The Delicious History of Classic Canadian Foods, From Poutine to Hawaiian Pizza

Posted on January 28, 2021 by Laura Grande

If you're in the mood for a little patriotic history lesson before prepping your latest culinary masterpiece, we take a deep dive into the backstories of some of Canada's most iconic recipes.

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Poutine

It's the battle of the poutines: two celebrated Québec restaurants (Café Ideal and Le Roy Jucep) each claim to have been the first to serve up a piping hot bag of fries with fresh cheese, gravy and curds back in the mid-1950s. But which one is telling the truth? It depends on who you ask. Find more <a href="https://www.foodnetwork.ca/shows/great-canadian-cookbook/photos/iconic-canadian-foods-you-can-make-at-home/" rel="noopener" target="_blank">iconic Canadian foods you can make at home</a>. Learn more about the <a href="https://www.foodnetwork.ca/shows/great-canadian-cookbook/blog/delicious-messy-history-of-poutine/" rel="noopener" target="_blank">history of the poutine</a>.
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Hawaiian Pizza

 Fun fact: despite its tropical-inspired name, Hawaiian pizza is actually a Canadian creation. The pineapple-forward pie is the brainchild of retired cook in Chatham, ON who first served up his first novelty pizza in the mid-1960s. For more inspiration, check out these <a href="https://www.foodnetwork.ca/baking/photos/tropical-inspired-desserts-for-winter-blues/" rel="noopener" target="_blank">tropical desserts that'll make you forget it's still winter</a>. Learn more about the <a href="https://www.foodnetwork.ca/shows/great-canadian-cookbook/blog/the-history-of-hawaiian-pizza/" rel="noopener" target="_blank">history of Hawaiian pizza</a>.
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Tourtière

 No trip to Québec would be complete without partaking in a savoury slice of <a href="https://www.foodnetwork.ca/recipe/french-canadian-tourtiere/17000/" rel="noopener" target="_blank">tourtière</a>, the renowned double-crusted meat pie with a flaky, buttery crust. But did you know the roots of this delicious dish can be traced back to the 1600s? Dig deeper into history with these <a href="https://www.foodnetwork.ca/shows/great-canadian-cookbook/photos/canadian-first-nations-recipes/" rel="noopener" target="_blank">Canadian First Nations recipes</a>. Learn more about the <a href="https://www.foodnetwork.ca/shows/great-canadian-cookbook/blog/the-meaty-history-of-quebecois-tourtiere/" rel="noopener" target="_blank">history of Québécois tourtière</a>.
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Peameal Bacon

 Peameal bacon is a Canadian <a href="https://www.foodnetwork.ca/in-season/photos/best-spring-breakfast-recipes/" rel="noopener" target="_blank">breakfast staple</a>. But did you know that it's back story is even richer than it's mouth-watering taste? Often confused with Canadian bacon, the peameal variety has an oral history that dates back to the early 1900s, although we're still a little fuzzy as to who actually invented this cornmeal-crusted classic. Learn more about the <a href="https://www.foodnetwork.ca/shows/great-canadian-cookbook/blog/the-history-of-canadian-peameal-bacon/" rel="noopener" target="_blank">history of peameal bacon</a>.
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Butter Tarts

 It doesn't matter which way you slice it: <a href="https://www.foodnetwork.ca/shows/great-canadian-cookbook/photos/best-canadian-butter-tart-recipes/" rel="noopener" target="_blank">butter tarts</a> are 100 per cent Canadian. Not only is there a plethora of ways to enjoy this gooey treat, but it's believed to date back to the 1600s when it was crafted by Québécois women. Try <a href="https://www.foodnetwork.ca/recipe/pecan-butter-tarts/12426/" rel="noopener" target="_blank">this version</a> from our baking queen Anna Olson. Learn more about the <a href="https://www.foodnetwork.ca/shows/great-canadian-cookbook/blog/the-sticky-sweet-history-of-the-butter-tart/" rel="noopener" target="_blank">sticky-sweet history of butter tarts</a>.
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Bannock

Bannock is a traditional Indigenous survival bread. When food was scarce and rations were low, this bread could be made with almost anything (think: crushed wheat, dried berries, bitterroot or pemmican). Today it’s a treat and it can be baked, fried or grilled. Bonus: this recipe takes less than five minutes to prep. You can add blueberries or Saskatoon <a href="https://www.foodnetwork.ca/in-season/photos/best-summer-berry-recipes/#!blueberry-skyr-cheesecake" rel="noopener noreferrer" target="_blank">berries</a>, as well as a little whole-grain flour to make it healthier. Get the recipe for <a href="https://www.foodnetwork.ca/recipe/traditional-bannock/16288/" rel="noopener noreferrer" target="_blank">Traditional Bannock</a>
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Montreal Smoked Meat

 A delectable cross between corned beef and pastrami, Montreal smoked meat typically features rye bread smothered in zesty mustard. Although its history is a bit fuzzy, it's believed to have originated in the early 1900s when Reuben Schwartz, a Jewish immigrant from Romania, founded the iconic Schwartz’s Hebrew Delicatessen. Find more <a href="https://www.foodnetwork.ca/comfort-food/photos/jewish-comfort-food-recipes/" rel="noopener" target="_blank">traditional Jewish comfort food recipes to try this winter</a>. Learn more about the <a href="https://www.foodnetwork.ca/shows/great-canadian-cookbook/blog/the-delicious-history-of-montreal-smoked-meat/" rel="noopener" target="_blank">history of Montreal smoked meat</a>.
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Caesar Cocktails

 In 1969, Calgary bartender Walter Chell was tasked with creating a new cocktail for the opening of a new restaurant. Inspired by favourite Italian dish, <a href="https://www.foodnetwork.ca/recipe/spaghetti-alla-vongole-with-bottarga/17125/" rel="noopener" target="_blank">spaghetti vongole</a>, Chell worked in the hearty flavours of clam and tomato. The end result: the <a href="https://www.foodnetwork.ca/recipe/the-perfect-caesar/14721/" rel="noopener" target="_blank">perfect Caesar cocktail</a>. Want more? Here are <a href="https://www.foodnetwork.ca/shows/barefoot-contessa-back-to-basics/photos/classic-cocktail-recipes/" rel="noopener" target="_blank">our favourite classic cocktail recipes by Ina Garten</a>. Learn more about the <a href="http://boozy history of the Caesar cocktail" rel="noopener" target="_blank">boozy history of the Caesar cocktail</a>.
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Halifax Donair

 Bring a bit of the East Coast to your kitchen table with this iconic Halifax pita sandwich crammed with spit-roasted shaved beef, tomatoes, onions and its sweet signature sauce. Created in the 1970s by a Greek immigrant, the donair has since become one of Canada's greatest gifts to the culinary world. For another option, try this <a href="https://www.foodnetwork.ca/recipe/nova-scotia-donair-kebab/17911/" rel="noopener" target="_blank">Halifax donair kebab</a>. Learn more about the <a href="https://www.foodnetwork.ca/shows/great-canadian-cookbook/blog/the-delicious-history-of-the-halifax-donair/" rel="noopener" target="_blank">delicious history of the Halifax donair</a>.
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Nanaimo Bars

 Is there a <a href="https://www.foodnetwork.ca/shows/great-canadian-cookbook/photos/great-canadian-desserts/" rel="noopener" target="_blank">Canadian dessert</a> more beloved than the classic Nanaimo bar? We think not! The first known recipe for Nanaimo bars appeared in the 1952 Women’s Auxiliary of the Nanaimo Hospital Cookbook and was labelled “chocolate square.” One year later, it was published in Vancouver’s Edith Adams’ Cookbook, under the name “Nanaimo bar.” The rest, as they say, was history. First time? Try this <a href="https://www.foodnetwork.ca/recipe/the-ultimate-nanaimo-bar/16810/" rel="noopener" target="_blank">ultimate Nanaimo bar</a> reicpe. Learn more about the <a href="https://www.foodnetwork.ca/shows/great-canadian-cookbook/blog/history-of-nanaimo-bars/" rel="noopener" target="_blank">delicious history of Nanaimo bars</a>.
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Ketchup Chip Seasoning

 The crispy, thinly sliced fried potatoes, doused in a tangy reddish powder, have been a national favourite since the early 1980s. Although other countries might raise an eyebrow at its flavour, we all know it's worth the red-stained fingers. You can also try making your own homemade <a href="https://www.foodnetwork.ca/recipe/ketchup-chip-snack-seasoning/17909/" rel="noopener" target="_blank">ketchup chip seasoning</a> for popcorn and other snacks. Learn more about the <a href="https://www.foodnetwork.ca/shows/great-canadian-cookbook/blog/the-crunchy-history-of-ketchup-chips/" rel="noopener" target="_blank">crunchy history of ketchup chips</a>.
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Ginger Beef

 If there's one iconic Canadian dish to try in Calgary, it's sticky-sweet ginger beef. Head over to Chinatown where you can indulge in a plate of crispy and golden battered beef swimming in a sticky, spicy sauce, served over rice or noodles. The dish was made popular in the 1970s when George Wong, a Calgary-based chef, was looking for ways to bring in more business and make his menu more appealing to Western patrons. Learn more about the <a href="https://www.foodnetwork.ca/shows/great-canadian-cookbook/blog/the-delicious-history-of-ginger-beef/" rel="noopener" target="_blank">history of ginger beef</a>.
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Girl Guide Cookies

 A true Canadian classic, these cookies (chocolate and vanilla icing between crunchy cookie layers) date back to 1927 in Regina, Saskatchewan, when a Girl Guide leader baked and packaged a batch to help raise money for her troupe. And, just like that, a new traditional was born. Try your hand at making <a href="https://www.foodnetwork.ca/healthy-eating/blog/diy-girl-guide-cookies-vegan-thin-mints/" rel="noopener" target="_blank">DIY Girl Guide vegan thin mints</a>. Learn more about the <a href="https://www.foodnetwork.ca/shows/great-canadian-cookbook/blog/the-sweet-prairie-history-of-girl-guide-cookies/" rel="noopener" target="_blank">sweet prairie history of Girl Guide cookies</a>.
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Split Pea Soup

 What screams "Canadian cuisine" more than a piping hot bowl of split pea soup? This classic <a href="https://www.foodnetwork.ca/comfort-food/" rel="noopener" target="_blank">comfort food</a> has been a Quebecois favourite for more than 400 years. It's easy to see why: easy-to-preserve ingredients. For bold flavours, try <a href="https://www.foodnetwork.ca/recipe/parkers-split-pea-soup/17343/" rel="noopener" target="_blank">Ina Garten's split pea soup</a> recipe</a>. Learn more about the <a href="https://www.foodnetwork.ca/shows/great-canadian-cookbook/blog/the-lip-smacking-history-of-split-pea-soup-in-canada/" rel="noopener" target="_blank">lip-smacking history of split pea soup</a>.
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Bagged Milk

 Believe it or not, milk bags have been in Canadian fridges since the 1970s, although they're typically only sold in Ontario, Québec and the Maritimes. For decades, those un-resealable plastic pouches filled with milk have left people around the globe scratching their heads in confusion. But why do it? You can thank the conversion to the metric system for that: plastic bags were easier to resize to fit accommodate the new metric units. Find out more about <a href="https://www.foodnetwork.ca/shows/great-canadian-cookbook/blog/why-do-canadians-drink-bagged-milk/" rel="noopener" target="_blank">why Canadians drink bagged milk</a>.
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