Canadian Cuisine? Yep. Think regional, though!
Here, the Canada Tourism Commission (@ExploreCanada) will be presenting tastings alongside Niamh Shields of (@eatlikeagirl), who will be speaking about her “Cross Canadian Journey” with nibbles exploring the curious route of her travels at #FBC5!
Like most places in the world, the cuisine in Canada has its roots in the people and the landscape. It is a vast country, with such varied climate, geography and terroir for growing crops and raising animals that each region has its own specialities. Add in different immigration patterns and you end up with a fascinating mix.
The east coast is famed for its seafood, the Niagara Region for its fruit and increasingly their wines, the vast central plains provide much of the world with wheat, barley, canola, mustard seeds, whilst out West you can enjoy Asian Fusion.
The first Canadian cuisine is the indigenous food of our First Nations: oyster, salmon and oolican of British Columbia’s coastal waters, the bison and wild Saskatoon berry of the Prairies, the moose and elk of the Canadian shield and the seal, whale and caribou of the northern tundra.
Over the past 125 years, waves of immigrants have settled in pockets throughout the country and defined the style of cooking and local specialities. In ‘Irish’ Newfoundland and Labrador you may find a type of bread only baked in one region of Ireland. In Vancouver, British Columbia , it’s sushi and killer Cantonese. In Edmonton, Alberta it’s the best perogies and cabbage rolls thanks to the Ukranian diaspora.
For more foodie inspiration check out www.canada.travel/media/ and type in the Search word: Cuisine
We think you might be surprised!
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