Recent CHC Events

Recent Events

Want to stay up to date on what’s happening with the CHC? Join our mailing list! Send an email to info@culinaryhistorians.ca expressing your interest, or better yet become a member by writing to membership@culinaryhistorians.ca.

2020

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.