My childhood was filled with "syrup" straight from the bottle with the rural wood-based domicile brand name. That syrup went on pancakes made from a mix.
Once I discovered real maple syrup, my taste buds have been enthralled since that point. Even though I love maple syrup, I didn't know much about how the process worked. But I was eager to learn.
The Essence of a Country (Le goût d’un pays) takes you through the path of maple syrup from the taps on the trees to the food on your plate. You might think a documentary on maple syrup would be as exciting as watching maple sap drip into a bucket or the excitement in watching maple sap boil down for hours into what looks a bit like maple syrup.
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Francis Legault takes us through the process of maple syrup. The days are long, often 12-16 hours. The sap must be boiled down for hours. The long, specific path to maple syrup is tradition being passed down to generations.
The film also takes us into the world of cabana a sucre, or sugar shack, with large wooden tables full of fabulous food with maple syrup as the common denominator.
For more on this journey through maple syrup, click here for the full story and film review from our sister blog, CanadianCrossing.com.
photo credit: Le goût d’un pays
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