edawns
|
Ummm.... depends where you're from in Canada. Different provinces have different food traditions. In Quebec, poutine is huge - you can even get it at McDonalds but you won't find it at McDonalds in any other province. The maritime provinces (provinces bordering the east coast) are known for their lobster and fish. Canada is a very diverse country so many food traditions are cutlural. If I HAD to pick a classic Canadian food that is nationally eaten, I guess I'd have to pick hamburgers. |
Soozann
 |
Canada is a big country and the "local" foods depend on the area. Maple syrup is produced mainly in the east (Ontario and Quebec) but is considered to be a Canadian food.
The east coast is famous for its lobster. The west coast is known for its salmon. (As well as many other fish/seafood items for both.)
Montrealers brag that they have the best bagels and smoked meat. In fact, if the only bagels you've ever had are the ones you buy in bags in the freezer section or bread section of the grocery store, you need to go to Montreal and taste "real bagels". (Toronto has some bakeries that make Montreal style bagels as well.)
Then there's "Canadian back bacon".
If you are shopping at the airport gift stores, items featured to take back as Canadian souveniers include smoked salmon, maple syrup and maple syrup candies. |
$Sun King$
 |
some examples:
Pablum
Doctors Drake, Brown, and Tisdall, searching for a simple, nutritious breakfast for infants, spent many hours at Toronto's Hospital for Sick Children stirring vile gruels and loathsome porridges. Pablum first went on sale in 1930. Insipid it may be, but so wholesome! It contains wheat germ, alfalfa, oatmeal, cornmeal, wheatmeal, and other treats.
Beaver Tail
The tail of Canada's largest and most symbolic rodent, Castor canadensis, is edible, in a dish called beavertail beans, for example, in which the tail is cut off and blistered over a fire until the skin loosens. After the skin is removed, the tail flesh is boiled in a large pot of beans.
Ottawa's Beavertails
Grant Hooker's Beavertails are the culinary hit of every winter carnival in Canada's capital city. To make Hooker's Beavertails, a swatch of sweet, whole wheat pastry dough is put through a roller and stretched out to a vaguely beavertail-like shape, then it is fried for a minute or two in hot vegetable oil. The fried dough is then painted with melted butter and various savoury toppings are applied.
Poutine
French fries, gravy and cheese curds.
(the original gravy was actually brown sugar, ketchup, and a plop or two of Worchestershire sauce.)
http://www.billcasselman.com/canadian_food_words/cfw_five.htm |
News
Travel Topics
Travel Forum Travel Directories
Dictionary 
Travel
Forum 
Canada 
No Spam
Adult 
Gambling
Unfinished
Deception
Plagiarism
Not English
