Canada's cuisine has become distinctly regional, through influence of the First Nations people and the waves of immigrants from every country in the world. For example, the traditional cuisine of the Arctic is based on Inuit and First Nations cooking methods. English-Canadian food, on the other hand, is closely tied to the British and American tradition of cooking, while traditional cuisine of Québec and French Canada trace their roots back to French cooking. Foods that originate in Western Canada tend to show their German, Ukrainian, Polish, and Scandinavian impact. Atlantic foods prominently feature seafood, of course, but also a hint of British and Irish influence and include lots of salt-cured fish, beef and pork.
Toronto, the most culturally diverse city in Canada, is a reflection of Canadian multiculturalism in the makeup of its population and in its cuisine. There are five Chinatowns in the Toronto area, most recently settled by affluent Chinese from Hong Kong, and Chinese restaurants represent every region in China. Upscale restaurants serve Italian, Portuguese, Greek, Indian, Lebanese, Caribbean, and American cuisine, but the neighborhood dining spots are the best places to find the comfort food of nearly every nation in the world and at a reasonable price.
Croatia, surprisingly, has also a wide variety of regional cuisines. This has stemmed from the different cultures which have influenced the country over its history. The Adriatic coast is renowned for it's Italian-style food and the variety of seafood dishes, including scampi, prstaci (shellfish) and brodet (mixed fish stewed with rice or polenta), all cooked in olive oil and served with vegetables. In the continental part of the country, the influence tends to be more Slavic, Viennese, Hungarian and even Turkish. This region is one of the rare ones that has, even nowadays, preserved the preparation of food provisions for the winter in a traditional manner; the pickling of cabbage (sour kraut),...