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Wilfrid Laurier University Leaf
October 22, 2014
 
 
Canadian Excellence

Canadian Cuisine



Is there a Canadian cuisine? The answer lies in Canada’s world-class produce, restaurants, wine, and beer.

Canadian fare often reflects the region. Ontario, for example produces some of the best seasonal fruits such as apples, peaches, nectarines and grapes. Nova Scotia produces some of the world’s finest seafood such as Digby scallops and Atlantic lobster. Similarly, Quebec is famed for cheese, and New Brunswick and PEI for their potatoes. Ontario’s Niagara region and B.C.’s Okanagan Valley are renowned for their wines.

Much of Canada’s regional food traces its roots to aboriginal cuisine. First Nations, for example, were the first to harvest not only maple syrup, but also wild rice, which is actually a water grass. Manitoba produces about two million kilograms of wild rice, considered by some European chefs to be the world’s finest.

Meanwhile, Canada's young wine industry wins international awards for ice wines and table wines. Excellent local breweries may be found across Canada.

Quebec’s distinctive dishes, such as tourtière, originated with the first French settlers. Centuries later, immigrants have imported cooking methods and recipes from around the world. This diversity has created a vast range of restaurants and food served.

You will find the reflection of our vast multi-cultural heritage while eating out in Waterloo. You may breakfast on fresh croissants, lunch on Vietnamese noodles, and dine on Ontario beef.