Recipes from the World of 18th-century Louisbourg

The recipes presented here are those that the authors believe were once served in the house and inns of historic Louisbourg. Modern interpretations—giving specific quantities and cooking times—have been provided for all but a few preparations.

Though research has not turned up any individual recipes used in 18th-century Louisbourg, historians and archaeologists do know most of the foods they ate. They also know the regions in France from whence many of the inhabitants of Louisbourg (or their parents) originally came.

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A.J.B. Johnston has published more than a dozen books and hundreds of articles, a thirty-plus years career studying and writing about 18th-century French colonial history in Acadia. In recognition of his prolific career as a historian and writer, John was invested by France with the title Chevalier of the Ordre des Palmes Académiques (Order of Academic Palms). Johnston has now turned his hand to fiction. Long inspired to know more about Thomas Pichon (1700-1781), In his first novel, Thomas, A Secret Life (CBU Press, 2012), Johnston applied his considerable sense of 18th-century French history to imagine young Pichon’s early life in Normandy and Paris. For The Maze, Johnston did extensive research on 18th-century London.

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