Canadian cuisine draws on Indigenous foodways, French and British settlement, and later immigration from around the world. Indigenous traditions include fish, game, berries, maple, wild rice, and other local foods, while European settlers introduced wheat, dairy, potatoes, and preserved meats.

Regional identities are particularly strong: Atlantic Canada is celebrated for seafood, Quebec for dishes such as poutine and tourtière, the Prairies for grains and beef, and the Pacific coast for salmon and Asian-influenced cooking. Maple products and seasonal ingredients remain important symbols of the national food culture.