Gastronomic Contaminations and Migrations in the Recipes of Jehane Benoît, "Grande Dame" of Canadian Cuisine

Abstract

Through the publications of Jehane Benoît, a famous Quebecois cookbook writer in the middle of the last century, we will try to highlight some sociolinguistic aspects of Quebec cuisine. The analysis of the Encyclopédie de la cuisine canadienne, one of her most important works, as well as of some gastronomic magazines where it is possible to find some of her recipes, have made it possible to ascertain her importance as a mediator and vector of transmission of foreign gastronomic traditions to Quebec housewives in the 1950s.