Canadian cuisine

Canadian cooking is regional: Québec cooks in French, the Maritimes live off the sea, the prairies off meat and grain.

Québécois cooking is a tradition of its own, with its own dishes, feast days and arguments. Most of what the world knows as Canadian food comes from there.

Maple syrup is not simply a sweetener: in spring the sugar shacks open, where syrup is poured onto snow and eaten off a stick.