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