ST Alpha - "It's dismissive of Quebec. -- nm" (Reading a Post)

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In response to "I don't see how Canada overall adopting a dish from a province is saying Canada has first dibs on it." by ty97

It's dismissive of Quebec. -- nm

Posted by Reagen May 29 '17, 09:58

(No message)

Responses:

Adopting regional food is dismissive? - ty97 May 29, 09:59 16
- Claiming it as Canadian over Quebecois is in this case - Reagen May 29, 10:03 10
  - I guess I don't see the choice here. Why can't it be both? I mean, hell, it has always been both by definition. - ty97 May 29, 10:05 9
    - That's *precisely* the thing that pisses off Quebeckers. -- nm* - Reagen May 29, 10:08 8
      - Which is ridiculous. -- nm - ty97 May 29, 10:09 7
        
        TBC: I get they have their unique culture. They celebrate and they should. But it's a basic fact that they are part of Canada. - ty97 May 29, 10:10 6
        
        If Quebec had more recognition on its own, it would be less of an issue. -- nm - Roger More May 29, 10:15 4
        
        Can you elaborate? (Not sure what you meant by this) - ty97 May 29, 10:19 3
        
        OK, more. IMO Quebec isn't very well understood either within Canada or outside Canada. - Roger More May 29, 11:34 1
        
        And their feelings about immigrants are all over the map, especially ones that land in Quebec -- nm - zork May 29, 11:37
        
        In general. More later -- nm - Roger More May 29, 10:27
        
        Quebec is officially recognized as a nation within Canada, FWIW - Reagen May 29, 10:14
- It can be, yes. It can go the other way, too (cuisine adoption can actually bastardize the origin). - Beryllium May 29, 10:01 4
  - You can still get authentic Mexican food in Mexico, authentic Chinese food in China. - ty97 May 29, 10:04 3
    - Of note: the guy in the article says "go nuts with what you want to add to it". -- nm - Reagen May 29, 10:06 2
      - Listen, anyone ever puts spaghetti sauce on poutine, and I'm taking up arms. -- nm - ty97 May 29, 10:20 1
        
        (Actually, they do that already - it's called poutine italienne and has been a standard on casse-croute menus for decades) -- nm - Roger More May 29, 11:35

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