This has become a real guide to corn-based breads. I have bookmarked it because of the variations in the recipes that I might try.
There is something in what Rick says. Cajun restaurants have spread to the cowboy country of western Canada (and, I'm sure, pretty well across the area of the States between the coasts). People are much more adventurous than they used to be, they buy cookbooks by the dozen, and they eat out more, ready to try the new recipes brought in by the immigrants. In this inland western Canadian city (once strictly steak and potatoes country), we have good Ethiopian, Moroccan, Middle eastern, Thai, Vietnamese, Korean, Spanish, Mexican, Japanese, Moravian, Ukrainian, Mongolian, east Indian, continental European, etc. etc. in addition to the various U. S. west coast, southern and southwestern menus. Oyster bars, specialty breweries, and wines and beers from everywhere have popped up.
Formerly, only the Chinese set up restaurants in the smaller centers. The old joke used to be that travelers across Canada would starve if the Chinese closed their cafes. I'm sure the same thing is happening in the British Isles.