A virtual exhibition about our food heritage.

Mrs. Pelletier and Mr. Yapo serve up a meal with international flair.

At Mathieu Perreault’s birthday party, children prepare the meal and cake together.

Laurier Turgeon, historian and ethnologist, explains what defines food heritage.

Catherine Ferland, historian and author, explains that our culinary practices are constantly enriched by the contributions of other cultures.

Mrs. Dominique explains mukushan, the community spring feast in Mashteuiatsh.

Colombian specialities take centre stage at Mrs. Baldovino’s summer get-together!

Claude Fischler, sociologist of food, explain that the foods we eat make us who we are and shape the world we live in.

Four generations of Mrs. Dufour’s family prepare an extravagant Christmas feast with 30 desserts!

Mrs. Meredith explains why mincemeat is important to her family and the joys of sharing it.

Nicole Anne Gagnon, chef and instructor, tells that food heritage is a fine blend of the short and long terms, of continuity and change.

For the Bouidi family, Ramadan combines spirituality and the pleasures of sharing a meal. 

The Yong family gathers in a restaurant to celebrate New Year with the Chinese community.

Hélène Raymond, journalist and author, explains how the foods we eat tell the stories of the places they came from.

Mr. Buisson invites you to the world’s largest kitchen party to celebrate the French-Canadian traveler’s spirit.

Mr. Pereira explains how the Feast of the Holy Spirit celebrates community ties.