- Explore historical Canadian cookbooks. The CHC’s website has been updated to include even more digitized cookbooks dating from 1825 to 1949.
- Start your own sourdough. Markus Mueller of the blog “Earth Food and Fire” offers complete instructions for capturing your own sourdough starter. He was among the contributors to CHC’s 2017 Canada 150 Food Blog Challenge; you can read dozens of seasonal Canadian food stories by participating bloggers on our website.
- Cook from historic recipes. In the blog “Cooking in the Archives,” scholars and foodies Marissa Nicosia and Alyssa Connell test early modern recipes (1600-1800) in a modern kitchen.
- Listen to a new podcast. Gastropod, now in its 14th season, examines food through the lens of science and history. Follow the link to the site and simply click to launch the latest episode; there’s a smorgasbord of past “gastropodcasts” to catch up on.
- Reconnect with Julia. The PBS website offers free episodes of the shows “Baking with Julia” and “Cooking with Master Chefs,” both featuring the incomparable Julia Child and other culinary luminaries.
- Browse vintage images for fun. This Pinterest collection of old food labels is full of nostalgia and surprises.
- Take an armchair trip to a food museum. Dip into Atlas Obscura’s compendium of 38 museums devoted to food (we can dream, right?). And to experience an online tour, visit this Dutch website Food Museum; start at the entrance or go straight to the exhibit gallery. (At the top right, you can switch to the English version.)
- Binge watch some droolworthy CanCon. The CBC offers a tasty selection of past episodes of favourite food shows like “Back in Time for Dinner,” “Fridge Wars” and “The Great Canadian Baking Show.”
- Virtually visit a Canadian historical site. Your options include:
- Nettie Covey Sharpe House, where you can tour the kitchen of French-Canadian folk art collector Nettie Covey Sharpe.
- Food at Fort Selkirk, which offers information on the food and diet of those living in and around Fort Selkirk (north of the confluence of the Yukon and Pelly rivers).
- Farm Food 360, which provides online tours of Canadian agricultural sites, including sheep and dairy (available through Google Play and the App Store for phones, iPads, desktops and laptops).
- Traditional Cooking at Kings Landing, a short video highlighting culinary activities at Kings Landing Historical Settlement, New Brunswick.
- Roedde House Museum, a historical house in Vancouver.
- Joseph Schneider Haus, former home to a Mennonite family living in Berlin (present-day Kitchener, Ontario), which has posted a video exploring cheese- and butter-making in the historic kitchen.
- Explore an online exhibit. Among the possibilities:
- This Splendid Gift—the 1897 Canadian Historical Dinner Service: Painted to commemorate John Cabot’s 1497 landing in North America, the Canadian Historical Dinner Service was presented to Lady Aberdeen, wife of the governor general, for her contributions to Canadian life.
- Bon Appétit: A Celebration of Canadian Cookbooks/Les livres de cuisine canadiens à l’honneur: An archived online exhibition produced by CHC member Carol Martin for Library and Archives Canada. It includes books, art and artifacts representing Canadian culinary history from indigenous traditions to modern tastes.
- Lifelines: Learn all about Canada’s East Coast fisheries at the Canadian Museum of History and the struggle to balance nature and human need.
- From Tides to Tins: Salmon Canning in B.C.: The long and complex history of salmon canning in British Columbia is as much about coastal communities, technological innovations and environmental changes as it is about bringing food to market. Follow each step of the canning process from tide to tin as you learn what it was like to work in a cannery.
- Harvests of Prince Edward Island: This research project utilizes the collections and resources of the Island’s community museums to explore a number of the harvests that have been important to P.E.I.’s history. The major harvests represented include the Potato, the Malpeque Oyster, the Silver Fox industry, Irish Moss and Mussel Mud.
- Indulge in a YouTube video. You’ll find lots of culinary history in videos such as these:
- 60 Years of Cooking: Produced by the Department of National Defence, Canadian Forces, Army Public Affairs, this four-part series (also available in French) showcases the history of the Canadian Forces cooks, a military occupation within the Logistics Branch.
- Emmymadeinjapan: EmmyMadeInJapan combines her love of thrift shops and cooking by testing vintage kitchen gadgets in a series of three videos.
- The Tadka Project: Toronto cook Sumi demystifies South Asian vegan cooking via her YouTube channel named for the all-important process of sizzling spices in oil to begin a traditional South Asian dish.
- Discover international culinary history. There’s much here to keep you enlightened and entertained:
- Culinary Historians of Chicago Podcasts: Jane’s favourite culinary history society, after the CHC, is the Culinary Historians of Chicago. Their podcasts cover both American and international culinary history. Two of Jane’s favourites are “Last Night on the Titanic: Unsinkable Drinking, Dining and Style” and “One Smart Cookie Shares Crumbs of History.”
- Timeline: A wide variety of historical documentaries, including the “Let’s Cook History” series and other culinary history videos that span numerous times and places.
- The Real Mrs. Crocombe: A mini-series from the English Heritage charity, which cares for more than 400 British historical sites. Featuring food historian Dr Annie Gray, the series follows the life of the Audley End House cook Avis Crocombe and her staff during the Victorian era.
- Townsends: This American family recreates 18th-century living for YouTube. (Check out their video on Catharine Parr Traill or the one comparing historic and modern kitchens.)
Compiled by Julia M. Armstrong
April 18 (York, England) – CANCELLED
THIRTY-FIFTH LEEDS SYMPOSIUM ON FOOD HISTORY AND TRADITIONS
The date of the next symposium is provisionally booked for April 21, 2021.
May 26 to 27 (Dublin, Ireland) – CANCELLED
DUBLIN GASTRONOMY SYMPOSIUM
Theme: Food and Disruption: What Shall We Eat Tomorrow? Disruptors in food history can include people, movements, technological advancements and disasters.
Of note: Browse the contents of past symposiums.
May 27 to 30 (Athens, Georgia) – CANCELLED
JOINT ANNUAL MEETING OF THE AGRICULTURE, FOOD, AND HUMAN VALUES SOCIETY (AFHVS) AND THE ASSOCIATION FOR THE STUDY OF FOOD AND SOCIETY (ASFS)
June 21 to 25 (Boston, Massachusetts) – Not cancelled to date; ALHFAM monitoring situation.
ANNUAL CONFERENCE OF THE ASSOCIATION FOR LIVING HISTORY, FARM AND AGRICULTURAL MUSEUMS
Theme: 50 Years of Living History.
Venue: Massachusetts College of Art and Design, Boston.
Of note: Includes a day exploring Old Sturbridge Village, New England’s largest outdoor living history museum.
July 10 to 12 (Oxford, England) – Moving online (see news item, above)
OXFORD SYMPOSIUM ON FOOD & COOKERY
Theme: Herbs & Spices.
September 23 to 25 (Antwerp, Belgium)
SIEF 23RD INTERNATIONAL ETHNOLOGICAL FOOD RESEARCH CONFERENCE
Organizers: International Society for Ethnology and Folklore.
Theme: Food, People and the City: Comparative Perspectives. A look at food production, distribution and consumption as cultural practices, in different periods and societies.
November 13 to 14 (Amsterdam, Netherlands)
AMSTERDAM SYMPOSIUM ON THE HISTORY OF FOOD
Theme: Food and the Environment: The Dynamic Relationship Between Food Practices and Nature.
Venue: University of Amsterdam.
May 13 to 15 (Guelph, Ontario)
14TH TRIENNIAL CONFERENCE OF THE RURAL WOMEN’S STUDIES ASSOCIATION
Theme: Kitchen Table Talk to Global Forum.
Venue: University of Guelph.
Of note: The RWSA is an international association that promotes and advances farm and rural women’s/gender studies in a historical perspective.
Deadline for proposals: May 31, 2020; see conference website. See the news item above about the CHC’s call for papers for potential panel presentations by members, due May 10.