Current CHC Events & Projects


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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.

Thursday, November 17, 2022

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. A Zoom link will be posted soon on our website and in the November newsletter.

December 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.

January 2023 (virtual)

Fool’s Gold: A History of British Saffron

Sam Bilton talks about her new book and ties into some history of saffron in Canadian cookery,
as well.

Saturday, October 15, 2023, 2 to 4 p.m. ET

CHC Annual General Meeting