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Influences on Canadian Cuisine - Coggle Diagram
Influences on Canadian Cuisine
Protein
First Nations, Inuit, and Métis: sea mammals, buffalo
South Asian: buttermilk, goat
European: eggs, cheese, and pork
Middle Eastern: nuts, seeds, cheese
Chinese: soybeans, and soybeanproducts
South American: beef, and seafood
African: lentils, peanuts
Southeast Asian: seafood and fish
Carbohydrates
South Asian: barely, and millet
Middle Eastern: wheat, and flatbread
Chinese: dumplings (north), noodles (south)
South American: potatoes, and yams
European: noodles, and bread
African: yams, and cassava
First Nations,Inuit, and Métis: wild turnips, and corn
Southeast Asian: maize, taro, and tapioca
Preparation Methods
South Asian: served with chutney
Middle Eastern: olive oil, and dips
Chinese: steaming, and stir-frying
South American: infleunced by Aboriginals and immigrants
European: frying, and boiling
African: soups and stews served over grain and root vegetables
First Nations, Inuit, and Métis: cooking over fire, and drying
Southeast Asian: In curry or satay, and small portions
Seasonings:
Middle Eastern: sauces, and olives
South American: chili peppers, anise, and cumin
South Asian: pickles, salted, and curried
Chinese: hot peppers, and pickling
African: tumeric, cinnamon, and cloves
European: roasting, and pickling
Southeast Asian: ginger, tamarind, and coconut milk
First Nations,Inuit, and Métis: smoking foods
Religions and Traditions
European: one meat, one to two vegtables, on carb
Chinese: special occasions are celebrated in restaurants
First Nations, Inuit, and Métis: Food is shared with entire community.
South American: influenced by Aboriginals and immigrants
Middle Eastern: muslim and jewish dietary laws
African: a variety because of the different regions climates and cultures
Southeast Asian: use of different cutlery to eat (chopsticks, forks, spoons, and knives)
South Asian: less meat because many are vegatarian