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    Asian Foodprints at University of Toronto, cheesy shawarma pasta, and dan ta

    By Jennifer 8. Lee | May 3, 2009

    In case you were wondering: it is possible to wake up in New York City at 4:30 am and be in downtown Toronto by 9 for the beginning of a conference. Of course then you are not the most alert for the rest of the day.

    I attended the Asian Foodprints conference at University of Toronto’s Munk Centre. It was my first academic-ish conference and many of the other speakers were people whose research I drew upon for my book, so that was a great honor.

    And a very added bonus, the food was provided by Lai Wah Heen, considered one of (if not) the best Chinese restaurants in Toronto. They had an amazing dim sum demo. Did you know there is gluten-less wheat flour? I wonder if that would help celiac disease folk.

    Stray thoughts: Canada is the land of the ketchup-flavored (or is it flavoured if it is Canadian?) potato chipp. My goal was to get through a trip to Canada without using any Canadian cash (success!). And I tried some cheesy shwarma pasta, which seemed like a good idea at the time (oy, misfire).

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