Few cookbooks manage to be both a culinary resource and a cultural archive, but Nova Scotia Cookery, Then and Now: Modern Interpretations of Heritage Recipes succeeds beautifully on both counts. Edited by Valerie Mansour, with evocative photography by Len Wagg and support from Nova Scotia Archives’ What’s Cooking? digital collection and Taste of Nova Scotia, this thoughtfully curated volume offers readers a unique opportunity to explore the province’s rich culinary heritage through a contemporary lens.
At its heart, the book celebrates Nova Scotia’s diverse food traditions, tracing the influences of Mi’kmaq, Acadian, Scottish, Irish, African Nova Scotian, and New England communities that have shaped the province’s distinctive cuisine over generations. Rather than simply reproducing historic recipes, the collection reimagines them for today’s kitchens, preserving their spirit while adapting techniques and ingredients to modern tastes and lifestyles. Speaking of African Nova Scotian food, chef Mike Eldershaw shares his Charred Cabbage Salad with Maple Mango Dressing in our Recipe section.
The book’s greatest strength lies in its storytelling. Each recipe serves as a portal into Nova Scotia’s past, revealing how geography, migration, resourcefulness, and seasonal abundance influenced everyday meals. Readers discover the importance of the Atlantic Ocean as a source of sustenance, the role of community gatherings in preserving culinary traditions, and the ingenuity of cooks who transformed simple ingredients into memorable dishes.
Valerie Mansour’s editorial approach strikes an admirable balance between historical authenticity and contemporary accessibility. Heritage recipes that may have once relied on vague measurements or obsolete cooking methods are thoughtfully updated without sacrificing their character. The result is a collection that feels approachable for home cooks while remaining deeply respectful of its historical roots.
Len Wagg’s photography is equally compelling. His images capture not only the finished dishes but also the ingredients, and atmosphere that define Nova Scotia’s culinary identity. From coastal fishing communities to fertile farmlands, the archived photographs provide a visual narrative that complements the recipes and reinforces the profound connection between place and plate.
For travelers interested in culinary tourism, Nova Scotia Cookery, Then and Now serves as an inspiring guidebook as much as a cookbook. The recipes encourage readers to seek out local seafood, artisanal cheeses, wild berries, maple products, and other regional specialties that have long defined Nova Scotia’s food culture. The collaboration with Taste of Nova Scotia further highlights the province’s thriving contemporary food scene, where chefs, producers, and artisans continue to draw inspiration from historic traditions.
What makes this collection especially timely is its contribution to the growing conversation around food heritage and cultural preservation. In an era when global food trends often overshadow regional traditions, this book reminds us that recipes are more than instructions; they are living records of community, resilience, and identity. Purchase the book at Nova Scotia Cookery, Then and Now Modern Interpretations of Heritage Recipes – Nimbus Publishing and Vagrant Press or win a copy in our Giveaway section.
Whether you’re planning a culinary road trip through Nova Scotia, researching Canadian food history, or simply looking for recipes with meaningful stories behind them, Nova Scotia Cookery, Then and Now offers a rewarding experience. It is a celebration of the people, landscapes, and traditions that continue to shape one of Canada’s most distinctive culinary destinations—a cookbook that nourishes both appetite and curiosity.
Contents and images used with permission by Nimbus Publishing. Nova Scotia Cookery, Then and Now Modern Interpretations of Heritage Recipes – Nimbus Publishing and Vagrant Press