page_title: Canadian cuisine
section_title: Cultural contributions
hierarchical_section_title: Canadian cuisine / History / Cultural contributions
caption_attribution_description: English: A 1908 Roland Reed photo of an Ojibwe woman tapping for maple syrup
context_page_description: Canadian cuisine varies widely depending on the regions of the nation. The four earliest cuisines of Canada have First Nations, English, Scottish and French roots, with the traditional cuisine of English Canada closely related to British cuisine, while the traditional cuisine of French Canada has evolved from French cuisine and the winter provisions of fur traders. With subsequent waves of immigration in the 19th and 20th century from Central, Southern, and Eastern Europe, South Asia, East Asia, and the Caribbean, the regional cuisines were subsequently augmented.
context_section_description: Canadian food has been shaped and impacted by continual waves of immigration, with the types of foods and from different regions and periods of Canada reflecting this immigration.
caption: A 1908 photo of an Ojibwe woman tapping for tree sap, which is made into maple syrup.
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