Talk:Cuisine of Quebec

Pepsi
Apologies for referencing an ethnic slur and perhaps raising a controversial subject, but I think the section on the rise of American fast food in the the 1950s probably could use a mention of Pepsi, its popularity in Quebec, and the use of the brand name as a pejorative for French speakers. I haven't the time to write this now, but if someone would take up the challenge I think it would be valuable. There's a brief mention of this on the Pepsi page (in the "Rivalry with Coca-Cola" section, mentioning its dominance in Quebec, Claude Meunier, and "Ici, c'est Pepsi" --Mark Asread (talk) 13:22, 12 December 2020 (UTC)
 * https://www.theglobeandmail.com/report-on-business/how-pepsi-won-quebec/article1059953/
 * https://maisonneuve.org/post/2010/02/4/how/


 * I'm not super familiar with this, but is this a big enough thing to talk about in the History section? Did the insults create a lot of tension between the English and French leading up to the Quiet Revolution, for example? Like Whippet cookies being created in Montreal though, its certainly worth mentionning anyways so I put a picture that mentions it and links to the subject in the Gallery for now --Safyrr (talk) 03:13, 16 December 2020 (UTC)

How to disambiguate?
I've noticed other users couldn't fix some of the links, like for "green frogs" or "green pepper". I dont know how to do that. Green frog refers to Lithobates clamitans, green pepper to Capsicum annuum, savory to Satureja hortensis. I've also noticed turkey links to the country and not the bird. (November 2020, User:Safyrr) —Preceding undated comment added 14:04, 6 November 2020 (UTC)

Scratch pad
Not ready to write on this just yet, but I'll come back to it.

If someone else wants to write on Quebec cheeses, here are some good links:


 * http://www.quebeciscooking.com/extracheese.htm
 * http://www.bonjourquebec.com/anglais/restauration/fromages.html
 * http://www.saveurs.sympatico.ca/ency_5/quebec/intro.htm
 * http://www.fromageduquebec.qc.ca/familles.html

And on wine, beer, cider and various alcohols from Quebec:


 * http://www.radio-canada.ca/actualite/lepicerie/docArchives/2004/07/14/reportage.shtml
 * http://www.bonjourquebec.com/anglais/restauration/alcools.html
 * http://www.bonjourquebec.com/anglais/idees_vac/circuits/vins.html
 * http://www.cidreduquebec.com/acceuil_ang.htm
 * http://www.appleicewine.com
 * http://www.broue.com/quebec/
 * http://www.vignerons-du-quebec.com
 * http://www.cam.org/~lav_lec/vins/vignes.html
 * http://www.culture.ca/canada/topic-theme-e.jsp?data=200406/sfp6200000062004e.html

Something's missing
No one seems to have written or even mentioned cretons yet.--24.203.61.236 06:31, 6 August 2005 (UTC)

Pig's legs?
As leg of pork is not a very suitable meat for stewing, does this mean pig's feet (trotters)? Itsmejudith 14:45, 7 October 2006 (UTC)


 * They're pork hocks --Shawa666 (talk) 07:15, 16 December 2018 (UTC)

No connection to the cuisine of France?
Is there no close connection between the cuisines of Quebec and France, or are they mostly different? Is the situation in this regard different in Montreal (being cosmopolitan) than in other parts of Quebec? If someone could expand the article in this area, and also the history of Quebec cuisine, that would be perfect. Khodavand 22:21, 16 February 2007 (UTC)

Kansas City is in the Deep South?
Since when? I argue the article means Quebec is known for BBQ in the style of Kansas City but that isn't deep south cuisine. 128.122.88.119 (talk) 13:43, 5 May 2011 (UTC)

To add

 * Bûche de noël
 * Pain au fromage (sandwich log "frosted" with cheese whiz)
 * Pâté chinois (shepherd's pie/cottage pie)
 * Tarte au sucre (sugar pie)
 * Pouding chômeur
 * BeaverTails
 * Oreilles de crisse (pork rinds)
 * guédille
 * Montreal-style smoked meat
 * Montreal-style bagel
 * Montreal hot dog
 * Casse-croûte
 * Shish taouk
 * Fondue parmesan
 * Coquille Saint-Jacques
 * Chicken vol-au-vents
 * Fish spread/mousse
 * Salmon pie
 * Chicken pie
 * fèves au lard (distinct from baked beans)
 * Ketchup (but not the smooth kind, the type that is more like a relish with various vegetables such as peppers, celery, onion, even cabbage) & other such canned goodies
 * Sucre à la crème & cornets

- Sweet Nightmares  16:33, 14 July 2014 (UTC)

Traditional vs Contemporary
The article doesn’t just pertain to traditional cuisine like beans, tourtière and maple syrup. Anymore than the articles Canadian cuisine or American cuisine. Read through it. Poutine, hot chicken, pâté chinois, pizzaghetti etc are all 20th century inventions. There’s no reason why the souvlaki pita shouldn’t be included, it’s as prevalent as the Nova Scotian donar. --- Steven Bjerke97  talk  20:43, 18 January 2022 (UTC)