Talking Culinary History, in both official languages.
Over the past few weeks, I have been repeating two words, over and over: culinary heritage.
One of the reasons for this is because I recently signed a book deal with Nimbus Publishing to write a book on Acadian cookery. The book will be an exploration of the Acadian pantry and palate, looking at recipes, traditions, methods, and the items found in Acadian kitchens throughout the Atlantic region.
Because of this research, I was asked to speak at the Festival de Clare-té in Church Point, Nova Scotia, on March 21st. The arts and culture festival is put on by the Fédération régional des arts et du patrimoine de la Baie. This was my second time at the festival, and this year I spoke on and about some of the research I have been doing, looking into the agricultural, economic, cultural, and historical connections that make up the Acadian kitchen.
In the same vein, I was asked to speak on two separate programs on Radio-Canada. The first was on Le Réveil, Radio-Canada's french-language morning show for Nova Scotia and Newfoundland, talking about the conference, as well as my upcoming book. I also spoke on Tout Un Samedi, their Saturday morning current affairs program broadcast throughout the Atlantic Provinces.
To top it all off, I was also recently asked to be a guest on CTV Morning Live, where host Heidi Petracek and I talked about the importance of - and interest in - older culinary traditions, methods, and recipes. You can watch the segment here.
In the meantime, I plan on conducting more and more research, interviews, and digging around as much as I can on this topic. If you have any information or tips of any sort on this subject, please don't hesitate to contact me.