Originally Posted by Oakvillian

I really don't understand the first part of your comment. How is poutine, say, a variation on Canadian ham? As to the second half, I assume you are tongue-in-cheek (either that or letting your prejudices show again).

Traditional British cuisine is just as regional - if not moreso - than Canadian. Cornish pasties, Lancashire hotpot, Yorkshire pudding... how much more localised can you get than a dish named after an individual town, like Bakewell tart or Arbroath smokies?

Japonica's list is a pretty good one. I would say you can divide Canadian cuisine into two halves - the "traditional" foods of the early settlers and pre-WW1 immigrants (and their more modern variants) versus the world cuisine given a Canadian twist by more recent immigrant groups.

In the first group would be a lot of French habitant recipes - things like tourtiere, poutine, split pea soup; some Atlantic dishes, particularly salt fish recipes; barbecued (even cedar-planked) salmon from the West coast; plenty of buffalo/bison/moose dishes from the prairies... plus any maple-sweetened or cured stuff including ham, etc.

In the second group would be all the Polish, Ukrainian, German and other dishes that are now universal in Canada and eaten without a second thought by people from outside that cultural background - perogies, cabbage rolls, kolbasa, bratwurst, etc.

Originally Posted by fledermaus

It's good made with cottage roll. Now that's Canadian innit.

Originally Posted by dollface

What's a cottage roll? or should I be asking George Michael?

Originally Posted by fledermaus

OK! but based on what I've just read that seems a little brave. I look forward to reading all about it. You could do a guest post on my blog if you liked.