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. 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.
First Nations and Inuit have practiced their culinary traditions in what is now Canada since time immemorial. Clockwise from top left: Montreal-style smoked meat, maple syrup, poutine, Nanaimo bar, butter tart, peameal baconĬanadian cuisine consists of the cooking traditions and practices of Canada, with regional variances around the country.
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