When Roger Pickavance arrived in Newfoundland from Wales in the 1960s, he was fascinated by foods he had never heard of before. Traditional Newfoundland dishes sparked Roger’s life-long habit of poking his nose into kitchens across the island, asking questions and taking notes.
Dr. Pickavance will argue that, far from being a centuries-old tradition, what we think of as “traditional” Newfoundland food is very much a product of the second half of the 19th century.
Roger Pickavance is a retired professor at Memorial University who has devoted his life to the study of Newfoundland cuisine.