Acadian cuisine is not very well known in Canada or internationally. It has much in common with Québécois cuisine because of its geographical proximity. The two often feature the same dishes, but the cuisine of Acadia puts more emphasis on seafood. Acadian cuisine has notably served as the base for Cajun cuisine because the Cajun are descendants of Acadians who were deported to Louisiana.Note 2[4] It is also believed that Acadians are responsible for normalizing potato consumption in France—a vegetable the French once considered poisonous.
Historyedit
In the 17th century, French colonists who settled on lands they named Acadia adapted their 16th-century French cuisine to incorporate the crops, seafood and animals that flourished in the region. Their descendants became the Acadian people and their ingenuity created Acadian cuisine.
After the Englishconquered Acadia during the 18th century, they decided to deport the Acadians and take their settlements, which were often built on the most fertile earth in the colony. Most Acadians did not manage to escape the deportation. But, of those who did, most fled to the east and north of New BrunswickNote 3. As such, Acadian cuisine in the 18th century was refocused around what could be grown, hunted and fished in the less fertile lands of the East Coast of New Brunswick and the Upper St. John River Valley.[5]
The most commonly used meat is pork, followed by chicken and beef. As with the rest of North America, turkey is commonly consumed during the Holidays. Game like deer, hare, ruffed grouse and moose is consumed regularly in some regions. Game will replace livestock meat if present and can be given as a gift. In some regions, for example Caraquet and the Îles-de-la-Madeleine, more unusual game is or was caught like seal, bear and seagull.
Some ingredients like rice, molasses, dried raisins and brown sugar are part of Acadian cuisine because of historical commerce between Acadia and regions like the Antilles and Brazil. Maple sugar is also a popular sweetener, given the often-close familial ties between Quebec (the world's largest producer of maple sugar) and Acadia.
1.^ When one speaks about Acadia before the Deportation of the Acadians, they are referring to the Acadia colony owned by France, which is today the Maritime region of Canada. When one refers to Acadia in the present tense or after the Deportation of the Acadians, they are referring to the regions where Acadians live today. The Acadia of today is the north and east of New Brunswick, and some small parts of Prince Edward Island and Nova Scotia. Acadia, while not always recognized as such, can be considered a nation because of the language, culture, institutions, symbols, territory and history its people share.[citation needed]
2.^ Louisiana is not the only place outside of Canada where many people of Acadian descent can be found; there is also France, the Falkland Islands, the Antilles, New England and Texas.[citation needed]
3.^ A few Acadians also fled to sections of Cape Breton, western Nova Scotia and south Prince Edward Island. Because of their relative distance from New Brunswick, these communities experienced their own challenges and developed some unique dishes. Some also escaped to New France (now Québec) and assimilated to the Canadien population.[citation needed]
Referencesedit
^"9 Acadian Foods You Have to Try in New Brunswick". Tourism New Brunswick. 2018-05-18. Archived from the original on 2020-05-16. Retrieved 2020-05-19.
^"Pain à l'ail". Cuisinez! (in Canadian French). Retrieved 2021-03-18.
^"Morue et pommes de terre poêlées au beurre". recettessimples.fr (in French). Retrieved 2021-03-18.
^Lamoureux, Mélodie (7 September 2018). "Cette poutine aux bleuets est l'ultime raison pour faire une virée au Saguenay". Recettes du Québec. Retrieved 2021-03-18.
Marielle Cormier Boudreau and Melvin Gallant, La Cuisine traditionnelle en Acadie : historique des traditions et coutumes culinaires chez les Acadiens du Nouveau-Brunswick, de la Nouvelle-Écosse, de l'Île-du-Prince-Édouard et des Îles-de-la-Madeleine, Moncton, Éditions d'Acadie (réimpr. 1980, 1987) (1re éd. 1975), 181 p.
Ghislain Savoie, Histoire de la pomme de terre et autres tubercules connus dans l'ancienne Acadie, Les Cahiers, Société historique acadienne, vol. 42, no 1, March 2011, p. 4-25
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