Current CHC Events & Projects

 

Just A Bite: Summer Food Memories from Ontario Seniors

CHC’s newest project is Just a Bite: Summer Food Memories from Ontario Seniors, sponsored by a grant from the New Horizons for Seniors Program.

Just a Bite is a collection of food memories from summers long past, a project to preserve and share youthful memories from the season between the summer and fall equinoxes. The collection will ultimately serve as a repository of historical memories for future researchers.

The core committee has created a booklet of questions to elicit these summer food memories. There are two downloadable PDF versions of the booklet that are available to all, to be circulated throughout Ontario:

Over the summer of 2021, the booklets are being shared widely among seniors’ groups, cultural groups, clubs, institutions, associations and service organizations. We look forward to Just a Bite becoming a legacy project for CHC with your help. Please feel free to share the booklets with members, colleagues, friends and family. All memories are welcome!

The grant’s deadline for completion is February 28, 2022. We anticipate needing volunteer readers, transcribers and fact checkers for the submissions, and copy editors, layout editors and social media experts for the final products. If you are interested, contact us at justabite@culinaryhistorians.ca.


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Sunday, September 26

Annual General Meeting

The Culinary Historians of Canada are looking forward to meeting our members at our Annual General Meeting again, virtually! All members will receive an email with Zoom log-in information a week before the meeting. Like last year, we plan to arrange for friends of CHC to be able to watch the meeting online via Facebook Live.

Our guest speaker will be the exuberant John Ota on “Maud’s Kitchens: Lucy Maud Montgomery and Modern Conveniences.” John is the author of last year’s award-winning The Kitchen: A Journey Through History in Search of the Perfect Design.

All 2021 memberships expire on the day before the AGM; only members in good standing may stand for board membership, elect board members and vote on official matters that may arise. Please renew your membership by clicking the link to our membership application and renewal page as soon as possible. Membership is still only $30 for one year (or $55 for two years). If you are not sure of your membership status, please contact Membership Chair Judy Chow at membership@culinaryhistorians.ca.

We are looking to expand the CHC board. Will you join us? Our President is stepping down, so the position will be vacant. The Treasurer position is open for election, although the incumbent is standing again. We welcome volunteers from any part of the country to offer even a few hours a year to one of our committees (Membership, Programming, Communications, Education, Outreach, Publicity, Refreshments and Volunteers). To express interest, please contact info@culinaryhistorians.ca.

For further information, or to find out about board vacancies, contact info@culinaryhistorians.ca.

Click to download the key documents as PDF files as they become available:

Reports


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?

Admission: $19.10 (general); $11.34 (CHC members). Tickets are available on Eventbrite.