Eastern Townships Traditional Cooking

History and cooking in Eastern townships with more than 100 recipes.

Canada’s culinary treasure revealed in recipes, stories and photographs Canada has a culinary treasure in Quebec, one that is not perhaps as celebrated as it could be, at least outside of that distinct and gloriously food-obsessed region. Julian Armstrong, longtime food writer for The Montreal Gazette, has spent her career eating, cooking, thinking and writing about Quebecois food. Quebec, A Cookbook is the result of those years of delicious effort. Quebec has a cuisine firmly based on French foundations, but blended and enriched over the years by the cooking styles of a variety of immigrant groups, initially British and American, more recently Italian, Greek, Middle Eastern and Asian. More than in any other province or region in Canada, people in Quebec are passionate and knowledgeable about their food. The restaurant scene is robust, not just in Montreal and Quebec City—you can go to just about any small town in La belle province and have a splendid meal. Farmers, purveyors, chefs, casual and dedicated home cooks all are poised in every season to produce or procure the perfect, seasonal ingredient; not for them the out-of-season asparagus from Chile. Quebec is where you can truly experience what food tasted like before the industrial food complex. Here unpasteurized milk and cheese is commonplace; indeed there is a herd of cattle descended from cows brought from France by Samuel de Champlain producing dairy just for this purpose. Imagine that in Ontario! Of course, Quebec is big news in the global foodie world these days, with Martin Picard (Au Pied de Cochon), Dave Macmillan and Fred Morin (The Art of Living According to Joe Beef), and even our own Chuck Hughes showing off the joys of dining in this great province. But there is much more still to discover about Quebec, from restaurateurs certainly, but also from farmers, foragers, artisanal cheese and bread makers, home cooks, and so many more. These people, their stories and recipes, will make up the bulk of Quebec: a Cookbook. It is high time for a comprehensive celebration of Quebecois cuisine.

The Travel Guides to Canada are published annually by Globelite Travel Marketing Inc. This high-quality magazines includes detailed editorial sections on each of Canada's Provinces and Territories, as well as feature sections on topics such as Indigenous Tourism, What's New, Golf, Food and Drink, Cruising, Spas and more.

The Travel Guide to Canada is published annually by Globelite Travel Marketing Inc. This high-quality magazine includes detailed editorial sections on each of Canada's Provinces and Territories, as well as feature sections on topics such as Indigenous Tourism, What's New, Food and Drink, Cruising Rail and more.

Savor the flavors of Montreal Yearning for great food in a great city where the day begins with a croissant, a bol of café au lait, and a smile? Look no further than the world’s second-largest French-speaking city, Montreal. Food Lovers’ Guide to Montreal is the definitive resource to the best of this city’s myriad gastronomic delights. From Old Montreal to downtown and Chinatown, from the Latin Quarter, Plateau Mont-Royal, Mile End, and Little Italy to the Eastern Townships, a bounty of mouthwatering delights awaits you in this engagingly written guide. With delectable regional recipes from the renowned kitchens of Montreal’s iconic bistros, luncheonettes, cafes, brasseries, and elegant dining rooms, Food Lovers’ Guide to Montreal is the ultimate resource for food lovers to use and savor. Inside You'll Find: Favorite restaurants and landmark eateries • Specialty food stores and markets • Produce markets and farm stands • Food festivals and culinary events • Recipes using local ingredients and traditions • A Quebec wine primer • The city’s best wine bars and brewpubs, plus regional wineries • Cooking classes • Glossary of French terms

Three essays discuss the history, folkways and mechanisms of social change among the descendants of nineteenth century immigrants from the Outer Hebridean Islands of Harris and Lewis now living in the Eastern Townships of Quebec.

Relying heavily upon oral tradition, the book embraces the diverse disciplines of folklore, history, language, geography, literature, sociology, agriculture, botany, and home economics. It covers emigration history, community and domestic lifestyles, religious and social structure (including songs, poems, legends, and folktales), customs and beliefs, and material culture. Discussions are supported throughout by testimonies of many Townshippers, quoted verbatim, enabling the "voice" of the Gael to continue to be heard. Oatmeal and the Catechism will be of great interest to scholars and students of Gaelic studies and folklore in addition to Quebecers and others whose Scottish ancestors settled in Quebec and eastern Canada and helped carve a country out of the wilderness.

Includes a selective bibliography of literature, with annotated citations categorized by crop usage for food, medicine, & other purposes; & a list of germplasm & data sources for some important native plants. Intended as a resource for agricultural scientists involved in such diverse fields as plant genetics, conservation, sustainable agriculture, ethnobotany & ethnopharmacology, cultural anthropology, & other related disciplines.