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Quebec Cuisine
The cuisine of Québec (also called "French Canadian cuisine" or "cuisine québécoise") is a national cuisine in the Canadian province of Québec. It is also cooked by Franco-Ontarians. Québec's cuisine is descended from 16th-century French cuisine and began to develop in New France from the labour-intensive nature of colonial life, the seasonality of ingredients and the need to conserve resources. It has been influenced by the province's history of fur trading and hunting, as well as Québec's winters, soil fertility, teachings from First Nations, British cuisine, American cuisine, historical trade relations and some immigrant cuisines. Québec is home to many unique dishes and is most famous for its poutine, ''tourtières'', ''pâté chinois'', pea soup, ''fèves au lard'', ''cretons'' and desserts such as '' grands-pères'', ''pouding chômeur'' and St. Catherine's taffy. Québec's unique dishes are the traditional fare of the holidays, as well as the ''temps des sucres'' ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
La Banquise Poutine
LA most frequently refers to Los Angeles, the second largest city in the United States. La, LA, or L.A. may also refer to: Arts and entertainment Music * La (musical note), or A, the sixth note * "L.A.", a song by Elliott Smith on ''Figure 8'' (album) * ''L.A.'' (EP), by Teddy Thompson * '' L.A. (Light Album)'', a Beach Boys album * "L.A." (Neil Young song), 1973 * The La's, an English rock band * L.A. Reid, a prominent music producer * Yung L.A., a rapper * Lady A, an American country music trio * "L.A." (Amy Macdonald song), 2007 * "La", a song by Australian-Israeli singer-songwriter Old Man River Other media * l(a, a poem by E. E. Cummings * La (Tarzan), fictional queen of the lost city of Opar (Tarzan) * '' Lá'', later known as Lá Nua, an Irish language newspaper * La7, an Italian television channel * LucasArts, an American video game developer and publisher * Liber Annuus, academic journal Business, organizations, and government agencies * L.A. Screening ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pouding Chômeur
Pouding chômeur (unemployed man's ''pudding'') is a dessert that was created during the early years of the Great Depression in Quebec, Canada. Today, it is casually served as a regional dessert, perhaps being a bit more popular during the ''saison des sucres'', when maple sap is collected and processed and is usually part of the offerings during a meal at a sugar shack, but it is not specifically a maple dessert. In Australia, a similar dessert known as "self saucing pudding" (or often just called pudding) exists, although it is now more commonly sold in baking mix packages alongside other cakes, rather than be prepared at home. Description The ''pouding chômeur'' is a basic cake batter onto which a hot syrup or caramel is poured before baking. The cake then rises through the liquid which settles at the bottom of the pan, mixing with the batter and creating a distinct layer at the bottom of the dish. The syrup or caramel can be made from brown sugar, white sugar, maple ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chowder
Chowder is a thick soup prepared with milk or cream, a roux, and seafood or vegetables. Oyster crackers or saltines may accompany chowders as a side item, and cracker pieces may be dropped atop the dish. New England clam chowder is typically made with chopped clams and diced potatoes, in a mixed cream and milk base, often with a small amount of butter. Other common chowders include seafood chowder, which includes fish, clams, and many other types of shellfish; lamb or veal chowder made with barley; corn chowder, which uses corn instead of clams; a wide variety of fish chowders; and potato chowder, which is often made with cheese. Fish, corn and clam chowder are popular in North America, especially New England and Atlantic Canada. Etymology The origin of the term ''chowder'' is obscure. One possible source is the French word ''chaudron'', the French word for cauldron, the type of cooking or heating stove on which the first chowders were probably cooked. ''Chodier'' was also ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Charente-Maritime
Charente-Maritime () is a department in the Nouvelle-Aquitaine region on the southwestern coast of France. Named after the river Charente, its prefecture is La Rochelle. As of 2019, it had a population of 651,358 with an area of 6,864 square kilometres (2,650 sq mi). History Previously a part of the provinces of Saintonge and Aunis, Charente-Inférieure was one of the 83 original departments created during the French Revolution on 4 March 1790. On 4 September 1941, during World War II, it was renamed as Charente-Maritime. When the department was first organised, the commune of Saintes was designated as the prefecture of the department (Saintes had previously been the capital of Saintonge). This changed in 1810 when Napoleon passed an imperial decree to move the prefecture to La Rochelle. During World War II, the department was invaded by the German Army and became part of occupied France. To provide defence against a possible beach landing by the Allies, the Organisation Tod ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fava Bean
''Vicia faba'', commonly known as the broad bean, fava bean, or faba bean, is a species of vetch, a flowering plant in the pea and bean family Fabaceae. It is widely cultivated as a crop for human consumption, and also as a cover crop. Varieties with smaller, harder seeds that are fed to horses or other animals are called field bean, tic bean or tick bean. Horse bean, ''Vicia faba'' var. ''equina'' Pers., is a variety recognized as an accepted name. This legume is very common in Southern European, Northern European, East Asian, Latin American and North African cuisines. Some people suffer from favism, a hemolytic response to the consumption of broad beans, a condition linked to a metabolism disorder known as G6PDD. Otherwise the beans, with the outer seed coat removed, can be eaten raw or cooked. In young plants, the outer seed coat can be eaten, and in very young plants, the seed pod can be eaten. Description ''Vicia faba'' is a stiffly erect, annual plant tall, with two ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Soupe Aux Gourganes
Soupe aux gourganes is a dish from Quebec's traditional cuisine made with gourgane beans. The gourgane bean is a strain of fava bean that is produced in Quebec. Although it is not widely cultivated in Quebec today, it has been present there since the beginnings of the colonization of New France and soupe aux gourgane remains an emblematic food of the Charlevoix and Saguenay–Lac-Saint-Jean regions. This very hearty soup is often eaten as a main dish. Ingredients Soupe aux gourganes is traditionally made with broth made from beef shanks, salted bacon in which freshly de-shelled gourganes are cooked along with a few cleaned shells, pearl barley, carrots, fat cabbage (also called fat chicken), tomato and vermicelli. Finally, it is seasoned with savory and chives Chives, scientific name ''Allium schoenoprasum'', is a species of flowering plant in the family Amaryllidaceae that produces edible leaves and flowers. Their close relatives include the common onions, garli ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Poitiers
Poitiers (, , , ; Poitevin: ''Poetàe'') is a city on the River Clain in west-central France. It is a commune and the capital of the Vienne department and the historical centre of Poitou. In 2017 it had a population of 88,291. Its agglomeration has 130,853 inhabitants in 2016 and is the center of an urban area of 261,795 inhabitants. With more than 29,000 students, Poitiers has been a major university city since the creation of its university in 1431, having hosted René Descartes, Joachim du Bellay and François Rabelais, among others. A city of art and history, still known as "''Ville aux cent clochers''" the centre of town is picturesque and its streets include predominantly historical architecture and half-timbered houses, especially religious architecture, mostly from the Romanesque period ; including notably the Saint-Jean baptistery (4th century), the hypogeum of the Dunes (7th century), the Notre-Dame-la-Grande church (12th century), the Saint-Porchaire church (12th ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Langue D'oïl
Langue is a municipality in the Valle Department, Honduras. The town is located near the border of El Salvador and is a regional Hammock making center. Most of the town is made up of sharecroppers and day laborers. There are usually Mormon missionaries and Peace Corps volunteers in the city. There is a lot of cattle raised on the flat areas of town. The town has suffered greatly from deforestation and drought. The town's technical school "Instituto Tecnico John F. Kennedy" was built by the Peace Corps. The municipality has an official population of over 25,000, most of whom live in the surrounding villages. The main town has a moderate sized market that expands greatly on Sundays when villagers come to town to sell crops or goods. Also is the town in which population has the best transportation in the south zone of Honduras. There are buses traveling to: Amatillo, Nacaome, Choluteca, Monjaras, Cedeño, Buena vista, Tegucigalpa, El Progreso and so on. Demographics At the time o ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Acadian Cuisine
Acadian cuisine (french: Cuisine acadienne) comprises the traditional dishes of the Acadian people. It is primarily seen in the present-day cultural region of Acadia. Acadian cuisine has been influenced by the Deportation of the Acadians, proximity to the ocean, the Canadian winter, bad soil fertility, the cuisine of Quebec, American cuisine, and English cuisine, among other factors. Acadian cuisine is not very well known in Canada or internationally. It has much in common with Québécois cuisine because of its geographical proximity. The two often feature the same dishes, but the cuisine of Acadia puts more emphasis on seafood. Acadian cuisine has notably served as the base for Cajun cuisine because the Cajun are descendants of Acadians who were deported to Louisiana. It is also believed that Acadians are responsible for normalizing potato consumption in France—a vegetable the French once considered poisonous. History In the 17th century, French colonists who settled on l ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Jacob Richler
Jacob Richler is a Canadian newspaper and magazine journalist, and the son of novelist Mordecai Richler and Florence Isabel (Wood). He was the inspiration for his father's '' Jacob Two-Two'' trilogy of children's books. He was born in England and raised in Montreal, where he attended Selwyn House School in Westmount. He was married to ''Globe and Mail'' journalist Leanne Delap, from whom he was divorced in 2005. Richler was a long-time restaurant reviewer for the ''National Post'', known for his biting, highly critical reviewing style, though he is no longer listed under that newspaper's columnists directory and has not contributed an article to the newspaper since early 2007. Richler has also been a columnist and feature writer for '' Saturday Night'', ''Financial Post Magazine'' and ''Toronto Life'', as well as a contributor to '' GQ'', ''Canadian Living'', ''Fashion'', ''Flare'', ''Maclean's'' and ''enRoute''. He also collaborated with chef Susur Lee on the book ''Susur: A Culi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cheese
Cheese is a dairy product produced in wide ranges of flavors, textures, and forms by coagulation of the milk protein casein. It comprises proteins and fat from milk, usually the milk of cows, buffalo, goats, or sheep. During production, milk is usually acidified and the enzymes of either rennet or bacterial enzymes with similar activity are added to cause the casein to coagulate. The solid curds are then separated from the liquid whey and pressed into finished cheese. Some cheeses have aromatic molds on the rind, the outer layer, or throughout. Over a thousand types of cheese exist and are produced in various countries. Their styles, textures and flavors depend on the origin of the milk (including the animal's diet), whether they have been pasteurized, the butterfat content, the bacteria and mold, the processing, and how long they have been aged. Herbs, spices, or wood smoke may be used as flavoring agents. The yellow to red color of many cheeses is produced by adding a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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