Annex B : Discovering my food History

The influences, contributions and mixes of different traditional cultures created the contemporary food heritages of Québec and Canada.

Fill out the following questionnaire and discover the sources of influence that most strongly characterize your food heritage.

Before filling out the questionnaire, try to guess the sources that most influence your food heritage:

  • Aboriginal
  • French (New France)
  • British
  • Industrial and American
  • International
  • Local and terroir

For each table, check the foods and dishes you eat regularly.

Table 1

  • Sausage, ham, bacon, oatmeal for breakfast
  • Marinades (marinated cucumbers or beets) and sweet and sour sauces (ketchups, chutneys)
  • Fried fish (fish and chips)
  • Sandwiches and subs for lunch
  • Cheddar cheese    
  • Sucre à la crème
  • Bread pudding, poor mans’ pudding (pouding chômeur)

Total __/ 7

Table 2

  • Breakfast cereal
  • Canned fruits and vegetables: peaches, pears, corn,
  • Sliced bread (white or whole wheat)        
  • Peanut butter
  • Baked beans
  • Macaroni and cheese
  • Hamburgers and hotdogs

Total __/ 7

Table 3

  • Apples
  • Carrots or cabbage
  • Bread (loaf)
  • Pea or onion soup
  • Pot-au-feu or boiled dinner
  • Pulled taffy
  • Milk and cream

Total __/ 7

Table 4

  • Tropical fruits and vegetables (pineapple, kiwi,
  • Butter chicken, naan bread, curry (Indian food)
  • Sushi, soy sauce (Japanese food)
  • Couscous, pita bread, shish taouk, baklava (Arabic food)
  • Nachos, tacos, quesadillas, fajitas (Mexicain food)
  • Fresh pasta, lasagna, panini (Italian food)
  • Chinese sauté or rice, Vietnamese soup (Asian food)

Total __/ 7

Table 5

  • Weekly organic fruit and vegetable baskets, tofu,
  • Fruits and vegetables from public markets,
  • Local cheeses: Migneron, Oka, Perron, Riopelle, etc.
  • Cold cuts and terrines by local artisans (Charlevoix ham, organic sausage, duck terrine)
  • Matane shrimp, Côte-Nord crab, Gaspésie lobster
  • Fresh cheese curds
  • Pâté chinois or poutine

Total __/ 7

Table 6

  • Green beans, broad beans, corn
  • Squash (pumpkin, butternut squash)
  • Sunflower seeds
  • Game (moose, caribou, partridge, hare)
  • Smoked or dried fish
  • Sagamité o bannock
  • Maple syrup

Total__/ 7

Count the checks in each table.


The table with the highest number of checks best describes the profile of your food heritage!




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