1. Canada’s Regional Foods
Chapter 23
Canada’s Regional Foods

2. 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.

3. 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

4. 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.

5. 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.

6. 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.

7. 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.