Influences In Canadian Cuisine
Preperation Methods
Proteins
Carbohydrates
Foods Not Commonly Eaten
First Nations: Fish, Buffalo
First Nations: Corn, Wild Rice
First Nations: Drying, Smoking
First Nations: Animals with claws and paws
European: Boiling, Roasting
European: Potatoes, Noodles
European: Beef, Pork
European: Tofu, Spicy Foods
Chinese: Steaming, Stir-fry
Chinese: Dumplings in the north
Chinese: Soybeans
Chinese: Milk and beef
South Asian: Curried
South Asian: Rice, Wheat
South Asian: Yogurt, Buttermilk
South Asian: Meat
Middle Eastern: Nuts, Lamb
Middle Eastern: Chicken, Beef
Middle Eastern: Olive Oil
Middle Eastern: Whitebread