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Posted by on Nov 21, 2013 in American | 0 comments

Canadian Cuisine: An Eclectic Mix of Many Cultures

Canadian Cuisine: An Eclectic Mix of Many Cultures

Canadian cuisine is as varied because the country. Whether you’re craving a monster-sized burger and fries, a juicy rare steak, freshly caught seafood or Oriental stir-fry.

Canada is a vast country touched by three oceans, also it holds within its boundaries prairies, hills, mountains, semidesert and desert country, rocky thin-soiled lands, numerous lakes, enormous forests, and Arctic tundra. As the terrain varies greatly, there is a commonality across Canada, and that’s the severity of winter. Few European immigrants in Canada’s early history were ready for the cold, and right from the start, Canadians struggled with the elements for his or her survival. This was a defining element in the development of Canadian cuisine. But it is the folks of Canada who, a lot more than the land and weather, created Canada’s cookery. In the First Nations people to the waves of immigrants of all the country in the world, Canada’s cuisine became distinctly regional.

Popular ethnic cuisines:

Popular ethnic cuisines include the omnipresent Italian and Chinese restaurants. In larger communities, you will probably find Japanese, Vietnamese, Thai, Indian, German, middle eastern, and Greek cuisine. Within the cosmopolitan hubs of Toronto, Montreal, and Vancouver, you will find anything and everything under the sun. One interesting distinction between Canada and its American neighbor is Mexican restaurants. Though plentiful south from the border, they are considered much more of a specialized cuisine here (except for Taco Bell).

Canadian beer:

Americans might find Canadian beers strong in flavour; Europeans might prefer Canadian beers. The most widely used Canadian beers are Molson Canadian and Labatt’s Blue. Molson may be the oldest brewery in North America, established in 1786 in Montreal. If thinking about popular regional beers, try Moosehead (New Brunswick), Alexander Keith (Quebec), Gahan House (Charlottetown, PEI), Unibroue (Quebec), Big Rock (Alberta) or Kokanee (Bc). There is also a burgeoning craft-brewing scene in Canada, specifically in British Columbia, Quebec and Ontario. This link shows a summary of craft breweries in Canada.

Popular food culture in Canada deserves note. Families will generally gravitate towards countless “road houses” that appear to serve the same burgers, pizza, and salads. Large American family restaurant chains for example International House of Pancakes or Bob Evans haven’t had much luck in Canada. Typically, American chains in Canada charge exactly the same prices as in their U.S. restaurants, adjusted to Canadian dollars based on the exchange rate.

Haute cuisine:

Like all Western nations, Canadian cities have numerous fine restaurants. More recently the main centers have begun gaining international reputations for his or her cuisine. Rob Feenie in Vancouver, and Susur Lee in Toronto are a couple of examples of Canadian chefs gaining international attention and celebrity. Feenie and Lee have appeared around the popular TV series Iron Chef America twice. Trout Point Lodge in Quebec has gained international renown because of its seafood cookery and culinary classes.

Canadian Cuisine

Canadian Cuisine

Tourtiere is a meat pie made with ground pork, ground veal, and/or hamburger and spices. It is a part of French-Canadian food culture across the country and all year round, but is especially popular at Christmas and New Year’s. Ideally, it’s home made, but it can also be bought premade in supermarkets across the country

Canadian cuisine is strongly regional in character with American influences. The eating pattern of three daily meals, the popularity of many foods, the importation of fresh produce and manufactured foods, and also the eating of particular foods in the feasts of Thanksgiving, Christmas, and Easter are typical denominators of the Cuisine of both the USA and Canada. The real difference may be the highly visible regional cuisines of Canada, in line with the available ingredients and the ethnic groups who settled during these regions. Canadian cuisine cannot be understood without examining these regional traditions.

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