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A major, long-term research goal is to study Acadian French gastronomy and gastronomic
identity within the context of Nova Scotia as well as Atlantic Canada in general. This will include both archival research
utilizing St. Anne's renowned Centre acadien as well as French resources, and ethnological
research into contemporary food practices within the Acadian francophone community. Comparisons with Acadian/Cajun Louisiana
will be made, as well as research into how the subject of Cajun gastronomy became one of the world's most well-known and reproduced
cuisines. Trout Point's proprietors hail from Louisiana, and have excellent professional research experience and connections
there. The goal of this research is to flesh out the historical and contemporary realities of Acadian French gastronomy, food
systems, and food traditions. This material would have direct relavence to regional tourism development and marketing.
The knowledge gained of Acadian gastronomy gained
would have practical application for the marketing and promotion of local food products, including from the critically important
local fisheries, and the identification of areas to expand the use
sustainable practices in terms of promoting local food systems. The importance of the fisheries and seafood to Acadian gastronomy
and economy will be a highlight of the research.
Curriculum
development research will focus on enhancnement of human resources in areas such as foodservice & tourism management,
agricultural and fisheries marketing, communications, sustainable fisheries and agricultural practices, and the culinary arts,
showing how serious endeavor in areas such as history, cultural anthropology, sociology, or literature may have “real
world” applications. The Institute's research speaks directly to community-relavent subject areas
including:
Chebogue River
Research Goals in the Mediterranean
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