We selected Newfoundland cuisine and a recipe for Newfoundland style ham and split pea soup with dough boys.  This recipe was from Barry C. Parson’s, Rock Recipes which was published in 2014 by Breakwater books. We chose to focus on Newfoundland cuisine because we wanted to further our knowledge about the Canadian history associated with the region. This recipe was embedded in the daily lives of lower class Newfoundlanders, and we feel that accurately reflects the lifestyle of the masses in the past. Furthermore, this recipe is a good example of ethnic cuisine because it reflects a style of eating that originated within the unique culture of Newfoundland and embodies the heritage and values of Newfoundlanders throughout history.

This exhibit was created by Donna Lowes (2014, Applied Human Nutrition), and Alicia Campbell (2014, Applied Human Nutrition).