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Tourtière du Lac-Saint-Jean is a Québécois dish of the pie family and a variation of the tourtière dish popular in French Canada. This variant originates from the Saguenay-Lac-Saint-Jean region of Quebec. The tourtière du Lac-Saint-Jean differs from a regular tourtière by having thicker crust, cubes of potatoes, meats and broth (instead ...
The Saguenay-Lac-Saint-Jean region is the birthplace of the tourtière du Lac-Saint-Jean, soupe aux gourganes and Saguenay Dry. Maritime Quebec, known for its fish and seafood, is a region where cipaille is consumed during the holidays. [88] Pot-en-pot des îles de la Madeleine is a dish of the Magdellan Islands. [89]
Tourtière du Lac-Saint-Jean has become the traditional and iconic dish of the region of Saguenay, Quebec, since the Second World War, and it has undergone several metamorphoses. During the 18th century, "sea pie" became popular among French and British colonists, and it seems to be "the direct forerunner of the tourtière of Lac-Saint-Jean". [9]
The French Revolution: Recent Debates and New Controversies (2nd ed. 2005) excerpt and text search; Landes, Joan B. 1991. “More than Words: The Printing Press and the French Revolution.” Eighteenth-Century Studies 25: 85–98. Lewis, Gwynne. The French Revolution: Rethinking the Debate (1993) online Archived 2020-08-20 at the Wayback ...
The French Revolution: A History, annotated HTML text, based on the Project Gutenberg version. The French Revolution: A History available at Internet Archive, scanned books, original editions, some illustrated. The French Revolution: A History, with illustrations by E. J. Sullivan. The French Revolution: A History, 1934 edition.
The French Revolution (French: Révolution française [ʁevɔlysjɔ̃ fʁɑ̃sɛːz]) was a period of political and societal change in France that began with the Estates General of 1789, and ended with the coup of 18 Brumaire in November 1799 and the formation of the French Consulate.
The Dauphin Map of Canada, circa 1543, showing the discoveries of Jacques Cartier. In 1986 the American historian Samuel Eliot Morison wrote about the search for the Kingdom of Saguenay by explorers in the time period between 1538 and 1543, during which France regarded the search as a means to an end.
Cooksinfo.com, in their article "Tourtiere," states that it is a myth that tourtiere is so named because the original ingredient was pigeon. This appears to have been a fanciful invention of the early 20th century based on the similarity of the name with the French word for dove/pigeon (tourterelle, possibly tourte in Quebecois).