Talk:Cuisine of Quebec

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)

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)