I selected Québécois cuisine and a recipe for Tarte au Sucre de Tante Lise (Tante Lise’s sugar pie). This recipe was from Julian Armstrong’s, A Taste of Quebec, which was published in 1990 by Macmillan of Canada. This recipe and culture jumped out at me because I knew not many people thought this culture to be “exciting”, but to me this is part of my own background. Québécois cuisine is very rich with heavy influences from French culinary traditions. The settlers first brought down this recipe in 1608, the founding of Québec, but became a true Québécois dish when maple syrup was incorporated instead of brown sugar. In recent years brown sugar has begun to replace maple syrup in the original Québécois tart au sucre.

This exhibit was created by Gabrielle Gray (year 3, Applied Human Nutrition).