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The cuisine of Québec (also called "French Canadian cuisine" or "cuisine québécoise") is a national cuisine in the Canadian province of Québec. It is also cooked by Franco-Ontarians . Québec's cuisine descended from 17th-century French cuisine and began to develop in New France from the labour-intensive nature of colonial life, the ...
Jean-Marie Francœur, La genèse de la cuisine québécoise, Fides, 2011. (ISBN 9782762130294) Jean Soulard, 400 ans de gastronomie à Québec, Éditions Communiplex et J. Soulard, 2008. Lemasson Jean-Pierre, Le mystère insondable du pâté chinois, Amérik Média editions, October 2009.
Food from Quebec include most of the foods from Canada, The Americas, Northern Africa, Asia, Europe and then some scattered other food. A classic poutine from La Banquise in Montreal Montreal-style smoked meat from Schwartz's in Montreal. The traditional Quebecois cuisine descends from 16th century French cuisine, the fur trade and a history of ...
Soupe aux pois (jaunes) (yellow pea soup) is a traditional dish in Québec cuisine. Traditional Québécois cuisine resembles early Maine and Vermont cuisines. [10] One source [11] says "The most authentic version of Quebec's soupe aux pois use whole yellow peas, with salt pork, and herbs for flavour. After cooking, the pork is usually chopped ...
Poutine (Quebec French: [puˈt͡sɪn] ⓘ) is a dish of french fries and cheese curds topped with a brown gravy.It emerged in Quebec in the late 1950s in the Centre-du-Québec region, though its exact origins are uncertain, and there are several competing claims regarding its invention.
Two children eating maple taffy in 1950s Quebec. The practice in Quebec is conducted in a "cabane à sucre" (literally, "sugar cabin," the rustic, outdoor structure where maple sap is boiled down to syrup and sugar) and the taffy is served with traditional Québécois dishes, including many savory ones that feature maple sugar as a glaze or flavoring element. [2]
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In Quebec cuisine, cretons (sometimes gorton or corton, especially among New Englanders of French-Canadian origin) is a forcemeat-style pork spread containing onions and spices. Its fatty texture and taste make it resemble French rillettes. Cretons are usually served on toast as part of a traditional Quebec breakfast.