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Cuisine of Quebec

Index Cuisine of Quebec

Quebec's traditional cuisine is as rich and diverse as the province of Quebec itself. [1]

34 relations: Acadian cuisine, Bacon, Baked beans, Beaver Club, British cuisine, Cajun cuisine, Canadian cuisine, Cretons, Dumpling, English Canadians, French Canadians, French cuisine, German Canadians, German cuisine, Ham, Indigenous peoples in Canada, Irish Canadians, Irish cuisine, Italian Canadians, Italian cuisine, La Binerie Mont-Royal, Lard, Louisiana Creole cuisine, Maple syrup, Maple taffy, Oreilles de crisse, Pâté chinois, Poutine, Quebec, Réveillon, Spruce beer, St. Catherine's taffy, Tourtière, Yule log (cake).

Acadian cuisine

Acadian cuisine (Cuisine acadienne) is the traditional dishes of the Acadian people.

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Bacon

Bacon is a type of salt-cured pork.

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Baked beans

Baked beans is a dish containing beans, sometimes baked but, despite the name, usually stewed, in a sauce.

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Beaver Club

The Beaver Club was a gentleman's dining club founded in 1785 by the mostly English speaking fur-trading 'barons' of Montreal.

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British cuisine

British cuisine is the set of cooking traditions and practices associated with the United Kingdom.

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Cajun cuisine

Cajun cuisine (Cuisine cadienne) is a style of cooking named for the French-speaking Acadian people deported by the British from Acadia in Canada to the Acadiana region of Louisiana.

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Canadian cuisine

Canadian cuisine varies widely depending on the regions of the nation.

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Cretons

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.

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Dumpling

Dumpling is a broad classification for a dish that consists of pieces of dough (made from a variety of starch sources) wrapped around a filling or of dough with no filling.

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English Canadians

English Canadians or Anglo-Canadians (Canadiens anglais) refers to either Canadians of English ethnic origin and heritage, or to English-speaking, or Anglophone, Canadians of any ethnic origin; it is used primarily in contrast with French Canadians.

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French Canadians

French Canadians (also referred to as Franco-Canadians or Canadiens; Canadien(ne)s français(es)) are an ethnic group who trace their ancestry to French colonists who settled in Canada from the 17th century onward.

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French cuisine

French cuisine consists of the cooking traditions and practices from France.

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German Canadians

German Canadians (Deutsch-Kanadier or Deutschkanadier) are Canadian citizens of ethnic German ancestry.

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German cuisine

The cuisine of Germany has evolved as a national cuisine through centuries of social and political change with variations from region to region.

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Ham

Ham is pork from a leg cut that has been preserved by wet or dry curing, with or without smoking.

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Indigenous peoples in Canada

Indigenous peoples in Canada, also known as Native Canadians or Aboriginal Canadians, are the indigenous peoples within the boundaries of present-day Canada.

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Irish Canadians

Irish Canadians (Gaedheal-Cheanadaigh) are Canadian citizens who have full or partial Irish heritage including descendants who trace their ancestry to immigrants who originated in Ireland.

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Irish cuisine

Irish cuisine is the style of cooking that originated from Ireland, or was developed by the Irish people.

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Italian Canadians

Italian Canadians (Italo-canadesi, Italo-Canadiens) comprise Canadian citizens who have full or partial Italian heritage and Italians who emigrated to or reside in Canada.

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Italian cuisine

Italian cuisine is food typical from Italy.

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La Binerie Mont-Royal

La Binerie Mont-Royal is a lunch counter-style restaurant in Montreal, Quebec, Canada, specializing in traditional Quebec cuisine, including its signature baked beans.

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Lard

Lard is pig fat in both its rendered and unrendered forms.

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Louisiana Creole cuisine

Louisiana Creole cuisine (Cuisine créole, Cocina criolla) is a style of cooking originating in Louisiana, United States, which blends French, Spanish, West African, Amerindian, Haitian, German, Italian, influences, as well as influences from the general cuisine of the Southern United States.

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Maple syrup

Maple syrup is a syrup usually made from the xylem sap of sugar maple, red maple, or black maple trees, although it can also be made from other maple species.

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Maple taffy

Maple taffy (sometimes maple toffee in English-speaking Canada, tire d'érable in French-speaking Canada; also sugar on snow in the United States) is a sugar candy made by boiling maple sap past the point where it would form maple syrup, but not so long that it becomes maple butter or maple sugar.

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Oreilles de crisse

Oreilles de crisse is a traditional Quebec dish consisting of deep-fried smoked pork jowls.

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Pâté chinois

Pâté chinois is a French Canadian dish similar to English cottage pie or shepherd's pie, or French hachis Parmentier.

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Poutine

Poutine (Quebec French) is a dish originating from the Canadian province of Quebec consisting of French fries and cheese curds topped with a brown gravy.

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Quebec

Quebec (Québec)According to the Canadian government, Québec (with the acute accent) is the official name in French and Quebec (without the accent) is the province's official name in English; the name is.

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Réveillon

In Belgium, France, Brazil, in the Canadian provinces of Quebec, Ontario and New Brunswick, the city of New Orleans, and some other French-speaking places, a réveillon is a long dinner held on the evenings preceding Christmas Day and New Year's Day.

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Spruce beer

Spruce beer is a beverage flavored with the buds, needles, or essence of spruce trees.

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St. Catherine's taffy

St.

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Tourtière

Tourtière (Quebec French: is a Canadian meat pie dish originating from the province of Quebec, usually made with minced pork, veal or beef and potatoes. Wild game is often added to enhance the taste of the pie. A traditional part of the Christmas réveillon and New Year's Eve meal in Quebec, it is also popular in New Brunswick, and is sold in grocery stores across the rest of Canada, all year long. Tourtière is not exclusive to Quebec. It is a traditional French-Canadian dish served by generations of French-Canadian families throughout Canada and the bordering areas of the United States. In the New England region of the U.S., especially in Maine, Rhode Island, Vermont, New Hampshire, and Massachusetts (e.g., Chicopee and Attleboro), late 19th and early 20th century immigrants from Quebec introduced the dish. There is no one correct filling; the meat depends on what is regionally available. In coastal areas, fish such as salmon is commonly used, whereas pork, beef, rabbit and game are often included inland. The name derives from the vessel in which it was originally cooked, a tourtière. Tourtière has become the traditional and iconic dish of the region of Saguenay, Quebec since the Second World War, and It has undergone several metamorphoses according to the culinary history. The first recipe for what we consider today as pies was documented back to 1600 BCE. After that around 400 CE, some evidence proved the existence of patina (the prototype of tourtière), which was slightly different from the pie we have today in terms of the pie crust and composition. In the Middle Ages, patina and artocreas reappeared in some European countries. In Italy, the pie was named as “pasticcio”, “timballo” or “timpano de macaroni”. Something similar also occurred in England which was named “battle pies” and also the“tourte parmenienne” in France. During the 18th Century, a dish named “sea pie” became popular among French and British colonists. Jean-Pierre Lemasson (2009) described sea pie as “the direct forerunner of the tourtière of Lac-Saint-Jean”(p. 109).

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Yule log (cake)

A "Yule log" (or bûche de Noël) is a traditional dessert served near Christmas, especially in Belgium, France, Lebanon, Switzerland, Quebec, and several former French colonies.

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Redirects here:

French-Canadian cuisine, French-Canadian dish, Quebec cuisine, Quebecker cuisine, Quebecois cuisine.

References

[1] https://en.wikipedia.org/wiki/Cuisine_of_Quebec

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