The traditional Quebecois cuisine descends from 16th century French cuisine, the fur trade and a history of hunting. French settlers populating North America were interested in a new cuisine to confront the climate and the needs arising from the work of colonization. It has many similarities with Acadian cuisine. Quebec's cuisine has also been influenced by learning from First Nation, by English cuisine and by American cuisine. Quebec is most famous for its Tourtière, Pâté Chinois, Poutine, St. Catherine's taffy among others. "Le temps des sucres" is a period during springtime when many Quebecers go to the cabane à sucre for a traditional meal. Traditional dishes are also the star of "Le temps des fêtes", a period which covers the winter holidays.