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