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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 ...
As poutine gained popularity beyond the provincial borders of Quebec in the mid-2000s, the dish gradually stopped being mocked and was eventually introduced into the popular discourse as a symbol of Canadian identity. [1] Today, the dish is often presented as being a part of Canadian cuisine, even as Canada's national dish. [1]
Accordingly, Canadian cuisine privileges the quality of ingredients and regionality, and may be broadly defined as a national tradition of "creole" culinary practices, [2] based on the complex multicultural and geographically diverse nature of both historical and contemporary Canadian society.
La Poutine Week is an annual food festival which celebrates poutine, a Québécois dish of french fries, cheddar cheese curds and brown gravy, which is popular throughout Canada and has spread internationally. It is the world's largest poutine festival, with over 700 restaurants serving poutines to more than 350,000 customers.
Cuisine of Quebec. Subcategories. This category has the following 2 subcategories, out of 2 total. A. Acadian cuisine (7 P) M. Montreal cuisine (1 C, 12 P)
The traditional Quebecois cuisine descends from 16th-century French cuisine, the fur trade and a history of hunting. Quebec's cuisine has also been influenced by learning from First Nation, by English cuisine and by American cuisine. Quebec is most famous for its tourtière, pâté chinois, poutine, and St. Catherine's taffy among others.
Oreilles de crisse (French pronunciation: [ɔʁɛj də kʁis]) is a traditional Quebec dish consisting of deep-fried salted fatback.Its name means "ears of Christ" and it is generally served in cabanes à sucre (sugar shacks) in spring time, as a salty and crunchy side contrasting with maple syrup-laden foods.
Tourtière (French:, Quebec French: [tuʁt͡sjaɛ̯ʁ]) is a French Canadian meat pie dish originating from the province of Quebec, usually made with minced pork, veal or beef and potatoes. Wild game is sometimes used. [1] It is a traditional part of the Christmas réveillon and New Year's Eve meal in Quebec.