E-zine 2019
Identité culinaire Québécoise
“A few years ago, the Société du réseau ÉCONOMUSÉE® began thinking about culinary identity. The SRÉ quickly realized that the advantages of focusing on culinary identity as a development avenue went beyond its own membership, and that all of Quebec stood to benefit. SRÉ, as a player in the tourism industry, wants to promote this concept with its multiple benefits”, declared Carl-Éric Guertin, General Manager in 2020.
Continuing its reflection, SRÉ has organized three symposiums on Quebec’s culinary identity. The first in 2018, with the Conseil québécois du patrimoine vivant on the theme ”What forges a culinary identity”.
In 2019, an e-zine was created on the theme of culinary identity, focusing specifically on the culinary identity of 3 regions: Saguenay Lac-Saint-Jean, Îles de la Madeleine and Lanaudière.
In 2021, the second symposium will focus on “Keys to success in promoting culinary identity for gourmet and cultural tourism”, with the support of the CQPV and MAPAQ.
In 2023, the third symposium, presented in conjunction with the Festival Montréal en Lumière, focused on culinary identity as both heritage and modernity.
Since 2020, SRÉ, promoter of the Artisans à l’œuvre brand, has created the innovative concept of ESPACE CULINAIRE, whose specific objectives are :
– Highlight artisans, practices or products that stem from tradition in order to make it a tourist, cultural and attractive destination.
– Promote the practice.
– Highlight traditional products and practices that form part of the tangible and intangible heritage, associated with identity markers recognized by the community.
– Highlight products, activities, practices and traditions linked to cultural, seasonal and calendar practices.
– Showcase a product, dish or practice designated as an element of intangible heritage under the Quebec government’s Cultural Heritage Act.
– Showcase a product that has been granted a reserved designation or a value-adding term recognized by the Conseil des appellations réservées et des termes valorisants (CARTV).
SRÉ’s commitment is recognized by various players in the agri-food industry, including Mangeons Local.
Click here for a series of blog articles.
Since February 2023, SRÉ and the Conseil des Appellations Réservées et Termes Valorisants have been working in partnership.
For the press release, click here.
“Four years ago, the Société du réseau ÉCONOMUSÉE® initiated a reflection on culinary identity. The ENS quickly realized that the advantages of focusing on culinary identity as a development strategy went beyond its own membership and that the whole of Quebec would benefit from it. As a player in the tourism industry, ENS wants to promote this concept with its many benefits,” said Carl-Éric Guertin, Director General in 2020.
Continuing its reflection, the ENS has organised two symposiums on Quebec’s culinary identity. The first one in 2018, with the Conseil québécois du patrimoine vivant on the theme ”What forges a culinary identity”.
In 2019, an e-zine was created on the theme of culinary identity, focusing specifically on the culinary identity of three regions: Saguenay Lac-Saint-Jean, Magdalen Islands and Lanaudière.
In 2021, the second symposium will focus on ”The keys to success in promoting culinary identity for gourmet and cultural tourism” with the support of the CQPV and the MAPAQ.
Since 2020, the ENS, promoter of the Artisans at Work brand, has created the innovative concept of the CULINARY SPACE, whose specific objectives are :
– To highlight craftsmen, practices or products that are based on tradition in order to make it a tourist, cultural and attractive destination.
– To be a vehicle for the promotion of the practice.
– To highlight traditional products and practices that are part of the tangible and intangible heritage, associated with identity markers recognised by the community.
– Highlight products, activities, practices and traditions linked to cultural, seasonal and calendar practices.
– Highlight a product, dish or practice designated as an element of intangible heritage under the Quebec government’s Cultural Heritage Act.
– Promote a product that has obtained a reserved designation or a value-adding term recognized by the Conseil des appellations réservées et des termes valorisants (CARTV).
The SRÉ’s commitment is recognized by various players in the agri-food industry, including Mangeons Local.
Find the series of blog articles, click here.