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As much of Canadian cuisine is coloured by the adaptation and development of dishes brought over by European, and later Asian, settlers, there is a variety of noteworthy Canadian variations on pre-established, templated food and drink, with their own nationally defined particularities, such as Canadian cheddar cheese, whisky, bread, wine, bacon ...
In 2007, the Canadian Broadcasting Corporation (CBC) declared the results of an online survey on the greatest Canadian inventions, in which poutine ranked at No. 10. [71] Maclean's 2017 survey of "favourite iconic Canadian food" placed poutine first with 21% of respondents, ahead of maple syrup with 14%. [72]
The cuisine of Québec (also called "French Canadian cuisine" or "cuisine québécoise") is a national cuisine in the Canadian province of Québec. It is also cooked by Franco-Ontarians . Québec's cuisine descended from 17th-century French cuisine and began to develop in New France from the labour-intensive nature of colonial life, the ...
The Canadian food blog Seasons and Suppers says the key to poutine is authentic, white cheese curds and a mix of beef and chicken stock in the gravy. Chilean chorrillana is great for sharing.
Canadian food writers (3 C, 8 P) Σ. Canadian cuisine stubs (1 C, 29 P) Pages in category "Canadian cuisine" The following 88 pages are in this category, out of 88 total.
Common contenders for the Canadian national food include poutine [211] [212] [213] and butter tarts. [214] [215] Other popular Canadian made foods include indigenous fried bread bannock, French tourtière, Kraft Dinner, ketchup chips, date squares, nanaimo bars, back bacon, the caesar cocktail and many many more. [216]
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