Dulse to donairs : an irreverent history of food in Nova Scotia / Steven Laffoley.

When Steven Laffoley first arrived on the rocky shores of Nova Scotia, he discovered some rather exotic food fare: deep-fried seafoods, oiled crustaceans, and an otherworldly, post-beer, Middle Eastern fusion food called The Donair. They all stimulated the appetite and captured his attention. He was transfixed. Far from the canned ravioli and Jell-O salads of his youth, Laffoley discovered that Nova Scotian food could be fresh and fascinating, frivolous and fun. As a result, he was determined to change his wayward ways about food and learn more. It just took him thirty-odd years to get around to it. When he did, he did so with a true cook's call to action. Laffoley began making meals from real food and made a genuine effort to understand real food's real relationship to the people and the place. He wielded sharpened knives, wooden ladles, and steel whisks with the agility of a seasoned chef, and in doing so discovered that he actually had a gift. Indeed, he possessed the exact gift his mother had. Not only was he a bad cook – he was a spectacularly bad cook. Still, Bluenose fare had captured his imagination, so he remained undeterred.