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Food and the Internet

Proceedings of the 20 th International Ethnological Food Research Conference, Department of Folklore and Ethnology, Institute of Ethnology and Cultural Anthropology, University of Łodź, Poland, 3–6 September 2014

Edited By Violetta Krawczyk-Wasilewska and Patricia Lysaght

Discourses about food, especially on social media, affect the dietary choices of many people on a daily basis all over the world. In recognition of this phenomenon, the selection of 25 ethnological essays in this volume explores the effects of the digital age on post-modern food culture. It examines the influence of the Internet as a provider of a seemingly limitless flow of information and discourse about food sources, production, distribution and consumption. It also analyses the attitudes towards food in the context of ecological, environmental, ethical, health, and everyday lifestyle issues – at local, regional and global levels.
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“Cabane à Sucre” on the Internet: Rafał Pilarek

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Rafał Pilarek

“Cabane à Sucre” on the Internet

The subject of this article is the role of the Internet in promoting traditional Canadian restaurants called cabanes à sucre (“sugar cabins”). Before dealing in detail with this aspect of the paper it is worth taking a closer look at the history and rich tradition of “the maple feasts” in Quebec. Canadian cuisine as a whole reflects all the complexity and geographical peculiarity of the country itself. Populated by immigrants of various cultural origins, Canada is a melting pot of culinary flavours, customs, and tastes. The Atlantic provinces, which were colonised by the French over a period of four centuries, still retain French cuisine traditions, which were enriched over time by methods of preparing wild game, fish and maple syrup meals borrowed from the Mi’kmaq Indians, First Nation people, indigenous to the Maritime Provinces and the Gaspé Peninsula of Quebec, Canada. Most of the first settlers who came to Quebec had their origins in the northeast of France, in, for example, the Charente-Maritime region to the north of Bordeaux (Copeland 2007, pp. 117, 119). The immigrants, who were used to rural hardships in their homeland, coped well with the severe climate of New France, and because of it, they quickly mastered the technique of extracting syrup from the maple trees. This was a necessary survival technique – for both for the Indian people and the colonisers – as maple syrup constituted the only source of carbohydrates that was available during the long,...

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