Quebec is most famous for its tourtières (meat pies), pea soup, baked beans, cretons, ham dishes, maple desserts such as Grand-Pères and molasses treats such as "tire Ste-Catherine" (St. Catherine's taffy). The strongest influences on traditional Quebec cuisine come from the cuisines of France and Ireland, as the two largest ethnic groups in the province are French and Irish, although many aspects of Canadian aboriginal cuisine have also had a significant impact on Quebec cuisine.
The sugar season (temps des sucres) is one of the oldest of Quebec culinary traditions. During springtime, many Quebecers go to sugar shacks (cabanes à sucre) for a traditional meal that features eggs, baked beans, ham, oreilles de crisse, and bacon, which they then cover in maple syrup. Associated activities are a horse-drawn sleigh ride in the woods and sugar on snow (tire sur la neige) — boiled maple tree sap dribbled over snow, which then hardens, and is eaten as a treat.
Many traditional dishes are intrinsic to holidays. Réveillon, the Christmas Eve (or New Year's Eve) feast, usually features items like a bûche de Noël (Yule log) and tourtière.
Spruce beer is a traditional beverage.
Read more about this topic: Cuisine Of Quebec
Other articles related to "traditional cuisine, cuisine, traditional":
... The Adyghe cuisine is rich with different dishes ... In the summer, the traditional dishes consumed by the Adyghe people are mainly dairy products and vegetable dishes ... In the winter and spring the traditional dishes are mainly flour and meat dishes ...
... many organs and animal-parts are used for food or traditional Chinese medicine ... In Shanghai cuisine, the soup has evolved into the well-known “酸辣湯 — Suan La Tang”, Hot and Sour Soup, with various additional ingredients ... as pork, the offal of other animals is used in traditional Chinese cooking, most commonly cattle, duck, and chicken ...
Famous quotes containing the words cuisine and/or traditional:
“Thank God for the passing of the discomforts and vile cuisine of the age of chivalry!”
—Mason Cooley (b. 1927)
“I conceive that the leading characteristic of the nineteenth century has been the rapid growth of the scientific spirit, the consequent application of scientific methods of investigation to all the problems with which the human mind is occupied, and the correlative rejection of traditional beliefs which have proved their incompetence to bear such investigation.”
—Thomas Henry Huxley (182595)