Steak, corn, potatoes: long live free-spirited Quebec cuisine!
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Priscilla Plamondon-Lalancette
Editions de l'Homme
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From the red wine imported by the first French settlers to the tea of the English, by way of baked beans from lumber camps, Grandma's pig's paw stew, and Martin Picard's gargantuan food binges, Quebec's cuisine has certainly changed over time. And with the evolution of gastronomy, we realize that food is central to the affirmation of our identity, just as much as film, music, or literature.
Rich with numerous archival photos, this book traces the history of Quebec gastronomy through all its key moments: the indigenous culinary heritage, the golden age of French cuisine, the Quiet Revolution and Expo 67, the creation of the ITHQ, the arrival of the microwave, cooking on our TVs, Jehane Benoît's bible, the rise of the Quebec culinary star system, the influence of the various waves of immigration, etc.
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