"Nova Scotian Cuisine... Past and Present"

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By Chef Kevin Wagner

Part 3 of 5

Hi... and welcome back to our continued lesson into Nova Scotia's cuisine. Today we'll look into some of the other cultural influences on our food... I hope you're keeping track, there may be a quiz later :-)

After the establishment of Halifax, and the stability it brings to the country, the way is open to numerous other cultures to come to Nova Scotia. Large numbers of German settlers begin arriving in 1750-51, and found the town of Lunenburg about 40 miles from Halifax on the south shore. Farmers and hardy homesteaders by tradition, these German families provide a substantial addition to population of the time, and is still reflected in the food we see today. The sausages, sauerkraut, cabbage rolls, and potato dishes we've come to associate with their cuisine, are a common staple in many homes and restaurants around the province.

The Scots start arriving via Halifax in the late 1700's, and settle mainly in Cape Breton Island. They find the misty highlands of this area very reminiscent of their homeland. The traditional foods such as mutton or lamb, hardy vegetables, potatoes, fish........ and of course, haggis can be attributed to these rugged people. By the way, haggis can still be found on festive menus around the area. The "Ceileidh" is a good, old-fashioned Scottish celebration not to be missed if you visit Cape Breton.

Large numbers of other immigrants including the Dutch and Irish also begin arriving around this time, further diversifying our cultural and culinary melting pot. Like their German and Scottish predecessors, they are determined to succeed in this sometimes harsh environment, and the new culture flourishes. The Irish have always been a gregarious people, and this love of togetherness created a more urban landscape, and included the many pubs they loved so well.

Even though the British have tried to remove all traces of the French people from the land, by 1800 there are still thousands of "Acadians" still living in places such as Grand Pre, the "French Shore" below Digby, Cheticamp and numerous other areas of Nova Scotia. Having been quiet, peasant folk has enabled them to survive very well with the friendly Mi'kmaq Indians. Of course, they also have held on to their traditional way of living, and do so to this day. Their food is rich in history, rustic by nature, and hearty enough for the biggest appetite. Items such as Rapure Pie, Chicken Fricot, and other favorites are just some of their most well known dishes.

We certainly can't leave out the African-Americans, who came to Nova Scotia to escape slavery, and all the other cultures that looked to this brave new world as the "land of opportunity". Their many diverse styles have also helped to shape the Maritime cuisine as we know it today.

Next time, we'll put together a recipe for this delicious creation we call "Nova Scotian Cuisine"... see you then :-)

Yours in Food & Friendship,
Chef Kevin

Kevin Wagner is Chef/Owner of "Cooking Solutions", providing personal culinary assistance and helpful, friendly advice. From catering services to cooking lessons, recipes to cookbooks... visit the web's friendliest food site at: http://www.cooking-solution.com

Email ChefKevin@cooking-solutions.com with questions or response to this article.

*Reprint of this article granted with contact information intact*

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