Gastronomie québécoise et patrimoine edited by Marie-Noëlle Aubertin and Geneviève Sicotte

By Gwenaëlle Reyt

Comment le Québec est-il passé d’une identité culinaire quasi inexistante à une valorisation sociale importante de sa cuisine? Comment le pâté chinois et la poutine, l’agneau de Charlevoix et la volaille Chantecler de tradition ou encore le temps…

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Version 1.0 - published on 19 Mar 2025 doi: 10.15353/cfs-rcea.v1i1.40 - cite this

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