If you travel around Canada, you’ll find lots of regional dishes, but there isn’t really a strong national culinary identity the way there is in Italy or Mexico, for example. So I embarked on a quest to figure out how exactly to define "Canadian cuisine" beyond the stereotypical maple syrup, poutine, and butter tarts. The answer turned out to be much more interesting than I ever could have imagined!A version of this piece originally ran on <a href="https://canadiangeographic.ca/podcasts/#here-and-there-podcast">Here and There, a Canadian Geographic travel podcast</a>. Thanks to Liz Beatty and Black Cabin Studios for permission to share this story with the Far From Home audience. Canadian listeners might also appreciate my documentary <a href="https://canadiangeographic.ca/podcasts/was-the-group-of-seven-really-that-great/">reexamining the legacy of the Tom Thomson and the Group of Seven painters</a>.On Far From Home, award-winning public radio journalist Scott Gurian reports fascinating stories from far-flung places like Iran, Chernobyl, and Mongolia. For more info, visit <a href="https://farfromhomepodcast.org/">farfromhomepodcast.org</a>

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