Let's Eat! The Traditional Food of Québec

MONTREAL, Oct. 28 /CNW Telbec/ - Steak, corn, potatoes... While digging in a traditional shepherd's pie, have you ever noticed that these three ingredients recall the different cultures which forged the first eating habits in Québec? Indeed, corn can be attributed to the First Nations, and beef, to the French colonists, while potatoes remind us of the British presence. From November 10, 2009, to September 6, 2010, the Château Ramezay Museum invites you to its appetizing new exhibition, Let's Eat!

In the last few years, historians have made surprising discoveries about eating habits of the past and how they have influenced our present day food-heritage.

    
    For example, did you know that...

    - The famous sugar shack meal comes straight out of British kitchens;
    - In New France, Canadians could eat beaver meat during Lent... with the
      benediction of the Church;
    - Wine was consumed for therapeutic purposes;
    - In the 17th and 18th centuries, Canadians had better diets than did the
      French.
    

Let's Eat! explores different facets of the culinary culture in Québec, from the arrival of the first colonists to the modern days. Not only will this exhibit reveal what was served in 17th-century plate-bowls or 19th-century china saucers, but it will also show food preservation methods, meal preparation, the impact of agricultural techniques on food, dining etiquette and customs, foodstuff importations, as well as the more recent contributions of newcomers to the Québécois culinary repertoire.

More than one hundred artefacts will show the evolution of consumption habits, from the cider press and the toothpick case, to the ginger beer bottle, the chocolate maker, and even Schwartz's own smoked meat knife!

Let's Eat! is a great opportunity to test your knowledge of so-called traditional meals and discover the cultural influences which have shaped our culinary repertoire through the centuries.

Who would have thought your spoon could stir up to much history?

À table en Nouvelle-France, a new book published by Septentrion and written by the historian Yvon Desloges, associate researcher for the exhibit, will be available at the Museum's boutique.

SOURCE Musée du Château Ramezay

For further information: For further information: Marie-Hélène Vendette, Coordonnatrice - Éducation et communications, (514) 861-3708, ext. 225, mhvendette@chateauramezay.qc.ca

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Musée du Château Ramezay

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