On June 18th, I received a call from CBC Radio in Cape Breton. It was Wendy Martin. She has been following the evolution and development of the Fortress of Louisburg’s imaginative and unique 18th century “period cooking classes” about cuisine and lifestyles program that provides visitors with unique opportunities to experience food, cuisine, history, and cultural traditions at the fortress. These programs are currently being tested out and evaluated.
Wendy was also enquiring about what experiential tourism is, and interviewed Celes Davar, one of the facilitators for the Edge of the Wedge experiential tourism training program offered by the Gros Morne Institute for Sustainable Tourism. You can listen to the interview, in which examples are provided and an explanation of some of the key ingredients underlying experiential tourism, why it works, and what visitors are looking for in an experience.
You can also listen to the interview that Wendy does live onsite at the Fortress of Louisburg’s cooking class at the engineer’s house in the fortress, where they have been baking pastry and are then sampling it. This new Culinary Institute combines history with haute cuisine. Innovative. A chef from New Brunswick is featured in this program.
Both of these interviews are Real Player file links from the CBC Cape Breton website. To access them, go directly to the CBC Radio Cape Breton website, and scroll down to June 18, where the links to the audio interviews are provided.
