Canadian cuisine varies widely depending on the regions of the nation. The three earliest cuisines of Canada have
First Nations, English, Scottish and French roots, with the traditional cuisine of
English Canada closely related to
British and
Scottish cuisines, while the traditional cuisine of
French Canada has evolved from
French cuisine and the winter provisions of
fur traders. With subsequent waves of immigration in the 19th and 20th century from
Central,
Southern, and
Eastern Europe,
South Asia,
East Asia, and the
Caribbean, the regional cuisines were subsequently augmented.