Culture and Cuisine of Québec

I am offering a new on-line course with a travel component in Fall 2012 at Boston University.

ML 639EL Culture & Cuisine: Québec

Moving beyond the stereotypes of poutine and maple syrup, this course will explore the rich contemporary and historical foodscapes of Québec. The cuisine of this predominantly French-speaking area of Canada has been marked by the lasting legacies of French, British and a variety of immigrant cultures. The result is a combination of fascinating traditions and some of the most exciting new culinary trends in the Northeast—from ice cider to head-to-tail eating. This course will look at questions of identity politics, heritage preservation and the development of sustainable local food systems, as well as the everyday culture and life of this unique Canadian province. Offered in a blended format, class will meet once a month face-to-face (optional – on-line format available for distance students) before and after a weeklong trip to Québec City, Montréal and surrounding rural areas. While in Québec, students will have a chance to meet farmers, artisans and culinary professionals and engage in a number of hands-on activities. Our guide in during the trip will be renowned Québecois food and wine journalist Rémy Charest.

I will be holding an interactive webinar about the course this Thursday, May 3. Register here.

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One Response to Culture and Cuisine of Québec

  1. Alain Roy says:

    Hello Ms Black,

    I’m a reporter working for a public affairs television program focussing on food, L’épicerie translated «The grocery store»). Broadcasted on the french network of the CBC in Montreal, Radio-Canada, I used to once in a while post questions on ASFC before it was on facebook. I just registered on its new platform and came across the info on your webinar on Québec cuisine. You’re in good hands with Rémy Charest as a tour guide but if I can be of any help, I’d be mostly delighted to discuss your content with you!

    Thanks for your attention and I wish you a beautiful day,

    Alain Roy

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