Traditional Cuisine
Quebec is most famous for its tourtières (meat pies),zoe ' hartje' maurijn pea soup, baked beans, cretons, ham dishes, maple desserts such as Grand-Pères and molasses treats such as "tire Ste-Catherine" (St. Catherine's taffy). The strongest influences on traditional Quebec cuisine come from the cuisines of France and Ireland, as the two largest ethnic groups in the province are French and Irish, although many aspects of Canadian aboriginal cuisine have also had a significant impact on Quebec cuisine.
The sugar season (temps des sucres) is one of the oldest of Quebec culinary traditions. During springtime, many Quebecers go to sugar shacks (cabanes à sucre) for a traditional meal that features eggs, baked beans, ham, oreilles de crisse, and bacon, which they then cover in maple syrup. Associated activities are a horse-drawn sleigh ride in the woods and sugar on snow (tire sur la neige) — boiled maple tree sap dribbled over snow, which then hardens, and is eaten as a treat.
Many traditional dishes are intrinsic to holidays. Réveillon, the Christmas Eve (or New Year's Eve) feast, usually features items like a bûche de Noël (Yule log) and tourtière.
Spruce beer is a traditional beverage.
Read more about this topic: Quebec Cuisine
Famous quotes containing the words traditional and/or cuisine:
“There is, I think, no point in the philosophy of progressive education which is sounder than its emphasis upon the importance of the participation of the learner in the formation of the purposes which direct his activities in the learning process, just as there is no defect in traditional education greater than its failure to secure the active cooperation of the pupil in construction of the purposes involved in his studying.”
—John Dewey (1859–1952)
“Thank God for the passing of the discomforts and vile cuisine of the age of chivalry!”
—Mason Cooley (b. 1927)