Yesterday and tomorrow

According to Nicole Anne Gagnon, chef and instructor at the Institut de tourisme et d’hôtellerie du Québec, traditional cooking roles are changing significantly. There was a time when recipes were only passed down from mothers to daughters. Today, men are more involved, and young people will even share their knowledge with older generations!

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Food heritage is a fine blend of the short and long terms, of continuity and change. Each day, we prepare meals based on knowledge passed down through many years and spur-of-the-moment whims. It is by letting a food age, using a new tool or reinventing a recipe that our gastronomy and heritage are created.

What is our food heritage? It’s preparing marinades whose flavours will meld through the winter months, using your father-in-law’s sieve to make his pink apple sauce or asking your mother for her sugar pie or paella recipe and then tweaking it the way your youngest likes it. Even bequeathing the family china is part of our food heritage.

These actions and objects are witnesses to the past that we wish to transmit to the next generation. Through them, our tastes journey through time and people.