With a COVID second wave upon us, all bets are off as to which in-person experiences will be available in the new year. The following sites were open during parts of 2020, and may be admitting visitors in 2021, but check before turning up at the door!
- Roma at Three Rivers in PEI
- Fortress of Louisbourg National Historic Site in Nova Scotia.
- King’s Landing in New Brunswick.
- Some parts of Upper Canada Village in Morrisburg, Ontario.
- The Canada Agriculture and Food Museum in Ottawa.
- Hutchison House Museum in Peterborough, Ontario.
- Parkwood Estate in Oshawa, Ontario.
- City of Toronto historic properties (Colborne Lodge, Fort York, Gibson House, Mackenzie House, the Market Gallery, Montgomery’s Inn, Scarborough Museum, Spadina Museum, Todmorden Mills, and Zion Schoolhouse).
- Black Creek Pioneer Village in Toronto.
- Dundurn National Historic Site in Hamilton, Ontario.
- Ukrainian Cultural Heritage Village in Edmonton.
- Roedde House in Vancouver.
Meanwhile, here are a dozen virtual pursuits to make the most of your time indoors. Please share pictures and stories of your cooking adventures and historical discoveries on our Facebook page. (Join now if you haven’t already!)
- 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:
- Behind Every Great Cook is a Great Mother: CHC’s own series of interviews with notable Canadian chefs, cooks and culinary authors.
- 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 Kesia Kvill
May 13 to 15 (Online from Guelph, Ontario)
14TH TRIENNIAL CONFERENCE OF THE RURAL WOMEN’S STUDIES ASSOCIATION
Theme: Kitchen Table Talk to Global Forum
Host: University of Guelph, virtual
Registration: To register, please visit this link.
Note: CHC will be presenting four panels during the conference.
May 31 to June 4 (Online)
SIXTH INTERNATIONAL CONVENTION ON FOOD AND DRINK STUDIES
Host: European Institute for Food History and Cultures
June 2 to 5 (Las Cruces, New Mexico)
THE AGRICULTURAL HISTORY SOCIETY ANNUAL MEETING
Theme: Challenging Crops & Climate
June 9 to 15 (online)
JOINT ANNUAL CONFERENCE OF THE CANADIAN ASSOCIATION FOR FOOD STUDIES, SAFN, AFHVS AND ASFS
Theme: JUST FOOD: because it is never just food
Host: The Culinary Institute of America & New York University
June 11 to 14 (Archibald, Ohio)
ASSOCIATION OF LIVING HISTORY, FARMS AND AGRICULTURAL MUSEUMS ANNUAL CONFERENCE
Theme: Looking Forward…The Next 50 Years
Note: Will be entirely virtual. Registration opens soon.
July 1 to 2 (Marburg, Germany)
INTERNATIONAL CONFERENCE “FOOD – MEDIA – SENSES”
Host: Philips-University Marburg and Virtual
July 9 to 11 (Oxford, England)
OXFORD FOOD SYMPOSIUM
Theme: Food and Imagination
Host: St. Catherine’s College OR Virtual
July 29 to 30 (Vienna, Austria)
INTERNATIONAL CONFERENCE ON CANNED FOOD, HISTORY AND DEVELOPMENT
Theme: Canned Food, History and Development
Host: International Research Conference Online
September 7 to 10 (Rome, Italy)
INTERNATIONAL COMMISSION FOR RESEARCH INTO EUROPEAN FOOD HISTORY
Theme: Eating on the Move (19th–21st Centuries)
Host: Roma Tre University
October 28 to 30 (Copenhagen, Denmark)
ELEVENTH INTERNATIONAL CONFERENCE ON FOOD STUDIES
Theme: Making Sense From Taste: Quality, Context, Community
Host: Aarhus University
Note: Blended digital and in-person
May 30 to June 1 (Dublin, Ireland)
DUBLIN GASTRONOMY SYMPOSIUM
Theme: Food and Movement
CFP: From March – October 2021