Whet your appetite & your curiosity: Explore the history of foods that have travelled the world to arrive on Newfoundland & Labrador tables.

Jennifer Leigh Hill’s The Foods of Newfoundland and Labrador: Tracing the History of the Province’s Cookery is not a traditional “cookbook”(even though it includes 170 recipes), but rather a look at the history of how some of the various dishes that are typically served in both homes and restaurants around the province have evolved and continue to evolve.

This book has arisen from the author’s love of the people of Newfoundland and Labrador, their culture and their food, and she has tried to be as accurate as possible in presenting the fascinating history of “traditional” Newfoundland cookery from the 1600s to the present.

The book examines food that can be traced back to the early settlers: the English, Irish, Scottish, French, Spanish, Portuguese and Basque, and recipes that are representative of each group are presented. Examples include Figgy Duff (England), Boxty (Ireland), Scotch Eggs (Scotland), Croquettes (France), Sardinhas Asadas (Spain), Char-Grilled Octopus (Basque), and Egg Tarts (Portugal).