Manual donut maker and its box.

The tradition of making Christmas donuts is alive and well in many Francophone families. Inspired by a Dutch pastry and often dusted with powdered sugar, donuts came to Québec via the United States. Donut maker, 1955 Tala, England, United Kingdom Metal, plastic, cardboard, 20.5 x 10 x 10 cm Musée de la civilisation, 91-2027

c. 1955
Metal, plastic, cardboard
20.5 x 10 x 10 cm
© 2013, Musée de la civilisation. All Rights Reserved.

Wooden sugar mold with a heart shape

More than just a sweet treat, maple products are strongly linked to the French-Canadian identity. Molds in the shape of hearts, Christmas trees and horses are often found in Québec folk art. The molds presented here were made by hand by members of Viateur Richard’s family, who were maple producers from father to son in Cap-Saint-Ignace. Sugar mold, 1900-1970 Maple, 5,7 x 12.5 x 16.7 cm Musée de la civilisation

Viateur Richard
1900 - 1970
5.7 x 12.5 x 16.7 cm
© 2013, Musée de la civilisation. All Rights Reserved.

Group of people eating maple taffy at the sugar shack

Maple taffy on snow is certainly a favourite at the sugar shack. It’s the perfect occasion to mark the start of spring with friends, family and those around us. Anonymous photograph, April 17, 1939 Musée de la civilisation, fonds d’archives du Séminaire de Québec, PH2000-14709

Fonds d’archives du Séminaire de Québec
© 2013, Musée de la civilisation. All Rights Reserved.

Print by Rodolphe Duguay with people saying grace.

As in most Christian cultures, saying grace was once part of French’s Canada’s essential rituals. Le bénédicité, 1935 Print by Rodolphe Duguay Ink on paper, 19.2 x 21.6 cm Musée de la civilisation, collection du Séminaire de Québec, 1993.15035.3

Rodolphe Duguay
Ink on paper
19.2 x 21.6 cm
© 2013, Musée de la civilisation. All Rights Reserved.

Learning Objectives

Our family traditions, culture and religion influence our choices. So do our lifestyles, socioeconomic situations and, ultimately, our personal tastes.

This activity aims to discover the family, ethnic, religious and community characteristics that contribute to the construction of food heritage. Also, to understand the link between food and the feeling of belonging.

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