10 Facts About Canadian cuisine

Divisions within Canadian cuisine can be traced along regional lines and have a direct connection to the historical immigration patterns of each region or province.

French Canadian cuisine can be divided into Quebecois cuisine and Acadian cuisine.

Some commentators, such as the former prime minister Joe Clark, believe Canadian cuisine to be a collage of dishes from a variety of cultures.

In general, much of what is considered to be traditional Canadian cuisine contains strong elements of richness, breads and starches, game meat, and often stews and soups.

Canadian cuisine has been shaped by the historical and ongoing influences of indigenous peoples, settlers and immigrants.

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In most of the Canadian cuisine West Coast and Pacific Northwest, Pacific salmon was an important food resource to the First Nations peoples, along with certain marine mammals.

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, despite earlier South Asian settlement in British Columbia dating back to the late 19th century.

Contributions from Southeast Asia to Canadian cuisine includes a style of medium-thick crust pizza Margherita in Toronto.

Forage in Canadian cuisine cooking can include a variety of berries, mushrooms, Canada rice and herbs.

Canadian cuisine cheese is mostly "firm", with cheddar and mozzarella being the most produced varieties in 2020.