A FOOD TRADITION

Indigenous Canadian Cuisine

Indigenous Canadian cuisine is an umbrella for diverse First Nations foodways across forests, plains, lakes, and coastal regions; it is not a single standardized menu. Depending on place, ingredients include game, fish, shellfish, wild rice, corn, beans, squash, berries, roots, and tree products. Characteristic techniques include open-fire roasting, smoking, drying, boiling, pit cooking, and preserving seasonal harvests. Examples associated with different communities include bannock, wild rice dishes, and berry or game preparations. Contemporary Indigenous cooks also combine ancestral ingredients with newer foods while maintaining community-specific practices. Regional and nation-specific differences are essential, so this category should not erase local identities.

Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.