Nations
United Kingdom
From Prehistoric Britain onward, the British diet has been a story of adaptation. Early populations relied primarily on locally raised animals and crops, with their food choices continually evolving in response to changes in agricultural methods and the changing climate. The variety of British food is marked by a continual flow of external influences from invaders and global trade. Invading groups--Celts, Picts, Romans, Vikings, Saxons, Angles, Normans--each brought new ingredients and techniques, introducing staples like bread, butter, smoked fish, and spices. [13] [14] After 1600 the era of colonialism dramatically expanded the British larder. New products such as tea from China, along with curry, sugar, and chocolate, were introduced; British cuisine became a blend of global influences. [15] [16] Since the 1950s immigrant consumers and chefs from former colonies across the globe have greatly enlarged the food scene, street by street. [17]
Canada
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The food history of Canada is a dynamic tapestry woven from several key historical themes involving region, ethnicity and creativity. [18] [19] [20]
Pre 1600
The earliest cuisines are rooted in the diverse traditions of many different tribes in the First Nations, as well as Inuit, and Métis peoples. They relied on hunting and fishing, and in some cases cultivated plots of corn, beans, and squash. They smoked meat to preserve foods for the long cold winters. Some used maple sap as syrup. [21] [22]
French and British
European settlers introduced wheat, dairy, cattle, hogs, poultry and spices as well as their own culinary traditions. [23] . Early cuisine became a blend of Old World recipes adapted to local ingredients, seen in staples like the French-influenced tourtière (meat pie) and, later, the distinct French-Canadian creation of poutine. [24] The British and Irish settlers who arrived in the Maritimes in the 18th and 19th centuries brought their own culinary traditions and ingredients, such as potatoes, cabbage, and oats. They also introduced new food preservation techniques, like pickling and canning. These settlers influenced the development of dishes like fish and brewis, a Newfoundland specialty made from salted cod, hard bread, and fatback, and Irish stew, a meat and vegetable dish popular in New Brunswick. [25]
Regional diversity
Canada's vast geography and varied soils and climates created distinct regional food cultures. Thus Cuisine of the Maritimes is known for its seafood (lobster, cod, chowder). Quebec has its French-Canadian classics. [26] The Prairies focus on grains, beef, and foods tied to settlement groups like Pierogi (from Ukrainian settlers). [27] In the far north the Inuit have a distinctive Inuit cuisine. [28] [29]
Recent immigrants
Immigrant communities, from Chinese Canadians and Italian Canadians in earlier waves to South Asian Canadians, Middle Eastern Canadians, and others in the late 20th century, all came to Canada to prosper. They brought their distinctive flavors, ingredients, and cooking techniques. They often fused them with local products making Chinese distinctive ginger beef or sushi pizza) in ethnic restaurants across urban centers. [30]
