Quebec Cuisine

The cuisine of Quebec, also called French Canadian cuisine, is a national cuisine of the Canadian province of Quebec and is also cooked by Franco-Ontarians. It descended from seventeenth-century French cooking and developed in New France out of the labour-intensive nature of colonial life, seasonal ingredients and the need to conserve resources. It has been influenced by the fur trade and hunting, harsh winters, First Nations teachings, British and American cooking and some immigrant cuisines. Dishes associated with Quebec include poutine, tourtière, pea soup and fèves au lard, served in the spring sugar shack season. Quebec produces most of the world's maple syrup and has created over seven hundred kinds of cheese.