Past Events

Past Events

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2022

Sundays, December 4 & 11, 2022 (virtual)

Hearth Warming Holiday Traditions

John Ota reprises his entertaining and enlightening series of interviews of Canadians across Canada talking about their winter holiday memories and foods.  Tickets are available on Eventbrite. Episode 1 (Sunday, December 4):
  • Sheilah (Roberts) Lukins, author of For Maids who Brew and Bake and Rain, Drizzle, and Fog, Newfoundland.
  • Multifaceted theatre theorist, director, essayist and Cree cultural leader Floyd Favel, curator of the Chief Poundmaker Museum, Saskatchewan.
  • Tim Charles, executive chef at the astonishing Fogo Island Inn, Newfoundland.
Episode 2, (Sunday, December 11):
  • Grace Cameron, editor of JamaicanEats magazine, Toronto.
  • Don Genova, author of the highly regarded Food Artisans of Vancouver and the Gulf Islands, Victoria, British Columbia.
  • Beloved food writer Bonnie Stern and her daughter Anna Rupert, who just co-authored the book Don’t Worry, Just Cook, Toronto.
  • Renowned chef and TV host Michael Smith of The Inn at Bay Fortune, Prince Edward Island.

The Miracle of Salt: Recipes and Techniques to Preserve, Ferment, and Transform Your Food

Esteemed Canadian food writer Naomi Duguid will talk about her brand new book, The Miracle of Salt: Recipes and Techniques to Preserve, Ferment, and Transform Your Food, in which Naomi invites us on a flavour journey that begins with the rich possibilities of the salt larder, from spiced salts and salt-preserved lemons, proceeding to enticing salt-preserved and fermented foods such as salt-cured meats, miso and kimchi, shio koji and salt-cured chiles. The wide range of recipes that follow invites you to use this umami-rich larder of ingredients to bring new depth of flavour to all kinds of dishes: grilled vegetables, stir-fries, pasta, mains, sweet baking and condiments of all kinds. Wednesday, September 21, 7 to 8:30 p.m. ET

Speaking Cod: A History of Cod Fishing & Cod Eating from the Vikings to Now

An in-person presentation by eminent visiting culinary historian Elisabetta Giacon of the Culinary Historians of Washington, D.C.. It will take place in the event room at 757 Victoria Park Avenue (at Danforth) in Toronto. How could one humble fish change the history of the world? From the Norse Viking era when Europeans first learned about the huge codfish stocks in North American waters to the times of the south Italian Normans (1000 C.E.) to the first collection of Italian recipes, to a time when the wealthy and the less wealthy embraced the consumption of cod, researcher Elisabetta Giacon looks at the history of cod and the ancient “cod people” who continue to have an impact on international cuisine. She explains how cod cuisine has moved and adapted to various diverse cultures with new and traditional ingredients, in time entrenching a regional way of preparing either dried or salted or frozen or fresh cod. Cod history is one still in the making, in Elisabetta’s view, and her trip to Canada is part of her ongoing research into the history of cod, cod fishing, “cod people” and the cod recipes. Admission is by donation (suggested price: $8-$15). Tickets are available on Eventbrite. Participants will be required to wear masks.

Ceramics for the Canadian Table

Tuesday, May 31

Healthy, Happy, Wholesome: Cooking and Wellness in Canadian History

CHC partnered with University of Guelph to present the launch of a new cookbook-themed food-history exhibit: Healthy, Happy, Wholesome: Cooking and Wellness in Canadian History. This online exhibit is part of the larger project What Canada Ate, a growing repository of digitized Canadian cookbooks and contains materials from the University of Guelph’s Archival & Special Collections’ Culinary Collection, one of the largest of its kind in North America. The event included a brief virtual tour of the exhibit and formal remarks from University of Guelph adjunct history professor, Rebecca Beausaert; acting Special Collections librarian, Ashley Shifflett McBrayne; University of Guelph history professor, Catherine Carstairs; cookbook donor, Gary Draper; home economist and food writer, Anne Lindsay; and culinary historian and CHC co-founder, Fiona Lucas. Thursday, February 17

Salt Beef Buckets: A Newfoundland Valentine

Amanda (a.k.a. Andie) Bulman is a writer, comedian and cook who joined us for our Hearth Warming winter holiday foods event in December to talk briefly about her life on The Rock. Now she’s back to tell us more about her new book, Salt Beef Buckets: A Love Story, and some of the fascinating culinary and cultural traditions of Newfoundland. Saturday, January 15

Salt-Rising Bread Workshop

Salt Rising Bread author and researcher Genevieve Bardwell led a workshop on making this uniquely North American bread that originated in the Appalachian region during the 1700s. This bread tradition was passed down orally through the centuries and shared across West Virginia and Western New York—and right up into Canada, where Catherine Parr Traill made it in Ontario—as well as Pennsylvania, Kentucky, Tennessee and North Carolina. Bardwell also shared theories about how the bread got its name. Comparisons with similar Indigenous breads from other world regions were discussed.

2021

Sundays, December 5 & 12, 1 to 2 p.m. EST

Hearthwarming: Canadian Winter Holiday Traditions

A two-part Zoom series. As winter closes in, different groups across Canada celebrate numerous winter holidays with “hearthwarming” and heartwarming traditions and traditional foods. CHC member John Ota, author of the acclaimed book The Kitchen: A Journey Through Time … in Search of the Perfect Design (Penguin Random House, 2020), will host a series of interviews with six different Canadians from six different provinces sharing some of their favorite holiday memories. Each interview will be followed by a brief Q&A. Tickets and more details will be available on Eventbrite soon. At 1 p.m. EST on two successive Sundays, December 5 and 12, John Ota will host Hearth Warming Stories, Celebrating Some Canadian Winter Holidays, Zoom interviews with six Canadians about their favourite holiday traditions, memories and foods from six different provinces. Admission: $19.10 for one event or $32.04 for both (general); $11.34 for one or $18.59 for both (CHC Members). Tickets are available on Eventbrite.
Episode 1 (Sunday, December 5) Chef, writer, comedian and CBC contributor Andie Bulman of St. John’s on holiday fare in Newfoundland A discussion of Hanukkah in Montreal with food historian and CHC member Kat Romanow and activist, mother and lawyer Sydney Warshaw, founders of the Montreal-based Jewish food history group The Wandering Chew Edmonton native, Nanaimo resident, cook and cookbook collector Charlie Galan, chair of the Edmonton Historical Society, on festive West Coast foods Episode 2 (Sunday, December 12) CHC member Kesia Kvill, a PhD candidate in WWI foodways at University of Guelph, exploring holiday food in Norwegian Alberta CHC member Lisette Mallet, president of the Société d’histoire de Toronto (Toronto Historical Association) on an Acadian Christmas in New Brunswick Kristin Olafson-Jenkyns, author of The Culinary Saga of New Iceland: Recipes From the Shores of Lake Winnipeg (2020), describing foods of New Iceland in Manitoba Sunday, October 17, 1 p.m. EST

First Catch Your Gingerbread

A Zoom chat with food historian and writer Sam Bilton, author of First Catch Your Gingerbread (Prospect Books, 2021). Did you know that a mistress of a French king was poisoned by a piece of gingerbread? Or that gingerbread men were thought in some quarters to be reminders of the human sacrifices made in bygone days? Sunday, September 26

Annual General Meeting

Tuesday, July 27, 7 p.m. EDT

Mrs. Dalgairns’s Kitchen

Culinary historian and CHC honorary lifetime member Mary F. Williamson will talk about her new book, Mrs. Dalgairns’s Kitchen: Rediscovering “The Practice of Cookery,” an in-depth look at a cookbook first published in 1829. Mary will be joined by Elizabeth Baird, who adapted some of the recipes in the book for modern kitchens. Baird—who found Dalgairn’s recipes extremely practical—will demonstrate two of the updated recipes. A question-and-answer session with both women will follow. When The Practice of Cookery first appeared in 1829, reviewers went into ecstasies, and it was a top seller for nearly 30 years, until it was finally eclipsed by Mrs. Beeton’s famous cookbook. Mrs. Dalgairns was thought by her contemporaries to be Scottish, but she had lived for over 20 years on Prince Edward Island. In Mrs. Dalgairns’s Kitchen, Mary Williamson reclaims Dalgairns’ and her book’s Canadian roots. In addition to the author’s experience of Acadian and Mi’kmaq foodways, Mrs. Dalgairns lived in Scotland for a number of years and added recipes from there to her repertoire. Her mother had come from Boston, inspiring the cookbook’s several American recipes; Dalgairns’s brothers-in-law lived in India, as reflected in the chapter devoted to curry recipes. Thursday, June 24, 7:30 p.m. EDT

Packaged Toronto: Vintage Food Packaging & the Companies Behind Them

Researcher and writer Jamie Bradburn will talk about historical food and drink packaging and the companies behind them as featured in a new book from the publishers of Spacing magazine: Packaged Toronto: A Collection of the City’s Historic Design. In Packaged TorontoSpacing’s writers teamed up with City of Toronto museum curators to reveal a treasure trove of early local package design from the city’s vast collection. Through detailed photography and historical essays focused on an underserved period of Canadian design, Packaged Toronto takes readers on a journey back in time to the period between 1870 and 1950 to witness the emergence of the city’s aesthetic. Jamie Bradburn focuses on some of the companies and products from this period, from Mr. Christie’s Cookie Tin for Soldiers to Harry Horne’s Double Cream Custard Powder, and much more. Jamie Bradburn is a Toronto-based writer and historian. He writes a weekly history quiz for the Toronto Star and regularly contributes to TVOntario’s website. His work has appeared in several books published by Spacing; he cowrote their 50 Objects That Define Toronto. For a decade, he contributed to Torontoist’s “Historicist” column, earning Heritage Toronto and National Magazine Awards. Admission: $19.10; $11.34 (CHC members). Ticket holders will receive a coupon good for a $5 discount on the book, good through June 30. Tickets are available on Eventbrite.
Thursday, May 13, 8:00 p.m. EDT

Uncertain Harvest: The Future of Food on a Warming Planet

Ian Mosby and Sarah Rotz—authors of the new book Uncertain Harvest: The Future of Food on a Warming Planet—look to the past to help us better understand our culinary future. They explore our ongoing history of mostly failed predictions and use that to look at contemporary predictions of a food future dominated by robot farms, cultured meats and photosynthesis-hacked GM rice. Admission: $18.59 ($11.54 for CHC members). Tickets are available on Eventbrite. Save on this ticket price and admission to future events by becoming a CHC member for only $30 today! Thursday, April 15, 8:30 p.m. EDT

The Canadian Archaeologist Who Collected 4,500 Beer Cans

Dr. David Maxwell, archeologist at Simon Fraser University, will talk to us about his side passion, collecting “antique” beer cans, and what they can tell us not only about beer and can production, but also about littering and recycling, industrial design and attitudes toward alcohol. Admission: $18.59 ($11.54 for CHC members). Tickets are available on Eventbrite. Save on this ticket price and admission to future events by becoming a CHC member for only $30 today!
Sunday, March 21, 1 p.m. EDT

Charoset Cooking Class for Passover

CHC invites our members and friends to join The Wandering Chew for a virtual Passover cooking class on Zoom. The Wandering Chew is a Montreal-based group founded in 2013 by Sydney Warshaw and CHC member Kat Romanow to share their excitement about the diversity of Jewish cooking from across the diaspora. In 2018 they were joined by Gillian Sonin. During this class, participants will learn how to make several kinds of charoset, one of the essential symbolic—and delicious—foods of a seder meal (pictured above). Whether you’re looking for a new charoset recipe for your seder table or want to learn more about the diversity of Jewish food traditions, this will be a fun class for everyone. Admission: Suggested donation of $12 (CHC members), $18 (general). Tickets are available on Eventbrite.
Thursday, March 4, 2021, 7:30 to 9 p.m.

The Marmalade Mavens

An illustrated Zoom talk by author and CHC board member Sarah B. Hood on the rise and fall of the world’s greatest marmalade makers

From the legendary Janet Keiller, popularly credited with “inventing” marmalade in Dundee, Scotland in the 1700s, to Cooper’s, Chivers, Smucker’s and Shirriff’s, the world’s great marmalade manufacturers have fascinating stories. Touching on marmalade history from ancient times to the present, Sarah weaves a compelling tale that ties in Roman cookery, medieval Persian poetry, changing attitudes towards racism, scurvy in the British Navy, Victorian labour conditions and globalization, and perhaps explains why marmalade is such an enduringly beloved commodity.

After the presentation, Sarah will stay for a Q&A session on marmalade history and answer practical questions about making prize-winning marmalade. Admission: $18 ($12 for CHC members). Tickets are available on Eventbrite.

Thursday, January 21, 2021, 7:30 to 9 p.m.

Catharine Parr Traill on Enjoying and Surviving a Canadian Winter

Catharine Parr Traill’s genteel life in England did not prepare her at all for life on the frontier in Ontario in the mid-1800s. But one of the ways she found to support her family in her new world was to write about her experience for other immigrants. Her writings both public and private deal with the many joys and tribulations of the wintery backwoods in early Canada. Traill had practical advice for her readers, from maintaining a yeast supply to choosing a parlour stove to sewing a warm cloak. She revealed much about bottling, pickling, smoking and hunting foods for the mid-nineteenth century pantry, then making winter meals. Her how-to advice benefited many immigrants unprepared for the cold and ice, as she had been once unprepared, but she also came to love the sparkling snow in her Canadian wilderness. Fiona Lucas, who with Nathalie Cooke, co-edited Catharine Parr Traill’s Female Emigrant’s Guide: Cooking with a Canadian Classic (2017), speaks knowledgeably and entertainingly on Traill’s experience and writings. Her half hour presentation will be followed by a Q&A session.

2020

Thursday, December 10, 2020, 7:30 to 9 p.m. ET

Baking for the Victorian Christmas Table – Plum Pudding & Mincemeat Tarts!

Culinary Historians of Canada’s 5th annual Baking for the Victorian Christmas Table is going digital this year! This Christmas baking workshop features CHC’s star baker and historic cook, Sherry Murphy. She’ll be demonstrating recipes for traditional plum pudding and mincemeat tarts from Eliza Acton’s Modern Cookery for Private Families, a cookbook that was current during the Victorian period (1837–1901), all made over the open hearth in the historic kitchen at Montgomery’s Inn in Etobicoke, Ontario. This virtual workshop will include a beautifully filmed recording of Sherry and her assistant Pat Currie demonstrating both recipes, along with an introduction to Montgomery’s Inn. A live question and answer period with Sherry will follow the video presentation. A booklet of Victorian recipes will be available for participants to download and save. In addition, participants will have access to the workshop video for one month following the event.

Admission is $30 ($20 for CHC members). Tickets are available on Eventbrite.


Saturday, September 26, 2 p.m. EST

CHC Annual General Meeting

Thanks to all who attended! In case you missed it, you can still click to download the key documents as PDF files: Reports
Thursday, October 8, 2020 (virtual event)

A Taste of Longing – In Conversation with Suzanne Evans

Join us for a live Zoom talk with Canadian author Suzanne Evans on her new book, The Taste of Longing, focused on food in a POW camp during WWII. Admission: $10; free for CHC members with code CHCmember. Tickets are available on Eventbrite.

Canadian Cooking Challenge

July 2020 Food Day Canada falls on August 1, and we’re inviting you to get involved as part of our Canadian Cooking Challenge for this month. The rules are simple: whether you’re shopping at a farmer’s market, grilling at a campsite or having a quiet meal at home, just add #FoodDayCanada to your posts on Instagram and Twitter. You’ll find inspiration from the wealth of Canadian recipes to be explored on the Food Day Canada site in the section called Cook Like a Canadian!

Behind Every Great Cook is a Great Mother

Summer 2020 Video interviews with notable chefs, cooks and culinary authors who talk about their mothers’ influence on their careers.

John Ota’s The Kitchen – Lecture

Thursday, March 5,  6:30 to 8 p.m. Campbell House, Toronto John Ota – architect, designer, historic preservationist, member of the Culinary Historians of Canada – talked about his new book, The Kitchen, which he wrote as part of his quest to seek out – and be inspired by – the great historic kitchens of Canada and the USA.

Hungry for Comfort 2020

Sunday, February 9, 8:30 a.m. to 4:30 p.m. Fort York National Historic Site, Toronto Join fellow food enthusiasts at the 2020 edition of Hungry for Comfort: Celebrating Our Food History to explore how different peoples survived and thrived during Canada’s bitter winter. This year, the spotlight is on the culinary stories of the Jewish community. There will be speakers, demonstrations and workshops as well as tastings and a catered lunch featuring Jewish recipes. Workshops include Hamantashen with professional baker Joel Levy; Cooking from The Jewish Cookery Book (1871) by Esther Levy, offered by the Fort York Volunteer Historic Cooks; Challah with Chef Doris Fin; Ruggelach with Chef Joanne Yolles; Kreplach with Chef Adell Shneer; and Chrime Fish with Harissa and Green Zhoug, led by Chef Carolyn Cohen. Part of this Winterlicious event is the Baking and Preserving Competition, which will be co-organized by CHC. The categories this year are Seville Orange Marmalade, Citrus Marmalade, Apple Chutney and Challah Bread. The deadline for submissions is 9 a.m. on Sunday, February 9. Participants are welcome to enter as many categories as they like for a fee of $5 per entry, and they don’t even have to attend the program to enter! Admission: $75 + HST. Pre-registration is required. For more information about the competition, download the entry form with full regulations or contact the coordinators by email at melissa.beynon@toronto.ca.

Family Winter Fun Day at Fort York

Monday, February 17, 10 a.m. to 4 p.m. Fort York National Historic Site, Toronto CHC will be setting up a display at Family Winter Fun Day on the theme of “Cookbooks: The Family Connection.” We will be sampling cookies made from the 3rd edition (1954) of The Wimodausis Club Cook Book (so named because the members of this Toronto-based women’s club were WIves, MOthers, DAUghters and SISters.) We will also show various traditional and vintage ways in which families have passed down their recipes. We invite visitors to bring their own family favourites.
Admission: Free. Various items available for purchase.

2019

Lost Feast: Culinary Extinction and the Future of Food: Wednesday, December 4, 6 to 9 p.m. Culinaria Research Centre, University of Toronto Scarborough Lenore Newman discussed her new book, Lost Feast: Culinary Extinction and the Future of Food, about the foods tha thumans have literally loved to death. She will also discuss the “extinction dinners” she designed to recreate meals of the past or project how we might eat in the future. Lenore Newman is the Canada Research Chair in Food Security and Environment at the University of the Fraser Valley and author of Speaking in Cod Tongues: A Canadian Culinary Journey. Her talk is co-sponsored by Culinary Historians of Canada and Culinaria Research Centre at U of T Scarborough. Royal Agricultural Winter Fair: November 1 to 10 Exhibition Place (Toronto) The CHC sponsors the Heritage Jam and Pickle categories in the annual preserving competition Baking for the Victorian Christmas Table: Saturday, November 16, 1 to 4 p.m. Montgomery’s Inn (Etobicoke, Ontario) 25th anniversary Annual General Meeting: Saturday, October 5, 2019, 1 to 3:30 p.m. Kingsbury Room, Runnymede United Church, 432 Runnymede Road (Toronto) Schmecks Appeal, the Culinary Legacy of Edna Staebler: Saturday, October 19 Waterloo, Ontario Rose Murray, CHC Lifetime Member and Edna’s friend, will reflect on the life and food writing of this illustrious Canadian culinary icon, with lunch cooked from Staebler’s books, such as Food That Really Schmecks. See details in upcoming events section above. Tickets are available on Eventbrite. Taste Canada Awards Gala: Sunday, October 27 Fairmont Royal York, Toronto CHC is a sponsor of Taste Canada, Canada’s only national, bilingual food writing awards. Tickets will be available starting in May 2019 when the shortlist is announced. Victorian Cake Decorating: Saturday, September 21, 12:30 to 3:30 p.m. Montgomery’s Inn, Etobicoke, Ontario CHC members Monika Paradi and Sherry Murphy present a workshop for just 15 people. Queen Victoria’s 200th Birthday Tea: Saturday, May 18, 2 to 3:30 p.m. Montgomery’s Inn, Etobicoke, Ontario CHC celebrates a royal bicentennial with a festive event, including a full tea highlighting appropriate historical recipes. Fiona Lucas (co-editor of the recently published Catherine Parr Traill’s The Female Emigrant’s Guide) discussed Victorian teatime traditions, and professional Royals-watcher Patricia Treble of Write Royalty discussed our fascination with Queen Victoria and her descendants then and now. Fascinators de rigeur! Food Waste—Past and Present: Wednesday, April 10, 6:30 to 8:30 p.m. George Brown College Hospitality & Tourism Campus, Room 252, 300 Adelaide Street East, Toronto Canada is among the worst countries globally in wasting food. How did we deal with food waste in the past?  How can we individually make a difference? How can the food-supply chain reduce its footprint? The presenter, Magdaline Dontsos, is a former faculty member in the Food and Nutrition Management program at Centennial College, as well as a member of the Ontario Society of Nutrition Management and the Canadian Society of Nutrition Management. Admission: $15. Parkwood, Sage, Rosemary and Thyme: Saturday, March 23:  (Toronto) A bus trip leaving from Toronto at 9 a.m. and returning at 6 p.m. to explore the history and use of herbs at Richter’s Herbs in Goodwood, Ontario and the Parkwood Estate in Oshawa, Tickets are available on Eventbrite. 2nd annual Hungry for Comfort: A Celebration of Food History: Saturday, February 23 Fort York National Historic Site (250 Fort York Blvd., Toronto) The spotlight is on African-Canadian culinary stories. An 18th-century Maritime French Feast: Saturday, January 26 A hands-on historic cooking workshop at Ralph Thornton Community Centre in Toronto led by chef and historic cook Chantal Véchambre Admission: $65 (general). $60 (CHC members).

2018

Frost Fair: Saturday, December 1, 10 a.m. to 5 p.m. Frost Fair, Fort York National Historic Site. CHC participated, selling books and baked goods. Admission: Free. Baking for the Victorian Christmas Table: Saturday, November 24, 12:30 to 3:30 p.m. In the the historic kitchen at Campbell House (160 Queen St. W., Toronto) CHC board member and historic cook Sherry Murphy led the third annual hands-on exploration of seasonal recipes dating from the Victorian period. Admission: $55-$65. Taste Canada Awards Gala: Monday, October 29 Fairmont Royal York Hotel (100 Front St. W., Toronto). CHC once again sponsored of the pre-eminent celebration of Canadian culinary writing. Annual General Meeting: Saturday, October 20, 2018, 1:30 to 3:30 p.m. Village Room, Swansea Town Hall (95 Lavinia Avenue, southwest of Runnymede TTC station in Toronto) Corn Roast and Heritage Fair, Thursday, September 6, 5 to 8 p.m. Montgomery’s Inn (4709 Dundas St W at Islington Ave, Etobicoke) CHC will be on hand in the historic tavern and kitchen, selling cookbooks and serving up tasty treats at this annual event, which this year sees the official unveiling of the newly restored inn, as well as oven-roasted corn, hot dogs and watermelon, family activities and live music by Gin Lane. (Don’t forget to bring your picnic blankets and lawn chairs!) Admission: Free. Adelaide Hoodless and FriendsSaturday, July 28, 2018, 9 a.m.to 6 p.m., A day trip from Toronto via motor coach to explore the Canadian roots of the Women’s Institutes and the E.D. Smith jam company in the Stoney Creek area (near Hamilton, Ontario), with visits to the Erland Lee Museum (birthplace of the Women’s Institutes) and Battlefield House Museum and Park (site of the Georgian-era home of the Gage family). Admission: $85 before June 1; $95 afterwards, including tours, lunch, historic food tastings and a chance to tour, taste, nibble and shop at the Ridge Road Estate Winery. Mixed Messages: Shaping Culinary Culture, Thursday, June 28, 6:30 to 7:30 p.m., Thomas Fisher Rare Book Library (120 St. George St., Toronto): Co-curator and Special Collections Projects Librarian Elizabeth Ridolfo, gave CHC members a guided tour of this exciting new culinary exhibit at the Fisher. The Mixed Messages exhibit will display “a tasty arrangement of rare cookbooks, periodicals (magazines), manuscripts and culinary objects from the 1820s to the 1960s.” Foodways & Fisticuffs, The Larger-than-Life Personalities Who Shaped Quebec Cuisine, Wednesday, May 23 , 6 to 8 p.m., University of Toronto, Bissell Bldg, Room 728 (140 St. George St., Toronto): CHC, Culinaria Research Centre UTSC and U of T’s Faculty of Information presented a talk by Julian Armstrong and Nathalie Cooke. First annual Hungry for Comfort: Surviving a Canadian Winter, Saturday, February 24, 2018, 8:30 a.m. to 3:30 p.m. at Fort York National Historic Site, Toronto: Join fellow food enthusiasts to explore how different peoples survived and thrived in  Canada’s bitter winter. This year, the spotlight is on the culinary stories of the First Nations, Metis, French and English, with speakers, demonstrations, workshops and tastings. See the schedule for the day. This year’s workshops include “Traditional Indigenous Teas,” led by Mark Sault (Migizi Gikino’ amaage inini), knowledge keeper from the Mississaugas of the New Credit First Nation; “Hungry for Apples” (culinary historian Fiona Lucas); “Maple Syrup Memories” (Métis writer and filmmaker Virginia Barter); “A Taste of Summer” (historic cook Mya Sangster); “Chicken Soup with Barley and Herbs” (Chantal Véchambre, author of French Taste in Atlantic Canada, 1604-1758, A Gastronomic History); and “Give Us This Day Our Great War Bread” (historic cook Mark D’Aguilar). Like its predecessor, the event includes cooking competitions sponsored by Redpath Sugar. The baking category is Apple Pie. The preserving competition again features marmalade in two categories: Classic  Seville, and other citrus fruit. New this year is the Apple Chutney category. Download the entry form here. Admission: $75 + HST. Early bird: $65 + HST (until February 9), including refreshments and lunch. Pre-registration is required. Tickets are available online. Piragi not Pierogies: A Dumpling Workshop, Sunday, January 28, 2018, noon to 4 p.m., Latvian Canadian Cultural Centre, Toronto: A hands-on workshop led by CHC member Inese Grava-Gubins, in which we will learn to make the delicious Latvian baked version of the popular boiled dumplings, as well as tricks for using the easy and flexible “magic” dumpling dough for delicious treats such as cinnamon buns and apple tarts.

2017

Canada 150 Blog Challenge 2017 CHC invites food bloggers to participate in our Canada 150 Blog Challenge. We’ll be naming a topic for every month and publicizing entries throughout Canada’s sesquicentennial year. At the end of 2017, we’ll choose our favourite participating blogs and sponsor them for entry into Taste Canada’s blog category. Bloggers need not contribute every month to be considered. To enter, simply publish a blog entry on the given month’s topic and post it on the CHC Facebook page.

Frost Fair

Saturday, December 9, 10 am to 5 pm Fort York National Historic Site, Toronto In early 19th-century England, the local winter market was one of the social and shopping highlights of the year. Fort York celebrates the legacy of the Frost Fair with a market, music, and food at Canada’s largest collection of original War of 1812-era buildings and the new Fort York Visitor Centre. Visitors can shop for unique gifts made by local artisans, including jewellery, heritage-inspired reproductions, and holiday greenery. CHC participates with  cookbooks and historic baking for sale. Admission: Free (in honour of Canada 150)

Baking for the Victorian Christmas Table

Saturday, November 25, 10 a.m. to 2 p.m. Montgomery’s Inn, 4709 Dundas St W (at Islington Ave), Etobicoke CHC and Montgomery’s Inn presented a hands-on early Victorian cooking class led by Sherry Murphy. Participants assisted in preparing authentic historic recipes in the Inn’s 1840s-era kitchen using historic equipment and techniques beside the hearth fire. Samples to take home, tea, snacks and a tour of the Inn, decked out for Christmas, are included. Admission: $65 ($55 for CHC members, students & seniors). Tickets are available on Eventbrite.

Royal Agricultural Winter Fair

Friday, Nov. 11, 11 a.m. to noon  & Saturday, November 11, noon to 1 p.m. During the Royal Agricultural Winter Fair, Remembrance Day presentations on the Burnbrae Farms Food & Lifestyle Stage at the Enercare Centre, Exhibition Place, Toronto on the theme of WWI and WWII cooking on the front lines and homefront in honour of the 100th anniversary of the Battle of Vimy Ridge. Also, the CHC sponsors two Heritage categories in the Fair’s Jams, Jellies and Pickling Competition.

Annual General Meeting

Saturday, October 21, 12 noon to 3 p.m. Ralph Thornton Centre (765 Queen St. E.), Toronto

The Secret History of the McIntosh Apple

September 21, 2017, 7 p.m. Campbell House, 60 Queen Street West, Toronto Esteemed food writer Marion Kane will talk about the McIntosh apple, which appeared as a chance sport on a farm near Dundela, Ontario, and has become one of the world’s  most cultivated fruits.

A Taste of the Life of Lucy Maud Montgomery

Saturday, August 12, 2017, 9 a.m. to 5 p.m. Bus trip out of Toronto to Norval and Glen Williams, Ontario A special trip to discover more about Lucy Maud Montgomery, beloved author of Anne of Green Gables, through her recipes and cooking.

The Why of Butter Chicken Pizza: Change as a Constant in Canadian Cuisine

Friday, May 26, 2017, 7 to 9 p.m. George Brown College Chef School, 300 Adelaide St E, Room 253, Toronto A talk about the search for a true Canadian cuisine by Lenore Newman, author of the newly released book Speaking in Cod Tongues: A Canadian Culinary Journey.

Vimy Ridge 100

Friday-Tuesday, April 7 to 11, 2017 Arras (France) CHC animated a presentation with demonstrations about food on the Canadian frontlines and Home Front in WWI and WWII as part of the observance of the 100th anniversary of Vimy Ridge.

“Can She Bake a Cherry Pie?”: Harvest Meals and Foodscapes of Plenty in Rural Ontario

Saturday, March 11, 2017, 1:3o to 3:30 | University of Guelph A presentation by Professor Catharine A. Wilson of the Department of History at the University of Guelph on the meals provided by host families at barn raisings and threshing days in 19th- and 20th-century Ontario. Plentiful and sumptuous repasts were an integral part of these events, a payback for the assistance neighbours freely gave. Hearty food attracted people to the job, kept them energized throughout the day, and made them happy to return. The offering up of food was also a performance: it entertained guests, expressed the host’s status in the community, showcased the talents of farm women and created long-lasting memories. Dr Wilson, who holds the Redelmeier Professorship in Rural History, is the founder and director of the Rural Diary Archive, a digital repository of more than 140 diaries. To complement the talk, Melissa McAfee, Special Collections Librarian, and Kathryn Harvey, Head of Archival & Special Collections, introduced the CHC to the University of Guelph’s renowned Culinary Arts Collection.

10th Annual Mad for Marmalade, Crazy for Citrus!

Saturday, February 18, 2017, Fort York National Historic Site, 250 Fort York Blvd (Toronto): The 10th and final edition of the sensationally popular marmalade event co-hosted by CHC at Fort York. Among the presenters were Joel MacCharles, author of Batch, and Camilla Wynne, founder of Preservation Society and author of Preservation Society Home Preserves: 100 Modern Recipes. Workshops, a marmalade competition, a marketplace and a citrus-themed lunch rounded out the day.

Great War Cooking Demonstrations

Tuesday, February 7, 11 a.m. to 4 p.m., Montgomery’s Inn, 4709 Dundas St W (Etobicoke, Ontario): Before the CHC embarks to France for the Vimy Centennial commemorations in April, we were testing and demonstrating dishes from the home front and field kitchens of the Great War in the Inn’s Historic Kitchen. Join us as we set up a small cooker (sterno) for a World War One Mess Tin to explore how soldiers cooked in the trenches. There may even be some samples to taste! Admission: Free with regular admission to the Inn

Chinese New Year Dim Sum Dumpling Class

Saturday, January 21, 2017, 1 to 3 p.m., Ralph Thornton Centre, 765 Queen St E (Toronto): Chef and instructor Vanessa Yeung of Aphrodite Cooks helped participants celebrate Chinese New Year with a hands-on dumpling making cooking class. They learned some of the traditional recipes with modern day-adapted flavours. The menu included Ginger Chicken Potstickers, Siu Mai (steamed pork and shrimp dumplings), Vegetarian Water Dumplings and Fried Sesame Balls. Admission: $45-$65.

Baking for the Victorian Christmas Table

Sunday, December 11, 1 –4:30 p.m., Montgomery’s Inn, 4709 Dundas St W (Etobicoke): CHC and Montgomery’s Inn presented a hands-on early Victorian cooking class led by Sherry Murphy with Sarah Hood. Participants assisted in preparing three authentic historic recipes in the Inn’s 1840s-era kitchen using historic equipment and techniques beside the hearth fire. Samples to take home and a tour of the Inn, decked out for Christmas, were included. Admission: $45-$55

2016

Frost Fair

Sat, December 3, 10 a.m.–4 p.m., Fort York National Historic Site, 250 Fort York Blvd (Toronto): A chance to stroll through historic buildings with merchants selling heritage-inspired products and reproduction pieces. CHC was in attendance with food samples, recipes and cookbooks for sale. Admission: Regular admission to Fort York.

Royal Agricultural Winter Fair

Thu, November 10, 2:30 to 3 and 3:30 to 4 p.m p.m., Enercare Centre, Exhibition Place, 100 Princes’ Blvd (Toronto): Our annual Remembrance Day appearance on the Burnbrae Farms Food & Lifestyle Stage; this year the theme is the Home Front during World War Two. Also, the winners of the Heritage Preserving Competition, sponsored by CHC, will be on display at the Fair, which runs from November 4 to 13. Admission: $16 to $25. Family pass: $56

Taste Canada Awards Gala

Monday, November 14, 5:30–10:30 p.m., Arcadian Court, 401 Bay St, 8th floor (Toronto): The CHC is once again sponsoring the Taste Canada Hall of Fame Awards / Le Temple de la Renommée Les Saveurs du Canada. There are two annual Hall of Fame Awards: one to recognize current living authors and the other for authors deserving of posthumous appreciation. Come to the Taste Canada Awards Gala to celebrate this year’s inductees! Admission: $60 to $125 Saturday, October 15, 2016: Annual General Meeting, 1 p.m. to 3:15 p.m., Campbell House, 160 Queen Street West, Toronto, at University Avenue (Osgoode TTC), featuring speaker Jasmine Mangalaseril, election of officers and awarding of Honorary Lifetime Memberships to Dorothy Duncan and Elizabeth Driver, plus special recognition and an award to Fiona Lucas for long service to the organization.
Tuesday, August 9, 2016: Lost Breweries of Toronto, 7 to 9 p.m.: Jordan St.John, the leading expert on the history of brewing in Ontario and author of the books Ontario Beer and Lost Breweries of Toronto, spoke about Toronto’s brewing history in the auditorium at the Ralph Thornton Centre at 765 Queen Street East (Toronto). He discussed the beers that defined various eras of Toronto’s history: both those that were brewed in Toronto and those available from the 1750s onward.Two beers were sampled during the presentation: Black Oak Nut Brown Ale from Etobocoke’s Black Oak Brewing Co. and Waterloo 1815, a special beer Jordan made with Innocente Brewing Company in Waterloo (Ontario). It’s a farmhouse-style beer, in honour of the farmhouse called La Haye Sainte, which was of strategic importance during the Battle of Waterloo (Belgium).
July 11, 2016: Melon: A Global History, 7 to 9 p.m.: Museum Morsels Heritage Culinary Club at Parkwood Estate and the CHC presented author and culinary historian Sylvia Lovegren chatting about the history of melon and her book, Melon, A Global History, at Parkwood Estate in Oshawa. March 15, 2016: Victualling Nelson’s Navy: Food and Cooking on the High Seas in the Age of the Napoleonic Wars, 7 p.m. at The Naval Club of Toronto, 1910 Gerrard St. E. (in the Beaches, west of Woodbine). The Culinary Historians of Canada presented author, chef, and naval re-enactor Gurth Pretty in a fascinating talk – and hands-on demonstration – on just how Vice Admiral Horatio Lord Nelson managed to feed the equivalent of roughly 5,000 calories a day to thousand upon thousands of hungry sailors! Gurth M. Pretty is a graduate of both George Brown College’s culinary management diploma and of Toronto’s Cheese Education Guild’s cheese certified programme, he worked as a professional chef in Toronto, Atlanta, Dallas, Paris, Brussels, Dublin and Nuremberg, sharing his love of Canadian cuisine. He authored The Definitive Guide to Canadian Artisanal & Fine Cheese (Whitecap 2006), co-authored with Tony Aspler The Definitive Canadian Wine & Cheese Cookbook (Whitecap 2007) and contributed to the World Book of Cheese (DK Books 2009). He is currently the Senior Category Manager – Special Projects for Deli Cheese for Loblaw Companies Limited.

Mad for Marmalade, Crazy for Citrusy 2016

Saturday, Febryary 20, at Fort York National Historic Site, in association with the Aga Kahn Museum: “Citrus in the Persian Kitchen” was the theme for the 9th annual Mad for Marmalade, Crazy for Citrus. For complete information download the 2016 Programme Flyer (pdf)

November 2015

“Cooking from Rare Books”

 Thomas Fisher Rare Book’s Holiday Food Talk, Tour & Tasting

Did you know that since April 2015 Thomas Fisher Rare Library has been featuring on Instagram some items from their growing collection of material on food, nutrition, cookery and household management? On Tuesday November 24th, 2015, a memorable and intimate evening has been organized as the Thomas Fisher Rare Library stays open late for this event with Culinary Historians of Canada to kick-off the holiday season! Experience a unique talk by Elizabeth Ridolfo, Rare Book Librarian at the Thomas Fisher Library, as she highlights their historical cookbook collection, and participate in special curated tours. During the Reception, savour surprise treats recreated by CHC volunteers from historical recipes selected from their books. Because of the nature of the materials, this event is limited to a small number of guests. Capacity: Event is limited to 25 spots. Avoid being disappointed, and get your tickets soon as we anticipate a sold out event! Thomas Fisher Rare Book Library was the Winner of the #BestLibrary Award in NOW Toronto Magazine’s Best of Toronto 2014 Reader’s Choice and at press time, they were nominated in the 2015 #BestLibrary category! When: Tuesday November 24th, 2015,  6:00 – 8:00 pm 6:00-6:25pm Check-in all items into lockers, Registration & Networking/Socializing 6:30-7:15pm Talk by Fisher staff 7:15-7:30 pm Reception & tasting(s) 7:30 – 8:00pm Curated Tours Where: Thomas Fisher Rare Book Library, 120 St George St. Toronto, Ontario. How: Fees (Talk, Curated Tour & Specially arranged tasting) Non-Member $25.00 CHC Member $15.00 Student (ID only) $10.00 Should you have any questions please contact shirley@culinaryhistorians.ca. Please use the link below to order tickets. (image credit Sarah Hood & Shirley Lum)

CHC at the Royal

The CHC is again sponsoring the Historical Jam and Pickle Category at this year’s Royal Agricultural Winter Fair Jam’s Jellies and Pickling Competition. Recipes must be 50 years or older and must accompany submission, which are due by September 28th, 2015. More information from the Competition Book (pdf). Join the CHC for this our 2nd year at the Royal Agricultural Winter Fair. This year we’ll explore the theme of “Entertaining in the 1920’s” with cooking demonstrations, tastings, and plenty more. As always we’re looking for volunteers to help out prior and during the event, if you’d like to get involved please contact Luisa Giacometti (luisa@culinaryhistorians.ca). When: November 11th, 2015. Demonstrations at 11:15am to 11:45am & 2:00pm to 2:30pm. Where: Burnbrae Farms Food and Lifestyle Stage, Direct Energy Centre, CNE, Toronto, Ontario.

October 2015

The History of Beer in Canada

Bierbrauer Just in time for Octoberfest join the CHC on October 4th for a day of beer filled fun in the Waterloo region! First we visit BEER! The Exhibit at the Waterloo Regional Museum. Discover the history of brewing, and the selling and consuming of beer in Canada, with a focus on over 175 years of brewing tradition in Waterloo Region. Learn how beer is made, the impact Prohibition had on the brewing industry, and the evolution of craft breweries. From public houses to bars, Temperance societies to drinking responsibly – explore the cultural and social influences of beer. Then enjoy a 3-course lunch at 1 pm at DH Food & Lodging a refurbished 1852 inn nestled in the village of St. Jacobs serving casual contemporary cuisine.  MENU Market soup, Mixed greens salad with orange-saffron dressing Glazed Atlantic salmon, Schnitzel with sauerkraut, Chicken breast stuffed with prosciutto and swiss, Penne with chèvre Dutch apple pie, Triple chocolate mousse cake Finally it’s on to Block Three Brewing Co. at 2:30 pm next door for a brewery tour and tasting! Block Three Brewing Co. is a new craft microbrewery in Waterloo region. Opened in 2013, the brewery specializes in strong Belgian style ales. When: October 4th, 2015. Where: Waterloo Regional Museum (10 Huron St, Kitchener), DH Food & Lodgings (1430 King Street North, St. Jacobs), How: Use the Eventbrite page below to purchase tickets, $40 for CHC members, $45 for general admission. For event enquiries contact Judy Chow (jychow@rogers.com), to offer or request a carpool spot contact Luisa Giacometti (luisa@culinaryhistorians.ca). Help promote this event by circulating the CHC Day of Beer flyer (pdf). (image credit: wikkicommons)
September 2015

AGM

CHC members please join us at Spadina Museum for our annual general meeting, tour of the museum and refreshments. A great chance to become further involved in the CHC and to meet board members and others that share your interest in culinary history. To nominate someone to vote in your stead print and complete the proxy form below. When: September 12th, 9:15 to 12:00pm. Where: 285 Spadina rd, Toronto, Ontario. 2015 AGM Notice (pdf) 2015 AGM Agenda (pdf) 2015 AGM CHC Proxy Form (pdf) CHC_2015_Member Application (pdf)

August 2015

Brown_Cow_Drawing

Farm Visit

Join the Culinary Historians of Canada for a farm visit to a members dairy farm on Saturday, August 1, 2015.  We will meet at 10:00 am and view the milking  process. At noon we go to the Spirit Tree Estate Cidery; a cidery, bakery, kitchen and farm store nestled among the rolling Caledon Hills, for lunch. Lunch includes:
  • Homemade soup of the day
  • Platter of half sandwiches (seasonal choices) made on Spirit Tree Artisanal bread
  • (sample choices: Chicken Pesto & Brie, Roasted Vegetable, Ham & Smoked Cheddar)
  • Seasonal side salad (family style)
  • A selection of pastries, scones & cookies
  • Coffee, tea or sweet cider
After lunch we will have a More Spirited Tour which includes a tour of the Cidery and tasting of 3 of the ciders highlighting the different styles that are produced as well as tasting their artisan bread.  Then back to another farm nearby to learn about beef cows.
When: Saturday August 1st, 2015. 10am to 4pm. Where: The dairy farm is located at 13069 Heritage Road  – from Toronto take the 401 to Mississauga Rd (#336).  Go to Old School Red and turn left on Old School Rd and just before Heritage Rd turn right down a long driveway.  There will be a sign letting you know when you have arrived! For your reference the following addresses: Spirit Tree Cidery: 1137 Boston Mills Road Beef Farm: 15077 Creditview Road

July 2015

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Picnic in Prince Edward County

(Please note that this is an RSVP event and is ONLY open to current CHC members, their family and friends) This is a potluck gathering of CHC members, their family and friends at Liz Driver’s 1860 farm near Milford, Prince Edward County. Please RSVP to liz.driver@sympatico.ca by July 13 (earlier if possible!). Let Liz know whether you will be bringing a main course or dessert. She will send you the address and directions for arriving by car. Please bring serving implements if needed for your dish. Liz will provide beverages (wine and soft drinks) and everything else that is needed (plates, glasses, cutlery, serviettes, etc). If you are able to drive other members or need a lift, please contact Luisa Giacometti (luisa@culinaryhistorians.ca), who is organizing carpooling to the picnic. When: Sunday, July 19, noon to 4 pm Where: Milford, Prince Edwards County, Ontario. How: Direct any questions and RSVP to Liz Driver (liz.driver@sympatico.ca) by July 13th at the latest. If you need a ride, have space for passengers, or wish to carpool for fun and the environment please contact Luisa Giacometti (luisa@culinaryhistorians.ca). (image of previous picnic courtesy of Liz Driver)
May 2015

Lost Chinatown Food Tour, Lunch, and Hands-on Demo

Culinary Historians of Canada and A Taste of the World Walks present a unique event on Sunday, May 31 to celebrate Asian Heritage Month. This special food walking tour includes a hosted dim sum lunch, a talk and hands on demonstration of sticky rice dumplings, a festive food connected with the upcoming Dragon Boat Festival. The seeds of Toronto’s first Chinatown were planted in 1878 and uprooted several times before landing at its current Spadina/Dundas location. As we stroll down memory lane with CHC member Shirley Lum, we’ll look at archival maps and photographs from the 1920s, 1930s and 1990s of the old quarters’ food scene while hearing historical and personal stories about legendary locals, chop suey eateries, bakeries, and dim sum houses to help bring the area alive again. For added nostalgia we will drop into the oldest family-run dim sum restaurant for ‘Low-Wah Kew” dim sum (AKA old-timers’ dim sum), complete with a Chinese Horoscope reading to reveal your animal sign and show you how to get the most out of the Year of the Goat! We end with Shirley talking about the history and legend behind the lively Dragon Boat Festival, and a hands on demo of the special sticky rice dumplings made for this lively event. When: May 31st, 2014. 10:50am to 2:30pm. Where: Meet at 60 Queen St West, Toronto, at 10:50am. Tour runs from 11:00am to 2:30pm. (Closest subway is Queen Station.) Tickets: Use the Eventbrite link below to purchase tickets immediately or contact Shirley Lum at 416-923-6813 or info@torontowalksbikes.com to reserve. Admission: $50 (general), $45 (CHC members), $40 (students with ID). Shirley LumShirley Lum is a frequent guest on CBC Radio’s Metro Morning and Fresh Air who contributes feature articles to The Globe & Mail, Toronto Star, National Post and Tornoto Sun. She has been honing her research of Toronto’s lost first Chinatown since she established her business, A Taste of the World Tours, in 1993. She’s a fourth-generation Canadian-born Chinese, born and bred in Toronto. April 2015

History of Vegetarianism in Toronto

Toronto is a thriving veggietropolis today, but what was the city’s veg scene like 100 years ago? Who were the community leaders and culinary innovators that propelled vegetarian food and ideas into the city’s consciousness? Find out as we explore the roots of Toronto’s veg community and learn how Toronto became home to almost a hundred innovative vegetarian and vegan businesses and North America’s largest Veg Food Fest. David Alexander is the Executive Director of the Toronto Vegetarian Association and will be speaking about the history of vegetarianism in Toronto. David has appeared on CBC Radio, CTV, and Global TV promoting the health and environmental benefits of vegetarian eating. His essay “The Tofu Revolution: Toronto’s Vegetarians from 1945 to 2009 and Beyond” appears in The Edible City, published by Coach House Books. Since joining the TVA in 2006, David has worked with volunteers and staff to introduce new projects such as the Tofu Haiku poetry contest, Veggielicious, and Totally Fabulous Vegan Bake-off. David’s work enabled the association to meet the goals of a three-year Trillium Foundation grant for volunteer program development and has led the organization to be recognized as a finalist for a Green Toronto Award for Environmental Awareness in 2011. In 2014, he worked with Leo Burnett Toronto to rebrand the Veg Food Fest and a team of volunteers to present the VegTOpia exhibit, which celebrated TVA’s history at the 30th Veg Food Fest. The event will be held at YamChops, Canada’s first and only vegetarian butcher shop, offering plant-based protein alternatives, fresh prepared foods and eat-in or take-out lunch and dinner. They have a full vegetarian and vegan grocery, AuJus organic cold pressed juices, catering, and home delivery. The folks at Yamchops will give us a short tour of their facility after the talk. When: April 28th, 2015, 7:00pm Where: Yamchops Vegetarian Butcher, 705 College St (@ Montrose Ave) (MAP HERE) Cost: $15.00 CHC members and Toronto Vegetarian Association members (with proof), $18. non-members and $5.00 students (with Student ID).

February 2015

8th Annual “Mad for Marmalade, Crazy for Citrus!”

Mad for Marmalade program 2015 (designed by Mark D’Aguilar)

November 2014

AGM

The CHC’s 20th Annual General Meeting

The Culinary Historians of Canada is now 20 years old! We’re holding a party to celebrate, with a slide show about the last 20 years with CHC, an overview of the extraordinary jump in the popularity of food history, and some simple down-hearth cooking. LocationCampbell House Museum (160 Queen Street W, Toronto, 416-597-0227) Date and TimeSunday, November 30, (AGM: 3:30 p.m. Party: 4 to 5:30  p.m.) CHC 20th Anniversary Party and AGM!

August 2014

Picnic in Prince Edward County

Details: Held in scenic Prince Edward County, just over 2 hours from Toronto CHC members will enjoy a potluck lunch (wine and non-alcoholic beverages provided) at a 100-acre Cultural Heritage Landscape farm property in beautiful Prince Edward County with an 1860 brick farmhouse, early barn and other outbuildings. New features since the last CHC visit are a 1905 Royal Jewel wood-fired cookstove and a new extension with modern waterworks to augment the traditional outhouse!This event is free with a potluck contribution. Please RSVP to Liz Driver (liz.driver@sympatico.ca) to let her know what you will be contributing to the potluck. She will reply with a map and driving directions. Date: Sunday August 24th, 2014. Time: noon onwards. (Note that this event is only open to CHC members in good standing, should you have questions regarding your membership please contact angel@culinaryhistorians.ca)

June 2014

J.M. Schneider – “Taste the difference quality makes”

Details: In 1890, J.M. Schneider and his wife, Helena, made the decision to make sausages and sell them door-to-door, and at the local market.  A family-run business empire grew from these humble beginnings. Product diversification, and developments in recipes, brand marketing, and research into new manufacturing methods, along with a dedicated workforce, led to 108 years of successful operations. Join archivist Karen Trussler as she traces the evolution of the iconic Schneider’s brand and see select artifacts from the Schneider’s archives. $32 before May 16, $35 after. Pre-registration is requiredDownload the JMS registration info (pdf) Date: Saturday, June 7, 2014 Time: 11 am – 1:30 pm (includes lunch) (doors open at 10:30 am) Location: Concordia Club, Jägerstrube Room, 429 Ottawa Street South, Kitchener, Ontario

April 2014

Tracing Garlic’s Roots

Details: Speech by founder of the Toronto Garlic Festival Peter McClusky. Peter is a garlic grower and is author of a forthcoming book on the history of garlic in Toronto. Bring your questions. Includes garlic refreshments & Laura Slack’s garlic-infused caramel truffles! Reservations advised $18 in advance, $20 at the door. Download Tracing Garlic’s Roots flyer  (pdf). Date: Monday April 7th, 2014. Time: 7:00pm to 9:00pm Location: Campbell House Museum, 160 Queen Street West, Toronto (at Osgoode Subway Station, northwest corner of Queen West and University Ave)

March 2014

Artistically Delicious

Details: Celebrating International Women’s Day, the McMichael Canadian Art Collection invites the Culinary Historians of Canada together with art historians to take a closer look at the work of Mary Pratt and other female artists exploring the theme of food in their art. Speakers Elizabeth Baird, Liz Driver, and Ruth Sandwell explore the themes of food and kitchen work in Mary Pratt’s paintings. A Newfoundland inspired lunch is available in the restaurant. For more information call 905.893.1121 (toll free 1.888.213.1121) or visit www.mcmichael.comOpen to the general public, free with the cost of gallery admission.   Download Mary Pratt Artistically Delicious flyer (pdf). Date: Saturday, March 8, 2014 Time: 11:00 a.m. to 12:30 p.m.  Location: McMichael Canadian Art Collection, McMichael Canadian Art Collection 10365 Islington Avenue Kleinburg, Ontario, Canada L0J 1C0 (Islington Avenue north of Major Mackenzie Drive on the east side)

February 2014

7th Annual “Mad for Marmalade, Crazy for Citrus!”

The Culinary Historians of Canada are excited to partner with Fort York National Historic Site for our seventh annual celebration of marmalade and all things citrus. Enjoy marmalade and citrus themed workshops, lunch, tastings, marketplace, and be sure to enter the Marmalade Competition. Your ticket includes a tour of Fort York. Admission $45 + tax (before February 7), $50 + tax (after February 7) Pre-registration required. For more information call 416-392-6907 x225, or to register x221.

  • Date: Saturday, February 22nd, 2014
  • Time: 10:00 a.m. to 4:00 p.m.
  • Location: Fort York National Historic Site, 250 Fort York Boulevard, Toronto

December 2013

The Culinary Historians of Canada Annual General Meeting

We’re ready to unveil a revisioned CHC!

Date: Sunday, December 1st, 2013

Time: 11:00 a.m. to 2:00 p.m.

Where: Campbell House Museum, 160 Queen Street West, Toronto (Osgoode Subway Station)

Details: No Cost

THE PROGRAM UPDATE of the exciting strategic planning, visioning and renewal process undertaken by the CHC board through 2013. Curious? See 2014 CHC Priorities & Volunteer Opportunities for a summary of CHC’s proposed new statements, committees and priorities. Short AGM BUSINESS MEETING, including briefings on great upcoming programs and publications, and updates to our by-laws*. You are entitled to vote by proxy**. BIENNIAL ELECTION of the executive officers (President, Vice President, Secretary, Treasurer).
  • All members are encouraged to self-nominate for an executive position or to offer to serve as a committee chair. We also encourage expressions of interest in committee membership.
  • Contact Secretary Nancy Gyokeres at lewisnl@rogers.com or (416) 487-9529 to register your interest in a position on the rejuvenated Board of Directors and/or Committees.
  • All members in good standing will be able to vote on motions and in the election.
REFRESHMENTS & SILENT AUCTION OF COOKBOOKS SHORT AND SNAPPY TALKS by CHC members on their current research topics. A fascinating range of topics you won’t want to miss!
  • Includes Mary F. Williamson on curries in 1900’s Victoria, Mya Sangster on her current historic recipe research, Sylvia Lovegren on contributing to the Oxford Encyclopedia of Food and Drink in America, Amy Scott on 19th century meringues, and others.

April 2013

The Culinary Historians of Canada and Pickering Museum Village present

The Pleasures of Pudding – A Cooking Workshop

Date: Saturday, April 7, 2013

Time: 1:00 p.m. to 4:00 p.m.

Where: Redmond House, Pickering Museum Village, 2365 Concession Road 6, Greenwood, ON

Details: Pre-Registration Required.

February 2013

The Culinary Historians of Canada and Fort York National Historic Site present

The 6th Annual

MAD FOR MARMALADE, CRAZY FOR CITRUS!

Date: Saturday, February 23, 2013

Time: 10:00 a.m. to 4:00 p.m. (Registration opens at 9:00 a.m.)2012 Winning Marmalades

Where: Fort York National Historic Site, 250 Fort York Boulevard, Toronto

Details: Workshops, Speakers, Lunch, Marketplace & Marmalade Competition

Click Here for Registration Flyer

Click Here for Program

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November 2012

Food Will Win the War

Eating for Victory during Canada’s Second World War

Date: Wednesday, November 14, 2012 Time: 7:00 p.m. Where: Campbell House Museum, 160 Queen Street West, Toronto Details: In this special lecture, presented a few days after Remembrance Day, Ian Mosby will discuss the importance of food and eating to Canadians’ everyday experience of the war on the home front. He will look at some of the different ways in which ordinary Canadians mobilized food to both show their support for the war effort and also to deal with the ever present reality of rationing and shortages. At the same time, he will explore the contradiction between popular memory of the war as a time of austerity and the reality that, throughout the war years, Canadians on the whole were eating more – and better quality ­– food than they ever had before. Ian Mosby is a postdoctoral fellow in the Department of History at the University of Guelph. He is in the final stages of completing a book manuscript for UBC Press entitled Food Will Win the War: The Politics, Culture, and Science of Food during Canada’s Second World War. He is also working on a new research project, tentatively entitled “Engineering Dinner: Postwar Food Technology and the Industrial Transformation of the Canadian Diet.” In 2010, he was awarded the Nicolas C. Mullins Award by the Society for the Social Studies of Science for his article “‘That Won Ton Soup Headache’: The Chinese Restaurant Syndrome, MSG and the Making of American Food, 1968-1980,” Social History of Medicine 22, 1 (April 2009). To learn more: www.ianmosby.ca

To view the Canadian wartime recipes prepared for this event, click on the link below:

FoodWillWinTheWar-Recipes

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September 2012

2012 AGM and Program

High Tea or Afternoon Tea? A tasty program for members of the Culinary Historians of Canada and other curious tea drinkers! Date: Sunday, September 9th, 2012 Time: 2:00 pm – Annual General Meeting, Culinary Historians of Canada – members only 2:45 pm – an auction of “mystery culinary boxes” – all are welcome 3:00 to 4:00 pm – “High Tea or Afternoon Tea?” program – all are welcome Where: Campbell House Museum, 160 Queen St West, Toronto Details: Mary Williamson and Fiona Lucas will discuss, with audience participation, a perplexing etymological question: Should the delicious afternoon ritual of tea and treats be called High Tea or Afternoon Tea? After exploring the various meanings and tea etiquette, we will enjoy refreshing cups of various types of tea with sandwiches and pastries, in the best tradition. A samovar, silver trays, dainty china, and linen serviettes will be de rigueur!

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July 2012

5th annual Picnic in the County!

Date: Saturday July 21st, 2012 Time: 12 – 3 pm Where: From the Farm Cooking School Details: At this year’s annual potluck picnic for CHC members (and their partners and children) we are returning to “From the Farm Cooking School” – about a 2 hour drive from Toronto. CHC member Cynthia Peters runs the school in her 1830’s loyalist farmhouse furnished with antiques, including period cooking utensils, a Mennonite wood stove, and professional GE Monogram propane range. Liz Driver is making fruit pies! Potluck details: Cynthia is supplying the main chicken dish, lemonade, sparkling water, and some local white wine. Compliment the menu with: appetizers, salad, side dish, bread, relishes, or preserves, dessert, fruit or your preferred beverage. Feel free to print your recipe to share it. ***************************************************************************************

February 2012

Culinary Historians of Canada in partnership with Fort York National Historic Site

5th Annual Mad For Marmalade Crazy for Citrus!

Date: Saturday February 25, 2012 Time: 10 am – 4 pm Where: Fort York National Historic Site, 250 Fort York Blvd, Toronto Details: Workshops, Citrus Lunch, Marketplace, Marmalade Competition **********************************************************************************

January 2012

The Culinary Historians of Canada invite you to A Burns Night Scotch Tasting “From Sweet to Peat”

Date: Wednesday, January 25th, 2012 Time: 7 – 10 P.M. Where: CAMPBELL HOUSE MUSEUM www.campbellhousemuseum.ca Details: Host – Bill Nesbitt a capella songs by Vine Tuned Enjoy haggis & tasty Scottish morsels.  Come tip a wee dram & celebrate the Bard.  Don’t miss this special & entertaining event.  Join us for a night of Scottish taste, song and wit. $50 per person *************************************************************************************

April 2011

CHC in partnership with The University of Guelph

Guelph, Off The Shelf!

Date: Saturday, April 2, 2011 Time: 12 – 4 PM Where: McLaughlin Library, University of Guelph Details: Tour the extraordinary Canadian Culinary Collections featuring 13,000 volumes and manuscripts with Kathryn Harvey, Head of Archival and Special Collections – and a visit to McRae House National Historic Site. Mad for Marmalade, Crazy for Citrus! (fourth annual) 19 February 2011 Kitchen Tool Magic 13 November 2010 Summer Picnic in Prince Edward County (third annual) July 24 2010 Talking Food: The Importance of Symposia for Food Culture 7 June 2010 Apron-Mania! 8 May 2010 Mad for Marmalade, Crazy for Citrus! (third annual) 27 February 2010 Sweet Revolutions: the economic and social importance of sugar as food 14 & 17 November 2009 Taste of History! 3 October 2009 Summer Picnic in Prince Edward County 25 July 2009 Play Date for Culinary Historians and Friends 16 June 2009 Tandoori, Shashlyk, and Grouse, Oh My! The Exotic (Food) World of Expo ’67 26 May 2009 Culinary Landmarks: A Conference to Celebrate Elizabeth Driver’s Culinary Landmarks: A Bibliography of Canadian Cookbooks, 1825-1949 1-3 May 2009 175 Years of Cakes 6 March, 2009 Marmalade: Contentment in a Jar 21 February 2009 Reading Cookbooks as Sources for the Study of Social History 5 November 2007 Frolics with Food 27 September 2007 Exotic Foods From Home and Afar 10 September 2007 Waterloo County Cookfest 5 May 2007 In Celebration of Edna Staebler 22 February 2007 “Come Again Tomorrow, Whim Wham, and much more for 7s 6d”: A Georgian Gentlewoman’s Culinary Journey from Charlottetown to Dundee 25 January 2007 Christmas Food in Historic Riverdale 28 November 2006 Recipes from Below Stairs at Dundurn Castle, a Historic Cooking Workshop 21 October 2006 Picnic on the Grand: Exploring Food History at Ruthven Park 19 August 2006 Foods of a French Village 25 May 2006 A Victorian Banquet to Spring 25 April 2006 Community Responses to Changing Foods in Panniqtuuq, Nunavut 13 February 2006 Tavern in the Town: A Look Back at Drinking in Toronto 10 November 2005 Celebrating the Culinary Heritage of Peterborough and Area 24 September 2005 Biting Satire: Food and Drink in Caricature 2 March 2005 AGM 2004 and 10th Anniversary Bash 11 September 2004 Orange Juice 2 June 2004 Beyond Gingerbread 24 April 2004 The Archaeology of Culinary History Symposium 21 February 2004 Other events
  • “From Rations to Riesling,” symposium at Doon Heritage Crossroads museum, Kitchener, Ontario
  • Factory-floor tour of the Redpath Sugar Refinery, Toronto
  • “Butchering Workshop” in partnership with Joseph Schneider Haus, Waterloo, Ontario
  • “Puddings Boiled, Steamed and Baked,” symposium in partnership with Gibson House museum, Toronto
  • “Exploration of Canadian Cookery Books with Elizabeth Driver,” a potluck event for CHC members, in partnership with Gibson House museum, Toronto
  • Guided tour of the Cambridge Farmers’ Market with market board member and cookbook author Rose Murray
  • Lectures by Linda M. Ambrose, “Ladies, Please Provide,” about the surprising meanings of foods prepared for Women’s Institute meetings; Dana McCauley and Rick Archbold, “Last Dinner on the Titanic: If You Have to Go You Might as Well Have an 11-Course Meal First”; Patricia Ferguson, “Your Presence is Requested: The Art of Dining in 18th-Century Europe”; Margaret Fraser, “A Century of Canadian Home Cooking”; Nathalie Cooke, “How to Tickle the Palate with a Pen”; Mary F. Williamson, “Of Course There’s More to Cooking Canadian Than Butter Tarts” and “Come Again Tomorrow, Whim Wham, and Much More for 7s 6d: A Georgian Gentlewoman’s Culinary Journey from Charlottetown to Dundee”;Tina Bates and Phil Dunning, “Beyond Gingerbread and Hot Cider: Food and Drink Interpretation at Montgomery’s Inn”; Pierre Laszlo, “Orange Juice: Invention, Production, Imitation” and “Foods of a French Village; Kathy Lochnan, “Biting Satire: Food and Drink in Caricature”; Craig Heron, “Tavern in the Town: A Look Back at Drinking in Toronto”; Lynette Hunter, “Community Responses to Changing Foods in Panniqtuuq, Nunavut”; Elizabeth Driver, “Christmas Food in Historic Riverdale” Mary F. Williamson, “Come Again Tomorrow, Whim Wham, and much more for 7s 6d: A Georgian Gentlewoman’s Culinary Journey from Charlottetown to Dundee,” a lecture about Catherine Dalgairns and her Practice of Cookery; Carrie Herzog, “In Celebration of Edna Staebler”; Dorothy Duncan, “Canadian Food from an Advocate’s Perspective”; Dr Massimo Marconi, lecture about the rare Kopi Luwak coffee from Indonesia; Fiona Lucas and Mary F. Williamson, “Frolics with Food: The Frugal Housewife’s Manual by A.B., of Grimsby”; Nathalie Cooke, “Contraband and Controversy: The Fight for Spread for Our Bread,” about the margarine wars in Canada
  • Panel discussions at Northern Bounty V, the Cuisine Canada conference in Guelph, Ontario, on “How Have Immigrants Influenced Canadian Cooking?” and “When Does an Imported Ingredient Become a Canadian Ingredient?”
  • Behind-the-scenes visit to the University of Guelph Culinary Collections
  • Advance tour of the 1832 Gooderham and Worts whiskey distillery site in Toronto, before it reopened as a premiere cultural centre
  • Christmas Cookie Exchanges, featuring presentations about cookie histories

Recent Events

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2022

Sundays, December 4 & 11, 2022 (virtual)

Hearth Warming Holiday Traditions

John Ota reprises his entertaining and enlightening series of interviews of Canadians across Canada talking about their winter holiday memories and foods.  Tickets are available on Eventbrite. Episode 1 (Sunday, December 4):
  • Sheilah (Roberts) Lukins, author of For Maids who Brew and Bake and Rain, Drizzle, and Fog, Newfoundland.
  • Multifaceted theatre theorist, director, essayist and Cree cultural leader Floyd Favel, curator of the Chief Poundmaker Museum, Saskatchewan.
  • Tim Charles, executive chef at the astonishing Fogo Island Inn, Newfoundland.
Episode 2, (Sunday, December 11):
  • Grace Cameron, editor of JamaicanEats magazine, Toronto.
  • Don Genova, author of the highly regarded Food Artisans of Vancouver and the Gulf Islands, Victoria, British Columbia.
  • Beloved food writer Bonnie Stern and her daughter Anna Rupert, who just co-authored the book Don’t Worry, Just Cook, Toronto.
  • Renowned chef and TV host Michael Smith of The Inn at Bay Fortune, Prince Edward Island.

The Miracle of Salt: Recipes and Techniques to Preserve, Ferment, and Transform Your Food

Esteemed Canadian food writer Naomi Duguid will talk about her brand new book, The Miracle of Salt: Recipes and Techniques to Preserve, Ferment, and Transform Your Food, in which Naomi invites us on a flavour journey that begins with the rich possibilities of the salt larder, from spiced salts and salt-preserved lemons, proceeding to enticing salt-preserved and fermented foods such as salt-cured meats, miso and kimchi, shio koji and salt-cured chiles. The wide range of recipes that follow invites you to use this umami-rich larder of ingredients to bring new depth of flavour to all kinds of dishes: grilled vegetables, stir-fries, pasta, mains, sweet baking and condiments of all kinds. Wednesday, September 21, 7 to 8:30 p.m. ET

Speaking Cod: A History of Cod Fishing & Cod Eating from the Vikings to Now

An in-person presentation by eminent visiting culinary historian Elisabetta Giacon of the Culinary Historians of Washington, D.C.. It will take place in the event room at 757 Victoria Park Avenue (at Danforth) in Toronto. How could one humble fish change the history of the world? From the Norse Viking era when Europeans first learned about the huge codfish stocks in North American waters to the times of the south Italian Normans (1000 C.E.) to the first collection of Italian recipes, to a time when the wealthy and the less wealthy embraced the consumption of cod, researcher Elisabetta Giacon looks at the history of cod and the ancient “cod people” who continue to have an impact on international cuisine. She explains how cod cuisine has moved and adapted to various diverse cultures with new and traditional ingredients, in time entrenching a regional way of preparing either dried or salted or frozen or fresh cod. Cod history is one still in the making, in Elisabetta’s view, and her trip to Canada is part of her ongoing research into the history of cod, cod fishing, “cod people” and the cod recipes. Admission is by donation (suggested price: $8-$15). Tickets are available on Eventbrite. Participants will be required to wear masks.

Ceramics for the Canadian Table

Tuesday, May 31

Healthy, Happy, Wholesome: Cooking and Wellness in Canadian History

CHC partnered with University of Guelph to present the launch of a new cookbook-themed food-history exhibit: Healthy, Happy, Wholesome: Cooking and Wellness in Canadian History. This online exhibit is part of the larger project What Canada Ate, a growing repository of digitized Canadian cookbooks and contains materials from the University of Guelph’s Archival & Special Collections’ Culinary Collection, one of the largest of its kind in North America. The event included a brief virtual tour of the exhibit and formal remarks from University of Guelph adjunct history professor, Rebecca Beausaert; acting Special Collections librarian, Ashley Shifflett McBrayne; University of Guelph history professor, Catherine Carstairs; cookbook donor, Gary Draper; home economist and food writer, Anne Lindsay; and culinary historian and CHC co-founder, Fiona Lucas. Thursday, February 17

Salt Beef Buckets: A Newfoundland Valentine

Amanda (a.k.a. Andie) Bulman is a writer, comedian and cook who joined us for our Hearth Warming winter holiday foods event in December to talk briefly about her life on The Rock. Now she’s back to tell us more about her new book, Salt Beef Buckets: A Love Story, and some of the fascinating culinary and cultural traditions of Newfoundland. Saturday, January 15

Salt-Rising Bread Workshop

Salt Rising Bread author and researcher Genevieve Bardwell led a workshop on making this uniquely North American bread that originated in the Appalachian region during the 1700s. This bread tradition was passed down orally through the centuries and shared across West Virginia and Western New York—and right up into Canada, where Catherine Parr Traill made it in Ontario—as well as Pennsylvania, Kentucky, Tennessee and North Carolina. Bardwell also shared theories about how the bread got its name. Comparisons with similar Indigenous breads from other world regions were discussed.

2021

Sundays, December 5 & 12, 1 to 2 p.m. EST

Hearthwarming: Canadian Winter Holiday Traditions

A two-part Zoom series. As winter closes in, different groups across Canada celebrate numerous winter holidays with “hearthwarming” and heartwarming traditions and traditional foods. CHC member John Ota, author of the acclaimed book The Kitchen: A Journey Through Time … in Search of the Perfect Design (Penguin Random House, 2020), will host a series of interviews with six different Canadians from six different provinces sharing some of their favorite holiday memories. Each interview will be followed by a brief Q&A. Tickets and more details will be available on Eventbrite soon. At 1 p.m. EST on two successive Sundays, December 5 and 12, John Ota will host Hearth Warming Stories, Celebrating Some Canadian Winter Holidays, Zoom interviews with six Canadians about their favourite holiday traditions, memories and foods from six different provinces. Admission: $19.10 for one event or $32.04 for both (general); $11.34 for one or $18.59 for both (CHC Members). Tickets are available on Eventbrite.
Episode 1 (Sunday, December 5) Chef, writer, comedian and CBC contributor Andie Bulman of St. John’s on holiday fare in Newfoundland A discussion of Hanukkah in Montreal with food historian and CHC member Kat Romanow and activist, mother and lawyer Sydney Warshaw, founders of the Montreal-based Jewish food history group The Wandering Chew Edmonton native, Nanaimo resident, cook and cookbook collector Charlie Galan, chair of the Edmonton Historical Society, on festive West Coast foods Episode 2 (Sunday, December 12) CHC member Kesia Kvill, a PhD candidate in WWI foodways at University of Guelph, exploring holiday food in Norwegian Alberta CHC member Lisette Mallet, president of the Société d’histoire de Toronto (Toronto Historical Association) on an Acadian Christmas in New Brunswick Kristin Olafson-Jenkyns, author of The Culinary Saga of New Iceland: Recipes From the Shores of Lake Winnipeg (2020), describing foods of New Iceland in Manitoba Sunday, October 17, 1 p.m. EST

First Catch Your Gingerbread

A Zoom chat with food historian and writer Sam Bilton, author of First Catch Your Gingerbread (Prospect Books, 2021). Did you know that a mistress of a French king was poisoned by a piece of gingerbread? Or that gingerbread men were thought in some quarters to be reminders of the human sacrifices made in bygone days? Sunday, September 26

Annual General Meeting

Tuesday, July 27, 7 p.m. EDT

Mrs. Dalgairns’s Kitchen

Culinary historian and CHC honorary lifetime member Mary F. Williamson will talk about her new book, Mrs. Dalgairns’s Kitchen: Rediscovering “The Practice of Cookery,” an in-depth look at a cookbook first published in 1829. Mary will be joined by Elizabeth Baird, who adapted some of the recipes in the book for modern kitchens. Baird—who found Dalgairn’s recipes extremely practical—will demonstrate two of the updated recipes. A question-and-answer session with both women will follow. When The Practice of Cookery first appeared in 1829, reviewers went into ecstasies, and it was a top seller for nearly 30 years, until it was finally eclipsed by Mrs. Beeton’s famous cookbook. Mrs. Dalgairns was thought by her contemporaries to be Scottish, but she had lived for over 20 years on Prince Edward Island. In Mrs. Dalgairns’s Kitchen, Mary Williamson reclaims Dalgairns’ and her book’s Canadian roots. In addition to the author’s experience of Acadian and Mi’kmaq foodways, Mrs. Dalgairns lived in Scotland for a number of years and added recipes from there to her repertoire. Her mother had come from Boston, inspiring the cookbook’s several American recipes; Dalgairns’s brothers-in-law lived in India, as reflected in the chapter devoted to curry recipes. Thursday, June 24, 7:30 p.m. EDT

Packaged Toronto: Vintage Food Packaging & the Companies Behind Them

Researcher and writer Jamie Bradburn will talk about historical food and drink packaging and the companies behind them as featured in a new book from the publishers of Spacing magazine: Packaged Toronto: A Collection of the City’s Historic Design. In Packaged TorontoSpacing’s writers teamed up with City of Toronto museum curators to reveal a treasure trove of early local package design from the city’s vast collection. Through detailed photography and historical essays focused on an underserved period of Canadian design, Packaged Toronto takes readers on a journey back in time to the period between 1870 and 1950 to witness the emergence of the city’s aesthetic. Jamie Bradburn focuses on some of the companies and products from this period, from Mr. Christie’s Cookie Tin for Soldiers to Harry Horne’s Double Cream Custard Powder, and much more. Jamie Bradburn is a Toronto-based writer and historian. He writes a weekly history quiz for the Toronto Star and regularly contributes to TVOntario’s website. His work has appeared in several books published by Spacing; he cowrote their 50 Objects That Define Toronto. For a decade, he contributed to Torontoist’s “Historicist” column, earning Heritage Toronto and National Magazine Awards. Admission: $19.10; $11.34 (CHC members). Ticket holders will receive a coupon good for a $5 discount on the book, good through June 30. Tickets are available on Eventbrite.
Thursday, May 13, 8:00 p.m. EDT

Uncertain Harvest: The Future of Food on a Warming Planet

Ian Mosby and Sarah Rotz—authors of the new book Uncertain Harvest: The Future of Food on a Warming Planet—look to the past to help us better understand our culinary future. They explore our ongoing history of mostly failed predictions and use that to look at contemporary predictions of a food future dominated by robot farms, cultured meats and photosynthesis-hacked GM rice. Admission: $18.59 ($11.54 for CHC members). Tickets are available on Eventbrite. Save on this ticket price and admission to future events by becoming a CHC member for only $30 today! Thursday, April 15, 8:30 p.m. EDT

The Canadian Archaeologist Who Collected 4,500 Beer Cans

Dr. David Maxwell, archeologist at Simon Fraser University, will talk to us about his side passion, collecting “antique” beer cans, and what they can tell us not only about beer and can production, but also about littering and recycling, industrial design and attitudes toward alcohol. Admission: $18.59 ($11.54 for CHC members). Tickets are available on Eventbrite. Save on this ticket price and admission to future events by becoming a CHC member for only $30 today!
Sunday, March 21, 1 p.m. EDT

Charoset Cooking Class for Passover

CHC invites our members and friends to join The Wandering Chew for a virtual Passover cooking class on Zoom. The Wandering Chew is a Montreal-based group founded in 2013 by Sydney Warshaw and CHC member Kat Romanow to share their excitement about the diversity of Jewish cooking from across the diaspora. In 2018 they were joined by Gillian Sonin. During this class, participants will learn how to make several kinds of charoset, one of the essential symbolic—and delicious—foods of a seder meal (pictured above). Whether you’re looking for a new charoset recipe for your seder table or want to learn more about the diversity of Jewish food traditions, this will be a fun class for everyone. Admission: Suggested donation of $12 (CHC members), $18 (general). Tickets are available on Eventbrite.
Thursday, March 4, 2021, 7:30 to 9 p.m.

The Marmalade Mavens

An illustrated Zoom talk by author and CHC board member Sarah B. Hood on the rise and fall of the world’s greatest marmalade makers

From the legendary Janet Keiller, popularly credited with “inventing” marmalade in Dundee, Scotland in the 1700s, to Cooper’s, Chivers, Smucker’s and Shirriff’s, the world’s great marmalade manufacturers have fascinating stories. Touching on marmalade history from ancient times to the present, Sarah weaves a compelling tale that ties in Roman cookery, medieval Persian poetry, changing attitudes towards racism, scurvy in the British Navy, Victorian labour conditions and globalization, and perhaps explains why marmalade is such an enduringly beloved commodity.

After the presentation, Sarah will stay for a Q&A session on marmalade history and answer practical questions about making prize-winning marmalade. Admission: $18 ($12 for CHC members). Tickets are available on Eventbrite.

Thursday, January 21, 2021, 7:30 to 9 p.m.

Catharine Parr Traill on Enjoying and Surviving a Canadian Winter

Catharine Parr Traill’s genteel life in England did not prepare her at all for life on the frontier in Ontario in the mid-1800s. But one of the ways she found to support her family in her new world was to write about her experience for other immigrants. Her writings both public and private deal with the many joys and tribulations of the wintery backwoods in early Canada. Traill had practical advice for her readers, from maintaining a yeast supply to choosing a parlour stove to sewing a warm cloak. She revealed much about bottling, pickling, smoking and hunting foods for the mid-nineteenth century pantry, then making winter meals. Her how-to advice benefited many immigrants unprepared for the cold and ice, as she had been once unprepared, but she also came to love the sparkling snow in her Canadian wilderness. Fiona Lucas, who with Nathalie Cooke, co-edited Catharine Parr Traill’s Female Emigrant’s Guide: Cooking with a Canadian Classic (2017), speaks knowledgeably and entertainingly on Traill’s experience and writings. Her half hour presentation will be followed by a Q&A session.

2020

Thursday, December 10, 2020, 7:30 to 9 p.m. ET

Baking for the Victorian Christmas Table – Plum Pudding & Mincemeat Tarts!

Culinary Historians of Canada’s 5th annual Baking for the Victorian Christmas Table is going digital this year! This Christmas baking workshop features CHC’s star baker and historic cook, Sherry Murphy. She’ll be demonstrating recipes for traditional plum pudding and mincemeat tarts from Eliza Acton’s Modern Cookery for Private Families, a cookbook that was current during the Victorian period (1837–1901), all made over the open hearth in the historic kitchen at Montgomery’s Inn in Etobicoke, Ontario. This virtual workshop will include a beautifully filmed recording of Sherry and her assistant Pat Currie demonstrating both recipes, along with an introduction to Montgomery’s Inn. A live question and answer period with Sherry will follow the video presentation. A booklet of Victorian recipes will be available for participants to download and save. In addition, participants will have access to the workshop video for one month following the event.

Admission is $30 ($20 for CHC members). Tickets are available on Eventbrite.


Saturday, September 26, 2 p.m. EST

CHC Annual General Meeting

Thanks to all who attended! In case you missed it, you can still click to download the key documents as PDF files: Reports
Thursday, October 8, 2020 (virtual event)

A Taste of Longing – In Conversation with Suzanne Evans

Join us for a live Zoom talk with Canadian author Suzanne Evans on her new book, The Taste of Longing, focused on food in a POW camp during WWII. Admission: $10; free for CHC members with code CHCmember. Tickets are available on Eventbrite.

Canadian Cooking Challenge

July 2020 Food Day Canada falls on August 1, and we’re inviting you to get involved as part of our Canadian Cooking Challenge for this month. The rules are simple: whether you’re shopping at a farmer’s market, grilling at a campsite or having a quiet meal at home, just add #FoodDayCanada to your posts on Instagram and Twitter. You’ll find inspiration from the wealth of Canadian recipes to be explored on the Food Day Canada site in the section called Cook Like a Canadian!

Behind Every Great Cook is a Great Mother

Summer 2020 Video interviews with notable chefs, cooks and culinary authors who talk about their mothers’ influence on their careers.

John Ota’s The Kitchen – Lecture

Thursday, March 5,  6:30 to 8 p.m. Campbell House, Toronto John Ota – architect, designer, historic preservationist, member of the Culinary Historians of Canada – talked about his new book, The Kitchen, which he wrote as part of his quest to seek out – and be inspired by – the great historic kitchens of Canada and the USA.

Hungry for Comfort 2020

Sunday, February 9, 8:30 a.m. to 4:30 p.m. Fort York National Historic Site, Toronto Join fellow food enthusiasts at the 2020 edition of Hungry for Comfort: Celebrating Our Food History to explore how different peoples survived and thrived during Canada’s bitter winter. This year, the spotlight is on the culinary stories of the Jewish community. There will be speakers, demonstrations and workshops as well as tastings and a catered lunch featuring Jewish recipes. Workshops include Hamantashen with professional baker Joel Levy; Cooking from The Jewish Cookery Book (1871) by Esther Levy, offered by the Fort York Volunteer Historic Cooks; Challah with Chef Doris Fin; Ruggelach with Chef Joanne Yolles; Kreplach with Chef Adell Shneer; and Chrime Fish with Harissa and Green Zhoug, led by Chef Carolyn Cohen. Part of this Winterlicious event is the Baking and Preserving Competition, which will be co-organized by CHC. The categories this year are Seville Orange Marmalade, Citrus Marmalade, Apple Chutney and Challah Bread. The deadline for submissions is 9 a.m. on Sunday, February 9. Participants are welcome to enter as many categories as they like for a fee of $5 per entry, and they don’t even have to attend the program to enter! Admission: $75 + HST. Pre-registration is required. For more information about the competition, download the entry form with full regulations or contact the coordinators by email at melissa.beynon@toronto.ca.

Family Winter Fun Day at Fort York

Monday, February 17, 10 a.m. to 4 p.m. Fort York National Historic Site, Toronto CHC will be setting up a display at Family Winter Fun Day on the theme of “Cookbooks: The Family Connection.” We will be sampling cookies made from the 3rd edition (1954) of The Wimodausis Club Cook Book (so named because the members of this Toronto-based women’s club were WIves, MOthers, DAUghters and SISters.) We will also show various traditional and vintage ways in which families have passed down their recipes. We invite visitors to bring their own family favourites.
Admission: Free. Various items available for purchase.

2019

Lost Feast: Culinary Extinction and the Future of Food: Wednesday, December 4, 6 to 9 p.m. Culinaria Research Centre, University of Toronto Scarborough Lenore Newman discussed her new book, Lost Feast: Culinary Extinction and the Future of Food, about the foods tha thumans have literally loved to death. She will also discuss the “extinction dinners” she designed to recreate meals of the past or project how we might eat in the future. Lenore Newman is the Canada Research Chair in Food Security and Environment at the University of the Fraser Valley and author of Speaking in Cod Tongues: A Canadian Culinary Journey. Her talk is co-sponsored by Culinary Historians of Canada and Culinaria Research Centre at U of T Scarborough. Royal Agricultural Winter Fair: November 1 to 10 Exhibition Place (Toronto) The CHC sponsors the Heritage Jam and Pickle categories in the annual preserving competition Baking for the Victorian Christmas Table: Saturday, November 16, 1 to 4 p.m. Montgomery’s Inn (Etobicoke, Ontario) 25th anniversary Annual General Meeting: Saturday, October 5, 2019, 1 to 3:30 p.m. Kingsbury Room, Runnymede United Church, 432 Runnymede Road (Toronto) Schmecks Appeal, the Culinary Legacy of Edna Staebler: Saturday, October 19 Waterloo, Ontario Rose Murray, CHC Lifetime Member and Edna’s friend, will reflect on the life and food writing of this illustrious Canadian culinary icon, with lunch cooked from Staebler’s books, such as Food That Really Schmecks. See details in upcoming events section above. Tickets are available on Eventbrite. Taste Canada Awards Gala: Sunday, October 27 Fairmont Royal York, Toronto CHC is a sponsor of Taste Canada, Canada’s only national, bilingual food writing awards. Tickets will be available starting in May 2019 when the shortlist is announced. Victorian Cake Decorating: Saturday, September 21, 12:30 to 3:30 p.m. Montgomery’s Inn, Etobicoke, Ontario CHC members Monika Paradi and Sherry Murphy present a workshop for just 15 people. Queen Victoria’s 200th Birthday Tea: Saturday, May 18, 2 to 3:30 p.m. Montgomery’s Inn, Etobicoke, Ontario CHC celebrates a royal bicentennial with a festive event, including a full tea highlighting appropriate historical recipes. Fiona Lucas (co-editor of the recently published Catherine Parr Traill’s The Female Emigrant’s Guide) discussed Victorian teatime traditions, and professional Royals-watcher Patricia Treble of Write Royalty discussed our fascination with Queen Victoria and her descendants then and now. Fascinators de rigeur! Food Waste—Past and Present: Wednesday, April 10, 6:30 to 8:30 p.m. George Brown College Hospitality & Tourism Campus, Room 252, 300 Adelaide Street East, Toronto Canada is among the worst countries globally in wasting food. How did we deal with food waste in the past?  How can we individually make a difference? How can the food-supply chain reduce its footprint? The presenter, Magdaline Dontsos, is a former faculty member in the Food and Nutrition Management program at Centennial College, as well as a member of the Ontario Society of Nutrition Management and the Canadian Society of Nutrition Management. Admission: $15. Parkwood, Sage, Rosemary and Thyme: Saturday, March 23:  (Toronto) A bus trip leaving from Toronto at 9 a.m. and returning at 6 p.m. to explore the history and use of herbs at Richter’s Herbs in Goodwood, Ontario and the Parkwood Estate in Oshawa, Tickets are available on Eventbrite. 2nd annual Hungry for Comfort: A Celebration of Food History: Saturday, February 23 Fort York National Historic Site (250 Fort York Blvd., Toronto) The spotlight is on African-Canadian culinary stories. An 18th-century Maritime French Feast: Saturday, January 26 A hands-on historic cooking workshop at Ralph Thornton Community Centre in Toronto led by chef and historic cook Chantal Véchambre Admission: $65 (general). $60 (CHC members).

2018

Frost Fair: Saturday, December 1, 10 a.m. to 5 p.m. Frost Fair, Fort York National Historic Site. CHC participated, selling books and baked goods. Admission: Free. Baking for the Victorian Christmas Table: Saturday, November 24, 12:30 to 3:30 p.m. In the the historic kitchen at Campbell House (160 Queen St. W., Toronto) CHC board member and historic cook Sherry Murphy led the third annual hands-on exploration of seasonal recipes dating from the Victorian period. Admission: $55-$65. Taste Canada Awards Gala: Monday, October 29 Fairmont Royal York Hotel (100 Front St. W., Toronto). CHC once again sponsored of the pre-eminent celebration of Canadian culinary writing. Annual General Meeting: Saturday, October 20, 2018, 1:30 to 3:30 p.m. Village Room, Swansea Town Hall (95 Lavinia Avenue, southwest of Runnymede TTC station in Toronto) Corn Roast and Heritage Fair, Thursday, September 6, 5 to 8 p.m. Montgomery’s Inn (4709 Dundas St W at Islington Ave, Etobicoke) CHC will be on hand in the historic tavern and kitchen, selling cookbooks and serving up tasty treats at this annual event, which this year sees the official unveiling of the newly restored inn, as well as oven-roasted corn, hot dogs and watermelon, family activities and live music by Gin Lane. (Don’t forget to bring your picnic blankets and lawn chairs!) Admission: Free. Adelaide Hoodless and FriendsSaturday, July 28, 2018, 9 a.m.to 6 p.m., A day trip from Toronto via motor coach to explore the Canadian roots of the Women’s Institutes and the E.D. Smith jam company in the Stoney Creek area (near Hamilton, Ontario), with visits to the Erland Lee Museum (birthplace of the Women’s Institutes) and Battlefield House Museum and Park (site of the Georgian-era home of the Gage family). Admission: $85 before June 1; $95 afterwards, including tours, lunch, historic food tastings and a chance to tour, taste, nibble and shop at the Ridge Road Estate Winery. Mixed Messages: Shaping Culinary Culture, Thursday, June 28, 6:30 to 7:30 p.m., Thomas Fisher Rare Book Library (120 St. George St., Toronto): Co-curator and Special Collections Projects Librarian Elizabeth Ridolfo, gave CHC members a guided tour of this exciting new culinary exhibit at the Fisher. The Mixed Messages exhibit will display “a tasty arrangement of rare cookbooks, periodicals (magazines), manuscripts and culinary objects from the 1820s to the 1960s.” Foodways & Fisticuffs, The Larger-than-Life Personalities Who Shaped Quebec Cuisine, Wednesday, May 23 , 6 to 8 p.m., University of Toronto, Bissell Bldg, Room 728 (140 St. George St., Toronto): CHC, Culinaria Research Centre UTSC and U of T’s Faculty of Information presented a talk by Julian Armstrong and Nathalie Cooke. First annual Hungry for Comfort: Surviving a Canadian Winter, Saturday, February 24, 2018, 8:30 a.m. to 3:30 p.m. at Fort York National Historic Site, Toronto: Join fellow food enthusiasts to explore how different peoples survived and thrived in  Canada’s bitter winter. This year, the spotlight is on the culinary stories of the First Nations, Metis, French and English, with speakers, demonstrations, workshops and tastings. See the schedule for the day. This year’s workshops include “Traditional Indigenous Teas,” led by Mark Sault (Migizi Gikino’ amaage inini), knowledge keeper from the Mississaugas of the New Credit First Nation; “Hungry for Apples” (culinary historian Fiona Lucas); “Maple Syrup Memories” (Métis writer and filmmaker Virginia Barter); “A Taste of Summer” (historic cook Mya Sangster); “Chicken Soup with Barley and Herbs” (Chantal Véchambre, author of French Taste in Atlantic Canada, 1604-1758, A Gastronomic History); and “Give Us This Day Our Great War Bread” (historic cook Mark D’Aguilar). Like its predecessor, the event includes cooking competitions sponsored by Redpath Sugar. The baking category is Apple Pie. The preserving competition again features marmalade in two categories: Classic  Seville, and other citrus fruit. New this year is the Apple Chutney category. Download the entry form here. Admission: $75 + HST. Early bird: $65 + HST (until February 9), including refreshments and lunch. Pre-registration is required. Tickets are available online. Piragi not Pierogies: A Dumpling Workshop, Sunday, January 28, 2018, noon to 4 p.m., Latvian Canadian Cultural Centre, Toronto: A hands-on workshop led by CHC member Inese Grava-Gubins, in which we will learn to make the delicious Latvian baked version of the popular boiled dumplings, as well as tricks for using the easy and flexible “magic” dumpling dough for delicious treats such as cinnamon buns and apple tarts.

2017

Canada 150 Blog Challenge 2017 CHC invites food bloggers to participate in our Canada 150 Blog Challenge. We’ll be naming a topic for every month and publicizing entries throughout Canada’s sesquicentennial year. At the end of 2017, we’ll choose our favourite participating blogs and sponsor them for entry into Taste Canada’s blog category. Bloggers need not contribute every month to be considered. To enter, simply publish a blog entry on the given month’s topic and post it on the CHC Facebook page.

Frost Fair

Saturday, December 9, 10 am to 5 pm Fort York National Historic Site, Toronto In early 19th-century England, the local winter market was one of the social and shopping highlights of the year. Fort York celebrates the legacy of the Frost Fair with a market, music, and food at Canada’s largest collection of original War of 1812-era buildings and the new Fort York Visitor Centre. Visitors can shop for unique gifts made by local artisans, including jewellery, heritage-inspired reproductions, and holiday greenery. CHC participates with  cookbooks and historic baking for sale. Admission: Free (in honour of Canada 150)

Baking for the Victorian Christmas Table

Saturday, November 25, 10 a.m. to 2 p.m. Montgomery’s Inn, 4709 Dundas St W (at Islington Ave), Etobicoke CHC and Montgomery’s Inn presented a hands-on early Victorian cooking class led by Sherry Murphy. Participants assisted in preparing authentic historic recipes in the Inn’s 1840s-era kitchen using historic equipment and techniques beside the hearth fire. Samples to take home, tea, snacks and a tour of the Inn, decked out for Christmas, are included. Admission: $65 ($55 for CHC members, students & seniors). Tickets are available on Eventbrite.

Royal Agricultural Winter Fair

Friday, Nov. 11, 11 a.m. to noon  & Saturday, November 11, noon to 1 p.m. During the Royal Agricultural Winter Fair, Remembrance Day presentations on the Burnbrae Farms Food & Lifestyle Stage at the Enercare Centre, Exhibition Place, Toronto on the theme of WWI and WWII cooking on the front lines and homefront in honour of the 100th anniversary of the Battle of Vimy Ridge. Also, the CHC sponsors two Heritage categories in the Fair’s Jams, Jellies and Pickling Competition.

Annual General Meeting

Saturday, October 21, 12 noon to 3 p.m. Ralph Thornton Centre (765 Queen St. E.), Toronto

The Secret History of the McIntosh Apple

September 21, 2017, 7 p.m. Campbell House, 60 Queen Street West, Toronto Esteemed food writer Marion Kane will talk about the McIntosh apple, which appeared as a chance sport on a farm near Dundela, Ontario, and has become one of the world’s  most cultivated fruits.

A Taste of the Life of Lucy Maud Montgomery

Saturday, August 12, 2017, 9 a.m. to 5 p.m. Bus trip out of Toronto to Norval and Glen Williams, Ontario A special trip to discover more about Lucy Maud Montgomery, beloved author of Anne of Green Gables, through her recipes and cooking.

The Why of Butter Chicken Pizza: Change as a Constant in Canadian Cuisine

Friday, May 26, 2017, 7 to 9 p.m. George Brown College Chef School, 300 Adelaide St E, Room 253, Toronto A talk about the search for a true Canadian cuisine by Lenore Newman, author of the newly released book Speaking in Cod Tongues: A Canadian Culinary Journey.

Vimy Ridge 100

Friday-Tuesday, April 7 to 11, 2017 Arras (France) CHC animated a presentation with demonstrations about food on the Canadian frontlines and Home Front in WWI and WWII as part of the observance of the 100th anniversary of Vimy Ridge.

“Can She Bake a Cherry Pie?”: Harvest Meals and Foodscapes of Plenty in Rural Ontario

Saturday, March 11, 2017, 1:3o to 3:30 | University of Guelph A presentation by Professor Catharine A. Wilson of the Department of History at the University of Guelph on the meals provided by host families at barn raisings and threshing days in 19th- and 20th-century Ontario. Plentiful and sumptuous repasts were an integral part of these events, a payback for the assistance neighbours freely gave. Hearty food attracted people to the job, kept them energized throughout the day, and made them happy to return. The offering up of food was also a performance: it entertained guests, expressed the host’s status in the community, showcased the talents of farm women and created long-lasting memories. Dr Wilson, who holds the Redelmeier Professorship in Rural History, is the founder and director of the Rural Diary Archive, a digital repository of more than 140 diaries. To complement the talk, Melissa McAfee, Special Collections Librarian, and Kathryn Harvey, Head of Archival & Special Collections, introduced the CHC to the University of Guelph’s renowned Culinary Arts Collection.

10th Annual Mad for Marmalade, Crazy for Citrus!

Saturday, February 18, 2017, Fort York National Historic Site, 250 Fort York Blvd (Toronto): The 10th and final edition of the sensationally popular marmalade event co-hosted by CHC at Fort York. Among the presenters were Joel MacCharles, author of Batch, and Camilla Wynne, founder of Preservation Society and author of Preservation Society Home Preserves: 100 Modern Recipes. Workshops, a marmalade competition, a marketplace and a citrus-themed lunch rounded out the day.

Great War Cooking Demonstrations

Tuesday, February 7, 11 a.m. to 4 p.m., Montgomery’s Inn, 4709 Dundas St W (Etobicoke, Ontario): Before the CHC embarks to France for the Vimy Centennial commemorations in April, we were testing and demonstrating dishes from the home front and field kitchens of the Great War in the Inn’s Historic Kitchen. Join us as we set up a small cooker (sterno) for a World War One Mess Tin to explore how soldiers cooked in the trenches. There may even be some samples to taste! Admission: Free with regular admission to the Inn

Chinese New Year Dim Sum Dumpling Class

Saturday, January 21, 2017, 1 to 3 p.m., Ralph Thornton Centre, 765 Queen St E (Toronto): Chef and instructor Vanessa Yeung of Aphrodite Cooks helped participants celebrate Chinese New Year with a hands-on dumpling making cooking class. They learned some of the traditional recipes with modern day-adapted flavours. The menu included Ginger Chicken Potstickers, Siu Mai (steamed pork and shrimp dumplings), Vegetarian Water Dumplings and Fried Sesame Balls. Admission: $45-$65.

Baking for the Victorian Christmas Table

Sunday, December 11, 1 –4:30 p.m., Montgomery’s Inn, 4709 Dundas St W (Etobicoke): CHC and Montgomery’s Inn presented a hands-on early Victorian cooking class led by Sherry Murphy with Sarah Hood. Participants assisted in preparing three authentic historic recipes in the Inn’s 1840s-era kitchen using historic equipment and techniques beside the hearth fire. Samples to take home and a tour of the Inn, decked out for Christmas, were included. Admission: $45-$55

2016

Frost Fair

Sat, December 3, 10 a.m.–4 p.m., Fort York National Historic Site, 250 Fort York Blvd (Toronto): A chance to stroll through historic buildings with merchants selling heritage-inspired products and reproduction pieces. CHC was in attendance with food samples, recipes and cookbooks for sale. Admission: Regular admission to Fort York.

Royal Agricultural Winter Fair

Thu, November 10, 2:30 to 3 and 3:30 to 4 p.m p.m., Enercare Centre, Exhibition Place, 100 Princes’ Blvd (Toronto): Our annual Remembrance Day appearance on the Burnbrae Farms Food & Lifestyle Stage; this year the theme is the Home Front during World War Two. Also, the winners of the Heritage Preserving Competition, sponsored by CHC, will be on display at the Fair, which runs from November 4 to 13. Admission: $16 to $25. Family pass: $56

Taste Canada Awards Gala

Monday, November 14, 5:30–10:30 p.m., Arcadian Court, 401 Bay St, 8th floor (Toronto): The CHC is once again sponsoring the Taste Canada Hall of Fame Awards / Le Temple de la Renommée Les Saveurs du Canada. There are two annual Hall of Fame Awards: one to recognize current living authors and the other for authors deserving of posthumous appreciation. Come to the Taste Canada Awards Gala to celebrate this year’s inductees! Admission: $60 to $125 Saturday, October 15, 2016: Annual General Meeting, 1 p.m. to 3:15 p.m., Campbell House, 160 Queen Street West, Toronto, at University Avenue (Osgoode TTC), featuring speaker Jasmine Mangalaseril, election of officers and awarding of Honorary Lifetime Memberships to Dorothy Duncan and Elizabeth Driver, plus special recognition and an award to Fiona Lucas for long service to the organization.
Tuesday, August 9, 2016: Lost Breweries of Toronto, 7 to 9 p.m.: Jordan St.John, the leading expert on the history of brewing in Ontario and author of the books Ontario Beer and Lost Breweries of Toronto, spoke about Toronto’s brewing history in the auditorium at the Ralph Thornton Centre at 765 Queen Street East (Toronto). He discussed the beers that defined various eras of Toronto’s history: both those that were brewed in Toronto and those available from the 1750s onward.Two beers were sampled during the presentation: Black Oak Nut Brown Ale from Etobocoke’s Black Oak Brewing Co. and Waterloo 1815, a special beer Jordan made with Innocente Brewing Company in Waterloo (Ontario). It’s a farmhouse-style beer, in honour of the farmhouse called La Haye Sainte, which was of strategic importance during the Battle of Waterloo (Belgium).
July 11, 2016: Melon: A Global History, 7 to 9 p.m.: Museum Morsels Heritage Culinary Club at Parkwood Estate and the CHC presented author and culinary historian Sylvia Lovegren chatting about the history of melon and her book, Melon, A Global History, at Parkwood Estate in Oshawa. March 15, 2016: Victualling Nelson’s Navy: Food and Cooking on the High Seas in the Age of the Napoleonic Wars, 7 p.m. at The Naval Club of Toronto, 1910 Gerrard St. E. (in the Beaches, west of Woodbine). The Culinary Historians of Canada presented author, chef, and naval re-enactor Gurth Pretty in a fascinating talk – and hands-on demonstration – on just how Vice Admiral Horatio Lord Nelson managed to feed the equivalent of roughly 5,000 calories a day to thousand upon thousands of hungry sailors! Gurth M. Pretty is a graduate of both George Brown College’s culinary management diploma and of Toronto’s Cheese Education Guild’s cheese certified programme, he worked as a professional chef in Toronto, Atlanta, Dallas, Paris, Brussels, Dublin and Nuremberg, sharing his love of Canadian cuisine. He authored The Definitive Guide to Canadian Artisanal & Fine Cheese (Whitecap 2006), co-authored with Tony Aspler The Definitive Canadian Wine & Cheese Cookbook (Whitecap 2007) and contributed to the World Book of Cheese (DK Books 2009). He is currently the Senior Category Manager – Special Projects for Deli Cheese for Loblaw Companies Limited.

Mad for Marmalade, Crazy for Citrusy 2016

Saturday, Febryary 20, at Fort York National Historic Site, in association with the Aga Kahn Museum: “Citrus in the Persian Kitchen” was the theme for the 9th annual Mad for Marmalade, Crazy for Citrus. For complete information download the 2016 Programme Flyer (pdf)

November 2015

“Cooking from Rare Books”

 Thomas Fisher Rare Book’s Holiday Food Talk, Tour & Tasting

Did you know that since April 2015 Thomas Fisher Rare Library has been featuring on Instagram some items from their growing collection of material on food, nutrition, cookery and household management? On Tuesday November 24th, 2015, a memorable and intimate evening has been organized as the Thomas Fisher Rare Library stays open late for this event with Culinary Historians of Canada to kick-off the holiday season! Experience a unique talk by Elizabeth Ridolfo, Rare Book Librarian at the Thomas Fisher Library, as she highlights their historical cookbook collection, and participate in special curated tours. During the Reception, savour surprise treats recreated by CHC volunteers from historical recipes selected from their books. Because of the nature of the materials, this event is limited to a small number of guests. Capacity: Event is limited to 25 spots. Avoid being disappointed, and get your tickets soon as we anticipate a sold out event! Thomas Fisher Rare Book Library was the Winner of the #BestLibrary Award in NOW Toronto Magazine’s Best of Toronto 2014 Reader’s Choice and at press time, they were nominated in the 2015 #BestLibrary category! When: Tuesday November 24th, 2015,  6:00 – 8:00 pm 6:00-6:25pm Check-in all items into lockers, Registration & Networking/Socializing 6:30-7:15pm Talk by Fisher staff 7:15-7:30 pm Reception & tasting(s) 7:30 – 8:00pm Curated Tours Where: Thomas Fisher Rare Book Library, 120 St George St. Toronto, Ontario. How: Fees (Talk, Curated Tour & Specially arranged tasting) Non-Member $25.00 CHC Member $15.00 Student (ID only) $10.00 Should you have any questions please contact shirley@culinaryhistorians.ca. Please use the link below to order tickets. (image credit Sarah Hood & Shirley Lum)

CHC at the Royal

The CHC is again sponsoring the Historical Jam and Pickle Category at this year’s Royal Agricultural Winter Fair Jam’s Jellies and Pickling Competition. Recipes must be 50 years or older and must accompany submission, which are due by September 28th, 2015. More information from the Competition Book (pdf). Join the CHC for this our 2nd year at the Royal Agricultural Winter Fair. This year we’ll explore the theme of “Entertaining in the 1920’s” with cooking demonstrations, tastings, and plenty more. As always we’re looking for volunteers to help out prior and during the event, if you’d like to get involved please contact Luisa Giacometti (luisa@culinaryhistorians.ca). When: November 11th, 2015. Demonstrations at 11:15am to 11:45am & 2:00pm to 2:30pm. Where: Burnbrae Farms Food and Lifestyle Stage, Direct Energy Centre, CNE, Toronto, Ontario.

October 2015

The History of Beer in Canada

Bierbrauer Just in time for Octoberfest join the CHC on October 4th for a day of beer filled fun in the Waterloo region! First we visit BEER! The Exhibit at the Waterloo Regional Museum. Discover the history of brewing, and the selling and consuming of beer in Canada, with a focus on over 175 years of brewing tradition in Waterloo Region. Learn how beer is made, the impact Prohibition had on the brewing industry, and the evolution of craft breweries. From public houses to bars, Temperance societies to drinking responsibly – explore the cultural and social influences of beer. Then enjoy a 3-course lunch at 1 pm at DH Food & Lodging a refurbished 1852 inn nestled in the village of St. Jacobs serving casual contemporary cuisine.  MENU Market soup, Mixed greens salad with orange-saffron dressing Glazed Atlantic salmon, Schnitzel with sauerkraut, Chicken breast stuffed with prosciutto and swiss, Penne with chèvre Dutch apple pie, Triple chocolate mousse cake Finally it’s on to Block Three Brewing Co. at 2:30 pm next door for a brewery tour and tasting! Block Three Brewing Co. is a new craft microbrewery in Waterloo region. Opened in 2013, the brewery specializes in strong Belgian style ales. When: October 4th, 2015. Where: Waterloo Regional Museum (10 Huron St, Kitchener), DH Food & Lodgings (1430 King Street North, St. Jacobs), How: Use the Eventbrite page below to purchase tickets, $40 for CHC members, $45 for general admission. For event enquiries contact Judy Chow (jychow@rogers.com), to offer or request a carpool spot contact Luisa Giacometti (luisa@culinaryhistorians.ca). Help promote this event by circulating the CHC Day of Beer flyer (pdf). (image credit: wikkicommons)
September 2015

AGM

CHC members please join us at Spadina Museum for our annual general meeting, tour of the museum and refreshments. A great chance to become further involved in the CHC and to meet board members and others that share your interest in culinary history. To nominate someone to vote in your stead print and complete the proxy form below. When: September 12th, 9:15 to 12:00pm. Where: 285 Spadina rd, Toronto, Ontario. 2015 AGM Notice (pdf) 2015 AGM Agenda (pdf) 2015 AGM CHC Proxy Form (pdf) CHC_2015_Member Application (pdf)

August 2015

Brown_Cow_Drawing

Farm Visit

Join the Culinary Historians of Canada for a farm visit to a members dairy farm on Saturday, August 1, 2015.  We will meet at 10:00 am and view the milking  process. At noon we go to the Spirit Tree Estate Cidery; a cidery, bakery, kitchen and farm store nestled among the rolling Caledon Hills, for lunch. Lunch includes:
  • Homemade soup of the day
  • Platter of half sandwiches (seasonal choices) made on Spirit Tree Artisanal bread
  • (sample choices: Chicken Pesto & Brie, Roasted Vegetable, Ham & Smoked Cheddar)
  • Seasonal side salad (family style)
  • A selection of pastries, scones & cookies
  • Coffee, tea or sweet cider
After lunch we will have a More Spirited Tour which includes a tour of the Cidery and tasting of 3 of the ciders highlighting the different styles that are produced as well as tasting their artisan bread.  Then back to another farm nearby to learn about beef cows.
When: Saturday August 1st, 2015. 10am to 4pm. Where: The dairy farm is located at 13069 Heritage Road  – from Toronto take the 401 to Mississauga Rd (#336).  Go to Old School Red and turn left on Old School Rd and just before Heritage Rd turn right down a long driveway.  There will be a sign letting you know when you have arrived! For your reference the following addresses: Spirit Tree Cidery: 1137 Boston Mills Road Beef Farm: 15077 Creditview Road

July 2015

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Picnic in Prince Edward County

(Please note that this is an RSVP event and is ONLY open to current CHC members, their family and friends) This is a potluck gathering of CHC members, their family and friends at Liz Driver’s 1860 farm near Milford, Prince Edward County. Please RSVP to liz.driver@sympatico.ca by July 13 (earlier if possible!). Let Liz know whether you will be bringing a main course or dessert. She will send you the address and directions for arriving by car. Please bring serving implements if needed for your dish. Liz will provide beverages (wine and soft drinks) and everything else that is needed (plates, glasses, cutlery, serviettes, etc). If you are able to drive other members or need a lift, please contact Luisa Giacometti (luisa@culinaryhistorians.ca), who is organizing carpooling to the picnic. When: Sunday, July 19, noon to 4 pm Where: Milford, Prince Edwards County, Ontario. How: Direct any questions and RSVP to Liz Driver (liz.driver@sympatico.ca) by July 13th at the latest. If you need a ride, have space for passengers, or wish to carpool for fun and the environment please contact Luisa Giacometti (luisa@culinaryhistorians.ca). (image of previous picnic courtesy of Liz Driver)
May 2015

Lost Chinatown Food Tour, Lunch, and Hands-on Demo

Culinary Historians of Canada and A Taste of the World Walks present a unique event on Sunday, May 31 to celebrate Asian Heritage Month. This special food walking tour includes a hosted dim sum lunch, a talk and hands on demonstration of sticky rice dumplings, a festive food connected with the upcoming Dragon Boat Festival. The seeds of Toronto’s first Chinatown were planted in 1878 and uprooted several times before landing at its current Spadina/Dundas location. As we stroll down memory lane with CHC member Shirley Lum, we’ll look at archival maps and photographs from the 1920s, 1930s and 1990s of the old quarters’ food scene while hearing historical and personal stories about legendary locals, chop suey eateries, bakeries, and dim sum houses to help bring the area alive again. For added nostalgia we will drop into the oldest family-run dim sum restaurant for ‘Low-Wah Kew” dim sum (AKA old-timers’ dim sum), complete with a Chinese Horoscope reading to reveal your animal sign and show you how to get the most out of the Year of the Goat! We end with Shirley talking about the history and legend behind the lively Dragon Boat Festival, and a hands on demo of the special sticky rice dumplings made for this lively event. When: May 31st, 2014. 10:50am to 2:30pm. Where: Meet at 60 Queen St West, Toronto, at 10:50am. Tour runs from 11:00am to 2:30pm. (Closest subway is Queen Station.) Tickets: Use the Eventbrite link below to purchase tickets immediately or contact Shirley Lum at 416-923-6813 or info@torontowalksbikes.com to reserve. Admission: $50 (general), $45 (CHC members), $40 (students with ID). Shirley LumShirley Lum is a frequent guest on CBC Radio’s Metro Morning and Fresh Air who contributes feature articles to The Globe & Mail, Toronto Star, National Post and Tornoto Sun. She has been honing her research of Toronto’s lost first Chinatown since she established her business, A Taste of the World Tours, in 1993. She’s a fourth-generation Canadian-born Chinese, born and bred in Toronto. April 2015

History of Vegetarianism in Toronto

Toronto is a thriving veggietropolis today, but what was the city’s veg scene like 100 years ago? Who were the community leaders and culinary innovators that propelled vegetarian food and ideas into the city’s consciousness? Find out as we explore the roots of Toronto’s veg community and learn how Toronto became home to almost a hundred innovative vegetarian and vegan businesses and North America’s largest Veg Food Fest. David Alexander is the Executive Director of the Toronto Vegetarian Association and will be speaking about the history of vegetarianism in Toronto. David has appeared on CBC Radio, CTV, and Global TV promoting the health and environmental benefits of vegetarian eating. His essay “The Tofu Revolution: Toronto’s Vegetarians from 1945 to 2009 and Beyond” appears in The Edible City, published by Coach House Books. Since joining the TVA in 2006, David has worked with volunteers and staff to introduce new projects such as the Tofu Haiku poetry contest, Veggielicious, and Totally Fabulous Vegan Bake-off. David’s work enabled the association to meet the goals of a three-year Trillium Foundation grant for volunteer program development and has led the organization to be recognized as a finalist for a Green Toronto Award for Environmental Awareness in 2011. In 2014, he worked with Leo Burnett Toronto to rebrand the Veg Food Fest and a team of volunteers to present the VegTOpia exhibit, which celebrated TVA’s history at the 30th Veg Food Fest. The event will be held at YamChops, Canada’s first and only vegetarian butcher shop, offering plant-based protein alternatives, fresh prepared foods and eat-in or take-out lunch and dinner. They have a full vegetarian and vegan grocery, AuJus organic cold pressed juices, catering, and home delivery. The folks at Yamchops will give us a short tour of their facility after the talk. When: April 28th, 2015, 7:00pm Where: Yamchops Vegetarian Butcher, 705 College St (@ Montrose Ave) (MAP HERE) Cost: $15.00 CHC members and Toronto Vegetarian Association members (with proof), $18. non-members and $5.00 students (with Student ID).

February 2015

8th Annual “Mad for Marmalade, Crazy for Citrus!”

Mad for Marmalade program 2015 (designed by Mark D’Aguilar)

November 2014

AGM

The CHC’s 20th Annual General Meeting

The Culinary Historians of Canada is now 20 years old! We’re holding a party to celebrate, with a slide show about the last 20 years with CHC, an overview of the extraordinary jump in the popularity of food history, and some simple down-hearth cooking. LocationCampbell House Museum (160 Queen Street W, Toronto, 416-597-0227) Date and TimeSunday, November 30, (AGM: 3:30 p.m. Party: 4 to 5:30  p.m.) CHC 20th Anniversary Party and AGM!

August 2014

Picnic in Prince Edward County

Details: Held in scenic Prince Edward County, just over 2 hours from Toronto CHC members will enjoy a potluck lunch (wine and non-alcoholic beverages provided) at a 100-acre Cultural Heritage Landscape farm property in beautiful Prince Edward County with an 1860 brick farmhouse, early barn and other outbuildings. New features since the last CHC visit are a 1905 Royal Jewel wood-fired cookstove and a new extension with modern waterworks to augment the traditional outhouse!This event is free with a potluck contribution. Please RSVP to Liz Driver (liz.driver@sympatico.ca) to let her know what you will be contributing to the potluck. She will reply with a map and driving directions. Date: Sunday August 24th, 2014. Time: noon onwards. (Note that this event is only open to CHC members in good standing, should you have questions regarding your membership please contact angel@culinaryhistorians.ca)

June 2014

J.M. Schneider – “Taste the difference quality makes”

Details: In 1890, J.M. Schneider and his wife, Helena, made the decision to make sausages and sell them door-to-door, and at the local market.  A family-run business empire grew from these humble beginnings. Product diversification, and developments in recipes, brand marketing, and research into new manufacturing methods, along with a dedicated workforce, led to 108 years of successful operations. Join archivist Karen Trussler as she traces the evolution of the iconic Schneider’s brand and see select artifacts from the Schneider’s archives. $32 before May 16, $35 after. Pre-registration is requiredDownload the JMS registration info (pdf) Date: Saturday, June 7, 2014 Time: 11 am – 1:30 pm (includes lunch) (doors open at 10:30 am) Location: Concordia Club, Jägerstrube Room, 429 Ottawa Street South, Kitchener, Ontario

April 2014

Tracing Garlic’s Roots

Details: Speech by founder of the Toronto Garlic Festival Peter McClusky. Peter is a garlic grower and is author of a forthcoming book on the history of garlic in Toronto. Bring your questions. Includes garlic refreshments & Laura Slack’s garlic-infused caramel truffles! Reservations advised $18 in advance, $20 at the door. Download Tracing Garlic’s Roots flyer  (pdf). Date: Monday April 7th, 2014. Time: 7:00pm to 9:00pm Location: Campbell House Museum, 160 Queen Street West, Toronto (at Osgoode Subway Station, northwest corner of Queen West and University Ave)

March 2014

Artistically Delicious

Details: Celebrating International Women’s Day, the McMichael Canadian Art Collection invites the Culinary Historians of Canada together with art historians to take a closer look at the work of Mary Pratt and other female artists exploring the theme of food in their art. Speakers Elizabeth Baird, Liz Driver, and Ruth Sandwell explore the themes of food and kitchen work in Mary Pratt’s paintings. A Newfoundland inspired lunch is available in the restaurant. For more information call 905.893.1121 (toll free 1.888.213.1121) or visit www.mcmichael.comOpen to the general public, free with the cost of gallery admission.   Download Mary Pratt Artistically Delicious flyer (pdf). Date: Saturday, March 8, 2014 Time: 11:00 a.m. to 12:30 p.m.  Location: McMichael Canadian Art Collection, McMichael Canadian Art Collection 10365 Islington Avenue Kleinburg, Ontario, Canada L0J 1C0 (Islington Avenue north of Major Mackenzie Drive on the east side)

February 2014

7th Annual “Mad for Marmalade, Crazy for Citrus!”

The Culinary Historians of Canada are excited to partner with Fort York National Historic Site for our seventh annual celebration of marmalade and all things citrus. Enjoy marmalade and citrus themed workshops, lunch, tastings, marketplace, and be sure to enter the Marmalade Competition. Your ticket includes a tour of Fort York. Admission $45 + tax (before February 7), $50 + tax (after February 7) Pre-registration required. For more information call 416-392-6907 x225, or to register x221.

  • Date: Saturday, February 22nd, 2014
  • Time: 10:00 a.m. to 4:00 p.m.
  • Location: Fort York National Historic Site, 250 Fort York Boulevard, Toronto

December 2013

The Culinary Historians of Canada Annual General Meeting

We’re ready to unveil a revisioned CHC!

Date: Sunday, December 1st, 2013

Time: 11:00 a.m. to 2:00 p.m.

Where: Campbell House Museum, 160 Queen Street West, Toronto (Osgoode Subway Station)

Details: No Cost

THE PROGRAM UPDATE of the exciting strategic planning, visioning and renewal process undertaken by the CHC board through 2013. Curious? See 2014 CHC Priorities & Volunteer Opportunities for a summary of CHC’s proposed new statements, committees and priorities. Short AGM BUSINESS MEETING, including briefings on great upcoming programs and publications, and updates to our by-laws*. You are entitled to vote by proxy**. BIENNIAL ELECTION of the executive officers (President, Vice President, Secretary, Treasurer).
  • All members are encouraged to self-nominate for an executive position or to offer to serve as a committee chair. We also encourage expressions of interest in committee membership.
  • Contact Secretary Nancy Gyokeres at lewisnl@rogers.com or (416) 487-9529 to register your interest in a position on the rejuvenated Board of Directors and/or Committees.
  • All members in good standing will be able to vote on motions and in the election.
REFRESHMENTS & SILENT AUCTION OF COOKBOOKS SHORT AND SNAPPY TALKS by CHC members on their current research topics. A fascinating range of topics you won’t want to miss!
  • Includes Mary F. Williamson on curries in 1900’s Victoria, Mya Sangster on her current historic recipe research, Sylvia Lovegren on contributing to the Oxford Encyclopedia of Food and Drink in America, Amy Scott on 19th century meringues, and others.

April 2013

The Culinary Historians of Canada and Pickering Museum Village present

The Pleasures of Pudding – A Cooking Workshop

Date: Saturday, April 7, 2013

Time: 1:00 p.m. to 4:00 p.m.

Where: Redmond House, Pickering Museum Village, 2365 Concession Road 6, Greenwood, ON

Details: Pre-Registration Required.

February 2013

The Culinary Historians of Canada and Fort York National Historic Site present

The 6th Annual

MAD FOR MARMALADE, CRAZY FOR CITRUS!

Date: Saturday, February 23, 2013

Time: 10:00 a.m. to 4:00 p.m. (Registration opens at 9:00 a.m.)2012 Winning Marmalades

Where: Fort York National Historic Site, 250 Fort York Boulevard, Toronto

Details: Workshops, Speakers, Lunch, Marketplace & Marmalade Competition

Click Here for Registration Flyer

Click Here for Program

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November 2012

Food Will Win the War

Eating for Victory during Canada’s Second World War

Date: Wednesday, November 14, 2012 Time: 7:00 p.m. Where: Campbell House Museum, 160 Queen Street West, Toronto Details: In this special lecture, presented a few days after Remembrance Day, Ian Mosby will discuss the importance of food and eating to Canadians’ everyday experience of the war on the home front. He will look at some of the different ways in which ordinary Canadians mobilized food to both show their support for the war effort and also to deal with the ever present reality of rationing and shortages. At the same time, he will explore the contradiction between popular memory of the war as a time of austerity and the reality that, throughout the war years, Canadians on the whole were eating more – and better quality ­– food than they ever had before. Ian Mosby is a postdoctoral fellow in the Department of History at the University of Guelph. He is in the final stages of completing a book manuscript for UBC Press entitled Food Will Win the War: The Politics, Culture, and Science of Food during Canada’s Second World War. He is also working on a new research project, tentatively entitled “Engineering Dinner: Postwar Food Technology and the Industrial Transformation of the Canadian Diet.” In 2010, he was awarded the Nicolas C. Mullins Award by the Society for the Social Studies of Science for his article “‘That Won Ton Soup Headache’: The Chinese Restaurant Syndrome, MSG and the Making of American Food, 1968-1980,” Social History of Medicine 22, 1 (April 2009). To learn more: www.ianmosby.ca

To view the Canadian wartime recipes prepared for this event, click on the link below:

FoodWillWinTheWar-Recipes

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September 2012

2012 AGM and Program

High Tea or Afternoon Tea? A tasty program for members of the Culinary Historians of Canada and other curious tea drinkers! Date: Sunday, September 9th, 2012 Time: 2:00 pm – Annual General Meeting, Culinary Historians of Canada – members only 2:45 pm – an auction of “mystery culinary boxes” – all are welcome 3:00 to 4:00 pm – “High Tea or Afternoon Tea?” program – all are welcome Where: Campbell House Museum, 160 Queen St West, Toronto Details: Mary Williamson and Fiona Lucas will discuss, with audience participation, a perplexing etymological question: Should the delicious afternoon ritual of tea and treats be called High Tea or Afternoon Tea? After exploring the various meanings and tea etiquette, we will enjoy refreshing cups of various types of tea with sandwiches and pastries, in the best tradition. A samovar, silver trays, dainty china, and linen serviettes will be de rigueur!

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July 2012

5th annual Picnic in the County!

Date: Saturday July 21st, 2012 Time: 12 – 3 pm Where: From the Farm Cooking School Details: At this year’s annual potluck picnic for CHC members (and their partners and children) we are returning to “From the Farm Cooking School” – about a 2 hour drive from Toronto. CHC member Cynthia Peters runs the school in her 1830’s loyalist farmhouse furnished with antiques, including period cooking utensils, a Mennonite wood stove, and professional GE Monogram propane range. Liz Driver is making fruit pies! Potluck details: Cynthia is supplying the main chicken dish, lemonade, sparkling water, and some local white wine. Compliment the menu with: appetizers, salad, side dish, bread, relishes, or preserves, dessert, fruit or your preferred beverage. Feel free to print your recipe to share it. ***************************************************************************************

February 2012

Culinary Historians of Canada in partnership with Fort York National Historic Site

5th Annual Mad For Marmalade Crazy for Citrus!

Date: Saturday February 25, 2012 Time: 10 am – 4 pm Where: Fort York National Historic Site, 250 Fort York Blvd, Toronto Details: Workshops, Citrus Lunch, Marketplace, Marmalade Competition **********************************************************************************

January 2012

The Culinary Historians of Canada invite you to A Burns Night Scotch Tasting “From Sweet to Peat”

Date: Wednesday, January 25th, 2012 Time: 7 – 10 P.M. Where: CAMPBELL HOUSE MUSEUM www.campbellhousemuseum.ca Details: Host – Bill Nesbitt a capella songs by Vine Tuned Enjoy haggis & tasty Scottish morsels.  Come tip a wee dram & celebrate the Bard.  Don’t miss this special & entertaining event.  Join us for a night of Scottish taste, song and wit. $50 per person *************************************************************************************

April 2011

CHC in partnership with The University of Guelph

Guelph, Off The Shelf!

Date: Saturday, April 2, 2011 Time: 12 – 4 PM Where: McLaughlin Library, University of Guelph Details: Tour the extraordinary Canadian Culinary Collections featuring 13,000 volumes and manuscripts with Kathryn Harvey, Head of Archival and Special Collections – and a visit to McRae House National Historic Site. Mad for Marmalade, Crazy for Citrus! (fourth annual) 19 February 2011 Kitchen Tool Magic 13 November 2010 Summer Picnic in Prince Edward County (third annual) July 24 2010 Talking Food: The Importance of Symposia for Food Culture 7 June 2010 Apron-Mania! 8 May 2010 Mad for Marmalade, Crazy for Citrus! (third annual) 27 February 2010 Sweet Revolutions: the economic and social importance of sugar as food 14 & 17 November 2009 Taste of History! 3 October 2009 Summer Picnic in Prince Edward County 25 July 2009 Play Date for Culinary Historians and Friends 16 June 2009 Tandoori, Shashlyk, and Grouse, Oh My! The Exotic (Food) World of Expo ’67 26 May 2009 Culinary Landmarks: A Conference to Celebrate Elizabeth Driver’s Culinary Landmarks: A Bibliography of Canadian Cookbooks, 1825-1949 1-3 May 2009 175 Years of Cakes 6 March, 2009 Marmalade: Contentment in a Jar 21 February 2009 Reading Cookbooks as Sources for the Study of Social History 5 November 2007 Frolics with Food 27 September 2007 Exotic Foods From Home and Afar 10 September 2007 Waterloo County Cookfest 5 May 2007 In Celebration of Edna Staebler 22 February 2007 “Come Again Tomorrow, Whim Wham, and much more for 7s 6d”: A Georgian Gentlewoman’s Culinary Journey from Charlottetown to Dundee 25 January 2007 Christmas Food in Historic Riverdale 28 November 2006 Recipes from Below Stairs at Dundurn Castle, a Historic Cooking Workshop 21 October 2006 Picnic on the Grand: Exploring Food History at Ruthven Park 19 August 2006 Foods of a French Village 25 May 2006 A Victorian Banquet to Spring 25 April 2006 Community Responses to Changing Foods in Panniqtuuq, Nunavut 13 February 2006 Tavern in the Town: A Look Back at Drinking in Toronto 10 November 2005 Celebrating the Culinary Heritage of Peterborough and Area 24 September 2005 Biting Satire: Food and Drink in Caricature 2 March 2005 AGM 2004 and 10th Anniversary Bash 11 September 2004 Orange Juice 2 June 2004 Beyond Gingerbread 24 April 2004 The Archaeology of Culinary History Symposium 21 February 2004 Other events
  • “From Rations to Riesling,” symposium at Doon Heritage Crossroads museum, Kitchener, Ontario
  • Factory-floor tour of the Redpath Sugar Refinery, Toronto
  • “Butchering Workshop” in partnership with Joseph Schneider Haus, Waterloo, Ontario
  • “Puddings Boiled, Steamed and Baked,” symposium in partnership with Gibson House museum, Toronto
  • “Exploration of Canadian Cookery Books with Elizabeth Driver,” a potluck event for CHC members, in partnership with Gibson House museum, Toronto
  • Guided tour of the Cambridge Farmers’ Market with market board member and cookbook author Rose Murray
  • Lectures by Linda M. Ambrose, “Ladies, Please Provide,” about the surprising meanings of foods prepared for Women’s Institute meetings; Dana McCauley and Rick Archbold, “Last Dinner on the Titanic: If You Have to Go You Might as Well Have an 11-Course Meal First”; Patricia Ferguson, “Your Presence is Requested: The Art of Dining in 18th-Century Europe”; Margaret Fraser, “A Century of Canadian Home Cooking”; Nathalie Cooke, “How to Tickle the Palate with a Pen”; Mary F. Williamson, “Of Course There’s More to Cooking Canadian Than Butter Tarts” and “Come Again Tomorrow, Whim Wham, and Much More for 7s 6d: A Georgian Gentlewoman’s Culinary Journey from Charlottetown to Dundee”;Tina Bates and Phil Dunning, “Beyond Gingerbread and Hot Cider: Food and Drink Interpretation at Montgomery’s Inn”; Pierre Laszlo, “Orange Juice: Invention, Production, Imitation” and “Foods of a French Village; Kathy Lochnan, “Biting Satire: Food and Drink in Caricature”; Craig Heron, “Tavern in the Town: A Look Back at Drinking in Toronto”; Lynette Hunter, “Community Responses to Changing Foods in Panniqtuuq, Nunavut”; Elizabeth Driver, “Christmas Food in Historic Riverdale” Mary F. Williamson, “Come Again Tomorrow, Whim Wham, and much more for 7s 6d: A Georgian Gentlewoman’s Culinary Journey from Charlottetown to Dundee,” a lecture about Catherine Dalgairns and her Practice of Cookery; Carrie Herzog, “In Celebration of Edna Staebler”; Dorothy Duncan, “Canadian Food from an Advocate’s Perspective”; Dr Massimo Marconi, lecture about the rare Kopi Luwak coffee from Indonesia; Fiona Lucas and Mary F. Williamson, “Frolics with Food: The Frugal Housewife’s Manual by A.B., of Grimsby”; Nathalie Cooke, “Contraband and Controversy: The Fight for Spread for Our Bread,” about the margarine wars in Canada
  • Panel discussions at Northern Bounty V, the Cuisine Canada conference in Guelph, Ontario, on “How Have Immigrants Influenced Canadian Cooking?” and “When Does an Imported Ingredient Become a Canadian Ingredient?”
  • Behind-the-scenes visit to the University of Guelph Culinary Collections
  • Advance tour of the 1832 Gooderham and Worts whiskey distillery site in Toronto, before it reopened as a premiere cultural centre
  • Christmas Cookie Exchanges, featuring presentations about cookie histories