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position in the world, for example the poetry of Bliss Carman or the memoirs of
Susanna Moodie and Catherine Parr Traill. These themes, and Canada's literary
history, inform the writing of successive generations of Canadian authors, from
Leonard Cohen to Margaret Atwood.
The three earliest cuisines of Canada have First Nations, English, and French
roots, with the traditional cuisine of English Canada closely related to British
and American cuisine, while the traditional cuisine of French Canada has
evolved from French cuisine and the winter provisions of fur traders.[165] With
subsequent waves of immigration in the 18th and 19th century from Central,
Southern, and Eastern Europe, and then from Asia, Africa and Caribbean, the
regional cuisines were subsequently augmented.[165] The Jewish immigrants
to Canada during the late 1800s also play a significant role to foods in Canada.
The Montreal-style bagel and Montreal-style smoked meat are both food items
originally developed by Jewish communities living in Montreal.[166]