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Food of Canada

Smoke and time: Texas brisket, Carolina whole hog, Kansas City ribs. Creole gumbo and Cajun boudin, New England chowder, soul food's greens and cornbread, Québécois poutine and tourtière, salmon on cedar.

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From Wikipedia

Canadian cuisine consists of the cooking traditions and practices of Canada, with regional variances around the country. First Nations and Inuit have practiced their culinary traditions in what is now Canada for at least 15,000 years. The advent of European explorers and settlers, first on the east coast and then throughout the wider territories of New France, British North America and Canada, saw the melding of foreign recipes, cooking techniques, and ingredients with indigenous flora and fauna. Modern Canadian cuisine has maintained this dedication to local ingredients and terroir, as exemplified in the naming of specific ingredients based on their locale, such as Malpeque oysters or Alberta beef. Accordingly, Canadian cuisine privileges the quality of ingredients and regionality, and may be broadly defined as a national tradition of "creole" culinary practices, based on the complex multicultural and geographically diverse nature of both historical and contemporary Canadian society.

Canadian cuisine on Wikipedia Text under CC BY-SA 4.0

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