Wooden maple sugar mold with an heart shape.

It's about roots

Food is part of the identity of peoples, regions and countries. Just think of French baguette and cheese, Italian pasta, Middle Eastern falafel…But what about Québec?

A few years ago, the Le Devoir newspaper set out to find Québec’s national dish. Poutine (French fries, gravy and cheese curds), ragoût de pattes (stew), tourtière (meat pie) and bouilli (boiled dinner) each had their supporters. In the end, pâté chinois (shepherd’s pie), which is truly unique to Québec, was crowned as the national dish. But maple sugar, blueberries dipped in chocolate and ice cider could have also been added to the list of local flavours.  

The relationship between food and identity is especially strong for many immigrants. Upon arriving, families tend to preserve their eating habits. But after a few years, meals and meal schedules take on a more local flavour, often because children want to eat what their friends are eating. This fusion-type cuisine enables people to stay close to their roots and better integrate their host society. 

Two adults and a child during Walking out ceremony. Walking out ceremony
Tourtière pan. Tourtière pan
Food in England cookbook. Recipe book
Traditional Moroccan dish. Cooking with local ingredients
Le paté chinois, a scene in the TV show La Petite Vie Paté chinois
Seven wooden maple sugar molds in the shape of fir tree, cock, snowshoe, horse, heart, flower and fish. Maple sugar molds