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Canadian food goes upscale
Is there such a thing as Canadian cuisine? The idea of ordering "Canadian" may have some scratching their heads. But Canada has given the world its share of gastronomic delights. From peameal bacon to poutine to pemmican, CBC Archives digs in to some distinctly homegrown fare.
Program: Newsday
Broadcast Date: Nov. 10, 1982
Reporter: Jo Green
Duration: 3:59
Last updated: May 6, 2013
Page consulted on May 6, 2013
All Clips from this Topic
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Kentucky Fried Chicken's Colonel Sanders on Canadian cuisine.
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A Parisian restaurant specializes in Canuck cuisine.
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Two elders remember dishes from the past.
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A look at the nation's best-known product.
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An Edmonton restaurant specializes in high end Canuck cuisine.
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Tucking into French Quebec's homegrown fast food.
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Talking about a uniquely Canadian treat.
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Experts talk about what goes inside the traditional Quebec dish.
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Canucks' love affair with doughnuts.
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Fiddlehead fern season kicks into full gear.
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Examining the popularity of the fluorescent orange meal.
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Author Bill Casselman on Nanaimo bars, sockeye salmon and "nun's farts...
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Katherine Barber on the history and the naming of Canadian cuisine.
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Fernand Lachance on his greasy gastronomic contribution.
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From tourtière to saskatoon berry to Canadian cheddar, foodies pick th...
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Is there such a thing as Canadian cuisine? The idea of ordering "Canad...