What kind of food is Canada well know for besides bacon?

Answer 1

I take it you are American?

What you call "Canadian bacon" Canadians call "peameal bacon" because it is coated in peameal. It is actually heated like a small ham and so eaten.
In fact, Canadian regular bacon is pork belley strip bacon just like American bacon, but for the most part it is MUCH leaner (and therefore better), even the cheap brands. By coincidence there was a piece in the New York Times just last Wednesday about this (go to www.nytimes.com before next Tuesday then click on Dining and then the article In Search of Grocery Gems; after Tuesday enter the article title into archives search).

Otherwise, even in many French speaking areas the basic Canadian edibles are similar to American. But some things Americans think as domestic are actually more Canadian. For example, 85% of Atlantic lobster actually is Canadian, not from Maine or elsewhere from American waters. 90% of maple syrup is Canadian, not Vermont. 100% of snow crab. Canadians eat more beef and pork (the pork is considered superior to American pork and "le porc du Quebec" is actually an appellation now) but less chicken. Artisan cheeses, especially Quebecoise (most not allowed into the USA but they are smuggled in by afictionados), abound. Bison and game meats are much more common in more Canadian supermarkets and restaurants as are specialty birds like quail. As are horsemeat steaks and burgers (one of the 5 greatest meals I ever ate was filet mignon of horse in a cream herb and dijonaise sauce, at a Canadian bistro). Montreal smoked meat, much like pastrami but [also] leaner, is famous throughout the country (and a thick delicious Montreal smoked meat sandwich costs 1/3 of what you'd pay for an equivalent pastrami sandwich in New York!).

There are also some regional popularities, like poutine.

Although it may seem impossible, the Canadian taste is actually a bit sweeter than American, and so are the recipes for sauces and condiments
(compare the taste of Heinz ketchup from each country) which screws up
authenticity of spicy cuisines at popular Szechuan, Thai, Mexican, Vietnamese etc. etc. restaurants in Canada unless one demands authenticity when ordering.

Answer 2

I just moved to Canada. The things I noticed were:

French fries are available everywhere, including taco bell and Kentucky Fried Chicken. You would be astounded by the french fry section at the supermarket. It takes up about ten linear feet.

Poutine, originating from Quebec, consisting of french fries, cheese, and gravy is very popular (that is also available at taco bell). The poutine gravy is very unique and tasty. Some Canadian chicken is made with a similar recipe for the gravy/sauce.

Maple Syrup.

Meat Pies.

and don't forget Canadian manners.
Food has a much greater English influence.

Answer 3

Oh man, there are so many North American behaviors, terms when it solely comes to food to list. Let’s see, we have…

Brown Bread
Whole wheat bread.

Butter Tart
Which is a very small pie usually a single-serving. They taste like pecan pies without the pecans.

Candy Floss
Better know as cotton candy.

Chocolate Bar
Candy bar. Popular Canadian brands include Aero, Crispy Crunch, Crunchie, Coffee Crisp, Caramilk, Bounty. Mars Bars have darker chocolate and no nuts. Other Canadian candies include Smarties (imagine very sweet M&Ms in brightly colored boxes, not the sweet-tart chalky things), Mackintosh toffee, and Callard & Bowser toffees.

Crimcoe
Chocolate milk, on Cape Breton Island in Nova Scotia.

Donair
A pita containing spiced meat and a sauce made from sugar, vinegar, milk, and garlic.

Glosettes
Brand name for chocolate-covered raisins.

Homo Milk
Homogenized milk. Known in the States as whole milk. Nobody in Canada thinks twice about what images milk cartons with the word "HOMO" in big letters on the side conjure up in the minds of non-Canadians. The term whole milk is actually used in Canada too, but refers to something different. Homo milk is homogenized milk with a butterfat content of 3.25%. Whole milk is not homogenized (it will separate if left standing for any period of time; this is the milk our parents drank). Almost all milk today is homogenized, although whole milk can still be found if one looks.

Icing Sugar
Powdered sugar.

Kraft Dinner, or KD
Kraft Macaroni and Cheese. No difference between what's in the boxes, just what's on them. Canadians eat a lot of KD. Referred to in some areas as "rubber bullets."

Mae West
A snack food similar to a Ring Ding. Popular mostly in Quebec. Usually consumed with Pepsi.

Nanaimo bar
A confection, named for the town of Nanaimo on Vancouver Island in British Columbia, that resembles a brownie but is topped with a layer of white butter cream icing and another of solid chocolate. The brownie part usually has coconut. In the western part of the Canada, a Nanaimo bar is sometimes called a "New York Slice."

Pop
A sweetened carbonated beverage. Some call it pop, some call it coke (regardless of the brand or kind: "Did you want a Sprite coke or a root beer coke?") it's a regional difference, rather than a national one.

Poutine
Quebecois specialty. French fries covered in cheese curds and gravy.

Rockets
Small, chalky candies packaged in rolls wrapped in clear plastic.

Shreddies
A brand of breakfast cereal, vaguely resembling Chex.

Smarties
Not the ones you're used to seeing in the US. In Canada, Smarties are a candy resembling M&Ms. They do melt in your hand, and they're a lot sweeter.

Timbits
Donut holes from Tim Horton's.

Tortière
A kind of meat pie, most popular in Quebec.

Whitener
Powdery stuff to put into coffee or tea. Called "non-dairy creamer" in the US.

Vi-co
Chocolate milk, in Saskatchewan.

I remember when the term “Canadian” bacon came out. There was such uproar about it. People arguing that it was just a marketing tool to make it seem different after all Canadian bacon is just ham.

paaatches –LOL, to the person who listed beer. If we’re going to go in that route you can’t forget about the weed. *smiles*

Answer 4

Read Wikipedia's article about Canadian cuisine:

http://en.wikipedia.org/wiki/Canadian_cuisine

And check out these web search results:

http://search.yahoo.com/search?p=canadian+cuisine&fr=yfp-t-500&toggle=1&cop=&ei=UTF-8

http://www.google.com/search?sourceid=navclient-ff&ie=UTF-8&rlz=1B2GGGL_enUS176&q=canadian+cuisine

By the way, "Canadian bacon" in the US is different from "Canadian bacon" in Canada. Here's what Wikipedia says:

Back bacon is known as "Canadian bacon" in the United States, but not in Canada, where it is simply called back bacon, or peameal bacon. In Canada, "Canadian bacon" is traditionally unsmoked back bacon that has been sweet pickle-cured and coated in yellow cornmeal. This variation is also known as peameal bacon because in times past, a mixture of ground yellow peas was used for coating to improve curing and shelf-life. The "Canadian" bacon sold in the United States is plain lean back bacon.

http://en.wikipedia.org/wiki/Canadian_bacon

Answer 5

Canola Oil

Answer 6

Wild Rice

Answer 7

in quebec you get some outstanding french type foods and candian bacon i dont think that came from there i may be wrong...they have more sunlight in the summer there vegetables grow to enormous size.........and alot of there food is derived from the british also...

Answer 8

Beer

Answer 9

MacIntosh Toffee

super sweet candy

Answer 10

Canada is well known for tender Pork