Loading presentation...

Present Remotely

Send the link below via email or IM


Present to your audience

Start remote presentation

  • Invited audience members will follow you as you navigate and present
  • People invited to a presentation do not need a Prezi account
  • This link expires 10 minutes after you close the presentation
  • A maximum of 30 users can follow your presentation
  • Learn more about this feature in our knowledge base article

Do you really want to delete this prezi?

Neither you, nor the coeditors you shared it with will be able to recover it again.


Quebec Project

No description

Amy Yang

on 1 March 2013

Comments (0)

Please log in to add your comment.

Report abuse

Transcript of Quebec Project

This is Quebec Food Preparation Methods High Fat Preparation Food is prepared keeping in mind the extreme cold! Curing Fermentation Stewing Nutrition Adequacy Traditional Québécois foods typically contain fat, sodium, and low levels of fiber. Despite this, Quebec has the lowest mortality rate for diseases of the circulatory system and the lowest incidence of childhood obesity.
Why is this? Typical Foods Fèves au Lard Baked Beans Tourtière Meat Pie Pâté Chinois Shepherd's Pie Pouding au Chomeur Poor man's Pudding Many first nations communities have experienced a drastic change in food composition over a very short time period due to the introduction of qallunaat foods. Deficient in A, C, D, B6, folate, calcium, magnesium, and dietary fiber 24% have a lack of access to food, 88% access community freezers for traditional foods Cultural Influences Quebec History Jacques Cartier Samuel de Champlain The Father of New France Filles du Roi Geographical Influences Geography and Climate of Quebec The St. Lawrence Lowland Quebec's most prolific agricultural area

Suitable for farming Quebec's Beer One of the World's Best Highlights of Quebec Agriculture
(Statistics Canada, 2006) Quebec has dishes from all over the world, which is influenced by strong immigration during the 1960s - 1970s.
Many immigrants were food professionals in their country of origin, and brought their delicious foods to Quebec. The Jewish community contributed smoked meat and bagels.
These two dishes were brought to Quebec in the 19th Century. The potato plays a very important role in Quebec cuisine. Many potato preparations were introduced from Ireland, but given a distinct Quebecois twist over time. Quebec, The "Cheese Haven" Maple Syrup, "Liquid Gold" 77% of the world's maple syrup is produced in Quebec Quebec is the largest producer of maple syrup in the world! Maple syrup was first collected by Aboriginal people. Lebanese cuisine: chicken kebabs European-inspired pastries and cakes Unibroue Les Cabanes à Sucre International Influences Le Trou du Diable Fur Trade Descendants Include...
Full transcript