Uploaded March 2026 | Updated September 2026, 2 weeks ago
The sweet smell of maple taffy. The lively strains of a fiddle. The mouth-watering flavours of pea soup and tender maple-glazed ham. The scents, sounds and tastes of the sugaring-off season come to life at sugar shacks across Quebec around springtime – a tradition that has been designated part of the province’s intangible heritage. It owes much to the knowledge shared by the Indigenous Peoples of the Eastern Woodlands – who had been transforming the sap of the sugar maple into syrup and sugar long before European settlements.
Designer: Paprika
Illustrator: Gérard DuBois
The sweet smell of maple taffy. The lively strains of a fiddle. The mouth-watering flavours of pea soup and tender maple-glazed ham. The scents, sounds and tastes of the sugaring-off season come to life at sugar shacks across Quebec around springtime – a tradition that has been designated part of the province’s intangible heritage. It owes much to the knowledge shared by the Indigenous Peoples of the Eastern Woodlands – who had been transforming the sap of the sugar maple into syrup and sugar long before European settlements.
Designer: Paprika
Illustrator: Gérard DuBois
