But I think we’re getting to a point where we might say, gosh, what’s more Canadian than the dosa or the string hopper or many other different things.
How do you make a dosa in our climate? And with the rice that’s available here, with the potatoes that are available here, the chilies that are available? That’s a very different and new kind of dish. And there you have in some sense the making of what is now Canadian food.
Canadians cook food in ways that come from all over the world but they haven’t adopted much from the indigenous people who were first here. Why is that?
There was a long and aggressive campaign to deny that kind of cooking. I’ve been struck in recent years about the effort among indigenous chefs to not only think about ingredients and particular…