New France, new ingredients - tripod kettle.

New France, new ingredients

Upon arriving in North America, the Europeans radically transformed the culinary landscape of what would become New France.

The French arrived with livestock, including cows, hogs, sheep and chickens, in addition to the local game and fish, and introduced products such as ham, lard and milk. The settlers grew grains such as wheat, barley and oats and planted vegetables such as peas and carrots, which were new to the colony. They also introduced new tools: iron wood stoves, clay ovens and metal utensils that changed the way foods were cooked and preserved. The techniques to make bread, salt meats and process milk for butter, cream and cheese transformed the eating habits of those who lived on the territory, which, until then, had been occupied by the Aboriginal peoples.

There are few traces of these French habits in Québec’s culinary heritage: beer, cider and pea soup made with white peas and lard certainly constitute the most important elements. Some foods and dishes enjoyed today—Québec’s delicious artisan cheeses, for example—were developed out of more recent French influences that do not date back. 

Spherical iron tripod kettle. Kettle
Wood wall unit with two compartments. Salt
Iron and horn fork (circa 1800). Fork
Drop-leaf table. Table
Cookbook La cuisinière bourgeoise. Cookbook La cuisinière bourgeoise
Excerpt about peas from the cookbook La cuisinière bourgeoise. Peas
Print showing a woman working near an outdoor bread oven, near a house. Bread