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 Here and There, a Canadian Geographic travel podcast. 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 reexamining the legacy of the Tom Thomson and the Group of Seven painters. 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 farfromhomepodcast.org