Canada’s Regional Foods Chapter 23 Canada’s Regional Foods

Origins Of Canadian Foods Canada has many nationalities that provide us with a variety of foods This has created a variety of regions with their own food heritage.

The Atlantic Province Fish and seafood are the most important foods in this region Cod, shellfish, are traditionally harvested Other species are not exploited Fish ‘n’ brewis is a traditional Newfoundland dish Fresh fruits and vegetables are grown locally. Atlantic Canada exports their seafood's throughout Canada and around the world

Quebec Heavy European influence Seafood Soups, cheeses, and French breads and pastries are common. Smoked meat, beef brisket, and back bacon are common Quebec foods. Tourtiere: A pie made of ground pork A common dish Maple Syrup is harvested in the spring.

Ontario Beef dairy foods, maple syrup and wild rice are among the chief products of Ontario Poultry, eggs, fruits, and vegetables are also plentiful. Ontario has fertile soil and supports many fruit and vegetable producing agricultural operations.

The Prairie Provinces Famous for golden wheat fields and cattle ranching Many wild berries grow on the prairies People also eat wild greens like dandelion, cattails, fireweed shoots.

British Columbia Salmon is the staple of the pacific coast. Thousands of Chinese came to British Columbia in the 1800 bringing with them their food customs Fruit is important Vancouver has many specialized restaurants that display the many cultural traditions of the people that live there.