples introduced staples such as corn, wild rice, and maple syrup, while the British and French brought their own cooking traditions and ingredients.

Regional Variations

Canadian cuisine varies widely from region to region. In the Maritime provinces, seafood dishes like lobster and clams are popular. In Quebec, dishes like poutine and tourtière are common. The Prairie provinces are known for their grain and beef production, influencing dishes like bannock and Alberta beef.

Notable Dishes

Some notable dishes in Canadian cuisine include:

Poutine: A dish originating from Quebec, made with fries, cheese curds, and gravy.
Butter tart: A type of pastry that is a common treat in Canada.
Tourtière: A meat pie dish that originated from Quebec.
Nanaimo bar: A dessert item that originated in Nanaimo, British Columbia.
Beavertail: A fried dough pastry that is typically topped with sweet condiments and confections.

External links

Medical encyclopedia article on Canadian cuisine
Wikipedia's article - Canadian cuisine

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Canadian cuisine