In honour of the 1,000 Yorkshire folk who came to Nova Scotia in the 1770s, we present an eclectic collection of recipes and anecdotes.
Between 1772 and 1775, more than 1,000 people left Yorkshire to purchase and work their own farms in the Chignecto Isthmus region of present day Nova Scotia and New Brunswick.
In honour of their pioneering spirit and quiet influence on the region, Tastes of the Tantramar blends Yorkshire traditional recipes with Chignecto regional delicacies and modern family favourites.
Excerpt
First off, let's get one thing straight. I don't cook. I relish good food and may even bake on occasion, but I avoid cooking at all costs. So why am I editing a cookbook?
In essence, I love the printed word. Recipes aren't sonnets, but I challenge you to read Frank Trenholm's account of picking wild Tantramar mushrooms without feeling a little uplifted. That's the beauty of words. Seemingly mundane topics can strike an emotional cord.
Professional Reviews
Tastes of the Tantramar
Date Reviewed: 2/9/00
Reviewed by: Ellen Pickle, Tidewater Books, Sackville, New Brunswick
Tastes of the Tantramar- Recipes & Remedies from Our Yorkshire Roots is a publication in support of Yorkshire 2000. Compiled and edited by Betty Dobson, a descendant of the Yorkshire immigration to this region of the late 1700's, this book features both recipes and snippets of personal information from the contributors. There are also notes from some of the original settlers. Altogether, a fascinating blend of history and an interesting glimpse into the daily lives of the Yorkshire ancestors. Included in the section on Main Dishes is Yorkshire Pudding (of course), Cornish Pasties, Chicken Hobo Dinner and Baked Beans, just to mention a few. Side Dishes & Condiments include Fried Wild Tantramar Mushrooms, Black Pudding and Malt Bread. Sweets & Treats include Cat Pudding and Tea Time Dainties, while sections on Christmas, Beverages and Remedies finish the book. A listing of the contributors is almost like looking through today's phone book- names like Lowerison, Trenholm, Smith, Blenkhorn and Estabrooks demonstrate the longevity of their family roots in this area. For these Yorkshire descendants, Tastes of the Tantramar will be a book to treasure. For those who cannot claim Yorkshire lineage, this book will still provide a unique glimpse into the lives of the immigrants who settled the Tantramar area.
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