How Expo 67 revolutionized our food

Globe & Mail looks at how Expo 67 brought a wider horizon of world cuisines to Canada 50 years ago.

It probably would’ve happened eventually anyway, but more gradually. But there’s some truth to this. In my Montreal restaurant guide from 1962, Chinese, Italian and Hungarian are pretty much the only “ethnic” cuisines, the classy side dominated by steaks and solid pre-nouvelle cuisine French cookery with plenty of heavy cream sauces and gratinéed onion soup. If you wanted something really exotic, it would probably have had pineapple in it.

Religion wasn’t the only thing changing fast here in the mid-1960s.