Cuisine of Canada - Definition

Canadian cuisine varies widely through the width of the nation. In parts of Western Canada, it is heavily influenced by American cuisine. In Quebec and nearby areas, it is influenced by French cuisine. The cuisine of Saskatchewan, a western province, is heavily influenced by German, and to a lesser extent, Ukrainian cuisine.

A variety of dishes are unique to, or originate in, Canada.

• Poutine, a French-Canadian fast-food dish consisting of french fries, cheese curds and gravy.
• Donairs, a variation on the Middle-Eastern Doner Kebab, are a street food originated in Halifax: they consist of slices of roast processed meat (made from spiced ground beef rather than lamb), and a sauce consisting of condensed milk, vinegar, sugar, and garlic powder. They are served on a pita loaf with diced onions and tomatoes.
• Caesar cocktail, sometimes the Bloody Caesar, is similar to the Bloody Mary but uses Clamato, (clam and tomato juice) rather than tomato juice.
• Butter tart, a tart invented about 1915 in northern Ontario. The main ingredients for the filling includes, butter, sugar and eggs, but raisins and pecans are often added for additional flavor.
• Tourtière, a meat pie originating from Quebec traditionally made from ground or shredded pork, onions, celery, and may utilize rolled oats as a thickener.
• Ginger Beef, a candied strip of beef, deep fried and served with a sweet and spicy ginger sauce. Created in Calgary, Alberta in the 1970's and now available in most Oriental resteraunts in western Canada.
• The Nanaimo bar, a chocolate dessert taking its name from Nanaimo, British Columbia.
• Canadian bacon
• Oka cheese
• Pogo (food)

See also

• Cuisine of Quebec
• North American cuisine