Cuisine of Quebec
Traditional and contemporary cuisine of Quebec
Cuisine of Quebec
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 Canada (New France) from the labour-intensive nature of colonial life, the seasonality of ingredients and the need to conserve resources. It has been influenced by the province's history of fur trading and hunting, as well as Québec's winters, soil fertility, teachings from First Nations, British cuisine, American cuisine, historical trade relations and some immigrant cuisines. Dishes associated with Québec include poutine, tourtières, pâté chinois, pea soup, fèves au lard, cretons and desserts such as grands-pères, pouding chômeur and St. Catherine's taffy. These dishes are traditionally served during holidays and the temps des sucres, when families visit sugar shacks in March. Québec is known for being the biggest producer...
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