Carl might be on to something......"If we could somehow combine poutine, maple syrup, deer jerky and beer, that would be about as Canadian as we could get."
Canada's cuisine comes of age
Wednesday, June 27, 2007 | 05:13 PM ET
At one time Canadian chefs had to elbow their way forward, fighting for a little space in a spotlight crowded with more internationally famous fare. But with time, the country's cuisine has come of age, with cooks crafting new signature dishes made of locally grown ingredients for hungry Canadians.
Admittedly, Canadian fare might still not be as familiar around the globe as Italian, Chinese or French, but we're definitely growing up, says Canadian chef and popular Food Network Canada host Michael Smith.
We hold up things like southwestern or French or Thai as shining beacons of cuisine forgetting we have one that is just as strong, because we do the same thing: we use what's in our backyard, we cook with what's around us.
For Smith, defining Canadian cuisine can be as easy as asking cooks from coast to coast to coast: What do you eat? What did you have for dinner last night?
What are your favourite Canadian foods? What dish do you think is quintessentially Canadian?
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