Abstract
A Tuscan chef recently asked Lara to describe Canadian cuisine. She began by describing the colour and particular viscosity of maple syrup but quickly felt compelled to speak of the way Butter Chicken Roti, Lahmajoun ‘sandwiches,’ and Sushi Pizza characterize Canadian cuisine as well. While Saskatoonberry jam, feves au lard, and P.E.I. Mussels represent regional foods across Canada, new hybrids and variations are continually being thrown into the mix, inspired by local surroundings—cultural and culinary. In our nation of immigrants, multiple foodways form a distinctive and evolving repertoire that is neither hodgepodge nor smorgasbord. CuiZine aims to set the table for discussions of how we as Canadians procure, produce, cook, consume, and think about food and culture.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
