David Sax & Brent Bambury — Friday January 12, 2018
” That commitment to keep tradition and these flavours alive is what makes these places so much more important than just somewhere to get a good meal.”
– David Sax
Until recently, Syrian food was hard to come by in Toronto.
But that’s starting to change, thanks to the recent influx of more than 40,000 Syrian refugees to Canada — including around 11,000 in Toronto, where Syrian cuisine is beginning to take root.
The new ventures range from shiny new cafés to stalls at farmer’s markets to a collective of Syrian women sharing traditional recipes from home with the wider public.
This month, the New York Times is dedicating its Food section to Canadian cuisine — and one of their contributors is Day 6 food columnist David Sax, who wrote a feature on how Syrian newcomers are helping shape how we define “Canadian” cuisine.