Canadian cuisine — multicultural mix. Poutine, maple syrup, tourtière, Nanaimo bars. Strong regional identity. Best wild seafood.
Poutine
Poutine — Quebec national. Fries + cheese curds + brown gravy. Started 1957 rural Quebec. Now international. Variants: with smoked meat, lobster, foie gras.
Maple Syrup
Canada 75% world maple syrup production. Quebec dominant. Cabane à sucre (sugar shack) tradition — meal with maple ham, beans, eggs, pancakes. Maple taffy on snow.
Tourtière
Tourtière — French-Canadian meat pie. Pork (sometimes mixed) + spices in pastry. Christmas Eve tradition. Quebec, Acadia.
Seafood
Atlantic: Nova Scotia lobster (world's best), PEI mussels, Newfoundland cod, Maritime oysters. Pacific: BC salmon, Pacific oysters, spot prawns.
Indigenous Food
Bannock (Indigenous bread), wild game (moose, caribou, bison, elk), pemmican, three sisters (corn + beans + squash). Wild rice (Manitoba). Reconciliation food movement.
Sweets
Butter tarts (Ontario), Nanaimo bars (BC, 3 layers), maple sugar candies, Saskatoon berry pie, beavertails (cinnamon sugar pastry), tarte au sucre.
Drinks
Canadian whisky (Crown Royal). Caesar (Canadian Bloody Mary with Clamato — invented Calgary 1969). Tim Hortons coffee (Canadian institution). Molson, Labatt beer. Ice wine (Niagara).