Kitchens of our Forefathers

Our ingredients have not simmered long enough to form a cohesive dish.  That’s my theory on why “Canadian Cuisine” seems so hard to define; we’re a young country of fragmented regional cuisine that has yet to come together to form a national identity.

Donair. Love it or loathe it, it’s uniquely Nova Scotian!

Here in Nova Scotia, the influences are varied: French, Scottish, English, Irish, German; Dutch; more recently, Arabic and Asian. And of course, the indigenous people:

the Mi’kmaq, here for thousands of years.

Although different, the common thread that weaves these cuisines together into our food fabric is the local ingredients.

No matter where folks came from, once they were here the basic foodstuff was the same.

First stop on our culinary history trip through Nova Scotia will be Port Royal during the winter of 1605, where the first French settlers are adapting to their new way of life while retaining the traditions and cooking techniques of France. Don’t forget to hit the “sign me up” button if you don’t want to miss the next leg on our journey!


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