Canada is a country of immigrants; consequently, the cuisine is a mix of many cultures. [E1][F1][S1]

Canada doesn’t have a “national” cuisine as such. There are typical Canadian dishes.

If you ask a Canadian "What food is uniquely Canadian?" most will mention  “poutine" [E1][F1], a 20th century mixture from Quebec that combines french fries with cheese curds and gravy.

 The traditional cuisine varies from British Columbia (Salmon & Wild Rice, and Nanaimo Bars [E1][S1]) to Newfoundland (Cod Cakes and fish cheeks), to Native dishes (maple sugar pie [E1][S1]) to French Canadian Foods (Tourtiere [E1][F1], Yellow Pea Soup).

A typical Canadian production is Maple syrup [E1][F1][S1][I1]. It is a sweetener made from the sap of maple trees. It is most often eaten with pancakes or waffles, but is also put on everything from ice cream to corn bread. It is also used as an ingredient in baking or in preparing desserts.

Popular ethnic cuisines include the omnipresent Italian and Chinese restaurants. In larger centres, you'll likely find Japanese, Vietnamese, Thai, Indian, German, Middle Eastern, and Greek cuisine.

Canadians are important producer of beer. Americans may find Canadian beer to be strong (in flavour, not alcohol content); Canadians, who are used to a stronger flavour in their beer, feel that American beer is too much like water. And Europeans might prefer the stronger choices among the Canadian beers. The most popular Canadian beers are Molson Canadian and Labatt's Blue; Molson is the oldest brewery in North America, established in 1786 in Montreal.