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| | Quebec City : In Depth : Cuisine | Frommers.com (Site not responding. Last check: 2007-10-08) |
 | | At first, the food of the colony was the country cooking of the motherland adapted to the ingredients found in New France: root vegetables, dried legumes, apples, maple sugar and syrup, and whatever catchable fish and game were available. |
 | | As time passed and food became more than sustenance, the gastronomic fervor of the old country was imported to Québec, and replications of Parisian bistros and manifestations of the epicurean teachings of Brillat-Savarin arrived and multiplied. |
 | | The entire range of Gallic cuisine was then available, from lowbrow to upper crust. |
| www.frommers.com /destinations/quebeccity/0142020529.html (963 words) |
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