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 was 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.⠀
Iconic bird of picnic areas and those holidays spent building sand castles on North American beaches, the Gull is certainly part of groups of birds relatively present in our daily life; those you recognize at first glance.
How would you react to the idea of adding a seagull leg to the menu?
It (“La ralingue”) is used to strengthen the sails of a boat.
In Quebec, it is also said of the headrope that it is a strap of little value, it was applied in particular to a narrow strip of leather in shoemaking. Within the Old North American Maritime World, this term earlier defined a highly esteemed cut among former Acadian fishermen…
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.
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.
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.
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.