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Food, eating habits and cusine of Canada

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Canada is a vast and bountiful country, the second-largest nation in the world (after Russia) by total area.  As such a large country, Canada is home to many different geographical and topographical regions, each with its own unique landscapes and ecosystems.  Officially, the country is divided into 10 distinct provinces and 3 territories, and although some of these districts share a somewhat common gastronomy, for the most part, the cuisine varies widely from region to region, influenced by the diversity of Canada’s colonial roots. 

 

The most notable contributions to Canada’s gastronomy were made by the French and later British settlers.  However, as immigration increased through the years, an increasing number of different nationalities, including people from Germany, Italy, Portugal, Ireland, Japan and a number of countries in Eastern Europe, just to name a few, made their way to Canada and other parts of North America, bringing with them a vast array of traditions and recipes. 

In the following article we will explore the cuisine of Canada in some detail, highlighting some of the most popular fare in the different regions of the country.  We will also take a look at some of the food and drink specialties that are common throughout Canada.

 

Regional Cuisine of Canada

Canada is a bicoastal country, spanning from the Atlantic Ocean in the east to the Pacific Ocean in the west.  In between are millions of miles of land, on which you’ll find anything from the large metropolises of Toronto, Vancouver and Montreal, to the vast and sparsely populated hinterlands of the Northwest Territories.  This diversity—along with the diversity of the people who inhabit the different regions of Canada—has led to a national cuisine that varies widely from region to region, province to province; a cuisine that depends highly on the types of food that are locally available.

 

British Columbia

Nestled on the coast of the great Pacific Ocean, British Columbia is the very picture of ethnic and cultural diversity.  As its name suggests, the gastronomy of British Columbia has been traditionally influenced by that of Great Britain, although in recent years a number of other international cuisines have emerged in this seaside province, especially a number of Asian cuisines, due largely to a major influx of Japanese and Chinese immigration.

Regional specialties of British Columbia feature plenty of Pacific seafood, including Alaskan king crab, cod, haddock, salmon, oysters, shrimp and other shellfish.  The number of recipes that feature this delicious sea fare is endless, as are the ways in which these foods can be cooked and prepared, including barbecued, baked, fried and smoked.

British Columbia is also an agricultural hotbed, where many of the fruits and vegetables consumed are grown locally.  The Okanagan Valley has an arid and warm climate, making it the perfect place for growing the region’s fruit orchards.  Fruits such as apples, plums, peaches, apricots, strawberries, pears, blueberries and other tasty berries and fruit are grown in massive quantities in British Columbia.  The valley is also home to many of Canada’s wineries, producing grapes that are transformed into spectacular red, white and sparkling wines, as well the valley’s very own “ice wine,” made from frozen grapes. A variety of tasty nuts are also produced in the province, including hazelnuts—a specialty of British Columbia’s Fraser Valley.

Many of the age-old British traditions are observed in British Columbia, including the afternoon tea.  In cities such as Vancouver and Victoria, many of the hotels and tea shops offer traditional English afternoon tea for their guests, served with your choice of scones, sandwiches or cake.

Vancouver is an international city in every sense of the word, where travelers can indulge in many different types of local and foreign cuisine in the city’s many award-winning restaurants.  In recent years, a number of great establishments have opened that serve some of the country’s best Southeast Asian fare, a reflection of Vancouver’s growing Asian population.

Alberta

The province of Alberta is renowned globally for the great quality of beef produced there, and its cuisine reflects how much the people of this proud province love it.  Beef-based comfort foods dominate the gastronomy of Alberta.  The succulent beef is prepared in a number of ways, including braised, minced, barbecued and skewered and is usually served with a hearty helping of potatoes and vegetables.  Stews are also very popular in Alberta.

Many foodstuffs are grown locally in Alberta, including wild berries and nuts, and a specific brand of honey made from alfalfa and clover nectar.

In the two largest cities of Alberta—Calgary and Edmonton—visitors can find a number of local specialties, as well as a vast array of international cuisine at the hundreds of restaurants and cafes.  Choices include Italian, American, Asian, Eastern European and even Indian, among others.

Ontario

The local gastronomy of Ontario Province is highly influenced by British cuisine, dating back to its colonial roots.  Recipes vary from season to season based on the availability of locally-grown ingredients.  However, the number of food choices available in some of the province’s largest cities is endless, reflecting the melting pot of cultures and ethnicities that now inhabit the region.

Toronto, the largest and arguably most diverse city in Canada, is located in the province of Ontario and is home to thousands of restaurants serving both local and international fare.  Nearly every type of cuisine you could possibly imagine can be found in this large metropolis, including Japanese, Thai, Mexican, Italian, French and more.

Farmer’s markets, agricultural fairs and cultural food festivals have become commonplace in Ontario and can be regularly enjoyed at all times of year. Ottawa is surrounded by a large agricultural area where fruit and vegetables, such as apples, berries, pears, corn and squash, are grown locally and are available seasonally.

 

The Niagara region of Ontario is well-known and very popular for its fruit production, including award-winning grapes. In fact, the Niagara Wine Region has become particularly renowned among wine connoisseurs.

 

One of the specialties of the Ontario region is maple syrup, which is produced locally.  Maple syrup is featured heavily in some of Ontario’s most popular desserts, including “Beavertails,” a type of flat doughnut often flavored with the sweet rich maple syrup. Other traditional foods associated with Ontario include deep filled apple pies and enormous pancakes designed to satisfy even the hungriest lumberjack.

 

Quebec

 

As the only Francophone (French-speaking) province in Canada, the traditional cuisine of Quebec is strongly influenced by the French, but also by the Irish and the native aboriginal populations.  Some of the popular dishes in Quebec include tourtière, a type of meat pie; ham dishes; Paté Chinois (similar to shepherd's pie but with meat, corn and potatoes); Tarte au Sucre (maple syrup pie); Poutine (chips with curd cheese and gravy); pea soup; and pork and baked beans.

In keeping with French tradition, many of the restaurants in Quebec open later than traditional restaurants, offering a more genuine European dining experience.  The typical evening meal in Quebec is served between 7:00PM and 8:00PM, in contrast to the rest of Canada, where traditionally the evening meal is served earlier, at around 5:00PM or 6:00PM.

In recent years, the cuisine of many of the major cities in Quebec, particularly Montreal, has been influenced by Jewish immigration.  As a result, the city has become somewhat famous for its smoked meat, bagels and other Jewish favorites. 

Quebec is the world's largest maple syrup producer, and the maple syrup season is very influential in the gastronomy of the province.  Maple syrup is a prime ingredient in many tasty specialties here, including taffy, pancakes and maple syrup pie.

 

Atlantic Regions

 

The bounty of the Atlantic Ocean features prominently in the cuisine of Canada’s Maritime Provinces and cities, including New Brunswick, Nova Scotia, Prince Edward Island, Newfoundland and Labrador.  Lobster, scallops, mussels, salmon and cod are all very popular menu choices in the regions’ restaurants and are served in a variety of delicious dishes.   Other foods popular in Canada’s Atlantic region include fiddlehead greens (similar to ferns) and dulse, a kind of seaweed. Prince Edward Island is also famous for its ice cream, while New Brunswick's most famous dish is poutine râpée, which consists of potatoes stuffed with pork.

 

Northern Canada

 

The Northern region of Canada, including the Northwest Territories, Yukon and Nunavut, relies on many Inuit-inspired food sources, prepared using traditional methods.  Due to transportation costs, food is very expensive in Northern Canada, so many of the people eat a diet consisting of wild game, including caribou, squirrel and hare, as well as fish.  The recipes are prepared using many seasonal ingredients and/or preserved ingredients. Wild plant greens and berries are also gathered in the spring and summer. Local specialties include boiled seal, frozen raw Arctic char, whale and bannock, which is essentially a type of flat bread.

 

Saskatchewan

 

The gastronomy of the province of Saskatchewan is influenced by both First Nation and European traditions.  Some of the foods found in Saskatchewan include bison, bannock and local wild berries, including Saskatoon berries, chokecherries and blueberries, which are all found in traditional dishes, particularly those influenced by First Nation cuisine.

Immigration from England, Scandinavia, Russia and Ukraine in the early 20 century has also played a role in shaping the cuisine of Saskatchewan.  These new immigrants brought with them many of the classic dishes from their homeland, including roast meats, sausages, perogies (stuffed dumplings of unleavened dough) and cabbage rolls.  More recently, Vietnamese, Japanese, Chinese and Thai restaurants have become somewhat prevalent in the province, reflecting the continuous wave of Southeast Asian immigration that began in the 1970s and 1980s.

 

Canadian Food Specialties

As you can see, the cuisine of Canada can vary substantially from one region to the next.  However, there are many truly Canadian dishes that are popular throughout the country—foods, drinks and recipes that all Canadians love to consume.  Some of these food specialties include:

 

Maple Syrup

Canada is celebrated for its maple syrup and maple syrup products.  Canada produces roughly eighty percent of the world’s maple syrup supply, the majority coming from the province of Quebec.  Also producers of maple syrup are the regions of Nova Scotia, New Brunswick, Ontario and Prince Edward Island.

In the months of March and April, maple syrup is harvested and produced in a season Quebec calls “sugaring off.”  Many of the manufacturers will open their doors to the public and allow them to see how this much-loved product is created from start to finish.  In Nova Scotia and New Brunswick, the people are treated to maple festivals and sugar camps.  Harvesting in these maple syrup-producing regions coincides with the emergence of sugar shacks or pancake houses, which open up to the public, offering wagon rides, tours, snow taffy and demonstrations. Snow taffy is a kind of toffee, which is made by boiling maple syrup then pouring it onto the cold snow to solidify.

Poutine

A uniquely French snack that originated in the Quebec region of the country, poutine is now a favorite of people across Canada and beyond.  Poutine consists of thinly-sliced potatoes, fried to a crisp much like potatoes chips, and smothered in curd cheese and hearty gravy.  Each region has its own take on this tasty Canadian dish.  In the Maritime Provinces, for example, a variety of meats are often added to poutine, while many of the middle provinces use different types of cheeses.

Flipper Pie

 

A favorite in the North Atlantic and Arctic regions of Canada, Flipper pie is a meat pie made from the flippers of harp seals.

 

Stew

 

Stew—a dish made with various types of meat, potatoes and vegetables—is the perfect meal solution for those cold Canadian nights.  Canada consumes roughly two-and-a-half times more stew than any other country worldwide.

 

Barbecue

Canadians love their barbecued food. Most barbecues in Canada are gas and covered, making them easy to light up all year round. It is not unusual to see Canadian families barbecuing in the middle of the winter, even when the temperature is at or below zero with snow on the ground.

 

 

Icewine

 

Icewine is a sweet dessert wine, produced from grapes that have frozen on the vine. The grapes used to make this Canadian favorite must freeze naturally in order for the wine to be called icewine. The production in Canada is regulated by Vintners Quality Alliance, which stipulates that sugar levels must measure more than 35° Brix. The majority of icewine in Canada is produced in Ontario.

 

Nanaimo Bar

 

A Nanaimo bar is a tasty Canadian dessert named after the city of Nanaimo in British Columbia. It is made up of a layer of wafer crumb smothered in rich icing, topped off with a generous helping of chocolate.

 

Oreilles de Crises

 

Originating from Quebec, Oreilles de crisse is a dish made of pork jowls that have been deep fried and topped with maple syrup.

 

Caesar

 

A Caesar is a cocktail that is regularly enjoyed by Canadians, especially with meals such as brunch in the mid-morning.  Similar to the Bloody Mary cocktail in the United States, the drink contains vodka, Clamato juice (clam-flavored tomato juice), Worcestershire sauce and Tabasco sauce.