Burnet
Like the hyssop and the bugloss, the burnet is part of this initial cohort of aromatic plants brought over then propagated by the first French colonists in Quebec, during the 17th
Chaud-Boy
The “chaud” boy was the assistant to the Cook. His duties were to help prepare meals, wash the dishes and set the table. But he often ensured the night watch of the fire in the
Bebusse
A little-known term in the French-speaking food heritage of North America.
Rouyn fried rice & toast
The improbable duo of this column combines a dish of Cantonese fried rice served with a “side” of toast, which, as usual, is seen de facto associated with an unpretentious brea
Berta’s grocery store
In 1954, like so many other Portuguese of her generation, Berta Reis left Europe to join her family recently arrived in Montreal. She established herself in an area of the current
1865 – Dunham
Although cow’s milk has been transformed into cheese since the 17th century in Quebec, we note that this practice was reserved for the domestic family economy. It was not unt
Armand Savignac
Precursors are said to sow seeds (often against the tide), which will eventually reappear further in the garden of modern thought; and speaking of garden, it is also often said of
Ketchup mine of Padoue
The ketchup mine is the product of an unusual legend which originates from the community of Padoue in Quebec. In this municipality, it seems there existed a site where miners were
Roasted chestnuts
Rarely, a link seems to have been established between the consumption of roasted chestnuts and the deep history of North-East America, and yet … In Quebec at least, we genera
Ouîche-bone
Pronounced wishbone, this Quebecism drawn directly from the English name furcula: a small V-shaped bone from the chest belt of some birds including the hen. Certain stories claim w