Ingredients from around the world

Introduction

Where do our cooking and eating habits come from? According to Catherine Ferland, author and historian for the Encyclopedia of French Cultural Heritage in North America, they have evolved over time. Inspired by international influences, our food heritage never ceases to expand and hybridize.

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The foods we eat reflect our many influences. Other cultures constantly elevate our foods and culinary practices, which we adapt to specific territories and climates. This mix of tradition and novelty also evolves as tastes and trends change and innovations emerge.

The foods and recipes that make up Québec’s culinary heritage are rooted in the melding of different cultures. Aboriginal peoples collected maple sap; the French made white pea soup; the Americans ate baked beans and the British popularized meat pie and poor man’s pudding, which, here, became tourtière and pouding chômeur!

The trend continues today in the myriad of family spaghetti sauce recipes and the ubiquity of sushi. Families and chefs alike borrow ideas and reinvent their food heritage with great creativity.

Québec’s rich food heritage grew out of major influences: Aboriginal, French, British, industrial, American, international and local.