Canada is the country with the bragging rights of the 2010 Winter Olympic but Vancouver is the city of the golden opportunity to host the event. MCCN will provide detailed Olympic Coverage about the City of Vancouver, where and what to eat. As for the country as a whole, we thought it would help to recognize what food are more common in certain parts of Canada and the cultural influence.
Canadian cuisine varies widely from region to region. Generally, the traditional cuisine of English Canada is closely related to British and American cuisine, while the traditional cuisine of French Canada has evolved from French cuisine and the winter provisions of fur traders.
The basis of both groups is on seasonal, fresh ingredients and preserves. The cuisine includes a lot of baked foods, wild game, and gathered foods. Prepared foods were still a novelty for recent rural generations, so there are some that are well-loved to the point of obsession — and which have come to dominate suburban diets. However, home-made, warming, and wholesome remain key adjectives in what Canadians consider their cuisine.
The cuisine of the western provinces is heavily influenced by British, German, Ukrainian, Polish, and Scandinavian cuisine. Noteworthy is the cuisine of the Doukhobors, Russian-descended vegetarians.
Waterloo Region, Ontario has a tradition of Mennonite and Germanic cookery.
Canadian Chinese cuisine is widespread across the country, with variation from place to place. The Chinese smorgasbord, although found in the U.S. and other parts of Canada, had its origins in early Gastown, Vancouver, c.1870 and came out of the practice of the many Scandinavians‘ working in the woods and mills around the shantytown getting the Chinese cook to put out a steam table on a sideboard, so they could “load up” and leave room on the dining table (presumably for “drink”). Ginger beef is a popular Chinese food originating from Western Canada. (Ginger Beef in photo)
The traditional cuisine of The Arctic and the Canadian Territories is based on wild game and Inuit and First Nations cooking methods; conversely bannock, which is popular across First Nations and Native American communities throughout the continent, is a method for making pan-fried bread introduced to their culture by Scottish fur traders. The cuisines of Newfoundland and the Maritime provinces derive mainly from British and Irish cooking, with a preference for salt-cured fish, beef, and pork. Ontario, Manitoba & British Columbia also maintain strong British cuisine traditions.