Canada's culinary notoriety is largely down to just one export – maple syrup. The country is known as the largest mass producer of the sweet, sticky glaze anywhere in the world, even featuring the maple leaf symbol upon its flag. Lesser discussed is the diversity of Canadian cuisine, which has largely taken inspiration from English, French and European migrants to the country between the 16th to early 20th Centuries. Prior to this influx of settlers, indigenous cooking was limited by that which could be hunted, therefore wild game, fish and wild boar were the main staples of the Inuit diet. Caribou stew remains popular within Quebec and the Atlantic territories where poorer families had to prolong their food stocks. Modernly, it tends to be “filled out” with vegetables such as celery, onion, carrots and potato, but back then, you'd have had to make do with corn starch and meat stock made from scratch. Restaurants tend to prefer the richness of venison for this recipe. Sockeye Salmon, commonly found in the North Pacific Ocean can often be found on the menus of Quebec restaurants, glazed in maple syrup with a delicious corn and split pea sauce. Canadian fast food isn't something you'll find in abundance outside of the country – as far from a typical Burger King meal as you can get. Poutine is a national favorite, essentially chunky potato wedges lacquered with a coating of gravy and bean curds. Not surprisingly, its often found served with the old British breakfast staple – baked beans! Authentic Canadian restaurants may not be particularly prominent in the U.S, however multi-cultural cities such as New York and Las Vegas conceal the odd few. Be sure to sample Calgary style Ginger Beef – its as far removed from its Chinese original as you can possibly imagine!