Eating like in New France

amateurs-bonne-chere-trouvent-toujours(Quebec) By focusing this year on the supply of the French regime, the organization of the Festival of New France wished to recall the history of certain ingredients and cooking techniques, explains the historian Catherine Ferland, that drives 5 7 of the sea, where diners are used four times in New France in a twelve bites. Passionate, she was willing to continue the story and tell us about the origins of our plate.

“There really has been an explosion in food level in the time of New France, says Ms. Ferland. “[The settlers] arrived with the means at hand, with what they could make by boat. The first arrivals were many experiments on seed types, planted the first apple trees. There are things that will work, others do not, they went groping. “But the urgency is there. We had to make to grow the reserves. They knew very well what the winter, informed by fishermen who came from Europe to Île aux Basques.

Determined to cultivate something in this new land, women will work to replicate the vegetable garden they had in their former life, with everything needed to make meals that taste like in France. All that wealth of knowledge and transmit revenues mother to daughter, which is why, for a long time, there will not be much change in revenue because they were based on accessible products.

Generous pantry

“One thing the settlers realize when they arrived in New France, is how the pantry is generous! tells Catherine Ferland. In France, the locals did not often have access to the river to fish, to hunt the land belonged to the nobles, then the people ate a lot of bread – an average of two pounds per day per person – lots of vegetables and a little cheese … ”

When they cross the Atlantic, their quality of life up a notch. Unpolluted water sources for fishing, invigorating forests to hunt, land to grow, it’s plenty. So that after two generations, people born in New France are larger and more fertile than their ancestors. Written even describe the men as “healthy” and women as “the most beautiful”!

Trade feed much of the time the quality of the feeding colonies. With comings and goings of foreigners, including South, the region has access to new products, such as citrus. Sources of vitamin C, they will be preserved by whites, according to the influences of North Africa they already know. They will also use lemon to soften the edges of some of the toughest fish.

“There is also a nice food assistance that is installed with Native Americans,” says Catherine Ferland. Vigilant against settlers who discover a new reality and new foods, they will also benefit from the tools of their new neighbors. The transformation of maple sap, which they boiled in small quantities in earthenware vessels, has new life thanks to the metal cauldron brought from Europe. They will also fall under the spell of wheat flour and the warm French baguette …

Corn, herring, eel, scallop, sea asparagus, avocado; the evolution of New France, revised and cooked. That’s the bet that has given the captain Didier Scattered, also wears the hat of “amateur cook.” After the restoration of his schooner, he restored it to life in a second way into “refueling” on the boat connoisseurs and the curious. The 5-7 mouthfuls of sea repeats tonight at 17h at Grosse Île schooner. Reservations: 418 694-3311

Did you know that …
Cipaille? Six pasta? Sea pie? Originally, the block – arrived on the tables after the English conquest – was made from seafood pie True.! At the time, we cook a pie (or tart) in the pie (a tasty bird very common in the nineteenth century in North America which was similar to the pigeon) in a pie, a round dish that was used for cooking.

Steak, Indian corn, dough … We’ll keep saying the rhyme, the mystery of shepherd’s pie remains. Is a name given to the porridge made of potatoes, corn and meat that was served to the Asian labor force that worked for CN? Or is it a dish that we ate in New England in the City of China? The paris are always open.

A dessert cheap? The unemployed pudding! A creation of the economic crisis of 1929. This history has given pan of nobility molasses, brown sugar but which, with a little flour, milk and fat, had the gift of comforting people.

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