Don't for a moment think that maple syrup is just for breakfast. The Indians used it to cook venison; later, the French pioneers added it to all kinds of dishes they cooked up on wood fires. The syrup starts as a watery sap that's collected drop by drop by little spouts inserted directly into the tree trunk. Originally, buckets were hung from the spouts; as they filled, they would be 
emptied into huge barrels carted through the forest on horse-drawn sleds. Today, most modern operations use an ingenious system of plastic piping that siphons the sap into an evaporator, where the water is boiled away. Absolutely nothing is added to the precious nectar. It takes about 40 liters of sap to make one liter of pure syrup, but the delicious golden liquid is well worth the trouble. Every year, in keeping with tradition, people flock to sugar shacks to celebrate the return of spring, where time-honored dishes starring maple syrup-dumplings, eggs in maple syrup, crepes and pork and beans-are served up, along with the famous "dilute syrup," with or without alcohol.
Unknown to most Americans, Québec is the world's leading maple syrup producer. There are about 400 maple syrup operations not far from Québec's major cities, and all welcome visitors at sugaring off time. In addition to featuring lots of hearty food, the "cabane à sucre" recreates the spirit of earlier times with traditional music, dancing and merrymaking.
Sugaring off time is the perfect occasion for a sleigh ride, a tromp through the woods or a stop at one of Québec's famous maple festivals, like the ones at Saint-Georges, in the Beauce, and at Plessisville, in Centre-du-Québec.
Maple syrup has always been appreciated, but in the 20th century, it has been extensively processed. Today, it is an ingredient in gourmet chocolate and is used to make candy of myriad shapes and flavors. Maple sugar is granulated and is available in single-serving packages. Some of the greatest innovations are in maple-based alcoholic beverages, aperitifs, digestifs and liqueurs.
Maple syrup marketing is strictly regulated much in the way wines are regulated in other countries with specific grades and designations for quality and flavor. Be sure that the maple syrup you use is "100% pure maple," not a cheap imitation.
Here are some resources for more information on maple syrup:
Quebec Association of Restaurateurs and Sugar Shacks - http://www.arcsq.qc.ca
Maple Syrup Producers' Federation-
http://www.maple-erable.qc.ca
Quebec Maple Institute-
http://www.erable.org