Canadian cuisine consists of the cooking traditions and practices of Canada, with regional variances around the country. First Nations and Inuit have practiced their culinary traditions in what is now Canada for at least 15,000 years. 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. 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. based on the complex multicultural and geographically diverse nature of both historical and contemporary Canadian society.

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. The earliest cuisines of Canada are based on Indigenous, English, Scottish and French roots. The traditional cuisines of both French- and English-Canada have evolved from those carried over to North America from France and the British Isles respectively, and from their adaptation to Indigenous customs, labour-intensive and/or mobile lifestyles, and hostile environmental conditions. French Canadian cuisine can also be divided into Québécois cuisine and Acadian cuisine. Regional cuisines have continued to develop with subsequent waves of immigration during the 19th, 20th, and 21st centuries, such as from Central Europe, Southern Europe, Eastern Europe, South Asia, East Asia, and the Caribbean. There are many culinary practices and dishes that can be either identified as particular to Canada, such as fish and brewis, peameal bacon, pot roast and meatloaf, or sharing an association with countries from which immigrants to Canada carried over their cuisine, such as fish and chips, roast beef, and bannock.

Definitions

thumb|Pancake breakfast in [[Calgary]]

Though certain dishes may be identified as "Canadian" due to the ingredients used or the origin of their inception, an overarching style of Canadian cuisine may be more difficult to define. Some commentators, such as former prime minister Joe Clark, believe Canadian cuisine to be a collage of dishes from a variety of cultures. Clark has been paraphrased to have noted that "Canada has a cuisine of cuisines. Not a stew pot, but a smorgasbord." Canadian food culture writer and author Jennifer Cochrall-King has said that "there is no single definition of Canadian cuisine. It starts with ingredients that spring from the landscape and with traditional dishes steeped in the region's history and culture."

While the immense size of Canada, and the diversity of its inhabitants, compounds the difficulty in identifying a monolithic Canadian culinary tradition, Hersch Jacobs acknowledges that the lack of a hegemonic definition does not preclude the existence of Canadian cuisine. Lenore Newman argues that there is a distinctly Canadian creole cuisine, and identifies five key properties that together define Canadian cuisine: its reliance on seasonality, multiculturalism, wild foods, regional dishes, and the privileging of ingredients over recipes. This adaptation, preparation, and emphasis on specific local ingredients is of particular note, and a common theme in Canadian food is the use of foreign recipes, introduced by immigrants and their descendants, that have been modified for use of local products. The sections on regionality and national foods below illustrate this tradition of diversity and emphasis on local elements, such as dulse and lobster in the Maritimes, deer meats in the Northern Territories, salmon and crab in British Columbia, or maple syrup in Central Canada.

Indigenous food may be considered uniquely Canadian, and the influence of Métis culture can be considered to have played a particularly important role in the origin of a distinct Canadian cuisine. Foods such as bannock, moose, deer, bison, pemmican, maple taffy, and Métis stews, such as barley stew, are all either traditional Indigenous foods, or originate from Canada with roots in Indigenous cuisines, and are eaten throughout the country.

There are many foods of foreign origin that are eaten commonly and considered integrated constituents of Canadian cuisine. Pierogi (dumplings of Central and Eastern European origin) are an example, due to the large number of early Ukrainian and Polish immigrants, while the ubiquity of roast beef and Yorkshire pudding are an example of the heavy English influence. As much of Canadian cuisine is coloured by the adaptation and development of dishes brought over by European, and later Asian, settlers, there is a variety of noteworthy Canadian variations on pre-established templated food and drink, with their own nationally defined particularities, such as Canadian Cheddar cheese, whisky, bread, wine, bacon, and pancakes.

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. bannock, bagels, and pancakes, though not physically originating from Canada, have nonetheless developed within a broader tradition of nationally recognized cuisine.

History

thumb|right|A 1908 photo of an [[Ojibwe woman tapping for tree sap, which is made into maple syrup.]]

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

Indigenous

The traditional Indigenous cuisine of Canada is based on a mixture of wild game, foraged foods, and farmed agricultural products. Indigenous peoples are known to gather more than five-hundred plant species for food. They cultivate and forage a variety of plants, hunt a diversity of animals, and use various tools to boil, smoke/preserve and roast their food. Though the origin of maple syrup production is not clear, the earliest known syrups were made by repeatedly freezing the collected maple sap and removing the ice to concentrate the sugar in the remaining sap. Maple syrup is one of the most commonly consumed Canadian food of Indigenous origin.

Dried meat products such as and pemmican are commonly consumed by the Indigenous peoples of the plains. In particular, the former was a predecessor for North American-style beef jerky, with the processing methods adapted for beef.

In most of the Canadian West Coast and Pacific Northwest, Pacific salmon is an important food resource to the First Nations peoples, along with certain marine mammals. Salmon are consumed fresh during the spawning season, or smoked dry to create a jerky-like food that can be stored year-round. The latter food is commonly known and sold as "salmon jerky".

Whipped soapberry, known as (sk-HOO-shum, "Indian ice cream") in the Interior Salish languages of British Columbia, is consumed similarly to ice cream or as a cranberry-cocktail-like drink. It is known for being a kidney tonic, which are called agutak in Arctic Canada (with animal/fish fat).

thumb|right|Sliced and prepared [[muktuk]]

In the Arctic, Inuit traditionally survived on a diet consisting of land and marine mammals, fish, and foraged plant products. Meats were consumed fresh, but also often prepared, cached, and allowed to ferment into igunaq or kiviak. These fermented meats have the consistency and smell of certain soft aged cheeses. Snacks such as muktuk, which consist of whale skin and blubber is eaten plain, though occasionally dipped in soy sauce. Chunks of muktuk are sliced with an ulu prior to or during consumption.

Fish are eaten boiled, fried, and prior to today's settlements, often in dried forms. The so-called "Eskimo potato", (Inuit: oak-kuk: Claytonia tuberosa) and other "mousefoods", are some of the plants consumed in the Arctic.

Foods such as "bannock", popular with First Nations and Inuit, reflect the historic exchange of these cultures with European fur traders, who brought with them new ingredients and foods. Common contemporary consumption of bannock, powdered milk, and bologna by Indigenous Canadians reflects the legacy of Canadian colonialism in the prohibition of hunting and fishing, and the institutional food rations provided to Indian reserves. Due to similarities in treatment under colonialism, many Native American communities throughout the continent consume similar food items, with some emphasis on local ingredients.

North and West European

thumb|[[Oatcakes were first brought to Atlantic Canada by Scottish Highlanders in 1773, and remain a staple of Halifax coffee shops.]]

Settlers and traders from the British Isles account for the culinary influences of early English Canada in the Maritime provinces and Southern Ontario (Upper Canada). Fleets of fishermen from England, France, Portugal, and Spain flocked to Newfoundland to return with fish, filling a market need in Europe and cutting out the necessity of importing from Iceland. The English, Scottish, Irish, and French settlers of what would become the Atlantic provinces frequently built their communities beside the ocean and rivers for easy access, and the fishing industry along the Canadian east coast steadily expanded until it became the region's major industry. Local forage and game were typically incorporated into the cooking of early English-Canadians in Upper Canada, such as wild berries, maple sugar, venison, partridge, waterfowl, maize, pumpkin, and turkey. The larger urban centres, such as Toronto, Kingston, and Coburg in Upper Canada, Montreal and Quebec City in Lower Canada, and Halifax in Nova Scotia, saw the opening of hotels that could better serve a burgeoning upper class of Victorian patrons. These hotels, broadly, provided beef steak, fried pork, buckwheat cakes, roast beef and pork, wild game and fowl, vegetables, pudding, and tea. Cookbooks published during this period include The Home Cookbook (1877) and The Galt Cook Book (1898). Traditions that developed out of the Victorian era in Canada include the Victorian cooking fireplace, which saw continued use in homes and restaurants even after the metal stove was introduced, and picnics, which often involved ham, fowl, meat pies, tarts, and cakes.

In the territory of Rupert's Land, the development of communities throughout the 17th, 18th, and early 19th centuries, which centred around Hudson's Bay Company and North West Company trading posts, saw to the intermingling of European (largely Scottish and French) traders, clerks, guides, and canoers with the local Indigenous population. The resulting genesis of the Métis culture saw to the development of cuisine in the Canadian West which combined the culinary traditions of these previously separate groups.

With the arrival of the Earl of Selkirk and his Scottish retinue (people largely displaced by the Highland Clearances), as well as the purchase of forty-five million acres of land in the Red River Valley, many Scottish culinary traditions were brought to the region.

Ontario's southwestern regions also have strong Dutch and Scandinavian influences.

Central and East European

thumb|Loaf of Ukrainian [[rye bread from New Westminster]]

In Canada's Prairie provinces, which saw significant immigration from Eastern and Northern Europe in the pre-WWI era, Ukrainian, German, and Polish cuisines are strong culinary influences. Such examples include perogi, kielbasa, and babka. Emigration from Russia to Western Canada in the late 19th and early 20th centuries also established a Doukhobor influence, noted in particular for its emphasis on vegetarian recipes on the cuisine of the British Columbia Interior and the Prairies. Montreal peanut-butter dumplings, Newfoundland chow mein, and Thunder Bay bon bons.

The "Chinese buffet", although found in other parts of North America, traces its origins to early Gastown, Vancouver, . This meal format developed from the practice of Chinese restaurateurs providing a steam table on a sideboard to serve Scandinavian lumberjacks working in local forests and mills.

Japanese-Canadians have had a profound influence on the cuisines of British Columbia and Ontario. Distinct varieties of sushi, such as the B.C. roll and the California roll, originate from the Metro Vancouver region, while sushi pizza was invented in Toronto. Japadog street food in Vancouver is also a popular example of Canadian west coast fusion cuisine.

South Asian

thumb|[[Kedgeree, an Anglo-Indian dish imported from the British Raj, is commonly found in Indo-Canadian restaurants.]]

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. Indian food is particularly popular in Canada, deriving mostly from Northern Indian cuisine. It is characterized for its use of bread, curry, and use of yogurt and cream for meat-based dishes; it also draws inspiration from South Indian cuisine in its use of sour and spicy combinations. Also known as butter chicken roti, the dish is served at many Indian restaurants and fast food locations across Southern Ontario.

Other Canadian food unique to the South Asian community includes "Indian-style pizza" (also known as "Punjabi-style pizza" or "Desi-style pizza") Indian-style pizza has since expanded outside of Greater Vancouver, across other urban centres in western and central Canada with large South Asian populations, including Calgary, Edmonton, Regina, Winnipeg, Ottawa, and Greater Toronto, later expanding to other regions.