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The Acadians lived in the fishing villages along the southern coast of Nova Scotia and farming communities to the north, stretching from Grand-Pré to Amherst and into New Brunswick. 

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The Acadians lived in the fishing villages along the southern coast of Nova Scotia and farming communities to the north, stretching from Grand-Pré to Amherst and into New Brunswick. 

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The Acadians spoke various languages like French, Acadian French and English. 

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The Acadians spoke various languages like French, Acadian French and English. 

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The Acadians came  Originally from the West Central part of France, in efforts of colonizing Canada in the 17th century. 

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The Acadians came  Originally from the West Central part of France, in efforts of colonizing Canada in the 17th century. 

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August 15th is Acadian day and it has been celebrated since 1881. The first Acadian convention was held in Memramcook, New Brunswick. 

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August 15th is Acadian day and it has been celebrated since 1881. The first Acadian convention was held in Memramcook, New Brunswick. 

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A fiddle is a bowed string musical instrument. It is used by players in all genres, including classical music. 

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A fiddle is a bowed string musical instrument. It is used by players in all genres, including classical music. 

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They wore hand-knit wool stockings, a long skirt made of wool, and a white shirt under a black or gray bodice that laced in front. They also wore a scarf over their shoulders, tied in the front, and simple white hats.

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They wore hand-knit wool stockings, a long skirt made of wool, and a white shirt under a black or gray bodice that laced in front. They also wore a scarf over their shoulders, tied in the front, and simple white hats.

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Acadian cuisine often contains fish and seafood, especially cod and Atlantic herring, but sometimes mackerel, berlicoco, lobster, crab, salmon, mussels, trout, clams, flounder, smelt and scallops. 

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Acadian cuisine often contains fish and seafood, especially cod and Atlantic herring, but sometimes mackerel, berlicoco, lobster, crab, salmon, mussels, trout, clams, flounder, smelt and scallops. 