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Québécois 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 descended from 17th-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 most populous city in the United States of America. 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 *''La'', a Les Gordon album 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 governme ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pouding Chômeur
Pouding chômeur ("unemployed man's pudding", often translated idiomatically as "poor man's pudding") is a dessert that was created during the early years of the Great Depression in Quebec, Canada. It typically involves a bread pudding covered in a mixture with a syrup, usually maple syrup and cream. 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, New Zealand, and parts of the United Kingdom, 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 being prepared at home. Description The ''pouding chômeur'' is a basic cake batter onto which a hot syrup, typically maple or caramel is poured before baking. The cake ... [...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. Clam chowder from New England 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 often consists of fish, clams, and other types of shellfish; lamb or veal chowder made with barley; corn chowder, which uses corn instead of clams; various fish chowders; and potato chowder, which is often made with cheese. Fish, corn, and clam chowders are popular in North America, especially Atlantic Canada and New England. 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' ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Charente-Maritime
Charente-Maritime (; Poitevin-Saintongeais: ''Chérente-Marine''; ) is a Departments of France, department in the French Regions of France, region of Nouvelle-Aquitaine, on the country's west coast. Named after the river Charente (river), Charente, its Prefectures in France, 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 The history of the department begins with a decree from the National Constituent Assembly (France), Constituent Assembly on December 22, 1789, which took effect on March 4, 1790, creating it as one of the 83 original departments during the French Revolution. Named “Charente-Inférieure” after the lower course of the Charente (river), Charente, it was renamed Charente-Maritime on September 4, 1941, during World War II, reflecting its Atlantic Ocean, Atlantic coast identity. The department encompasses most of the former province of County of Saintonge, Saintonge (excluding Co ... [...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. This legume is commonly consumed in many national and regional cuisines. Some people suffer from favism, a hemolytic response to the consumption of broad beans, a condition linked to a metabolic disorder known as G6PDD. Otherwise the beans, with the outer seed coat removed, can be eaten raw or cooked. With young seed pods, the outer seed coat can be eaten, and in very young pods, the entire seed pod can be eaten. Description ''Vicia faba'' is a stiffly erect, annual plant tall, with two to four stems that are square in cross-section. The leaves are long, pinnate with 2–7 leaflets, and glaucous (grey-green). Un ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Soupe Aux Gourganes
Soupe aux gourganes is a dish from Cuisine of Quebec, 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, Chenopodium album, fat cabbage (also called fat chicken), tomato and vermicelli. Finally, it is seasoned with Summer savory, savory and chives. There are several variations that exist which incorporate other vegetables and/or seasonings. Which variations one can find depends on the region one finds themselves in ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Poitiers
Poitiers is a city on the river Clain in west-central France. It is a commune in France, commune, the capital of the Vienne (department), Vienne department and the historical center of Poitou, Poitou Province. In 2021, it had a population of 90,240. Its conurbation had 134,397 inhabitants in 2021 and is the municipal center of an urban area of 281,789 inhabitants. It is a city of art and history, still known popularly as "Ville aux cent clochers" (literal translation: "City of hundred bell towers"). With more than 30,000 students, Poitiers has been a major university town since the creation of its University of Poitiers, university in 1431, having hosted world-renowned figures and thinkers such as René Descartes, Joachim du Bellay and François Rabelais, among others. The plaza of the town is picturesque; its streets including predominantly preserved historical architecture and half-timbered houses, especially religious edifices, commonly from the Romanesque architecture, Roma ... [...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 () 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 lands they named Acadia a ... [...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 Cu ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
