Cape Breton Island Foods, Nova Scotia, North America
Cape Breton, an island in the Nova Scotia province, is known for producing the winter foods from vegetables to fruits that line the farmers' tables. In the markets for cape Breton are filled with meat, cheese and honey during the winter seasons, as well as good ethnic choices such as samosas and sauerkraut. In addition, Cape Breton is widely known for its wild foods, free for picking. There are abundant berries, edible greens, mushrooms and other treats. Apples are easy to find in the island since they grow in the wild.
When one is asked to mention a regional identity to a meal, certainly the first instinct is to mention the most-popularized categories that the grocery aisle has to offer. In Cape Breton, when a person prepares a meal of spaghetti and meatballs, then the person is clearly borrowing from traditional Italian cuisine. This dish ceases from being Italian more specifically through the variations it has acquired since adopted by an ethnicity previously unfamiliar with it. For instance, if the meat sauce is made of locally grown unique green potatoes and the meat itself is from Caribou or Moose, native to North America, and then topped up with American cheddar, then there is nothing remaining to keep it identifiably Italian.
[...] The Cape Breton highlands make it easier to find great foods that fit one's desires. The traditional Acadian foods as well as gourmet foods, desserts and drinks are examples of unique dishes for the region. The Cape Breton foods are regarded as promoting a healthy eating. The recipes are easy to prepare, for instance, while some cookbooks provide recipes that are time-consuming in making ingredients that are hard to acquire, Cape Breton recipe acknowledges the need to for good food without much concern about calories (Migliore 1999). [...]
[...] With all the Cape Breton cuisines, time has passed, and enough variations have been introduced in every dish, and generations have enjoyed them and as a result made them better successfully to declare these dishes our own. Bibliography Migliore, S. (1999). Italian lives, Cape Breton memories. Sydney, N.S.: UCCB Press. Lake, A. (2013). Cape Breton Local Food Adventure: Winter local food shopping. Extreme Georgia. [...]
[...] For Cape Bretons, vegetables consisted of wild potatoes, wild carrots and other roots found in the wood. Other sources of vegetables include; fresh berries such as blueberries and cranberries. The cape Bretons boiled maple sap into syrup to obtain maple sugar cakes, and their tea was made from leaves, roots and plant and tree barks. The way of food preparation was also different from other regions. For instance, meat was cut into fillets to be roasted, place the meat in a split stick and then stuck in front of a fire. [...]
[...] So what kind of diet is found at Cape Breton Island? In the history, the indigenous people of Cape Breton roamed the island a semi-migratory society. This means, therefore that the Milkman diet would vary by the season. During when the lakes were frozen, fish was harder to find, thus food was scarce. The indigenous people thus had to depend on the ample wild game and sea birds for their eggs and meat. Cape Breton is regarded as the home to most delicious and nutritious berries, including blueberry, raspberries and gooseberries. [...]
[...] Cape Breton cuisine exists in the island, and it is argued away as a mere reflection of other influential cultures. For instance, the pizza burger, which has bee unavailable in the mainland until a few years ago, has been the stable food of Cape Bretoners for years and has been popularized and distributed by every convenient store in the island. It is in the families that Acadian cuisine came into sight. During the 17th century, Acadians were preparing traditional dishes both at the mainland as well as the island. [...]
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