Close

CARNET-B

We will share some of the highlights of a rich and diversified culinary culture, located at the end of America. Apart from a few well worn clichés it is, in its essence, unknown to most of its people. What is known, however, is that culture is like jam and the less you have, the more you spread it.⠀ ⠀

It is in this frame of mind that B School Notebook will be launched in the autumn of 2019, led by Alex Cruz & Cyril Gonzales, and illustrated by Matthieu Goyer.

Each week, with a small dose of irreverence but a huge dose of enthusiasm, our team will publish capsules on Quebec culinary culture. You are already told it will break some myths, throw some stones into the pond, and hopefully open up new culinary horizons.⠀

Bebusse

A little-known term in the French-speaking food heritage of North America.

Learn more

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 breakfast plate of 2 eggs and bacon.  Probably dating from the 1950s and 60s, the practice of accompanying a dish of chicken fried rice with a side of toast is part of the food heritage surrounding the city of Rouyn-Noranda in Quebec. 

Learn more

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.

Learn more

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.

Learn more

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 the botanical one, that it shelters under its open roof, an invaluable collection of plants. Now let’s get to know the gardener and the forerunner of this column: Brother Armand Savignac.

Learn more

Ketchup mine of Padoue

The Ketchup mine is the product of an unusual legend which originates from the community of Padoue in Quebec.

Learn more

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 generally seem to link this consumption to European customs. But is this entirely the case? 

Learn more

Ouiche-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.

Learn more

Giant fir

November 25, 1974

A cargo plane departing earlier from Montreal lands at Roissy Charles-de-Gaulle airport in France.

Learn more

Quebec’s Al Capone

It was in an early 20th century North America, lifting the elbow under the yoke of prohibition, that a young baker by the name of Conrad Labelle would trade his modest livelihood for the mess of the underworld. A new universe which in less than 4 years will crown him forever as the king of Quebec bootleggers.

Learn more

Snow Crepe

Probably dating back to the late 1800s, the snow crepe recipe proposes to add some well packed loose snow on a list of ingredients.

Learn more

Originally, the sagamité of America

Practice of pre-Columbian origin, become a proven dish of North American indigenous cuisine. Sagamité consisted of thickening a broth with cornmeal. 

There is so much to say about this revealing practice of America, but let us linger for a few lines on the name itself: sagamité.

Learn more

Anne Lamarque known as the Folleville

A businesswoman living outside standards, Anne Lamarque, known as la Folleville, held the reins of her cabaret with an iron fist.  

Learn more

A water rush

A curious race for mineral spring water deposits has already taken place in the St. Lawrence Lowlands; a playground exceptionally rich in minerals, which, remember, was previously none other than the bed of the postglacial Goldwaith and De Champlain seas, over 10,000 years ago.

Learn more

The Victory Gardens

In the uncertain tumult of the 1st and 2nd World Wars, government propaganda campaigns were conducted to encourage the people of Quebec and Canada to engage in the patriotic leisure of war gardening.

Learn more

Household bread

With its light weight made of white flour and its rectangular profile straight out of a mold, the household bread will have been able to mark popular tradition in Quebec.

Learn more

Black mittens

Apparently drawing on this superstition from Acadian folklore, it was, it seems, a bad omen to don black mittens when fishing in the Magdalen Islands.

Learn more

Catalonia

A very interesting symbol of Quebec’s rural life, a Catalonia is a type of bedspread and floor mat, whose coloured strips are randomly shaped. 

Traditionally, they were made – family budget obliged – of scraps of recycled fabrics and rags.

Learn more

Sweet garlic

We called American erythrone “sweet garlic”.

Learn more

Murray Bay Turkey

For our very first capsule, we decided to talk to you about a name that, without anyone knowing why, faded into American history.

It is the early 1900s, and a variety of specialty turkeys are flowing at a high price in New York City.

Learn more