• Subscribe for as little as $2.49 an issue
• Customer Care / Renewals
• Digital Edition / Tablet Edition
• Sign up for our e-newsletter
• Support The Walrus Foundation

• Magazine
  • September 2012
  • July/Aug. 2012
  • Archives
• Blog
• TV
• Web Extras
  • Audio Podcasts
  • RBC Canadian Painting Competition
  • RBC Conversation Series
  • RBC Visual Art Project
  • Stella Artois Presents
    The Walrus Laughs
  • Trillium Book Award 25th Anniversary Celebration
  • Walrus Ebooks
  • The Walrus Poetry Prize
  • The Walrus SoapBox
  • The War of 1812’s Bicentennial
• Store
  • Apparel & Totes
  • Back Issues
  • Cover Prints
  • Event Tickets
  • Ltd. Edition Art
  • The Walrus Books
• Foundation
  • Board of Directors
  • Educational Review Committee
  • Events
  • A Report to
    Our Donors
  • Thank You 2011
• Support
  • Donate Online
  • Every Click
    Counts
• Subscribe
  • Limited time: Margaret Atwood book offer
• Advertise
• About
  • Awards
  • Contact
  • Internships
  • Jobs
  • Masthead
  • Media Archive
  • News Releases
  • Staff Bios
  • Submissions
  • Subscriber FAQ

Section Archive:
Cuisine

March 2012

A Matter of Taste

Mitchell Davis, vice-president of the James Beard Foundation, believes you can’t develop a national cuisine until you create a public conversation about food

Cuisine • by Sasha Chapman

October 2011

Revisionist Chinese

What began in immigrant-owned diners and evolved into the more authentic fare of urban Chinatowns is now giving rise to something called modern Chinese. Updated ancestral dishes, however, are not to everyone’s taste

Cuisine • by Kevin Chong