Canadian cuisine
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Canadian cuisine |
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Canadian cuisine consists of the cooking traditions and practices of
Divisions within Canadian cuisine can be traced along
Definitions
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Though certain dishes may be identified as "Canadian" due to the ingredients used or the origin of their inception, an overarching style of Canadian cuisine may be more difficult to define. Some commentators, such as former
While the immense size of Canada, and the diversity of its inhabitants, compounds the difficulty in identifying a monolithic Canadian culinary tradition, Hersch Jacobs acknowledges that the lack of a hegemonic definition does not preclude the existence of Canadian cuisine.
Indigenous food may be considered uniquely Canadian, and the influence of
There are many foods of foreign origin that are eaten commonly and considered integrated constituents of Canadian cuisine.
In general, much of what is considered to be traditional Canadian cuisine contains strong elements of richness, breads and
History
Canadian cuisine has been shaped by the historical and ongoing influences of indigenous peoples, settlers and immigrants.[5] Indigenous influences remain prevalent in Canada's contemporary food scene, alongside those of the three major immigrant groups of the 17th and 18th centuries: English, Scottish, and French. This diversity has been further expanded by subsequent waves of immigration in later centuries.[9]
Indigenous
The traditional Indigenous cuisine of Canada is based on a mixture of
Dried meat products such as
In most of the
Whipped
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
Fish are eaten boiled, fried, and prior to today's settlements, often in dried forms. The so-called "Eskimo potato", (Inuit: oak-kuk: Claytonia tuberosa)[13] and other "mousefoods", are some of the plants consumed in the Arctic.
Foods such as "
North and West European
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Settlers and traders from the
The influx of
The
In the territory of
Ontario's southwestern regions also have strong Dutch and Scandinavian influences.[citation needed]
Central and East European
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In Canada's
The
East Asian
The "Chinese
South Asian
Indian and South Asian culinary influences are a relatively recent addition to Canadian cuisine, having gained wider prominence in the country during the post-1960's era of immigration,[31] despite earlier South Asian settlement in British Columbia dating back to the late 19th century.[32] Indian food is particularly popular in Canada, deriving mostly from Northern Indian cuisine. It is characterized for its use of bread, curry, and use of yogurt and cream for meat-based dishes; it also draws inspiration from South Indian cuisine in its use of sour and spicy combinations.[31]
Unique
Other Canadian food unique to the
Southeast Asian
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Contributions from Southeast Asia to Canadian cuisine includes a style of medium-thick crust pizza Margherita in Toronto. An example of fusion cuisine, the pizza is topped with garlic and basil oil topping, combining an Italian pizza with the Vietnamese tradition of using herbed oil toppings in food.[46]
Regional ingredients
While numerous and varied ingredients are commonly found throughout Canada, each region, with its tradition of culinary development, utilizes locally derived ingredients, both wild and agricultural, which are used to define unique dishes. The table below is meant to provide particular examples of regional staples and their key local ingredient.
Ingredient | Defining dish | Pacific | Mountain | Prairies | Ontario | Quebec | Atlantic | Northern |
---|---|---|---|---|---|---|---|---|
Atlantic cod | Fish and brewis
Cod tongues[47] |
X | ||||||
Beef | beef steak[48]
|
X | X | |||||
Caribou |
Caribou stew[49] | X | ||||||
Bakeapple | Bakeapple pie[50]
Bakeapple jam |
X | ||||||
scallops |
Seared scallops[51] | X | ||||||
Dulse |
Dulse crisps[52] | X | ||||||
Fiddlehead ferns |
Boiled fiddleheads[53] | X | X | X | ||||
Geoduck[54] | Sashimi geoduck[55] | X | ||||||
Harp seal | Flipper pie | X | X | |||||
Lamb | Salt Spring Island grilled lamb chops[56] | X | ||||||
Lobster |
Boiled lobster[51] | X | X | |||||
Maple syrup | Pancakes |
X | X | X | ||||
Pacific dungeness crab | Boiled crab legs[56]
Crab cakes
|
X | ||||||
Pacific salmon |
Smoked salmon[57]
Candied salmon[57] |
X | ||||||
Pork | Farmer sausage[58]
Kubasa / Kubie burger[59]
|
X | ||||||
Potatoes |
Poutine | X | X | X | ||||
Saskatoon berry | Saskatoon berry jam | X | X | X | ||||
Soapberry | Sxusem |
X | ||||||
Summer savoury |
Dressing | X | ||||||
Winnipeg goldeye |
Smoked goldeye | X |
-
Pacific sockeye salmon
-
Alberta beef
-
Saskatoon berries
-
Winnipeg goldeye
-
Ontario maple syrup
-
Potatoes from Port Credit Farmers' Market
-
New Brunswick fiddleheads
-
Atlantic lobster (P.E.I.)
-
Digby scallop (Nova Scotia)
-
Newfoundland cloudberry
-
Arctic harp seal
Wild game of all sorts is still hunted and eaten by many Canadians, though not commonly in urban centres.
Seafood is a very common constituent of Canadian cuisine broadly, but particularly in British Columbia and the Atlantic provinces. West Coast salmon varieties include
Although the majority of Canada's fish yield is captured wild, about 28% of the country's yield came from
Forage in Canadian cooking can include a variety of berries, mushrooms,
Canadian foods
Main dishes, side dishes and appetizers
Although there are considerable overlaps between Canadian culinary practices and those of the British Isles, France and the rest of North America, many dishes (or variations of imported dishes) are particular to, quintessential of, or available only in Canada.
Breads
Dish | Description | Pacific | Mountain | Prairies | Ontario | Quebec | Atlantic | Northern | Inherited |
---|---|---|---|---|---|---|---|---|---|
Bannock |
Pan-fried bread. |
X | X | X | X | X | X | X | O |
Canadian-style johnnycake | Sweet and salty cornmeal cake topped with maple syrup and butter. Consists of pastry flour, shortening, and brown sugar.[68] | X | X | X | X | X | O | ||
Montreal-style bagels | Sweet, firm, wood-fired bagel. | X | O | ||||||
Oatcakes | Type of flatbread similar to a cracker or biscuit; sometimes takes the form of a pancake. Prepared with oatmeal and either cooked on a griddle or baked. | X | O | ||||||
Pancakes (Canadian) |
Made from a starchy batter of Maple syrup and fruit are common toppings. | X | X | X | X | X | X | X | O |
Ploye | Flatbread made of a buckwheat flour, wheat flour, baking powder and water mix. Often served with maple syrup, cretons, or beans. | O | |||||||
Touton | Fried bread dish from Newfoundland. | O |
-
Inuit bannock fried bread
-
Montreal-style bagels
-
Newfoundland's "touton" has a multitude of alternative names
-
Ploye stack
Miscellaneous
Dish | Description | Pacific | Mountain | Prairies | Ontario | Quebec | Atlantic | Northern | Inherited |
---|---|---|---|---|---|---|---|---|---|
Back or peameal bacon (i.e. Canadian bacon) | Wet-cured, unsmoked back bacon made from trimmed lean boneless pork loin rolled in cornmeal. | X | X | X | O | X | X | X | |
Baked beans | Beans cooked with maple syrup or molasses. | X | X | X | X | X | X | O | |
Bouilli | Québécois beef and vegetable pot roast.[citation needed] | O | |||||||
Calgary-style ginger beef | Candied and deep fried beef, with sweet ginger sauce. |
X | O | X | |||||
Fried macaroni | Stir-fried pasta with soy sauce, meat, and vegetables.[71] |
O | |||||||
Halifax donair |
Ground beef donair sweet milk sauce; a variation is common in Quebec patateries, known simply as a souvlaki pita.[citation needed ] |
X | X | X | X | O | |||
Hot chicken sandwich |
Chicken (or turkey) sandwich doused in gravy and peas. | X | X | X | X | X | X | O | |
Hot hamburger sandwich[72] | Hamburger patty between sliced bread doused in gravy, popularized by the former Zellers Family Restaurant, a variation is the Italian Hamburger with tomato sauce. | X | X | X | O | X | X | X | |
Japadog | Vancouver street food; hot dog-style sausage and bun served with various Japanese-inspired toppings, such as okonomiyaki, yakisoba, teriyaki and tonkatsu. | O | |||||||
Jellied moose nose | Similar to European refrigerated until solidified. Served as a loaf cut into slices.[73] |
O | |||||||
Jiggs dinner | Sunday meal similar to the New England boiled dinner. | O | |||||||
Kubie burger | X | O | |||||||
London broil | tenderized flank or round steak . |
X | O | X | |||||
Maple slaw | Canadian version of coleslaw, consisting of cabbage, onions, maple syrup, and seasonings. Variations include apple cider vinegar, celery seeds, mayonnaise, cheese, cereals, and chocolate. Served as salad, dessert or snack, or condiment for burgers and sandwiches.[74] | X | X | X | X | X | X | X | |
Mashed potatoes (instant) | Cooked, mashed, and dehydrated potatoes that are reconstituted by adding hot water or milk[75] | X | X | X | O | X | X | X | |
Montreal-style smoked meat | Deli-style cured beef, developed by Jewish-Canadian delicatessen purveyors in Montreal. |
X | X | X | X | O | X | ||
Newfoundland chow mein | Made with egg noodles, as typical.[71] |
O | |||||||
Oreilles de crisse | Deep-fried pork skin and fat. |
O | |||||||
Pasty | Cornish pastry dish commonly made in English Canada and served in an informal setting. Usually contains beef, potatoes, game, corn, peas, or carrots. |
X | X | X | X | X | X | O | |
Pâté Chinois |
Variation of shepherd's pie developed by Chinese railway workers; comfort food consisting of layers of ground beef, corn, and mashed potatoes.[76] | O | X | ||||||
Pemmican | Ground dried meat, fat, and berries. | O | X | ||||||
Pierogi | Dumplings introduced, and made ubiquitous, to the Prairies by Ukrainian and Polish immigrants. Canadian variations often include cheddar cheese.[77][78] | X | X | X | X | O | |||
Poutine | cheese curds and gravy . |
X | X | X | X | O | X | X | |
Poutine râpée | Stuffed grated potato dumpling. | O | |||||||
Rappie pie | Grated potato and meat casserole. | O | |||||||
Roast beef and Yorkshire pudding | Traditional Sunday dinner, reflective of Canada's British heritage.[79] |
X | X | X | X | X | X | O | |
Roast turkey |
North American roasted turkey, often cooked with stuffing and eaten with gravy. | X | X | X | O | X | X | ||
Sausage roll | Commonwealth food commonly found throughout Canada. Typically viewed in Canada as a utilitarian snack, and can include marjoram, summer savoury, and dijon mustard.[80][81] | X | X | X | X | X | X | X | O |
Thunder Bay bon bons | Deep-fried ribs.[71] |
O | |||||||
Tourtière | A meat pie made of pork and lard. | X | X | X | X | O | X |
-
Calgary-style ginger beef
-
Canadian "peameal" bacon
-
Halifax donair
-
Instant mashed potatoes
-
Jiggs dinner
-
Montreal smoked meat sandwich
-
Pâté Chinois
-
Pemmican ball
-
"Pierogi poutine", a fusion of Quebec and Prairie cuisine
-
Quebec-style "hot chicken", topped with green peas
-
Rappie pie: grated potatoes and meat casserole
-
Roast beef, a traditional main dish adopted from England
-
Roast turkey with stuffing
-
Tourtière fromGranville Island Public Market
Pizza
Dish | Description | Pacific | Mountain | Prairies | Ontario | Quebec | Atlantic | Northern | Inherited |
---|---|---|---|---|---|---|---|---|---|
Canadian pizza |
Typically includes ; variations exist. | X | X | X | X | X | X | X | |
Garlic fingers | Baked pizza dough with cheese, garlic, and sometimes meat on top. | X | X | X | X | X | O | ||
Hawaiian pizza | Signature ingredient is pineapple, and typically includes either bacon or ham; originates from Ontario, despite the name. | X | X | X | O | X | X | X | |
Indian-style pizza | Punjabi-Canadian fusion pizza originating in Greater Vancouver,[37] including sauce with mixed spices and toppings such as coriander, ginger, spinach, cauliflower, tandoori chicken, butter chicken, or paneer.[36] | O | X | X | X | ||||
Pictou County pizza | Regional variant from Nova Scotia, noted particularly for its unique sauce. | O | |||||||
Pizza-ghetti |
Combination dish consisting of pizza with a side of spaghetti. | X | O | ||||||
Sushi pizza | Fusion dish with tuna or crab meat, and a drizzle of blended mayonnaise and wasabi powder. Served in wedges. |
X | X | X | O | X | X | ||
Windsor pizza | Has a medium-thin crust, most often topped with oregano-spiked tomato sauce, mozzarella cheese produced by Galati, canned mushrooms, and sticks of shredded pepperoni. Toppings are traditionally placed overtop of the cheese. Cooked on cornmeal on stone deck ovens.[82][83] | O |
Seafood
Dish | Description | Pacific | Mountain | Prairies | Ontario | Quebec | Atlantic | Northern | Inherited |
---|---|---|---|---|---|---|---|---|---|
B.C. roll | Variety of sushi containing salmon and cucumber. | O | X | X | |||||
Uramaki ) |
Variety of sushi containing avocado and crab. Invented in British Columbia, despite the name. | O | X | X | X | X | X | ||
Cod tongues and scrunchions |
Baked cod tongue and deep fried pork fat[citation needed] | O | |||||||
tacos |
Wonton shells filled with dungeness crab, | O | |||||||
Dynamite roll | Variety of sushi typically containing prawn tempura. | O | X | X | X | X | X | ||
Fish and brewis | Salt cod and hardtack, with pork cracklings. | O | |||||||
Fish cakes/ Croquettes de poisson |
Rounds of fried cod flakes and mashed potatoes, with summer savoury |
O | |||||||
Flipper pie | Pie made with harp seal flipper. | O | |||||||
Fried walleye | Battered, tempura-like walleye fish fried in cooking oil, often containing garlic.[86][87] Canada is the only commercial source of walleye and is mostly fished from Lake Erie, Lake Winnipeg, and Lake of the Woods, among other large Canadian lakes.[88] | X | O | ||||||
Hot-smoked salmon sandwich | Wild smoked salmon, maple mustard coleslaw and spicy sriracha mayonnaise layered in between a ciabatta bun.[89] | O | |||||||
Lobster roll | Lobster meat mixed with mayonnaise and served in a toasted hot dog bun. | X | X | O | |||||
Muktuk | Diced whale skin and blubber, commonly made from bowhead whale . |
X | X | O | |||||
Pâté au saumon | Crusted meat pie containing mashed potatoes, cooked salmon, and various spices and herbs.[90] | O | |||||||
Pacific smoked salmon | Smoked chinook, sockeye, coho, or pink salmon, commonly prepared on a cedar, alder, or hickory board. Often glazed with honey, maple, or sugar (candied salmon), and may also be dehydrated to create jerky. | O | X | ||||||
Smoked goldeye | Winnipeg goldeye ( cherry wood fire.[91] |
O | X | ||||||
Teriyaki salmon | Salmon pieces pan-fried in a mixture of butter, honey, soy sauce, garlic and ginger.[89] | O | |||||||
White sturgeon caviar | Medium-sized, firm, and dark caviar with a buttery and nutty flavour. Often served with a protein, bread, or dairy product, such as fish, blinis, or crème fraîche.[92] |
O |
Soups and stews
Dish | Description | Pacific | Mountain | Prairies | Ontario | Quebec | Atlantic | Northern | Inherited |
---|---|---|---|---|---|---|---|---|---|
Atlantic/Maritime seafood chowder | Also referred to as "Nova Scotia" or " | O | |||||||
Bologna stew | A stew made of cubed chunks of Bologna sausage[citation needed] | O | |||||||
Caribou stew | Traditional beef stock, oil, salt, and pepper. Lengthy simmering is required to tenderize all ingredients.[96] |
O | |||||||
Doukhobour-Canadian borscht | A vegetarian borscht distinguished by its orange colour. Contains cream, mashed potatoes, dill, and often beets.[84] | X | O | X | |||||
Fricot | Consists of potatoes, onions, and a protein (such as chicken, clams, rabbit , beef, or pork), stewed and topped with dumplings. |
O | |||||||
Hodge Podge | Nova Scotian version of the Scottish stew, consisting of potatoes, beans, peas, and/or carrots, cooked in milk broth. | O | |||||||
Soupe aux gourganes | Soup in which the primary ingredient is , savoury and chives. | O | |||||||
West Coast fish chowder | Creamy soup from Vancouver Island containing candied salmon and rockfish.[97] | O | |||||||
Yellow pea soup | French-Canadian yellow peas, salted pork, and fresh herbs.[98] Often served with johnnycake in Anglophone areas. |
X | X | O | X |
Pastries and desserts
There is an abundance of unique pastries and desserts that originate from Canada, as accounted for in the list below. Over twenty-one hundred bakery product manufacturing establishments, and more than twelve hundred retail bakeries, operate in the country.[99] Tim Hortons, a Canadian restaurant chain that specialized in baked goods, maintains the highest number of franchises in the country.[100]
- .
- Beaver tails—also known as elephant ears, moose antlers, dog ears, whale tails, or simply fried dough.
- Brownie dominoes with wild blueberry cinnamon sauce—British Columbia regional delicacy; chocolate brownies topped with sauce made of wild B.C. blueberries and heated cinnamon.[89]
- are often added for additional flavour.
- Canadian maple doughnut—similar to a Boston cream doughnut; a custard-filled, solid pastry with a maple icing.[102]
- Cinnamon buns—Canadian variation of the cinnamon roll.[103][104][105] One British Columbia variation includes apple and cranberry.[89]
- Date square (also called "Date crumblies" or "Matrimonial cake")—date-filled desserts with an oatmeal crumb topping.
- Dutchie—a square, yeast-lifted doughnut containing raisins and coated with a sugary glaze.
- Girl Guide Cookies—chocolate and vanilla cream-filled cookies, as well as chocolate mint. Traditionally sold by the Girl Guides of Canadasince 1927.
- Glazed maple shortbread cookies—typically served during Canada Day celebrations.[106]
- Grands-pères—dough dumplings boiled in maple syrup.
- Jam busters—prairie jelly doughnuts[citation needed]
- Maple leaf cream cookies—"sandwich cookie" containing maple-flavoured cream.
- Moosehunters—molasses cookies.
- , BC.
- Nanaimo balls—a bite-sized variation of the British Columbian classic. Considered a Christmas treat.
- Passion flakes—pastry sandwich filled with apple jam, and vanilla icing or whipped cream.
- Persians—somewhat like a cross between a large cinnamon bun and a doughnut, topped with strawberry icing; particular to Thunder Bay.
- Pets de sœurs—"nun farts", pastry dough wrapped around a brown sugar and butter filling.
- Pinecone gingerbread cookies—pinecone-shaped gingerbread cookies.[107]
- Pouding chômeur—"poor man's pudding".
- Queen Elizabeth cake—a lightly sweet, moist, and low-fat date (fruit) cake, topped with a brown sugar, butter and coconut broiled topping.
- angel food or sponge cake.
- Sweet bannock—a piece of bannock sweetened with cinnamon and sugar, or made into bread pudding with berries.[108]
- Tea biscuit—similar to the North American biscuit or quickbread typically made with cheese and herbs.[109]
- Timbits—fried balls of dough taken from the centre of a doughnut, provided in a variety of flavours and toppings.
Confection
- Candy apple—also known as "toffee apple".
- Figgy duff—pudding from Newfoundland containing molasses and raisins.
- Maple syrup—especially as tire d'érable sur la neige or "maple toffee" or "taffy". Often used as flavouring (such as in "maple leaf cream cookies", "grandpères", or "Canadian maple donuts").
- Maple taffy—a sugar candy made by pouring hot maple sap onto snow.
- Nougabricot—preserve consisting of pistachios.[citation needed]
- Sucre à la crème—French-Canadian name for Scottish "tablets".
- Sxusem—whipped confection made from soapberriesand other various fruits
- black liquoriceswirl.
- Cape Breton[110]
- Cape Breton pork pie, a small meatless tart containing dates and topped with maple icing.[110]
Pie
- Bakeapple pie—traditional pie from Newfoundland containing cloudberries.[50]
- Bumbleberry pie—"bumbleberry" is a mixture of fruit, berries, and rhubarb.
- Flapper pie—also known as "wafer pie" in Winnipeg; a custard pie popular in Western Canada.
- Maple syrup pie—similar to chess pie, using maple syrup.[111]
- Saskatoon berries.
- Tarte au sucre("sugar pie")—based on the French dessert.
Cheese
Canada is currently the 12th largest producer of cheese by tonnage,[114] and is considered to be one of the major cheese-producing countries.[115] Canadian cheese is mostly "firm", with cheddar and mozzarella being the most produced varieties in 2020.[115] Among Canadians, specialty cheese (such as cream cheese, cottage cheese, and parmesan) is the most popular type, with cheddar being the second-most.[115]
Commercially-prepared food, condiments and beverages
- Baby food
- Bread
- Brands (bakeries): Ben's,[118] Bon Matin,[118] Dempster's,[118] POM,[118] Stonemill,[118] Villaggio[118]
- Canadian white bread, simply referred to as "white bread" in Canada, is distinct from its international counterparts due to the high protein content of Canadian wheat, as required by the Canadian Grain Commission, which gives it a heartier consistency.
- Candy/ sweets
- Glosette[124]pieces (peanut, raisin, or almonds)
- Toffee: Templeman's Toffees,[125] Two Brothers Toffee,[126] Canadian Mackintosh's Toffee
- Cereal
- Coffee—Canada is the 10th-highest coffee consumer, per capita, in the world.[130]
- Brands: 49th Parallel Coffee Roasters, Kicking Horse, Nabob Coffee, Second Cup, Tim Hortons, Van Houtte, among numerous smaller brands.
- Canadian coffee—a blend of coffee, rye whisky, and maple syrup, often with whipped cream.[131][132][133][134]
- Coffeehousesand doughnut shops
- Baker's Dozen Donuts
- Coffee Time
- Country Style
- Robin's Donuts
- Second Cup
- Tim Hortons
- Condiments
- Chow-chow
- Cretons
- Honey dill sauce
- Honey garlic sauce
- Maple butter[135]
- Maple syrup
- Montreal steak seasoning
- Peanut butter—Marcellus Gilmore Edson was the first to invent the manufactured product in 1884[136]
- Windsor Salt
- Fast food
- A&W (Canada)
- Burger Baron
- Edo Japan
- Extreme Pita
- Harvey's
- Manchu Wok
- Mr. Sub
- Mucho Burrito
- Pita Pit
- Taco Time
- Thai Express
- Triple-O's
- Ice cream
- Chapman's
- Cowsice cream
- Dickie Dee
- Kawartha Dairy Company
- Laura Secord
- Neilson Dairy
- Swensen's
- Miscellaneous distributors and brands
- Agropur dairy brands, including Natrel
- Kraft Dinner (also a proprietary eponym)
- Lactalis Canada dairy brands, including Black Diamond and Cracker Barrel[138]
- Maple Leaf Foods meat products
- Nature's Path organic food products, including breakfast cereal, granola, and oatmeal
- "No Name" food brand
- Overwaitea Food Group brands, including Western Family[139]
- President's Choice food brand
- Saputo Inc. dairy brands, including Dairyland Canada
- Tim Hortons non-coffee products, such as "timbit" cereal, tea, soup, and granola bars
- Non-alcoholic drinks
- Bagged milk
- Brio chinotto
- Canadian tea—various tea varieties grown and developed in the Chemainus River valley[140]
- DavidsTea
- Ginger ale (Canada Dry and Sussex Golden)
- Iced Capp
- Labrador (or Hudson's Bay) tea
- London Fog
- Red Rose Tea
- Spruce beer—bière d'épinette, non-alcoholic soft drink from Quebec
- Pizzerias
- 241 Pizza
- Boston Pizza
- Freshslice Pizza
- Gabriel Pizza
- Greco Pizza Restaurant
- King of Donair
- Mikes
- Mother's Pizza
- Panago
- Pizza 73
- Pizza Delight
- Greco Pizza
- Pizza Nova
- Pizza Pizza
- Pizzaiolo
- Topper's Pizza
- Snacks
- Dare Foods snack foods, such as Whippets and Wagon Wheels
- Hawkins Cheezies
- Hostess Potato Chips
- potato chips
- Miss Vickie's kettle-cooked chips
- Nuts and Bolts aka Chex Mix[citation needed]
- Pizza Pops
- Ringolos and Humpty Dumpty Party Mix
- Vachon Bakery[118] snack pastries, such as Jos Louis and May West cakes
Alcohol
Canada is considered one of the top
Canada's wine industry is over two-hundred years old and includes the
Straight
- Acerum
- Alcohol Global 94%
- Canadian beer
- Brands (, among others.
- Cream Ale
- Ice beer
- rye".
- Canadian wine
- Brands (, among others.
- British Columbia wine
- Ice wine
- Granville Island Sake[146][147]
- Ice cider
- Newfoundland Screech
- Yukon Jack—a Canadian liqueur made of whisky and honey
Mixes
- Angry Canadian—a variety of the
- The
- Canadian blueberry sour—a mix of rye whisky, blueberry liqueur, and maple syrup.[150]
- Caribou—a mix of red wine, maple syrup, and Canadian whisky; consumed during winter festivals in Quebec
- Donald Sutherland—a combination of Canadian rye whiskey and drambuie, prepared with both ingredients poured into an ice-filled old-fashioned glass, then stirred[148]
- Mahogany—a combination of Jägermeister, Benedictine, dry vermouth, and cinnamon tincture, prepared with a cocktail glass coated with the cinnamon tincture or cinnamon schnapps[148]
- Maple liqueur—sold bottled as Sortilege, this drink combines Canadian whisky and maple syrup
- Moose Milk—a cream and spirit (usually rye whisky and dark rum) drink served and consumed at celebratory events of the Canadian Armed Forces
- The Queen Mary—beer mixed with grenadine, with maraschino cherries dropped into the glass as a garnish
- Raymond Massey—a mix of whisky, ginger syrup, and champagne. Named after the Toronto actor.
- Rye & Ginger—Canadian whisky and ginger ale
- The Toronto—a dry, rich, and mildly bitter cocktail consisting of Canadian whisky, Fernet-Branca, angostura bitters, and either sugar or simple syrup
Street food
This section needs to be updated.(March 2021) |
While most major cities in Canada offer a variety of
In Western Canada, a version of the Ukrainian garlic-pork sausage, referred to as "
Lebanese Canadian fast food restaurants such as Boustan offer their own unique version of poutine called the shawarma poutine, which features shawarma meat on top.
Street food markets
Various street food markets exist across the country. Metro Vancouver offers the "Richmond Night Market", with over two-hundred retail stalls offering predominantly East Asian-inspired food, such as grilled octopus, takoyaki, dumplings, fish sticks, and taiyaki.[154] As well, there is the "Shipyards Night Market" in North Vancouver, which is more varied in its offerings and provides more than thirty-five food trucks per week over the course of its annual run.[154]
In Alberta, notable street food markets include the "Calgary Night Market", as well as the "Calgary Stampede Night Market", and Edmonton's "What the Truck?".[154] The Greater Toronto Area runs "Market 707", "Adelaide Eats", and "Night It Up!".[154] Market 707 on Dundas Street is of particular aesthetic note given that it is formed out of refurbished shipping containers.[154] Eastern Canada also maintains several street food markets of note, including Montreal's "First Fridays" and Halifax's "Trusk-Side".[154]
National food of Canada
Though finding consensus among Canadians in determining a national food or dish can prove difficult, there are nonetheless several items broadly recognized as being representative of Canada's national cuisine. Foods typically considered national dishes of Canada include poutine[155][156][157][158] and butter tarts.[159][160] Canadian back or peameal bacon, as well as Atlantic or Pacific salmon, are also commonly thought of as representative of Canada.[161]
Published by the Statista Research Department, a June 2015 poll asked Canadians, "If Canada were to identify one of the following as official national food, which should it be?" The results revealed Canadian bacon to be the top choice, followed by poutine:[161]
- Canadian bacon (35%)
- Poutine (30%)
- Atlantic or Pacific salmon (17%)
- Beavertail (8%)
- Tourtiere (6%)
- Doughnut (4%)
CanCulture Magazine conducted a 2021 social media poll that sampled from fifty-five Canadians given ten choices. The poll revealed the following results:[162]
- Poutine (38.9%)
- Maple syrup (25.9%)
- BeaverTails (9.3%)
- Peameal bacon and Timbits (7.4% each)
According to an informal survey by
- Poutine (51%)
- Montreal-style bagels (14%)
- Salmon jerky (dried smoked salmon) (11%)
- Pierogi/Perogy (10%)
- Ketchup chips (7%)
- Nova Scotian donair (4%)
- California roll (1%)
Canada's most "iconic" foods were named in a survey conducted by the
- Maple syrup
- Poutine
- Nanaimo bars, smoked salmon and butter tarts
In 2020, Hayley Simpson[164] identified the "best signature Canadian dishes" as poutine, Nanaimo bars, butter tarts, beavertails, tourtière, pea soup, Halifax donair, Saskatoon berry pie, and Montreal-style bagels. The following year, Reader's Digest published an article[165] similarly listing "10 Must-Try Canadian Dishes" as poutine, Canadian bacon, caesar, beavertails, Canadian pizza, butter tarts, Nanaimo bars, split pea soup, tourtière, and ketchup (namely "ketchup" chips).
Meal formats
As in other countries, Canadian meals are commonly segmented accordingly to their suitability for the time of day.
Breakfast takes place in the morning and typically consists of a variety of foods, such as
- Lumberjack's breakfast, aka logger's breakfast, aka "The Lumby"—a gargantuan breakfast of three-plus eggs, rations of ham, bacon and sausages, and several large pancakes. This was 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.[168][169]
Coffee customarily refers to a small meal during a break from labour. This involves the consumption of a snack that, although it is the typical drink of choice (hence the name), may or may not include coffee. The Canada Labour Code requires employers to provide 30-minute breaks for every five consecutive hours of work.[170]
Lunch generally takes place around noon.
Dinner usually takes place from anywhere between 17:00 to 19:00, and tend to be heartier affairs based around protein and
- Sunday dinner in Canada is commonly observed as a more formal affair than typical dinners, often involving family and/or guests, and a more thoroughly prepared meal. Roast beef is a common centerpiece,[171] but particular specialties also vary by region, such as traditional Prairie pot roast[172] and Newfoundland Jiggs Dinner.[173]
Occasions
- Chinese
- Canadian Thanksgiving (October) tend to share certain culinary customs with Christmas, albeit with different ingredients based on seasonality.
- Pancake breakfast is a traditional public meal, particularly in Western Canada, which takes place during festivals, celebrations, and community events. This tradition has roots in the Prairies' ranching culture, as well as the Christian tradition of Shrove Tuesday. Such events that take part in a pancake breakfast include the Calgary Stampede, Grey Cup festival, and K-Days.
- Indigenous peoples of the Pacific Northwest. Although the occasion as a whole incorporates complex political, social, and economic elements, feasting is still a central aspect of the practice.[178]
- .
Food festivals
Various
British Columbia
- BC Seafood Festival (Comox Valley; June)[179]
- Dine Out Vancouver Festival (Vancouver; January to February)
- Eat! Vancouver (Vancouver; May)
- Half Corked Marathon (Osoyoos; October)[179]
- Sun Peaks Winter Okanagan Wine Festival (Sun Peaks; January)[180]
- Surrey Fusion Festival (Surrey; July)[181]
Prairies
- Corn and Apple Festival (Morden; August)[182]
- Folklorama (Winnipeg; July to August)
- Foodtruck Wars (Saskatoon; July)[179]
- Festival du Voyageur (Winnipeg; February)
- Taste of Edmonton (Edmonton; July)
- The Big Taste (Calgary; March)[180]
- The Great Saskatchewan Mustard Festival (Regina; August)[183]
Ontario
- A Taste of Niagara-on-the-Lake (Niagara-on-the-Lake; January, March and April)[183]
- Canada's Largest Ribfest (Burlington; August to September)
- Elmira Maple Syrup Festival (Elmira; April)
- Icewine Festival (Niagara-on-the-Lake; January)[180]
- Kitchener–Waterloo; October)
- Ontario's Best Butter Tart Festival (Midland; June)[182]
- Ottawa Poutine Fest (Ottawa; October to November)[182]
- Summerlicious (Toronto; July)
- Taste of the Danforth (Toronto; August)
- WinterBrewed (Ottawa; February)[180]
- Winterlicious(Toronto; January to February)
Quebec
- Montréal en Lumière (Montreal; February)[180]
- Festibière de Québec (Quebec City; August)[179]
- Taste of the Caribbean (Montreal; July)[182]
Maritimes
- Dine Around Freddy (Fredericton; March)[180]
- Prince Edward Island Fall Flavours Festival (Charlottetown; September)[182]
- Shediac Lobster Festival (Shediac; June to July)[182]
- The Gathering (Burlington, Newfoundland and Labrador; August)[182]
- WinterDine (Charlottetown; January to February)[180]
North
- Yukon Culinary Festival (Whitehorse; August)[179]
Restaurants
Livestock breeds and cultivars
While an abundance of
Due to an influx of grain from the Prairies into British Columbia during the late 19th century, via the advent of the Canadian rail network, the province's grain production became largely redundant. This allowed for the development of specialized produce industries, such as fruit in the Okanagan. As a result, many of Canada's unique apple varieties have been developed in the interior of British Columbia.[113]
- Ambrosia
- Aurora Golden Gala
- Battleford[184]
- Creston
- Golden Nugget[185]
- Jubilee
- McIntosh
- Melba
- Nicola
- Nova Easygro[185]
- Spartan
- Wijcik McIntosh
Beans
- CDC Blackstrap[186]
- CDC Floral[187]
- CDC Ray[188]
- CDC Sol[189]
- CDC Sunburst[190]
- CDC Whitetrack[191]
- CDC WM-2[192]
- CDC WM-3[193]
- Majesty[194]
- Wolfe[195]
Cattle
- Canadienne
- Hays Converter
- Lynch Lineback[197]
- Speckle Park
Cherries
- Lapins cherry
- Saskatoon Prairie cherry[200]
- Skeena cherry
- Stella cherry
- Sweetheart cherry
- Van cherry
Pigs
Potatoes
There are over sixty potato varieties that originate from Canada. Many of these were developed by Agriculture and Agri-Food Canada, largely in New Brunswick, but also in Alberta, Newfoundland, Ontario, and Quebec.[201] The following is a small sampling of Canadian potatoes:
- Abeille[202]
- Blue Mac[203]
- Carlton[204]
- Eramosa[205]
- Fundy[206]
- Glenwood Red[207]
- Island Sunshine[208]
- Hunter[209]
- Maple Gold[210]
- Pacific Russet[211]
- Red Gold
- Yukon Gold
Poultry
- Chantecler
- Red Shaver
- Ridley Bronze turkey[197]
Sheep
- Canadian Arcott
- Newfoundland
- Outaouais Arcott[213]
- Rideau Arcott
- Annapolis[214]
- Brunswick[214]
- Cabot[214]
- Cavendish[215]
- Chambly[216]
- Evangeline[214]
- Glooscap[214]
- Kent[214]
- Mira[214]
- R14[214]
- Sable[214]
- Saint Pierre[214]
- Sapphire[214]
- Serenity[214]
- Totem[217]
- Valley Sunset[214]
- Wendy[214]
- Yamaska[214]
Other berries
- Aurora haskap[218]
- Boreal Beauty haskap[219]
- Boreal Beast haskap[220]
- Boreal Blizzard haskap[221]
- Borealis haskap[222]
- Tulameen raspberry[223]
Other breeds and cultivars
- Brookred plum[224]
- Canada Red rhubarb[225]
- Canola[226]
- Coronation grape
- Harrow Crisp pear[227]
- Harrow Sweet pear[228]
- Marquis wheat
- Montreal melon
- Red Fife wheat
See also
- Agriculture in Canada
- Anna Olson
- Canadian Chinese cuisine
- Cuisine of Quebec
- Cuisine of the Maritime Provinces (Canada)
- Cuisine of Toronto
- Jean Paré
- Margo Oliver
- North American cuisine
- Pacific Northwest cuisine
- Rob Feenie
- Rocky Mountain cuisine
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- ^ "Abeille". March 11, 2004. Government of Canada. Retrieved 31 March 2022
- ^ "Blue Mac". March 12, 2001. Government of Canada. Retrieved 31 March 2022
- ^ "Carlton". January 24, 2002. Government of Canada. Retrieved 31 March 2022
- ^ "Eramosa". December 17, 2001. Government of Canada. Retrieved 31 March 2022
- ^ "Fundy". March 11, 2002. Government of Canada. Retrieved 31 March 2022
- ^ "Glenwood Red". January 15, 2007. Government of Canada. Retrieved 31 March 2022
- ^ "Island Sunshine". December 17, 2001. Government of Canada. Retrieved 31 March 2022
- ^ "Hunter". December 17, 2001. Government of Canada. Retrieved 31 March 2022
- ^ "AC Maple Gold". May 2, 2001. Government of Canada. Retrieved 31 March 2022
- ^ "Pacific Russet". January 7, 2008. Government of Canada. Retrieved 31 March 2022
- ^ Fahmy, H.M. (1993). "DSL and Arcott Sheep New Canadian Breeds" (PDF). Agriculture Canada. Retrieved December 2, 2016.
- ^ "Outaouais Arcott Sheep". Canadian Co-operative Wool Growers Limited. Retrieved 19 March 2022
- ^ a b c d e f g h i j k l m n o "Strawberry Varieties". April 19, 2018. Strawberry Plants. Retrieved 19 March 2022
- ^ "Cavendish". Nourse Farms
- ^ "Chambly". Cyber Fruit Retrieved 16 March 2022
- OCLC 295002489.
- ^ "Aurora Haskap Berry". Prairie Gardens. Retrieved 16 March 2022
- ^ "Boreal Beauty Haskap Berry". Prairie Gardens. Retrieved 16 March 2022
- ^ "Boreal Beast Haskap Berry". Prairie Gardens. Retrieved 16 March 2022
- ^ "Boreal Blizzard Haskap Berry". Prairie Gardens. Retrieved 16 March 2022
- ^ "Borealis Haskap Berry". Prairie Gardens. Retrieved 16 March 2022
- ^ "Tulameen Raspberry". Raintree Nursery
- ^ "Brookred Plum". Prairie Gardens. Retrieved 16 March 2022
- ^ "Rheum x hybridum 'Canada Red' (Rhubarb)". Gardenia. Retrieved 16 March 2022
- ^ "Canola". Statistics Canada
- ^ "Harrow Crisp Pear". Food Day Canada. Retrieved 30 March 2022
- ^ "Pear Varieties". BC Fruit Production Guide
Further reading
- Driver, Elizabeth (2008), Culinary landmarks: a bibliography of Canadian cookbooks, 1825–1949, University of Toronto Press, ISBN 978-0-8020-4790-8
- Duncan, Dorothy (2011), Canadians at Table: A Culinary History of Canada, Dundurn Toronto, ISBN 978-1-4597-0038-3