{"id":16,"date":"2011-08-31T00:11:24","date_gmt":"2011-08-31T04:11:24","guid":{"rendered":"http:\/\/wp1.culinaryhistorians.ca\/?page_id=16"},"modified":"2023-01-01T13:20:26","modified_gmt":"2023-01-01T18:20:26","slug":"past-events","status":"publish","type":"page","link":"https:\/\/www.culinaryhistorians.ca\/wordpress\/events\/past-events\/","title":{"rendered":"Past Events"},"content":{"rendered":"\n<h1><strong>Recent Events<\/strong><\/h1>\nWant to stay up to date on what&#8217;s happening with the CHC? Join our mailing list! Send an email to\u00a0<a title=\"info@culinaryhistorians.ca\" href=\"mailto:info@culinaryhistorians.ca\">info@culinaryhistorians.ca<\/a>\u00a0expressing your interest, or better yet become a member by writing to\u00a0<a title=\"membership@culinaryhistorians.ca \" href=\"mailto:membership@culinaryhistorians.ca \">membership@culinaryhistorians.ca<\/a>.\n<h1>2022<\/h1>\n\n\n<strong>Sundays, December 4 &amp; 11, 2022 (virtual)<\/strong>\n\n \n<h2 class=\"wp-block-heading\"><strong>Hearth Warming Holiday Traditions<\/strong><\/h2>\n \n\nJohn Ota reprises his entertaining and enlightening series of interviews of Canadians across\nCanada talking about their winter holiday memories and foods. \u00a0<a href=\"https:\/\/www.eventbrite.ca\/e\/hearth-warming-holiday-traditions-2022-tickets-461345475737\" target=\"_blank\" rel=\"noreferrer noopener\">Tickets are available on Eventbrite.<\/a>\n\n \n\n<em>Episode 1 (Sunday, December 4):<\/em>\n\n \n<ul class=\"wp-block-list\">\n \t<li><strong>Sheilah (Roberts) Lukins<\/strong>, author of\u00a0<em>For Maids who Brew and Bake<\/em>\u00a0and<em>\u00a0Rain, Drizzle, and Fog,<\/em>\u00a0Newfoundland.<\/li>\n \n \t<li>Multifaceted theatre theorist, director, essayist and Cree cultural leader\u00a0<strong>Floyd Favel<\/strong>, curator of the Chief Poundmaker Museum, Saskatchewan.<\/li>\n \n \t<li><strong>Tim Charles<\/strong>, executive chef at the astonishing\u00a0Fogo Island Inn, Newfoundland.<\/li>\n<\/ul>\n \n\n<em>Episode 2, (Sunday, December 11)<\/em>:\n\n \n<ul class=\"wp-block-list\">\n \t<li><strong>Grace Cameron<\/strong>, editor of\u00a0<em>JamaicanEats<\/em>\u00a0magazine, Toronto.<\/li>\n \n \t<li><strong>Don Genova<\/strong>, author of the highly regarded\u00a0<em>Food Artisans of Vancouver and the Gulf Islands<\/em>, Victoria,\u00a0British Columbia.<\/li>\n \n \t<li>Beloved food writer\u00a0<strong>Bonnie Stern<\/strong>\u00a0and her daughter\u00a0<strong>Anna Rupert<\/strong>, who just co-authored the book\u00a0<em>Don&#8217;t Worry, Just Coo<\/em>k, Toronto.<\/li>\n \n \t<li>Renowned chef and TV host\u00a0<strong>Michael Smith<\/strong>\u00a0of\u00a0The Inn at Bay Fortune, Prince Edward Island.<\/li>\n<\/ul>\n \n<h2><strong>The Miracle of Salt: Recipes and Techniques to Preserve, Ferment, and Transform Your Food<\/strong><\/h2>\n<h1><\/h1>\nEsteemed Canadian food writer Naomi Duguid will talk about her brand new book,\u00a0<em><a href=\"https:\/\/www.naomiduguid.com\/books\" target=\"_blank\" rel=\"noreferrer noopener\">The Miracle of Salt: Recipes and Techniques to Preserve, Ferment, and Transform Your Food<\/a><\/em>, 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.\n\n \n\nThe 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.\n\n\n\n\n\n<strong>Wednesday, September 21, 7 to 8:30 p.m. ET<\/strong>\n\n \n<h2 class=\"wp-block-heading\"><strong>Speaking Cod: A History of Cod Fishing &amp; Cod Eating from the Vikings to Now<\/strong><\/h2>\n \n\nAn 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.\n\n \n\nHow 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 \u201ccod people\u201d who continue to have an impact on international cuisine.\n\n \n\nShe 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&#8217;s view, and her trip to Canada is part of her ongoing research into the history of cod, cod fishing, &#8220;cod people&#8221; and the cod recipes.\n\n \n\nAdmission is by donation (suggested price: $8-$15). <a href=\"https:\/\/www.eventbrite.ca\/e\/speaking-cod-a-history-of-cod-fishing-cod-eating-from-the-vikings-to-now-tickets-404778793267\" target=\"_blank\" rel=\"noreferrer noopener\">Tickets are available on Eventbrite.<\/a>\u00a0Participants will be required to wear masks.\n\n \n<h2 class=\"wp-block-heading\"><strong>Ceramics for the Canadian Table<\/strong><\/h2>\n \n<h2 class=\"wp-block-heading\"><\/h2>\n\n\n<strong>Tuesday, May 31<\/strong>\n<h2>Healthy, Happy, Wholesome: Cooking and Wellness in Canadian History<\/h2>\nCHC partnered with University of Guelph to present the launch of a new cookbook-themed food-history exhibit: <a href=\"https:\/\/www.uoguelph.ca\/arts\/history\/events\/launch-new-food-history-exhibit-healthy-happy-wholesome-cooking-wellness-canadian\" target=\"_blank\" rel=\"noopener\">Healthy, Happy, Wholesome: Cooking and Wellness in Canadian History<\/a>.\u00a0This online exhibit is part of the larger project\u00a0<a href=\"https:\/\/whatcanadaate.lib.uoguelph.ca\/\" target=\"_blank\" rel=\"noopener\">What Canada Ate<\/a>, a growing repository of digitized Canadian cookbooks and contains materials from the University of Guelph&#8217;s Archival &amp; Special Collections\u2019 Culinary Collection, one of the largest of its kind in North America.\n\nThe 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;\u00a0University of Guelph history professor, Catherine Carstairs; cookbook donor, Gary Draper;\u00a0home economist and food writer, Anne Lindsay; and culinary historian and CHC co-founder, Fiona Lucas.\n\n<strong>Thursday, February 17<\/strong>\n<h2><strong>Salt Beef Buckets: A Newfoundland Valentine<\/strong><\/h2>\nAmanda (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&#8217;s back to tell us more about her new book, <a href=\"https:\/\/www.breakwaterbooks.com\/books\/salt-beef-buckets-a-love-story\/\" target=\"_blank\" rel=\"noopener\"><em>Salt Beef Buckets: A Love Story<\/em><\/a>, and some of the fascinating culinary and cultural traditions of Newfoundland.\n\n\n\n<strong>Saturday, January 15<\/strong>\n\n \n<h2 class=\"wp-block-heading\"><strong>Salt-Rising Bread Workshop<\/strong><\/h2>\n \n\n<a href=\"https:\/\/www.amazon.ca\/Salt-Rising-Bread-Heartfelt-Appalachian\/dp\/1943366039\" target=\"_blank\" rel=\"noreferrer noopener\"><em>Salt Rising Bread<\/em><\/a>\u00a0author 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\u2014and right up into Canada, where Catherine Parr Traill made it in Ontario\u2014as 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.\n\n \n\n<hr class=\"wp-block-separator has-css-opacity\" \/>\n\n \n<h1 class=\"wp-block-heading\">2021<\/h1>\n \n\n<strong>Sundays, December 5 &amp; 12, 1 to 2 p.m. EST<\/strong>\n\n \n<h2 class=\"wp-block-heading\"><strong>Hearthwarming: Canadian Winter Holiday Traditions<\/strong><\/h2>\n \n\nA two-part Zoom series. As winter closes in, different groups across Canada celebrate numerous winter holidays with &#8220;hearthwarming&#8221; and heartwarming traditions and traditional foods. CHC member John Ota, author of the acclaimed book <em>The Kitchen: A Journey Through Time \u2026 in Search of the Perfect Design<\/em> (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&amp;A. Tickets and more details will be available on Eventbrite soon.\n\n \n\nAt 1 p.m. EST on two successive\u00a0Sundays, December 5 and 12, John Ota will host Hearth Warming Stories, Celebrating Some Canadian Winter Holidays, Zoom interviews with\u00a0six Canadians about their favourite holiday traditions, memories and foods from six different\u00a0provinces.\n\n \n\n<strong>Admission:<\/strong> $19.10 for one event or $32.04 for both (general); $11.34 for one or $18.59 for both (CHC Members).\u00a0<a href=\"https:\/\/www.eventbrite.ca\/e\/hearth-warming-holiday-traditions-tickets-209488113587\" target=\"_blank\" rel=\"noreferrer noopener\">Tickets are available on Eventbrite.<\/a>\n\n \n\n<hr class=\"wp-block-separator has-css-opacity is-style-wide\" \/>\n\n \n\n<strong>Episode 1 (Sunday, December 5)<\/strong>\n\n \n\nChef, writer, comedian and CBC contributor\u00a0<a href=\"https:\/\/www.cbc.ca\/news\/canada\/newfoundland-labrador\/author\/andie-bulman-1.4892520\" target=\"_blank\" rel=\"noreferrer noopener\">Andie Bulman<\/a>\u00a0of St. John&#8217;s on holiday fare in\u00a0Newfoundland\n\n \n\nA discussion of Hanukkah in Montreal with food historian and CHC member\u00a0<a href=\"https:\/\/www.schusterman.org\/users\/kat-romanow\" target=\"_blank\" rel=\"noreferrer noopener\">Kat Roman<\/a><a href=\"https:\/\/twitter.com\/katromanoff?lang=en\" target=\"_blank\" rel=\"noreferrer noopener\">ow<\/a>\u00a0and activist, mother\u00a0and lawyer\u00a0<a href=\"https:\/\/www.schusterman.org\/users\/sydney-warshaw\" target=\"_blank\" rel=\"noreferrer noopener\">Sydney Warshaw<\/a>,\u00a0founders of the Montreal-based Jewish food history group\u00a0<a href=\"https:\/\/wanderingchew.ca\/about\/\" target=\"_blank\" rel=\"noreferrer noopener\">The Wandering Chew<\/a>\n\n \n\nEdmonton native, Nanaimo resident, cook and cookbook collector\u00a0Charlie Galan, chair of the Edmonton Historical Society, on festive West Coast foods\n\n \n\n<strong>Episode 2 (Sunday, December 12)<\/strong>\n\n \n\nCHC member\u00a0<a href=\"https:\/\/www.linkedin.com\/in\/kesia-kvill\/?originalSubdomain=ca\" target=\"_blank\" rel=\"noreferrer noopener\">Kesia Kvill<\/a>, a PhD candidate in WWI foodways at University of Guelph, exploring\u00a0holiday food in\u00a0Norwegian Alberta\n\n \n\nCHC member\u00a0<a href=\"https:\/\/www.linkedin.com\/in\/lisette-mallet-17b4ba36\/?originalSubdomain=ca\" target=\"_blank\" rel=\"noreferrer noopener\">Lisette Mallet<\/a>, president of the Soci\u00e9t\u00e9 d&#8217;histoire de Toronto (Toronto Historical Association) on an Acadian Christmas in New Brunswick\n\n \n\n<a href=\"https:\/\/www.linkedin.com\/in\/kristin-olafson-jenkyns-2b221842\/?originalSubdomain=ca\" target=\"_blank\" rel=\"noreferrer noopener\">Kristin Olafson-Jenkyns<\/a>, author of\u00a0<em>The Culinary Saga of New Iceland: Recipes From the Shores of Lake Winnipeg<\/em>\u00a0(2020), describing foods of New Iceland in Manitoba\n\n \n\n\n\n<strong>Sun<\/strong><strong>day, October 17, 1 p.m. EST<\/strong>\n<h2><strong>First Catch Your Gingerbread<\/strong><\/h2>\nA Zoom chat with food historian and writer Sam Bilton, author of\u00a0<a href=\"http:\/\/www.sambilton.com\/books\/\" target=\"_blank\" rel=\"noreferrer noopener\">First Catch Your Gingerbread<\/a>\u00a0(Prospect\u00a0Books, 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?\n\n<strong>Sun<\/strong><strong>day, September 26<\/strong>\n<h2><strong>Annual General Meeting<\/strong><\/h2>\n<div class=\"entry-content\">\n\n<strong>Tuesday, July 27, 7 p.m. EDT<\/strong>\n\n<\/div>\n<h2><strong>Mrs. Dalgairns&#8217;s Kitchen<\/strong><\/h2>\nCulinary historian and CHC honorary lifetime member Mary F. Williamson will talk about her new book, <a href=\"https:\/\/www.mqup.ca\/mrs-dalgairns-s-kitchen-products-9780228005339.php\" target=\"_blank\" rel=\"noopener\"><em>Mrs. Dalgairns\u2019s Kitchen: Rediscovering \u201cThe Practice of Cookery,\u201d<\/em><\/a>\u00a0an in-depth look at a cookbook first published in 1829.\u00a0Mary will be joined by Elizabeth Baird, who adapted some of the recipes in the book for modern kitchens. Baird\u2014who found Dalgairn\u2019s recipes extremely practical\u2014will demonstrate two of the updated recipes. A question-and-answer session with both women will follow.\n\nWhen\u00a0<em>The Practice of Cooker<\/em>y 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\u2019s famous cookbook.\u00a0Mrs. Dalgairns was thought by her contemporaries to be Scottish, but she had lived for over 20 years on Prince Edward Island. In\u00a0<em>Mrs. Dalgairns\u2019s Kitchen<\/em>, Mary Williamson reclaims Dalgairns\u2019 and her book\u2019s Canadian roots.\n\nIn addition to the author\u2019s experience of Acadian and Mi\u2019kmaq 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\u2019s several American recipes; Dalgairns\u2019s brothers-in-law lived in India, as reflected in the chapter devoted to curry recipes.\n\n<strong>Thursday, June 24, 7:30 p.m. EDT<\/strong>\n<h2><strong>Packaged Toronto: Vintage Food Packaging &amp; the Companies Behind Them<\/strong><\/h2>\nResearcher 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 <em>Spacing<\/em>\u00a0magazine:\u00a0<a href=\"https:\/\/spacingstore.ca\/products\/packaged-toronto\" target=\"_blank\" rel=\"noopener\"><em>Packaged Toronto: A\u00a0Collection of the City&#8217;s Historic Design<\/em><\/a>.\n\nIn\u00a0<em>Packaged Toronto<\/em>,\u00a0<em>Spacing<\/em>\u2019s writers teamed up with City of Toronto museum curators to reveal a treasure trove of early local package design from the city\u2019s vast collection. Through detailed photography and historical essays focused on an underserved period of Canadian design,\u00a0<em>Packaged Toronto<\/em>\u00a0takes readers on a journey back in time to the period between 1870 and 1950 to witness the emergence of the city\u2019s aesthetic. Jamie Bradburn focuses on some of the companies and products from this period, from Mr. Christie\u2019s Cookie Tin for Soldiers to Harry Horne\u2019s Double Cream Custard Powder, and much more.\n\n<a href=\"https:\/\/www.jamiebradburn.ca\/\" data-key=\"58\" data-slate-fragment=\"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\">Jamie Bradburn<\/a>\u00a0is a Toronto-based writer and historian. He writes a weekly history quiz for the\u00a0<em>Toronto Star<\/em>\u00a0and regularly contributes to TVOntario\u2019s website. His work has appeared in several books published by\u00a0<em>Spacing<\/em>; he cowrote their\u00a0<em>5<\/em><em>0 Objects That Define Toronto<\/em>. For a decade, he contributed to\u00a0<em>Torontoist\u2019<\/em>s \u201cHistoricist\u201d column, earning Heritage Toronto and National Magazine Awards.\n\nAdmission: $19.10; $11.34 (CHC members).\u00a0Ticket holders will receive a coupon good for a $5 discount on the book, good through June 30.\u00a0<a href=\"https:\/\/www.eventbrite.ca\/e\/packaged-toronto-vintage-food-packaging-the-companies-behind-them-tickets-156578166511\" target=\"_blank\" rel=\"noopener\">Tickets are available on Eventbrite.<\/a>\n\n<hr \/>\n\n<strong>Thursday, May 13, 8:00 p.m. EDT<\/strong>\n<h2>Uncertain Harvest: The Future of Food on a Warming Planet<\/h2>\nIan Mosby and Sarah Rotz\u2014authors of the new book\u00a0<em>Uncertain Harvest: The Future of Food on a Warming Planet<\/em>\u2014look 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.\n\nAdmission: $18.59 ($11.54 for CHC members).\u00a0<a href=\"https:\/\/www.eventbrite.ca\/e\/uncertain-harvest-the-future-of-food-on-a-warming-planet-tickets-148084291101\" target=\"_blank\" rel=\"noopener\">Tickets are available on Eventbrite.<\/a>\u00a0Save on this ticket price and admission to future events by\u00a0<a href=\"https:\/\/www.culinaryhistorians.ca\/wordpress\/about\/membership\" target=\"_blank\" rel=\"noopener\">becoming a CHC member for only $30<\/a>\u00a0today!\n\n<strong>Thursday, April 15, 8:30 p.m. EDT<\/strong>\n<h2>The Canadian Archaeologist Who Collected 4,500 Beer Cans<\/h2>\nDr. David Maxwell, archeologist at Simon Fraser University, will talk to us about his side passion, collecting \u201cantique\u201d 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.\n\nAdmission: $18.59 ($11.54 for CHC members).\u00a0<a href=\"https:\/\/www.eventbrite.ca\/e\/the-canadian-archaeologist-who-collected-4500-beer-cans-tickets-145781968793\" target=\"_blank\" rel=\"noopener\">Tickets are available on Eventbrite.<\/a>\u00a0Save on this ticket price and admission to future events by\u00a0<a href=\"https:\/\/www.culinaryhistorians.ca\/wordpress\/about\/membership\" target=\"_blank\" rel=\"noopener\">becoming a CHC member for only $30<\/a>\u00a0today!\n\n<hr \/>\n\n<strong>Sunday, March 21, 1 p.m. EDT<\/strong>\n<h2>Charoset Cooking Class for Passover<\/h2>\nCHC invites our members and friends to join The Wandering Chew for a virtual Passover cooking class on Zoom.\u00a0<a href=\"http:\/\/wanderingchew.ca\/\" target=\"_blank\" rel=\"noopener\">The Wandering Chew<\/a>\u00a0is 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.\n\nDuring this class, participants will learn how to make several kinds of charoset, one of the essential symbolic\u2014and delicious\u2014foods of a seder meal (pictured above). Whether you\u2019re 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.\n\n<strong>Admission: Suggested donation of $12 (CHC members), $18 (general).\u00a0<a href=\"https:\/\/www.eventbrite.ca\/e\/charoset-truffles-from-around-the-world-tickets-145561218523?fbclid=IwAR1vnUpWjQbh_L43QScIFl7zvCl5303Br8ZQWEMmMyeNxcq-3uptWaw9LcI\">Tickets are available on Eventbrite.<\/a><\/strong>\n\n<hr \/>\n\n<strong>T<\/strong><strong>hursday, March 4, 2021, 7:30 to 9 p.m.<\/strong>\n<h2 class=\"listing-hero-title\" data-automation=\"listing-title\">The Marmalade Mavens<\/h2>\n<div class=\"g-group l-lg-mar-bot-6 l-md-mar-bot-4  \">\n<div class=\"g-cell g-cell-10-12 g-cell-md-1-1\">\n<div class=\"has-user-generated-content\">\n<p class=\"text-body-medium\" data-automation=\"listing-event-description\">An illustrated Zoom talk by author and CHC board member\u00a0<a href=\"http:\/\/www.sarahbhood.com\/\" target=\"_blank\" rel=\"nofollow noopener noreferrer\">Sarah B. Hood<\/a>\u00a0on the rise and fall of the world\u2019s greatest marmalade makers<\/p>\n\n<\/div>\n<\/div>\n<\/div>\n<div class=\"g-group l-mar-bot-6 l-sm-mar-bot-4\">\n<div class=\"structured-content g-cell g-cell-10-12 g-cell-md-1-1\">\n<p class=\"text-body-large hide-small\">From the legendary Janet Keiller, popularly credited with \u201cinventing\u201d marmalade in Dundee, Scotland in the 1700s, to Cooper\u2019s, Chivers, Smucker\u2019s and Shirriff\u2019s, the world\u2019s great marmalade manufacturers have fascinating stories. Touching on marmalade history from ancient times to the present, Sarah\u00a0weaves 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.<\/p>\n\n<div class=\"has-user-generated-content\" data-automation=\"about-this-event-sc\">\n<div class=\"structured-content-rich-text structured-content__module l-align-left l-mar-vert-6 l-sm-mar-vert-4 text-body-medium\">\n\nAfter the presentation, Sarah will stay for a Q&amp;A session on marmalade history and answer practical questions about making prize-winning marmalade.\n\n<strong>Admission: $18 ($12 for CHC members).\u00a0<\/strong><a href=\"https:\/\/www.eventbrite.ca\/e\/the-marmalade-mavens-tickets-134419206465\"><strong>Tickets are available on Eventbrite.<\/strong><\/a>\n\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n\n<hr \/>\n\n<strong>Thursday, January 21, 2021, 7:30 to 9 p.m.<\/strong>\n<h2 class=\"listing-hero-title\" data-automation=\"listing-title\">Catharine Parr Traill on Enjoying and Surviving a Canadian Winter<\/h2>\nCatharine Parr Traill&#8217;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.\n\nTraill 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.\n\nFiona Lucas, who with Nathalie Cooke, co-edited\u00a0<em>Catharine Parr Traill\u2019s Female Emigrant\u2019s Guide: Cooking with a Canadian Classic (2017),\u00a0<\/em>speaks knowledgeably and entertainingly on Traill&#8217;s experience and writings. Her half hour presentation will be followed by a Q&amp;A session.\n<h1>2020<\/h1>\n<strong>Thursday, December 10, 2020, 7:30 to 9 p.m. ET<\/strong>\n<h1 class=\"listing-hero-title\" data-automation=\"listing-title\">Baking for the Victorian Christmas Table \u2013 Plum Pudding &amp; Mincemeat Tarts!<\/h1>\nCulinary Historians of Canada&#8217;s 5th annual Baking for the Victorian Christmas Table is going digital this year! This Christmas baking workshop features CHC\u2019s star baker and historic cook, Sherry Murphy. She\u2019ll be demonstrating recipes for traditional plum pudding and mincemeat tarts from Eliza Acton\u2019s\u00a0<em>Modern Cookery for Private Families<\/em>, a cookbook that was current during the Victorian period (1837\u20131901), all made over the open hearth in the historic kitchen at Montgomery\u2019s Inn in Etobicoke, Ontario.\n\nThis virtual workshop will include a beautifully filmed recording of Sherry and her assistant Pat Currie demonstrating both recipes, along with an introduction to Montgomery\u2019s 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.\n<h3><strong>Admission is $30 ($20 for CHC members). <a href=\"https:\/\/www.eventbrite.ca\/e\/baking-for-the-victorian-christmas-table-plum-pudding-mincemeat-tarts-tickets-129100845103\">Tickets are available on Eventbrite.<\/a><\/strong><\/h3>\n\n<hr \/>\n\n<strong>Saturday, September 26, 2 p.m. EST<\/strong>\n<h3>CHC Annual General Meeting<\/h3>\nThanks to all who attended! In case you missed it, you can still click to download the key documents as PDF files:\n<ul>\n \t<li><a href=\"http:\/\/www.culinaryhistorians.ca\/wordpress\/wp-content\/uploads\/2020\/09\/2020-CHC-AGM-Final-Presidents-Message.docx\">President&#8217;s Message<\/a><\/li>\n \t<li><a href=\"http:\/\/www.culinaryhistorians.ca\/wordpress\/wp-content\/uploads\/2020\/09\/2020-Sept-26-AGM-Agenda-_website.pdf\">Agenda for the 2020 CHC AGM, September 26, 2020<\/a><\/li>\n \t<li><a href=\"http:\/\/www.culinaryhistorians.ca\/wordpress\/wp-content\/uploads\/2020\/09\/2019-Oct-5-CHC-AGM-for-2020.pdf\">Minutes of the 2019 CHC AGM, October 5, 2019<\/a><\/li>\n<\/ul>\nReports\n<ul>\n \t<li><a href=\"http:\/\/www.culinaryhistorians.ca\/wordpress\/wp-content\/uploads\/2020\/09\/CHC-financial-report-2019_20_final.pdf\">CHC Financial Report for 2019-2020<\/a> (1 of 3)<\/li>\n \t<li><a href=\"http:\/\/www.culinaryhistorians.ca\/wordpress\/wp-content\/uploads\/2020\/09\/7-CHC-finances-2019-20-as-of-Aug-31.pdf\">CHC Financial Report for 2019-2020<\/a> (2 of 3)<\/li>\n \t<li><a href=\"http:\/\/www.culinaryhistorians.ca\/wordpress\/wp-content\/uploads\/2020\/09\/CHC-financial-report-for-2019-2020-3-of-3.pdf\">CHC Financial Report for 2019-2020<\/a> (3 of 3)<\/li>\n \t<li><a href=\"http:\/\/www.culinaryhistorians.ca\/wordpress\/wp-content\/uploads\/2020\/09\/Secretary-report-final-2020-AGM.pdf\">Report of the Secretary<\/a><\/li>\n \t<li><a href=\"http:\/\/www.culinaryhistorians.ca\/wordpress\/wp-content\/uploads\/2020\/09\/CHC-Values-Sep-9.pdf\">New CHC Values<\/a><\/li>\n \t<li><a href=\"http:\/\/www.culinaryhistorians.ca\/wordpress\/wp-content\/uploads\/2020\/09\/CHC-strategic-priorities-Sept-9.pdf\">New CHC Strategic Priorities<\/a><\/li>\n \t<li><a href=\"http:\/\/www.culinaryhistorians.ca\/wordpress\/wp-content\/uploads\/2020\/09\/ProgrammingCommitteeReportAGM2020_final.pdf\">Programming<\/a><\/li>\n \t<li><a href=\"http:\/\/www.culinaryhistorians.ca\/wordpress\/wp-content\/uploads\/2020\/09\/Communications-Committee-Report-FINAL_AGM-2020.pdf\">Communications<\/a><\/li>\n \t<li><a href=\"http:\/\/www.culinaryhistorians.ca\/wordpress\/wp-content\/uploads\/2020\/09\/Report-of-the-Publicity-Committee.pdf\">Publicity<\/a><\/li>\n \t<li><a href=\"http:\/\/www.culinaryhistorians.ca\/wordpress\/wp-content\/uploads\/2020\/09\/Report-of-the-volunteer-coordinator-2019_20-final.pdf\">Volunteers<\/a><\/li>\n \t<li><a href=\"http:\/\/www.culinaryhistorians.ca\/wordpress\/wp-content\/uploads\/2020\/09\/REFRESHMENTS-BAKED-AND-SERVED-AT-THE-EVENT-BAKED-BY-VOLUNTEERS.pdf\">Refreshments<\/a><\/li>\n \t<li><a href=\"http:\/\/www.culinaryhistorians.ca\/wordpress\/wp-content\/uploads\/2020\/09\/Membership-Committee-Report-2020.pdf\">Membership<\/a><\/li>\n<\/ul>\n\n<hr \/>\n\n<strong>Thursday, October 8, 2020 (virtual event)<\/strong>\n<h3 class=\"listing-hero-title\" data-automation=\"listing-title\">A Taste of Longing &#8211; In Conversation with Suzanne Evans<\/h3>\nJoin 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.\n\nAdmission: $10; free for CHC members with code CHCmember. <a href=\"https:\/\/www.eventbrite.ca\/e\/a-taste-of-longing-in-conversation-with-suzanne-evans-tickets-121101392525\">Tickets are available on Eventbrite.<\/a>\n\n<hr \/>\n\n<h3><strong>Canadian Cooking Challenge<\/strong><\/h3>\n<strong>July 2020<\/strong>\n\n<a href=\"http:\/\/fooddaycanada.ca\/\">Food Day Canada<\/a> falls on August 1, and we&#8217;re inviting you to get involved as part of our Canadian Cooking Challenge for this month.\n\nThe rules are simple: whether you\u2019re shopping at a farmer&#8217;s market, grilling at a campsite or having a quiet meal at home, just add #FoodDayCanada to your posts on Instagram and Twitter. You&#8217;ll find inspiration from the wealth of Canadian recipes to be explored on the Food Day Canada site in the section called <a href=\"http:\/\/fooddaycanada.ca\/recipes-2\/\">Cook Like a Canadian!<\/a>\n<h2>Behind Every Great Cook is a Great Mother<\/h2>\n<strong>Summer 2020<\/strong>\n\n<a href=\"https:\/\/www.youtube.com\/watch?v=udU4zLmZJok&amp;list=PLtcPFlvmNR7O7vmMsR_aKidM2t6PL2KPQ\">Video interviews<\/a> with notable chefs, cooks and culinary authors who talk about their mothers\u2019 influence on their careers.\n<h2>John Ota\u2019s The Kitchen \u2013 Lecture<\/h2>\n<strong>Thursday, March 5,\u00a0 6:30 to 8 p.m.<\/strong>\n<strong>Campbell House, Toronto<\/strong>\n\nJohn Ota \u2013 architect, designer, historic preservationist, member of the Culinary Historians of Canada \u2013 talked about his new book, <em>The Kitchen<\/em>, which he wrote as part of his<em>\u00a0<\/em>quest to seek out \u2013 and be inspired by \u2013 the great historic kitchens of Canada and the USA.\n<h2>Hungry for Comfort 2020<\/h2>\n<strong>Sunday, February 9, 8:30 a.m. to 4:30 p.m.<\/strong>\n<strong>Fort York National Historic Site, Toronto<\/strong>\n\nJoin fellow food enthusiasts at the 2020 edition of <a href=\"https:\/\/fortyork.streamintickets.com\/purchaseProductSP.aro?sum=Fort+York+Events#33460\" target=\"_blank\" rel=\"noopener noreferrer\">Hungry for Comfort: Celebrating Our Food History<\/a> to explore how different peoples survived and thrived during Canada\u2019s 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.\n\nWorkshops include Hamantashen with professional baker Joel Levy; Cooking from\u00a0<em>The Jewish Cookery Book<\/em>\u00a0(1871) by Esther Levy, offered by the\u00a0Fort 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.\n\nPart 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.\n\nThe 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&#8217;t even have to attend the program to enter!\n\nAdmission: $75 + HST. <a href=\"https:\/\/fortyork.streamintickets.com\/purchaseProductSP.aro?sum=Fort+York+Events#33460\">Pre-registration is required. <\/a>For more information about the competition,\u00a0<a href=\"http:\/\/culinaryhistorians.ca\/wordpress\/wp-content\/uploads\/2020\/01\/H4C_2020-Competition-Form.pdf\" target=\"_blank\" rel=\"noopener noreferrer\">download the entry form with full regulations<\/a>\u00a0or contact the coordinators by email at melissa.beynon@toronto.ca.\n<div>\n<article>\n<div>\n\n<hr \/>\n\n<\/div>\n<\/article>\n<article><\/article>\n<h2>Family Winter Fun Day at Fort York<\/h2>\n<strong>Monday, February 17, 10 a.m. to 4 p.m.<\/strong>\n<strong>Fort York National Historic Site, Toronto<\/strong>\n\nCHC will be setting up a display at <a href=\"https:\/\/www.toronto.ca\/explore-enjoy\/history-art-culture\/exhibits-events\/?start=2020-01-27T05%3A00%3A00.000Z&amp;end=2021-01-27T04%3A59%3A59.999Z&amp;search=&amp;categories=&amp;themes=&amp;free=false&amp;accessible=false&amp;ongoing=false&amp;locations.locationName=&amp;view=fecList&amp;id=LSXysN67Aw5zRPIRoZdm6w&amp;oindex=\" target=\"_blank\" rel=\"noopener noreferrer\">Family Winter Fun Day<\/a> on the theme of &#8220;Cookbooks: The Family Connection.&#8221; We will be sampling cookies made from the 3rd edition (1954) of <em>The Wimodausis Club Cook Book<\/em> (so named because the members of this Toronto-based women\u2019s 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.\n\n<\/div>\nAdmission: Free. Various items available for purchase.\n<h1>2019<\/h1>\n<strong>Lost Feast: Culinary Extinction and the Future of Food:\u00a0Wednesday, December 4, 6 to 9 p.m.<\/strong>\nCulinaria Research Centre, University of Toronto Scarborough\nLenore Newman discussed her new book, <em>Lost Feast: Culinary Extinction and the Future of Food<\/em>, about the foods tha thumans have literally loved to death. She will also discuss the \u201cextinction dinners\u201d 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.\n\n<strong>Royal Agricultural Winter Fair:\u00a0November 1 to 10<\/strong>\nExhibition Place (Toronto)\nThe CHC sponsors the Heritage Jam and Pickle categories in the annual preserving competition\n\n<strong>Baking for the Victorian Christmas Table:\u00a0Saturday, November 16, 1 to 4 p.m.<\/strong>\nMontgomery&#8217;s Inn (Etobicoke, Ontario)\n\n<strong>25th anniversary Annual General Meeting:\u00a0Saturday, October 5, 2019, 1 to 3:30 p.m.<\/strong>\nKingsbury Room, Runnymede United Church, 432 Runnymede Road (Toronto)\n\n<strong>Schmecks Appeal, the Culinary Legacy of Edna Staebler: S<\/strong><strong>aturday, October 19<\/strong>\nWaterloo, Ontario\nRose Murray, CHC Lifetime Member and Edna\u2019s friend,\u00a0will reflect on the life and food writing of this illustrious Canadian culinary icon, with lunch cooked from Staebler\u2019s books, such as\u00a0<em>Food That Really Schmecks<\/em>. See details in upcoming events section above.\u00a0<a href=\"https:\/\/www.eventbrite.ca\/e\/schmecks-appeal-the-culinary-legacy-of-edna-staebler-with-rose-murray-tickets-66330475237\" target=\"_blank\" rel=\"noopener noreferrer\">Tickets are\u00a0available on Eventbrite.<\/a>\n\n<strong>Taste Canada Awards Gala:\u00a0Sunday, October 27<\/strong>\nFairmont Royal York, Toronto\nCHC is a sponsor of\u00a0<a href=\"https:\/\/tastecanada.org\/taste-canada-awards-gala\/\">Taste Canada<\/a>, Canada\u2019s only national, bilingual food writing awards. Tickets will be available starting in May 2019 when the shortlist is announced.\n\n<strong>Victorian Cake Decorating:\u00a0Saturday, September 21, 12:30 to 3:30 p.m. <\/strong>Montgomery&#8217;s Inn, Etobicoke, Ontario\nCHC members Monika Paradi and Sherry Murphy present a workshop for just 15 people.\n\n<strong>Queen Victoria&#8217;s 200th Birthday Tea: Saturday, May 18, 2 to 3:30 p.m.<\/strong>\nMontgomery&#8217;s Inn, Etobicoke, Ontario\nCHC celebrates a royal bicentennial with a\u00a0festive event, including a full tea highlighting appropriate historical recipes.\u00a0Fiona Lucas (co-editor of the recently published\u00a0<a href=\"https:\/\/www.mqup.ca\/catharine-parr-traill---s-the-female-emigrant-s-guide-products-9780773549296.php\" target=\"_blank\" rel=\"nofollow noopener noreferrer\"><em>Catherine Parr Traill&#8217;s The Female Emigrant&#8217;s Guide<\/em><\/a>) discussed Victorian teatime traditions, and professional Royals-watcher Patricia Treble of\u00a0<a href=\"https:\/\/writeroyalty.com\/about-write-royaltys-patricia-treble\/\" target=\"_blank\" rel=\"nofollow noopener noreferrer\">Write Royalty<\/a>\u00a0discussed our fascination with Queen Victoria and her descendants then and now.\u00a0Fascinators\u00a0<em>de rigeur<\/em>!\n\n<strong>Food Waste\u2014Past and Present:\u00a0Wednesday, April 10, 6:30 to 8:30 p.m.<\/strong>\nGeorge Brown College Hospitality &amp; Tourism Campus, Room 252, 300 Adelaide Street East, Toronto\nCanada\u00a0is among the worst countries globally in wasting food. How did we deal with food waste in the\u00a0past?\u00a0 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.\u00a0Admission: $15.\n\n<strong>Parkwood, Sage, Rosemary and Thyme:\u00a0Saturday, March 23: \u00a0(Toronto)<\/strong>\nA 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\u2019s Herbs in Goodwood, Ontario and the Parkwood Estate in\u00a0Oshawa,\u00a0<a href=\"https:\/\/www.eventbrite.ca\/e\/parkwood-sage-rosemary-and-thyme-the-history-and-use-of-herbs-at-richters-herbs-and-a-tour-of-the-tickets-55448756724\" target=\"_blank\" rel=\"noopener noreferrer\">Tickets are available on Eventbrite<\/a>.\n\n<strong>2nd annual Hungry for Comfort: A Celebration of Food History:\u00a0Saturday, February 23<\/strong>\n<a href=\"https:\/\/www.fortyork.ca\/\">Fort York National Historic Site<\/a> (250 Fort York Blvd., Toronto)\nThe\u00a0spotlight is on African-Canadian culinary stories.\n\n<strong>An 18th-century Maritime French Feast:\u00a0Saturday, January 26<\/strong>\n\nA hands-on historic cooking workshop at\u00a0Ralph Thornton Community Centre in Toronto led by\u00a0chef and historic cook Chantal V\u00e9chambre Admission: $65 (general). $60 (CHC members).\n<h1>2018<\/h1>\n<strong>Frost Fair:\u00a0Saturday, December 1, 10 a.m. to 5 p.m.<\/strong>\n<strong>Frost Fair<\/strong>, <a href=\"http:\/\/fortyork.ca\/news-a-events\/events\/482-frost-fair-2018.html\">Fort York National Historic Site<\/a>.\u00a0CHC participated, selling books\u00a0and baked goods. Admission: Free.\n\n<strong>Baking for the Victorian Christmas Table:\u00a0Saturday, November 24,\u00a012:30 to 3:30 p.m. <\/strong>\nIn the the historic kitchen at\u00a0<a href=\"http:\/\/www.campbellhousemuseum.ca\/\" target=\"_blank\" rel=\"noopener noreferrer\">Campbell House<\/a>\u00a0(160 Queen St. W., Toronto)\nCHC 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.\n\n<strong>Taste Canada Awards Gala:\u00a0Monday, October 29<\/strong>\n<a href=\"http:\/\/www.fairmont.com\/royal-york-toronto\/\">Fairmont Royal York Hotel<\/a>\u00a0(100 Front St. W., Toronto).\u00a0CHC once again sponsored of the pre-eminent celebration of Canadian culinary writing.\n\n<strong>Annual General Meeting:\u00a0Saturday, October 20, 2018,\u00a0<\/strong><strong>1:30 to 3:30 p.m.<\/strong>\nVillage Room, Swansea Town Hall (<a href=\"https:\/\/goo.gl\/maps\/PKAgj5m9Br12\" target=\"_blank\" rel=\"noopener noreferrer\">95 Lavinia Avenue<\/a>, southwest of Runnymede TTC station in Toronto)\n\n<strong>Corn Roast and Heritage Fair, Thursday, September 6, 5 to 8 p.m.<\/strong>\n<a href=\"http:\/\/montgomerysinn.com\/\">Montgomery\u2019s Inn<\/a>\u00a0(4709 Dundas St W at Islington Ave, Etobicoke)\nCHC will be on hand in the historic\u00a0tavern and kitchen, selling cookbooks and serving up tasty treats at this annual event, which this year sees the official unveiling of the\u00a0newly restored inn, as well as oven-roasted corn, hot dogs and\u00a0watermelon, family activities\u00a0and live music by Gin Lane. (Don\u2019t forget to bring your picnic blankets and lawn chairs!) Admission: Free.\n\n<strong>Adelaide Hoodless and Friends<\/strong>,\u00a0<strong>Saturday, July 28, 2018, 9 a.m.to 6 p.m.,\u00a0<\/strong>A day trip from Toronto via motor coach to explore the Canadian roots of the Women\u2019s Institutes and the E.D. Smith jam company in the Stoney Creek area (near Hamilton, Ontario), with visits to the <a href=\"http:\/\/www.fwio.on.ca\/erland\">Erland Lee Museum<\/a> (birthplace of the Women\u2019s Institutes) and <a href=\"http:\/\/www.battlefieldhouse.ca\/site.asp\">Battlefield House Museum and Park<\/a> (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 <a href=\"http:\/\/www.ridgeroadwinery.ca\/\" target=\"_blank\" rel=\"nofollow noopener noreferrer\">Ridge Road Estate Winery<\/a>.\n\n<strong>Mixed Messages: Shaping Culinary Culture<\/strong>,\u00a0Thursday, June 28, 6:30 to 7:30 p.m.,\u00a0Thomas Fisher Rare Book Library (120 St. George St., Toronto):\u00a0Co-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 \u201ca tasty arrangement of rare cookbooks, periodicals (magazines), manuscripts and culinary objects from the 1820s to the 1960s.&#8221;\n\n<strong>Foodways &amp; Fisticuffs, The Larger-than-Life Personalities Who Shaped\u00a0Quebec Cuisine<\/strong>,\u00a0Wednesday, May 23 , 6 to 8 p.m.,\u00a0University of Toronto, Bissell Bldg, Room 728 (140 St. George St.,\u00a0Toronto):\u00a0CHC, Culinaria Research Centre UTSC and U of T&#8217;s Faculty of Information\u00a0presented a talk by Julian Armstrong and\u00a0Nathalie Cooke.\n\n<strong>First annual Hungry for Comfort: Surviving a Canadian Winter<\/strong>,\u00a0Saturday, February 24, 2018,\u00a08:30 a.m. to 3:30 p.m. at\u00a0<a href=\"https:\/\/www.fortyork.ca\/news-a-events\/events\/430-frost-fair-2017.html\">Fort York National Historic Site<\/a>, Toronto:\u00a0Join fellow food enthusiasts to explore how different peoples survived and\u00a0thrived in\u00a0 Canada\u2019s bitter winter. This year, the spotlight is on the\u00a0culinary stories of the First Nations, Metis, French and English, with\u00a0speakers, demonstrations, workshops and tastings. See the <a href=\"http:\/\/culinaryhistorians.ca\/wordpress\/wp-content\/uploads\/2011\/08\/Hungry-for-Comfort-Schedule.docx\">schedule for the day.<\/a>\n\nThis year&#8217;s workshops include &#8220;Traditional Indigenous Teas,&#8221; led by Mark Sault (Migizi Gikino&#8217; amaage inini), knowledge keeper from the Mississaugas of the New Credit First Nation; &#8220;Hungry for Apples&#8221; (culinary historian Fiona Lucas); &#8220;Maple Syrup Memories&#8221; (M\u00e9tis writer and filmmaker Virginia Barter); &#8220;A Taste of Summer&#8221; (historic cook Mya Sangster); &#8220;Chicken Soup with Barley and Herbs&#8221; (Chantal V\u00e9chambre, author of\u00a0<em>French Taste in Atlantic Canada, 1604-1758, A Gastronomic History<\/em>); and &#8220;Give Us This Day Our Great War Bread&#8221; (historic cook Mark D\u2019Aguilar).\n\nLike 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\u00a0 Seville, and other citrus fruit. New this year is the Apple Chutney\u00a0category. <a href=\"http:\/\/culinaryhistorians.ca\/wordpress\/wp-content\/uploads\/2018\/01\/Competition-form-2018-1.docx\">Download the entry form here.<\/a>\n\nAdmission:\u00a0$75 + HST. Early bird: $65 + HST (until February 9), including refreshments and lunch. Pre-registration is required.\u00a0<a href=\"https:\/\/fortyork.streamintickets.com\/\">Tickets are available online.<\/a>\n\n<strong>Piragi not Pierogies: A Dumpling Workshop<\/strong>,\u00a0Sunday, January 28, 2018, noon to 4 p.m.,<strong>\u00a0<\/strong><a href=\"http:\/\/www.latviancentre.org\/\">Latvian Canadian Cultural Centre<\/a>, Toronto:\u00a0A 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 \u201cmagic\u201d dumpling dough for delicious treats such as cinnamon buns and apple tarts.\n\n<hr \/>\n\n<h1>2017<\/h1>\n<a href=\"http:\/\/culinaryhistorians.ca\/events\/canada-150-food-blog-challenge-2017\"><strong>Canada 150 Blog Challenge 2017<\/strong><\/a>\nCHC invites food bloggers to participate in our\u00a0<a href=\"http:\/\/culinaryhistorians.ca\/events\/canada-150-food-blog-challenge-2017\">Canada 150 Blog Challenge<\/a>. We\u2019ll be naming a topic for every month and publicizing entries throughout Canada&#8217;s sesquicentennial year. At the end of 2017, we\u2019ll choose our favourite participating blogs and sponsor them for entry into\u00a0<a href=\"http:\/\/tastecanada.org\/\" target=\"_blank\" rel=\"noopener noreferrer\" data-cke-saved-href=\"http:\/\/tastecanada.org\/\">Taste Canada\u2019s blog category<\/a>.\n\nBloggers need not contribute every month to be considered. To enter, simply publish a blog entry on the given month&#8217;s topic and post it on the\u00a0<a href=\"https:\/\/www.facebook.com\/groups\/610559355646201\/\" target=\"_blank\" rel=\"noopener noreferrer\" data-cke-saved-href=\"https:\/\/www.facebook.com\/groups\/610559355646201\/\">CHC Facebook page<\/a>.\n<h2>Frost Fair<\/h2>\n<strong>Saturday, December 9, 10 am to 5 pm\n<\/strong><a href=\"https:\/\/www.fortyork.ca\/news-a-events\/events\/430-frost-fair-2017.html\">Fort York National Historic Site<\/a>, Toronto\nIn early 19th-century England, the local winter market was one of the social and shopping highlights of the year.\u00a0Fort York celebrates the legacy of the Frost Fair with a market, music, and food at Canada&#8217;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\u00a0 cookbooks and historic baking for sale.\nAdmission: Free (in honour of Canada 150)\n<h2>Baking for the Victorian Christmas Table<\/h2>\n<strong>Saturday, November 25, 10 a.m. to 2 p.m.<\/strong>\n<a href=\"http:\/\/montgomerysinn.com\/\">Montgomery&#8217;s Inn<\/a>, 4709 Dundas St W (at Islington Ave), Etobicoke\nCHC and Montgomery\u2019s Inn presented a hands-on early Victorian cooking class led by Sherry Murphy. Participants assisted in preparing authentic historic recipes in the Inn\u2019s 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 &amp; seniors).\u00a0<a href=\"https:\/\/www.eventbrite.ca\/e\/baking-for-the-victorian-christmas-table-2017-tickets-38875729353\">Tickets are available on Eventbrite.<\/a>\n<h2>Royal Agricultural Winter Fair<\/h2>\n<strong>Friday, Nov. 11, 11 a.m. to noon\u00a0 &amp; Saturday, November 11, noon to 1 p.m.<\/strong>\nDuring the\u00a0<a href=\"http:\/\/www.royalfair.org\">Royal Agricultural Winter Fair<\/a>, Remembrance Day presentations on the\u00a0<a href=\"http:\/\/www.royalfair.org\/PDFs\/2017_Food_and_Lifestyle_Stage_Schedule_Sheet2.pdf\">Burnbrae Farms Food &amp; Lifestyle Stage<\/a>\u00a0at 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\u2019s Jams, Jellies and Pickling Competition.\n<h2>Annual General Meeting<\/h2>\n<strong>Saturday, October 21,\u00a012 noon to 3 p.m.<\/strong><strong>\n<\/strong><a href=\"https:\/\/www.ralphthornton.org\/\">Ralph Thornton Centre<\/a>\u00a0(765 Queen St. E.),\u00a0Toronto\n<h2>The Secret History of the McIntosh Apple<\/h2>\n<strong>September 21, 2017, 7 p.m.<\/strong>\n<a href=\"http:\/\/www.campbellhousemuseum.ca\/\">Campbell House<\/a>,\u00a060 Queen Street West, Toronto\nEsteemed food writer\u00a0<a href=\"http:\/\/www.marionkane.com\/\">Marion Kane<\/a>\u00a0will talk about the McIntosh apple, which appeared as a chance sport on a farm near Dundela, Ontario, and has become one of the world&#8217;s \u00a0most cultivated fruits.\n<h2>A Taste of the Life of Lucy Maud Montgomery<\/h2>\n<strong>Saturday, August 12, 2017, 9 a.m. to 5 p.m.<\/strong>\n<strong>Bus trip out of Toronto to Norval and Glen Williams, Ontario<\/strong>\nA special trip to discover more about Lucy Maud Montgomery, beloved author of\u00a0<em>Anne of Green Gables<\/em>, through her recipes and cooking.\n<h2>The Why of Butter Chicken Pizza: Change as a Constant in Canadian Cuisine<\/h2>\n<strong>Friday, May 26, 2017, 7 to 9 p.m.<\/strong>\n<strong>George Brown College Chef School, 300 Adelaide St E, Room 253, Toronto<\/strong>\nA talk about the search for a true Canadian cuisine by Lenore Newman, author of the newly released book\u00a0<a href=\"http:\/\/uofrpress.ca\/publications\/Speaking-in-Cod-Tongues\" target=\"_blank\" rel=\"nofollow noopener noreferrer\"><em>Speaking in Cod Tongues: A Canadian Culinary Journey<\/em><\/a>.\n<h2>Vimy Ridge 100<\/h2>\n<strong>Friday-Tuesday, April 7 to 11, 2017<\/strong>\nArras (France)\nCHC animated\u00a0a presentation with demonstrations about food on the Canadian frontlines and Home Front in WWI and WWII as part of the observance of the\u00a0<a href=\"http:\/\/www.vimyfoundation.ca\/vimy-100\/\" target=\"_blank\" rel=\"noopener noreferrer\">100th anniversary of Vimy Ridge<\/a>.\n<h2>\u201cCan She Bake a Cherry Pie?\u201d: Harvest Meals and Foodscapes of Plenty in Rural Ontario<\/h2>\n<strong>Saturday, March 11, 2017, 1:3o to 3:30\u00a0| University of Guelph<\/strong>\n\nA 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.\u00a0Plentiful 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\u2019s status in the community, showcased the talents of farm women and created long-lasting memories.\u00a0Dr Wilson, who holds the Redelmeier Professorship in Rural History, is the founder and director of the\u00a0<a href=\"https:\/\/ruraldiaries.lib.uoguelph.ca\/\" target=\"_blank\" rel=\"noopener noreferrer\" data-cke-saved-href=\"https:\/\/ruraldiaries.lib.uoguelph.ca\/\">Rural Diary Archive<\/a>, a\u00a0digital repository of more than 140 diaries.\n\nTo complement the talk, Melissa McAfee, Special Collections Librarian, and Kathryn Harvey, Head of Archival &amp; Special Collections, introduced the CHC\u00a0to the\u00a0University of Guelph\u2019s renowned\u00a0<a href=\"http:\/\/www.lib.uoguelph.ca\/find\/find-type-resource\/archival-special-collections\/culinary\" target=\"_blank\" rel=\"noopener noreferrer\" data-cke-saved-href=\"http:\/\/www.lib.uoguelph.ca\/find\/find-type-resource\/archival-special-collections\/culinary\">Culinary Arts Collection<\/a>.\n<h2>10th Annual\u00a0<a title=\"Mad for Marmalade\" href=\"http:\/\/culinaryhistorians.ca\/mad-for-marmalade-2016\">Mad for Marmalade, Crazy for Citrus!<\/a><\/h2>\n<strong>Saturday, February 18, 2017,\u00a0<\/strong><strong><a href=\"http:\/\/fortyork.ca\/\" target=\"_blank\" rel=\"noopener noreferrer\">Fort York National Historic Site<\/a><\/strong>,\u00a0250 Fort York Blvd (Toronto):\u00a0The 10th and final edition of the sensationally popular marmalade event co-hosted by CHC at Fort York.\u00a0Among the presenters were Joel MacCharles, author of\u00a0<em><a href=\"http:\/\/www.wellpreserved.ca\/batchcookbook\/\" target=\"_blank\" rel=\"noopener noreferrer\" data-cke-saved-href=\"http:\/\/www.wellpreserved.ca\/batchcookbook\/\">Batch<\/a><\/em>,\u00a0and Camilla Wynne, founder of\u00a0<a href=\"http:\/\/preservationsociety.ca\/\" target=\"_blank\" rel=\"noopener noreferrer\" data-cke-saved-href=\"http:\/\/preservationsociety.ca\/\">Preservation Society<\/a>\u00a0and author of\u00a0<em>Preservation Society Home Preserves: 100 Modern Recipes<\/em>. Workshops, a\u00a0marmalade competition, a marketplace and a citrus-themed lunch rounded out the day.\n<h2>Great War Cooking Demonstrations<\/h2>\n<h3><strong>Tuesday, February 7, 11 a.m. to 4 p.m.,\u00a0<\/strong><a href=\"http:\/\/montgomerysinn.com\/\">Montgomery&#8217;s Inn<\/a>, 4709 Dundas St W (Etobicoke, Ontario):\u00a0Before the CHC embarks to France for the\u00a0<a href=\"http:\/\/www.vimyfoundation.ca\/vimy-100\/\">Vimy Centennial commemorations<\/a>\u00a0in April, we were testing and demonstrating dishes from the home front and field kitchens of the Great War in the Inn&#8217;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!\nAdmission: Free with regular admission to the Inn<\/h3>\n<h2>Chinese New Year Dim Sum Dumpling Class<\/h2>\n<strong>Saturday, January 21, 2017, 1 to 3 p.m.,\u00a0<\/strong>Ralph Thornton Centre, 765 Queen St E (Toronto):\u00a0Chef and instructor Vanessa Yeung of\u00a0<a href=\"https:\/\/aphroditecooks.com\/\" target=\"_blank\" rel=\"noopener noreferrer\">Aphrodite Cooks<\/a>\u00a0helped participants celebrate\u00a0Chinese 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,\u00a0Siu Mai (steamed pork and shrimp dumplings),\u00a0Vegetarian Water Dumplings and\u00a0Fried Sesame Balls. Admission: $45-$65.\n<h2>Baking for the Victorian Christmas Table<\/h2>\n<strong>Sunday, December 11, 1 \u20134:30 p.m.,\u00a0<\/strong><strong><a title=\"Montgomery's Inn\" href=\"http:\/\/montgomerysinn.com\/\" target=\"_blank\" rel=\"nofollow noopener noreferrer\">Montgomery&#8217;s Inn<\/a><\/strong>, 4709 Dundas St W (Etobicoke):\u00a0CHC and Montgomery&#8217;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&#8217;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\n<h1>2016<\/h1>\n<h2>Frost Fair<\/h2>\n<strong>Sat, December 3, 10 a.m.\u20134 p.m.,\u00a0<\/strong><strong><a href=\"http:\/\/fortyork.ca\/\" target=\"_blank\" rel=\"noopener noreferrer\">Fort York National Historic Site<\/a><\/strong>,\u00a0250 Fort York Blvd (Toronto):\u00a0A chance to stroll through historic buildings with merchants selling heritage-inspired products and reproduction pieces. CHC was in attendance\u00a0with food samples, recipes and cookbooks for sale.\u00a0Admission: <a href=\"http:\/\/fortyork.ca\/plan-your-visit\/hours-rates-a-admission.html\" target=\"_blank\" rel=\"noopener noreferrer\">Regular admission to Fort York<\/a>.\n<h2><a href=\"http:\/\/exhibitor.royalfair.org\/culinary-historians-canada\" target=\"_blank\" rel=\"noopener noreferrer\">Royal Agricultural Winter Fair<\/a><\/h2>\n<strong>Thu, November 10, 2:30 to 3 and 3:30 to 4 p.m\u00a0p.m.,\u00a0<\/strong><a href=\"www.enercarecentre.com\/visiting\/exhibition_place_map.php\" target=\"_blank\" rel=\"noopener noreferrer\"><strong>Enercare Centre, Exhibition Place<\/strong><\/a>, 100 Princes&#8217; Blvd (Toronto):\u00a0Our annual Remembrance Day appearance on the Burnbrae Farms Food &amp; 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.\u00a0Admission:\u00a0$16 to $25. Family pass: $56\n<h2><a href=\"http:\/\/tastecanada.org\/tickets\/\" target=\"_blank\" rel=\"noopener noreferrer\">Taste Canada Awards Gala<\/a><\/h2>\n<strong>Monday, November 14, 5:30\u201310:30 p.m.,\u00a0<\/strong><strong>Arcadian Court<\/strong>, 401 Bay St, 8th floor (Toronto):\u00a0The CHC is once again sponsoring the <a href=\"http:\/\/tastecanada.org\/hall-of-fame\/\">Taste Canada Hall of Fame Awards \/ Le Temple de la Renomm\u00e9e Les Saveurs du Canada<\/a>. 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\u2019s inductees!\u00a0Admission: $60 to $125\n\n<strong>Saturday, October 15, 2016: Annual General Meeting<\/strong>,\u00a01 p.m. to 3:15 p.m., <a href=\"http:\/\/culinaryhistorians.ca\/events\/www.campbellhousemuseum.ca\/\" target=\"_blank\" rel=\"noopener noreferrer\">Campbell House<\/a>,\u00a0160 Queen Street West, Toronto, at University Avenue (Osgoode TTC), featuring speaker <a href=\"http:\/\/ryeandginger.ca\/about\/\" target=\"_blank\" rel=\"noopener noreferrer\">Jasmine Mangalaseril<\/a>, 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.\n<div>\n\n<strong>Tuesday, August 9, 2016: Lost Breweries of Toronto, 7 to 9 p.m.:\u00a0<\/strong><a href=\"https:\/\/www.dundurn.com\/authors\/Jordan-St-John\" target=\"_blank\" rel=\"noopener noreferrer\">Jordan St.John<\/a>, the leading expert on the history of brewing in Ontario\u00a0and author of the books <em>Ontario Beer<\/em> and <em>Lost Breweries of Toronto<\/em>, spoke about Toronto&#8217;s brewing history in the auditorium at the <a title=\"ralph thornton centre\" href=\"http:\/\/ralphthornton.org\" target=\"_blank\" rel=\"noopener noreferrer\">Ralph Thornton Centre<\/a> at\u00a0765 Queen Street East (Toronto). He discussed the beers that defined various eras of Toronto&#8217;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&#8217;s Black Oak Brewing Co. and Waterloo 1815, a special beer Jordan made with Innocente Brewing Company in Waterloo (Ontario). It&#8217;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).\n\n<\/div>\n<strong>July 11, 2016:\u00a0Melon: A Global History<\/strong>, 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, <em>Melon, A Global History<\/em>, at <a href=\"http:\/\/www.parkwoodestate.com\/\" target=\"_blank\" rel=\"noopener noreferrer\">Parkwood Estate<\/a> in Oshawa.\n\n<strong>March 15, 2016:<\/strong>\u00a0<strong>Victualling Nelson\u2019s Navy:\u00a0<\/strong><strong>Food and Cooking on the High Seas <\/strong><strong>in the Age of the Napoleonic Wars<\/strong>, 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 \u2013 and hands-on demonstration \u2013 on just how Vice Admiral Horatio Lord Nelson managed to\u00a0feed the equivalent of roughly 5,000 calories a day to thousand upon thousands of hungry sailors! Gurth M. Pretty is a graduate of\u00a0both George Brown College&#8217;s culinary management diploma and of\u00a0Toronto&#8217;s Cheese Education Guild&#8217;s cheese certified programme,\u00a0he worked as a professional chef in Toronto, Atlanta, Dallas, Paris, Brussels, Dublin and Nuremberg, sharing his love of Canadian cuisine. He\u00a0authored\u00a0<em>The Definitive Guide to Canadian Artisanal &amp; Fine Cheese<\/em>\u00a0(Whitecap 2006), co-authored with Tony Aspler\u00a0<em>The Definitive Canadian Wine &amp; Cheese Cookbook\u00a0<\/em>(Whitecap 2007) and contributed to the\u00a0<em>World Book of Cheese\u00a0<\/em>(DK Books 2009). He is currently the Senior Category Manager &#8211; Special Projects for Deli Cheese\u00a0for Loblaw Companies Limited.\n<h2><strong>Mad for Marmalade, Crazy for Citrusy 2016<\/strong><\/h2>\nSaturday, Febryary 20, at\u00a0<a href=\"http:\/\/www.fortyork.ca\/\">Fort York National Historic Site<\/a>, in association with the <a href=\"https:\/\/www.agakhanmuseum.org\/\">Aga Kahn Museum<\/a>:\u00a0&#8220;Citrus in the Persian Kitchen&#8221; was the theme for the 9th annual Mad for Marmalade, Crazy for Citrus.\u00a0For complete information download the\u00a0<a href=\"http:\/\/culinaryhistorians.ca\/wordpress\/wp-content\/uploads\/2015\/08\/Culinary-Historians-Persian-Theme-F-.pdf\">2016 Programme Flyer<\/a>\u00a0(pdf)\n<h2><strong>November 2015<\/strong><\/h2>\n<strong>&#8220;Cooking from Rare Books&#8221;<\/strong>\n<h3><strong>\u00a0Thomas Fisher Rare Book&#8217;s Holiday Food Talk, Tour &amp; Tasting<\/strong><\/h3>\nDid 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.\nCapacity: 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&#8217;s Best of Toronto 2014 Reader&#8217;s Choice and at press time, they were nominated in the 2015 #BestLibrary category!\n\n<strong>When:<\/strong> Tuesday November 24th, 2015,\u00a0\u00a06:00 &#8211; 8:00 pm\n\n6:00-6:25pm Check-in all items into lockers, Registration &amp; Networking\/Socializing\n6:30-7:15pm Talk by Fisher staff\n7:15-7:30 pm Reception &amp; tasting(s)\n7:30 &#8211; 8:00pm Curated Tours\n\n<strong>Where:<\/strong> Thomas Fisher Rare Book Library, 120 St George St. Toronto, Ontario.\n\n<strong>How:<\/strong> Fees (Talk, Curated Tour &amp; Specially arranged tasting)\nNon-Member $25.00\nCHC Member $15.00\nStudent (ID only) $10.00\n\nShould you have any questions please contact <a href=\"mailto:shirley@culinaryhistorians.ca\">shirley@culinaryhistorians.ca<\/a>. Please use the link below to order tickets. (image credit Sarah Hood &amp; Shirley Lum)\n<h1><strong>CHC at the Royal<\/strong><\/h1>\n<strong>The CHC is again sponsoring the Historical Jam and Pickle Category at this year\u2019s Royal Agricultural Winter Fair Jam\u2019s 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 <a href=\"http:\/\/www.royalfair.org\/sites\/default\/files\/Jams%2C%20Jellies%20and%20Pickles%20_2015.pdf\">Competition Book (pdf)<\/a>.<\/strong>\n\nJoin the CHC for this our 2nd year at the Royal Agricultural Winter Fair. This year we\u2019ll explore the theme of \u201cEntertaining in the\u00a01920\u2019s\u201d with cooking demonstrations, tastings, and plenty more.\n\nAs always we\u2019re looking for volunteers to help out prior and during the event, if you\u2019d like to get involved please contact Luisa Giacometti (<a href=\"mailto:luisa@culinaryhistorians.ca\">luisa@culinaryhistorians.ca<\/a>).\n\n<strong>When:<\/strong> November 11th, 2015. Demonstrations at 11:15am to 11:45am &amp; 2:00pm to 2:30pm.\n\n<strong>Where:<\/strong>\u00a0Burnbrae Farms Food and Lifestyle Stage, Direct Energy Centre, CNE, Toronto, Ontario.\n<h2><strong>October 2015<\/strong><\/h2>\n<h1><strong>The History of Beer in Canada<\/strong><\/h1>\n<a href=\"http:\/\/culinaryhistorians.ca\/wordpress\/wp-content\/uploads\/2011\/08\/Bierbrauer.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\" size-medium wp-image-869 aligncenter\" src=\"http:\/\/culinaryhistorians.ca\/wordpress\/wp-content\/uploads\/2011\/08\/Bierbrauer-231x300.jpg\" alt=\"Bierbrauer\" width=\"231\" height=\"300\" srcset=\"https:\/\/www.culinaryhistorians.ca\/wordpress\/wp-content\/uploads\/2011\/08\/Bierbrauer-231x300.jpg 231w, https:\/\/www.culinaryhistorians.ca\/wordpress\/wp-content\/uploads\/2011\/08\/Bierbrauer.jpg 744w\" sizes=\"auto, (max-width: 231px) 100vw, 231px\" \/><\/a>\n\nJust in time for Octoberfest join the CHC on October 4th for a day of beer filled fun in the Waterloo region!\n\nFirst we visit <a href=\"http:\/\/www.waterlooregionmuseum.com\/exhibits\/beer-the-exhibit\/\">BEER! The Exhibit<\/a> at the <a href=\"http:\/\/www.waterlooregionmuseum.com\/\">Waterloo Regional Museum<\/a>. 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 \u2013 explore the cultural and social influences of beer.\n\nThen enjoy a 3-course lunch at 1 pm at <a href=\"http:\/\/www.stjacobs.com\/restaurants#dhfoodlodging\">DH Food &amp; Lodging<\/a>\u00a0a refurbished 1852 inn nestled in the village of St. Jacobs serving casual contemporary cuisine.\n\n<em>\u00a0MENU<\/em>\n\n<em>Market soup, Mixed greens salad with orange-saffron dressing<\/em>\n\n<em>Glazed Atlantic salmon, Schnitzel with sauerkraut, Chicken breast stuffed with prosciutto and swiss, Penne with ch\u00e8vre<\/em>\n\n<em>Dutch apple pie, Triple chocolate mousse cake<\/em>\n\nFinally it&#8217;s on to <a href=\"http:\/\/www.blockthreebrewing.com\/\">Block Three Brewing Co<\/a>. 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.\n\n<strong>When:<\/strong> October 4th, 2015.\n\n<strong>Where: <\/strong>Waterloo Regional Museum (10 Huron St, Kitchener), DH Food &amp; Lodgings (1430 King Street North, St. Jacobs),\n\n<strong>How:<\/strong> Use the Eventbrite page below to purchase tickets, $40 for CHC members, $45 for general admission. For event enquiries contact Judy Chow (<a href=\"mailto:jychow@rogers.com\">jychow@rogers.com<\/a>), to offer or request a carpool spot contact Luisa Giacometti (<a href=\"mailto:luisa@culinaryhistorians.ca\">luisa@culinaryhistorians.ca<\/a>).\n\nHelp promote this event by circulating the <a href=\"http:\/\/culinaryhistorians.ca\/wordpress\/wp-content\/uploads\/2011\/08\/CHC-beer-event-flyer-4-1.doc\">CHC Day of Beer flyer (pdf)<\/a>.\n\n(image credit: wikkicommons)\n<div><\/div>\n<h6>September 2015<\/h6>\n<h2><strong>AGM<\/strong><\/h2>\nCHC 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.\n\nWhen: September 12th, 9:15 to 12:00pm.\n\nWhere: 285 Spadina rd, Toronto, Ontario.\n\n<a href=\"http:\/\/culinaryhistorians.ca\/wordpress\/wp-content\/uploads\/2011\/08\/2015-AGM-Notice.doc\">2015 AGM Notice<\/a>\u00a0(pdf)\n\n<a href=\"http:\/\/culinaryhistorians.ca\/wordpress\/wp-content\/uploads\/2011\/08\/2015-AGM-Agenda.pdf\">2015 AGM Agenda<\/a>\u00a0(pdf)\n\n<a href=\"http:\/\/culinaryhistorians.ca\/wordpress\/wp-content\/uploads\/2011\/08\/2015-AGM-CHC-Proxy-Form.docx\">2015 AGM CHC Proxy Form<\/a>\u00a0(pdf)\n\n<a href=\"http:\/\/culinaryhistorians.ca\/wordpress\/wp-content\/uploads\/2011\/08\/CHC_2015_MemberApp_Final.pdf\">CHC_2015_Member Application<\/a>\u00a0(pdf)\n<h2>August 2015<\/h2>\n<a href=\"http:\/\/culinaryhistorians.ca\/wordpress\/wp-content\/uploads\/2011\/08\/Brown_Cow_Drawing.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-834\" src=\"http:\/\/culinaryhistorians.ca\/wordpress\/wp-content\/uploads\/2011\/08\/Brown_Cow_Drawing-300x229.jpg\" alt=\"Brown_Cow_Drawing\" width=\"415\" height=\"317\" srcset=\"https:\/\/www.culinaryhistorians.ca\/wordpress\/wp-content\/uploads\/2011\/08\/Brown_Cow_Drawing-300x229.jpg 300w, https:\/\/www.culinaryhistorians.ca\/wordpress\/wp-content\/uploads\/2011\/08\/Brown_Cow_Drawing.jpg 426w\" sizes=\"auto, (max-width: 415px) 100vw, 415px\" \/><\/a>\n<h2><strong>Farm Visit<\/strong><\/h2>\nJoin the Culinary Historians of Canada for a <span class=\"il\">farm<\/span> <span class=\"il\">visit<\/span> to a members dairy\u00a0<span class=\"il\">farm<\/span> on Saturday, August 1, 2015. \u00a0We will meet at 10:00 am and view the milking \u00a0process. At noon we go to the <a href=\"http:\/\/www.spirittreecider.com\/\">Spirit Tree Estate Cidery<\/a>; a cidery, bakery, kitchen and <span class=\"il\">farm<\/span> store nestled among the rolling Caledon Hills, for lunch.\n\nLunch includes:\n<ul>\n \t<li>Homemade soup of the day<\/li>\n \t<li>Platter of half sandwiches (seasonal choices) made on Spirit Tree Artisanal bread<\/li>\n \t<li>(sample choices: Chicken Pesto &amp; Brie, Roasted Vegetable, Ham &amp; Smoked Cheddar)<\/li>\n \t<li>Seasonal side salad (family style)<\/li>\n \t<li>A selection of pastries, scones &amp; cookies<\/li>\n \t<li>Coffee, tea or sweet cider<\/li>\n<\/ul>\nAfter lunch we will have a <b>More Spirited Tour<\/b> 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. \u00a0Then back to another <span class=\"il\">farm<\/span> nearby to learn about beef cows.\n<div>\n\n<strong>When<\/strong>: Saturday August 1st, 2015. 10am to 4pm.\n\n<strong>Where<\/strong>: The dairy farm is located at 13069 Heritage Road \u00a0&#8211; from Toronto take the 401 to Mississauga Rd (#336). \u00a0Go to Old School Red and turn left on Old School Rd and just before Heritage Rd turn right down a long driveway. \u00a0There will be a sign letting you know when you have arrived!\n\nFor your reference the following addresses:\n\nSpirit Tree Cidery:\u00a01137 Boston Mills Road\n\nBeef Farm:\u00a015077 Creditview Road\n\n<\/div>\n<h1><\/h1>\n<h2>July 2015<\/h2>\n<a href=\"http:\/\/culinaryhistorians.ca\/wordpress\/wp-content\/uploads\/2011\/08\/unnamed-4.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-827\" src=\"http:\/\/culinaryhistorians.ca\/wordpress\/wp-content\/uploads\/2011\/08\/unnamed-4-300x225.jpg\" alt=\"unnamed-4\" width=\"300\" height=\"225\" \/><\/a>\n<h2><strong>Picnic in Prince Edward County<\/strong><\/h2>\n(<strong>Please note that this is an RSVP event and is ONLY open to current CHC members, their family and friends<\/strong>)\n\nThis is a potluck gathering of CHC members, their family and friends at Liz\nDriver&#8217;s 1860 farm near Milford, Prince Edward County. Please RSVP to\n<a href=\"mailto:liz.driver@sympatico.ca\">liz.driver@sympatico.ca<\/a> by July 13 (earlier if possible!). Let Liz know\nwhether you will be bringing a main course or dessert. She will send you the\naddress and directions for arriving by car. Please bring serving implements\nif needed for your dish.\n\nLiz will provide beverages (wine and soft drinks) and everything else that\nis needed (plates, glasses, cutlery, serviettes, etc).\n\nIf you are able to drive other members or need a lift, please contact Luisa\nGiacometti (<a href=\"mailto:luisa@culinaryhistorians.ca\">luisa@culinaryhistorians.ca<\/a>), who is organizing carpooling to the picnic.\n\n<strong>When<\/strong>:\u00a0Sunday, July 19, noon to 4 pm\n\n<strong>Where<\/strong>: Milford, Prince Edwards County, Ontario.\n\n<strong>How:<\/strong>\u00a0Direct any questions and RSVP to Liz Driver (<a href=\"mailto:liz.driver@sympatico.ca\">liz.driver@sympatico.ca<\/a>) 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 (<a href=\"mailto:luisa@culinaryhistorians.ca\">luisa@culinaryhistorians.ca<\/a>).\n\n(image of previous picnic courtesy of Liz Driver)\n<h6>May 2015<\/h6>\n<h2><strong>Lost Chinatown Food Tour, Lunch, and Hands-on Demo<\/strong><\/h2>\n<a href=\"http:\/\/www.culinaryhistorians.ca\">Culinary Historians of Canada<\/a> and <a href=\"http:\/\/www.torontowalksbikes.com\/\">A Taste of the World Walks<\/a> present a unique event on Sunday, May 31 to celebrate Asian Heritage Month.\n\nThis 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.\n\nThe seeds of Toronto&#8217;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&#8217;ll look at archival maps and photographs from the 1920s, 1930s and 1990s of the old quarters&#8217; 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.\n\nFor added nostalgia we will drop into the oldest family-run dim sum restaurant for &#8216;Low-Wah Kew&#8221; dim sum (AKA old-timers&#8217; 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.\n\n<strong>When<\/strong>: May 31st, 2014. 10:50am to 2:30pm.\n\n<strong>Where<\/strong>: Meet at 60 Queen St West, Toronto, at 10:50am. Tour runs from 11:00am to 2:30pm. (Closest subway is Queen Station.)\n\n<strong>Tickets<\/strong>: Use the Eventbrite link below to purchase tickets immediately or contact Shirley Lum at\u00a0<a href=\"tel:416-923-6813\" target=\"_blank\" rel=\"noopener noreferrer\">416-923-6813<\/a> or\u00a0<a href=\"mailto:info@torontowalksbikes.com\" target=\"_blank\" rel=\"noopener noreferrer\">info@torontowalksbikes.com<\/a>\u00a0to reserve.\u00a0Admission: $50 (general), $45 (CHC members), $40 (students with ID).\n\n<em><img decoding=\"async\" src=\"https:\/\/cdn.evbuc.com\/eventlogos\/138295352\/13248df.jpg\" alt=\"Shirley Lum\" align=\"left\" \/>Shirley Lum is a frequent guest on CBC Radio&#8217;s Metro Morning and Fresh Air who contributes feature articles to The Globe &amp; Mail, Toronto Star, National Post and Tornoto Sun. She has been honing her research of Toronto&#8217;s lost first Chinatown since she established her business, A Taste of the World Tours, in 1993. She&#8217;s a fourth-generation Canadian-born Chinese, born and bred in Toronto.<\/em>\n\n<strong>April 2015<\/strong>\n<h2><strong>History of Vegetarianism in Toronto<\/strong><\/h2>\nToronto is a thriving veggietropolis today, but what was the city&#8217;s veg scene like 100 years ago? Who were the community leaders and culinary innovators that propelled vegetarian food and ideas into the city&#8217;s consciousness? Find out as we explore the roots of Toronto&#8217;s veg community and learn how Toronto became home to almost a hundred innovative vegetarian and vegan businesses and North America&#8217;s largest Veg Food Fest.\n\nDavid Alexander is the Executive Director of the <a href=\"http:\/\/veg.ca\/\" target=\"_blank\" rel=\"noopener noreferrer\">Toronto Vegetarian Association<\/a> and will be speaking about the history of vegetarianism in Toronto. David has appeared on\u00a0CBC Radio, CTV, and Global TV promoting the\u00a0health and environmental benefits of vegetarian eating. His\u00a0essay \u201cThe Tofu Revolution: Toronto\u2019s Vegetarians from 1945 to 2009 and Beyond\u201d appears in\u00a0<em><a href=\"http:\/\/www.chbooks.com\/catalogue\/edible-city\" target=\"_blank\" rel=\"noopener noreferrer\">The Edible City<\/a><\/em>, published by Coach House Books.\n\nSince joining the TVA\u00a0in 2006, David has worked with volunteers and staff to introduce new projects such as the Tofu Haiku poetry contest, <a href=\"http:\/\/www.veggielicious.ca\/\" target=\"_blank\" rel=\"noopener noreferrer\">Veggielicious<\/a>, and\u00a0<a href=\"http:\/\/veg.ca\/events\/vegan-bake-off\/\" target=\"_blank\" rel=\"noopener noreferrer\">Totally Fabulous Vegan Bake-off<\/a>. David\u2019s 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 <a href=\"http:\/\/veg.ca\/events\/vegfoodfest\/\" target=\"_blank\" rel=\"noopener noreferrer\">Veg Food Fest<\/a> and a team of volunteers to present\u00a0the\u00a0<em>VegTOpia<\/em>\u00a0exhibit, which celebrated TVA\u2019s\u00a0history at\u00a0the\u00a030th Veg Food Fest.\n\nThe event will be held at <a href=\"http:\/\/yamchops.com\/\" target=\"_blank\" rel=\"noopener noreferrer\">YamChops<\/a><strong>,<\/strong>\u00a0Canada\u2019s 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\u00a0vegetarian and vegan grocery, <a href=\"http:\/\/yamchops.com\/product-category\/juice-menu\/\" target=\"_blank\" rel=\"noopener noreferrer\">AuJus organic cold pressed juices<\/a>, <a href=\"http:\/\/yamchops.com\/catering\/\" target=\"_blank\" rel=\"noopener noreferrer\">catering<\/a>, and home delivery. The folks at Yamchops will give us a short tour of their facility after the talk.\n\n<strong>When<\/strong>: April 28th, 2015, 7:00pm\n\n<strong>Where<\/strong>: <a href=\"http:\/\/yamchops.com\/\">Yamchops Vegetarian Butcher<\/a>, 705 College St (@ Montrose Ave) (<a href=\"https:\/\/www.google.ca\/maps\/place\/YamChops\/@43.655027,-79.418075,17z\/data=!3m1!4b1!4m2!3m1!1s0x882b34f11e608907:0xcb0a8dae0f24aafb\">MAP HERE<\/a>)\n\n<strong>Cost:<\/strong> $15.00 CHC members and Toronto Vegetarian Association members (with proof), $18. non-members and $5.00 students (with Student ID).\n<h1><strong>February 2015<\/strong><\/h1>\n<h2>8th Annual &#8220;Mad for Marmalade, Crazy for Citrus!&#8221;<\/h2>\n<a href=\"http:\/\/culinaryhistorians.ca\/wordpress\/wp-content\/uploads\/2011\/08\/Mad-for-Marmalade-program-2015.pdf\">Mad for Marmalade program 2015<\/a>\u00a0(designed by Mark D&#8217;Aguilar)\n<h2>November 2014<\/h2>\n<h2>AGM<\/h2>\n<h3><strong>The CHC&#8217;s 20th Annual General Meeting<\/strong><\/h3>\nThe Culinary Historians of Canada is now 20 years old! We&#8217;re holding a party to celebrate, with a slide show about the last 20 years with CHC, an overview of the\u00a0extraordinary jump in the popularity of food history, and some simple\u00a0down-hearth cooking.\n\n<strong>Location<\/strong>:\u00a0<strong><a href=\"http:\/\/culinaryhistorians.us3.list-manage1.com\/track\/click?u=c840d6832f8ce3ba155962979&amp;id=e43419abd7&amp;e=862c5ca888\" target=\"_blank\" rel=\"noopener noreferrer\">Campbell House Museum<\/a>\u00a0(160 Queen Street W, Toronto,\u00a0<a href=\"tel:416-597-0227\" target=\"_blank\" rel=\"noopener noreferrer\">416-597-0227<\/a>)<\/strong>\n\n<strong>Date and Time<\/strong>:\u00a0<strong>Sunday, November 30, (AGM: 3:30 p.m. Party: 4 to 5:30 \u00a0p.m.)\nCHC 20th Anniversary Party and AGM!<\/strong>\n<h1><\/h1>\n<h1><strong>August 2014<\/strong><\/h1>\n<h2><strong>Picnic in Prince Edward County<\/strong><\/h2>\n<strong>Details<\/strong>: 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.\n\n<strong>Date<\/strong>: Sunday August 24th, 2014.\n\n<strong>Time<\/strong>: noon onwards.\n\n(Note that\u00a0<strong>this event is only open to CHC<\/strong>\u00a0<strong>members<\/strong>\u00a0in good standing, should you have questions regarding your membership please contact\u00a0<a href=\"mailto:angel@culinaryhistorians.ca\">angel@culinaryhistorians.ca<\/a>)\n<h1><\/h1>\n<h1><strong>June 2014<\/strong><\/h1>\n<h2>J.M. Schneider \u2013 \u201cTaste the difference quality makes\u201d<\/h2>\n<strong>Details: <\/strong>In 1890, J.M. Schneider and his wife, Helena, made the decision to make\u00a0sausages and sell them door-to-door, and at the local market. \u00a0A family-run business empire grew from these humble beginnings. Product diversification, and developments in recipes, brand marketing, and research into\u00a0new manufacturing methods, along with a dedicated workforce, led to 108 years of\u00a0successful operations.\u00a0Join archivist Karen Trussler as she traces the evolution of the iconic Schneider\u2019s brand\u00a0and see select artifacts from the Schneider&#8217;s archives.\n\n$32 before\u00a0May 16, $35 after.\n\n<em><strong>Pre-registration is required<\/strong>.\u00a0<\/em>Download the\u00a0<a href=\"http:\/\/culinaryhistorians.ca\/wordpress\/wp-content\/uploads\/2011\/08\/JMS-registration-info.pdf\">JMS registration info<\/a>\u00a0(pdf)\n\n<strong>Date:\u00a0<\/strong>Saturday, June 7, 2014\n\n<strong>Time:\u00a0<\/strong>11 am \u2013 1:30 pm (includes lunch) (doors open at 10:30 am)\n\n<strong>Location:\u00a0<\/strong>Concordia Club, J\u00e4gerstrube Room,\u00a0429 Ottawa Street South, Kitchener, Ontario\n<h1><strong>April 2014<\/strong><\/h1>\n<h2>Tracing Garlic&#8217;s Roots<\/h2>\n<strong>Details<\/strong>: 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.\u00a0Includes garlic refreshments &amp;\u00a0<a title=\"Laura Slack Chocolates\" href=\"http:\/\/www.lauraslack.com\/\">Laura\u00a0Slack<\/a>\u2019s garlic-infused caramel truffles!\u00a0<em>Reservations advised\u00a0$18 in advance, $20 at the door<\/em>.\n\nDownload\u00a0<a href=\"http:\/\/culinaryhistorians.ca\/wordpress\/wp-content\/uploads\/2011\/08\/CHC-Garlic-April-7-flyer.pdf\">Tracing Garlic&#8217;s Roots flyer<\/a>\u00a0 (pdf).\n\n<strong>Date<\/strong>: Monday April 7th, 2014.\n\n<strong>Time<\/strong>: 7:00pm to 9:00pm\n\n<strong>Location<\/strong>:\u00a0Campbell House Museum,\u00a0160 Queen Street West, Toronto\u00a0(at Osgoode Subway Station, northwest\u00a0corner of Queen West and University Ave)\n<h1><strong>March 2014<\/strong><\/h1>\n<h2>Artistically Delicious<\/h2>\n<strong>Details:\u00a0<\/strong>Celebrating International Women\u2019s 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.\u00a0Speakers Elizabeth Baird, Liz Driver, and Ruth Sandwell explore the\u00a0themes of food and kitchen work in\u00a0Mary Pratt\u2019s paintings.\u00a0A Newfoundland inspired lunch is available in the restaurant. For more information call\u00a0905.893.1121\u00a0(toll free 1.888.213.1121) or visit\u00a0<a href=\"http:\/\/www.mcmichael.com\/apps\/index.cfm?page=program.detail&amp;programEventId=874&amp;areaId=2\">www.mcmichael.com<\/a>.\u00a0<em>Open to the general public, free with the cost of gallery admission. \u00a0<\/em>\n\nDownload\u00a0<a href=\"http:\/\/culinaryhistorians.ca\/wordpress\/wp-content\/uploads\/2011\/08\/Mary-Pratt-Artistically-Delicious-flyer_Final.pdf\">Mary Pratt Artistically Delicious flyer<\/a>\u00a0(pdf).\n\n<strong>Date<\/strong>:\u00a0Saturday, March 8, 2014\n\n<strong>Time<\/strong>:\u00a011:00 a.m. to 12:30 p.m.\n\n<b>\u00a0Location<\/b>:\u00a0McMichael Canadian Art Collection,\u00a0McMichael Canadian Art Collection\n10365 Islington Avenue\nKleinburg, Ontario, Canada\nL0J 1C0\n(Islington Avenue north of\nMajor Mackenzie Drive on the east side)\n<h1><strong>February 2014<\/strong><\/h1>\n<h2>7th Annual &#8220;Mad for Marmalade, Crazy for Citrus!&#8221;<\/h2>\n<ul>\n \t<li><a href=\"http:\/\/culinaryhistorians.ca\/wordpress\/wp-content\/uploads\/2011\/08\/Mad-for-Marmalade-program-2014.pdf\">Mad for Marmalade program 2014<\/a>\u00a0(designed by Mark D&#8217;Aguilar)<\/li>\n \t<li><a title=\"Mad for Marmalade Programme and Registration Form\" href=\"http:\/\/culinaryhistorians.ca\/wordpress\/wp-content\/uploads\/2014\/02\/2014-M4M-Program-Registration-Form.pdf\">Mad for Marmalade Programme and Registration Form<\/a>\u00a0(pdf)<\/li>\n \t<li><a title=\"Marmalade Competition Entry Form\" href=\"http:\/\/culinaryhistorians.ca\/wordpress\/wp-content\/uploads\/2014\/02\/2014-M4M-Competition-Entry-Form.pdf\">Marmalade Competition Entry Form<\/a>\u00a0(pdf)<\/li>\n \t<li><a title=\"Marmalade Competition Rules\" href=\"http:\/\/culinaryhistorians.ca\/wordpress\/wp-content\/uploads\/2014\/02\/2014-M4M-Competition-Rules.pdf\">Marmalade Competition Rules<\/a>\u00a0(pdf)<\/li>\n<\/ul>\n<p style=\"text-align: left;\" align=\"center\">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.\n<em>Admission $45 + tax (before February 7), $50 + tax (after February 7)<\/em>\n<em>Pre-registration required. For more information call 416-392-6907 x225, or to register x221.<\/em><\/p>\n\n<ul>\n \t<li style=\"text-align: left;\"><strong>Date<\/strong>:\u00a0Saturday, February 22nd, 2014<\/li>\n \t<li style=\"text-align: left;\"><strong>Time:<\/strong>\u00a010:00 a.m. to 4:00 p.m.<\/li>\n \t<li style=\"text-align: left;\"><strong>Location:<\/strong>\u00a0Fort York National Historic Site, 250 Fort York Boulevard, Toronto<\/li>\n<\/ul>\n<h1><strong>December 2013<\/strong><\/h1>\n<h2 align=\"center\">The Culinary Historians of Canada Annual General Meeting<\/h2>\n<h2 align=\"center\"><b><i>We&#8217;re ready to unveil a revisioned CHC!<\/i><\/b><\/h2>\n<p align=\"center\"><strong>Date:<\/strong> Sunday, December 1st, 2013<\/p>\n<p align=\"center\"><strong>Time:<\/strong> 11:00 a.m. to 2:00 p.m.<\/p>\n<p align=\"center\"><strong>Where:<\/strong> Campbell House Museum, 160 Queen Street West, Toronto (Osgoode Subway Station)<\/p>\n<p align=\"center\"><strong>Details:<\/strong> No Cost<\/p>\n<b>THE PROGRAM<\/b>\n\n<b>UPDATE<\/b> of the exciting strategic planning, visioning and renewal process undertaken by the CHC board through 2013. Curious? See <a href=\"http:\/\/culinaryhistorians.ca\/wordpress\/wp-content\/uploads\/2011\/08\/2014-CHC-Priorities-Volunteer-Opportunities.pdf\">2014 CHC Priorities &amp; Volunteer Opportunities<\/a> for a summary of CHC\u2019s proposed new statements, committees and priorities.\n\nShort <strong>AGM BUSINESS MEETING<\/strong>, including briefings on great upcoming programs and publications, and updates to our by-laws*. You are entitled to vote by proxy**.\n\n<b>BIENNIAL ELECTION<\/b> of the executive officers (President, Vice President, Secretary, Treasurer).\n<ul>\n \t<li>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.<\/li>\n \t<li>Contact Secretary Nancy Gyokeres at <a href=\"lewisnl@rogers.com\">lewisnl@rogers.com<\/a> or (416) 487-9529 to register your interest in a position on the rejuvenated Board of Directors and\/or Committees.<\/li>\n \t<li>All members in good standing will be able to vote on motions and in the election.<\/li>\n<\/ul>\n<b><strong>REFRESHMENTS &amp; SILENT AUCTION OF COOKBOOKS <\/strong><\/b>\n\n<strong>SHORT AND SNAPPY TALKS<\/strong> by CHC members on their current research topics. A fascinating range of topics you won\u2019t want to miss!\n<ul>\n \t<li>Includes Mary F. Williamson on curries in 1900\u2019s 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 19<sup>th<\/sup> century meringues, and others.<\/li>\n<\/ul>\n<h1><strong>April 2013<\/strong><\/h1>\n<h2 align=\"center\">The Culinary Historians of Canada and Pickering Museum Village present<\/h2>\n<h2 align=\"center\"><strong>The Pleasures of Pudding &#8211; A Cooking Workshop<\/strong><\/h2>\n<p align=\"center\"><strong>Date:<\/strong> Saturday, April 7, 2013<\/p>\n<p align=\"center\"><strong>Time:<\/strong> 1:00 p.m. to 4:00 p.m.<\/p>\n<p align=\"center\"><strong>Where:<\/strong> Redmond House, Pickering Museum Village, 2365 Concession Road 6, Greenwood, ON<\/p>\n<p align=\"center\"><strong>Details:<\/strong> Pre-Registration Required.<\/p>\n\n<h1 align=\"center\"><strong>February 2013<\/strong><\/h1>\n<h2>The Culinary Historians of Canada and Fort York National Historic Site present<\/h2>\n<h2>The 6th Annual<\/h2>\n<h2 align=\"center\"><strong>MAD FOR MARMALADE, CRAZY FOR CITRUS!<\/strong><\/h2>\n<p align=\"center\"><strong>Date:<\/strong> Saturday, February 23, 2013<\/p>\n<p align=\"center\"><strong>Time:<\/strong> 10:00 a.m. to 4:00 p.m. (Registration opens at 9:00 a.m.)<a href=\"http:\/\/culinaryhistorians.ca\/wordpress\/wp-content\/uploads\/2011\/08\/2012-Winning-Marmalades.jpg\"><img loading=\"lazy\" decoding=\"async\" src=\"http:\/\/culinaryhistorians.ca\/wordpress\/wp-content\/uploads\/2011\/08\/2012-Winning-Marmalades-300x225.jpg\" alt=\"2012 Winning Marmalades\" width=\"240\" height=\"180\" \/><\/a><\/p>\n<p align=\"center\"><strong>Where:<\/strong> Fort York National Historic Site, 250 Fort York Boulevard, Toronto<\/p>\n<p align=\"center\"><strong>Details: <\/strong>Workshops, Speakers, Lunch, Marketplace &amp; Marmalade Competition<\/p>\n<p align=\"center\"><strong><a href=\"http:\/\/culinaryhistorians.ca\/wordpress\/wp-content\/uploads\/2011\/08\/2013-Mad-for-Marmalade-Registration-Flyer-Final.pdf\">Click Here for Registration Flyer<\/a><\/strong><\/p>\n<p align=\"center\"><strong><a href=\"http:\/\/culinaryhistorians.ca\/wordpress\/wp-content\/uploads\/2012\/10\/2013-Mad-for-Marmalade-Program-Final-Revised.pdf\">Click Here for Program<\/a><\/strong><\/p>\n<p align=\"center\"><strong>***********************************************************************************<\/strong><\/p>\n\n<h2>November 2012<\/h2>\n<h2 align=\"center\"><strong>Food Will Win the War<\/strong><\/h2>\n<h3 align=\"center\"><strong>Eating for Victory during Canada\u2019s Second World War<\/strong><\/h3>\n<strong>Date:<\/strong> Wednesday, November 14, 2012\n\n<strong>Time: <\/strong>7:00 p.m.\n\n<strong>Where: <\/strong>Campbell House Museum, 160 Queen Street West, Toronto\n\n<strong>Details:<\/strong>\n\nIn this special lecture, presented a few days after Remembrance Day, <strong>Ian Mosby<\/strong> will discuss the importance of food and eating to Canadians\u2019 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 \u2013 and better quality \u00ad\u2013 food than they ever had before.\n\n<strong>Ian Mosby<\/strong> 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 <em>Food Will Win the War: The Politics, Culture, and Science of Food during Canada\u2019s Second World War<\/em>. He is also working on a new research project, tentatively entitled \u201cEngineering Dinner: Postwar Food Technology and the Industrial Transformation of the Canadian Diet.\u201d In 2010, he was awarded the Nicolas C. Mullins Award by the Society for the Social Studies of Science for his article \u201c\u2018That Won Ton Soup Headache\u2019: The Chinese Restaurant Syndrome, MSG and the Making of American Food, 1968-1980,\u201d <em>Social History of Medicine<\/em> 22, 1 (April 2009). To learn more: <a href=\"http:\/\/www.ianmosby.ca\/\" target=\"_blank\" rel=\"noopener noreferrer\">www.ianmosby.ca<\/a>\n<p align=\"center\"><strong>To view the Canadian wartime recipes prepared for this event, click on the link below:<\/strong><\/p>\n<p align=\"center\"><strong><a href=\"http:\/\/culinaryhistorians.ca\/wordpress\/wp-content\/uploads\/2012\/10\/FoodWillWinTheWar-Recipes.pdf\">FoodWillWinTheWar-Recipes<\/a><\/strong><\/p>\n<p align=\"center\">************************************************************************************<\/p>\n\n<h2><strong>September 2012<\/strong><\/h2>\n<h3><strong>2012 AGM and Program<\/strong><\/h3>\n<strong>High Tea or Afternoon Tea?<\/strong>\n\nA tasty program for members of the Culinary Historians of Canada and other curious tea drinkers!\n\n<strong>Date: <\/strong>Sunday, September 9<sup>th<\/sup>, 2012\n\n<strong>Time: <\/strong>2:00 pm \u2013 Annual General Meeting, Culinary Historians of Canada \u2013 members only\n\n2:45 pm \u2013 an auction of \u201cmystery culinary boxes\u201d \u2013 all are welcome\n\n3:00 to 4:00 pm \u2013 \u201cHigh Tea or Afternoon Tea?\u201d program \u2013 all are welcome\n\n<strong>Where: <\/strong>Campbell House Museum, 160 Queen St West, Toronto\n\n<strong>Details:<\/strong>\n\nMary 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 <em>de rigueur<\/em>!\n<p align=\"center\"><strong>********************************************************************************<\/strong><\/p>\n\n<h2 align=\"center\"><strong>July 2012<\/strong><\/h2>\n<h3><strong>5th annual Picnic in the County!<\/strong><\/h3>\n<strong>Date:<\/strong> Saturday July 21st, 2012\n\n<strong>Time:<\/strong> 12 &#8211; 3 pm\n\n<strong>Where:<\/strong> From the Farm Cooking School\n\n<strong>Details:<\/strong>\n\nAt this year\u2019s annual potluck picnic for CHC members (and their partners and children) we are returning to \u201cFrom the Farm Cooking School\u201d &#8211; about a 2 hour drive from Toronto. CHC member Cynthia Peters runs the school in her 1830\u2019s 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!\n\nPotluck 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.\n\n***************************************************************************************\n<h2><strong>February 2012<\/strong><\/h2>\n<h3><strong>Culinary Historians of Canada in partnership with Fort York National Historic Site<\/strong><\/h3>\n<h3><strong>5th Annual Mad For Marmalade Crazy for Citrus!<\/strong><\/h3>\n<strong>Date: <\/strong>Saturday February 25, 2012\n\n<strong>Time:<\/strong> 10 am &#8211; 4 pm\n\n<strong>Where:<\/strong> Fort York National Historic Site, 250 Fort York Blvd, Toronto\n\n<strong>Details:<\/strong> Workshops, Citrus Lunch, Marketplace, Marmalade Competition\n\n**********************************************************************************\n<h2><strong>January 2012<\/strong><\/h2>\n<h3><strong>The Culinary Historians of Canada invite you to <em>A Burns Night Scotch Tasting<\/em> &#8220;From Sweet to Peat&#8221;<\/strong><\/h3>\n<strong>Date:<\/strong> Wednesday, January 25<sup>th<\/sup>, 2012\n\n<strong>Time:<\/strong> 7 \u2013 10 P.M.\n\n<strong>Where:<\/strong> CAMPBELL HOUSE MUSEUM\n\n<a href=\"http:\/\/culinaryhistorians.ca\/wordpress\/wp-admin\/www.campbellhousemuseum.ca\">www.campbellhousemuseum.ca<\/a>\n\n<strong>Details:<\/strong>\n\nHost \u2013 Bill Nesbitt\n\na capella songs by Vine Tuned\n\nEnjoy haggis &amp; tasty Scottish morsels.\u00a0 Come tip a wee dram &amp; celebrate the Bard.\u00a0 Don\u2019t miss this special &amp; entertaining event.\u00a0 Join us for a night of Scottish taste, song and wit.\n\n$50 per person\n\n*************************************************************************************\n<h2><strong>April 2011<\/strong><\/h2>\n<h3><strong>CHC in partnership with The University of Guelph<\/strong><\/h3>\n<h3><strong>Guelph, Off The Shelf!<\/strong><\/h3>\n<strong>Date:<\/strong> Saturday, April 2, 2011\n\n<strong>Time:<\/strong> 12 &#8211; 4 PM\n\n<strong>Where:<\/strong> McLaughlin Library, University of Guelph\n\n<strong>Details:<\/strong>\n\nTour the extraordinary Canadian Culinary Collections featuring 13,000 volumes and manuscripts with Kathryn Harvey, Head of Archival and Special Collections &#8211; and a visit to McRae House National Historic Site.\n\n<a href=\"http:\/\/www.culinaryhistorians.ca\/past-events\/madformarmalade2011.html\">Mad for Marmalade, Crazy for Citrus! (fourth annual)<\/a>\n19 February 2011\n\n<a href=\"http:\/\/www.culinaryhistorians.ca\/past-events\/kitchentoolmagic.html\">Kitchen Tool Magic<\/a>\n13 November 2010\n\n<a href=\"http:\/\/www.culinaryhistorians.ca\/past-events\/summerpicnic2010.html\">Summer Picnic in Prince Edward County (third annual)<\/a>\nJuly 24 2010\n\n<a href=\"http:\/\/www.culinaryhistorians.ca\/past-events\/talkingfood.html\">Talking Food: The Importance of Symposia for Food Culture<\/a>\n7 June 2010\n\n<a href=\"http:\/\/www.culinaryhistorians.ca\/past-events\/apronmania.html\">Apron-Mania!<\/a>\n8 May 2010\n\n<a href=\"http:\/\/www.culinaryhistorians.ca\/past-events\/madformarmalade2010.html\">Mad for Marmalade, Crazy for Citrus! (third annual)<\/a>\n27 February 2010\n\n<a href=\"http:\/\/www.culinaryhistorians.ca\/past-events\/sweetrevolutions.html\">Sweet Revolutions: the economic and social importance of sugar as food<\/a>\n14 &amp; 17 November 2009\n\n<a href=\"http:\/\/www.culinaryhistorians.ca\/past-events\/tasteofhistory.html\">Taste of History!<\/a>\n3 October 2009\n\n<a href=\"http:\/\/www.culinaryhistorians.ca\/past-events\/summerpicnic.html\">Summer Picnic in Prince Edward County<\/a>\n25 July 2009\n\n<a href=\"http:\/\/www.culinaryhistorians.ca\/past-events\/playdate.html\">Play Date for Culinary Historians and Friends<\/a>\n16 June 2009\n\n<a href=\"http:\/\/www.culinaryhistorians.ca\/past-events\/tandoori.html\">Tandoori, Shashlyk, and Grouse, Oh My!\nThe Exotic (Food) World of Expo \u201967<\/a>\n26 May 2009\n\n<a href=\"http:\/\/www.culinaryhistorians.ca\/past-events\/conference2009\/culinary-landmarks-slides.html\">Culinary Landmarks: A Conference to Celebrate Elizabeth Driver&#8217;s <em>Culinary Landmarks: A Bibliography of Canadian Cookbooks, 1825-1949<\/em><\/a>\n1-3 May 2009\n\n<a href=\"http:\/\/www.culinaryhistorians.ca\/past-events\/175-years-of-cake.html\">175 Years of Cakes<\/a>\n6 March, 2009\n\nMarmalade: Contentment in a Jar\n21 February 2009\n\n<a href=\"http:\/\/www.culinaryhistorians.ca\/past-events\/reading_cookbooks.html\">Reading Cookbooks as Sources for the Study of Social History<\/a>\n5 November 2007\n\n<a href=\"http:\/\/www.culinaryhistorians.ca\/past-events\/frolics-with-food.html\">Frolics with Food <\/a>\n27 September 2007\n\n<a href=\"http:\/\/www.culinaryhistorians.ca\/past-events\/exotic-foods.html\">Exotic Foods From Home and Afar<\/a>\n10 September 2007\n\n<a href=\"http:\/\/www.culinaryhistorians.ca\/past-events\/waterloo-county-cookfest.html\">Waterloo County Cookfest<\/a>\n5 May 2007\n\n<a href=\"http:\/\/www.culinaryhistorians.ca\/past-events\/edna_staebler.html\">In Celebration of Edna Staebler <\/a>\n22 February 2007\n\n<a href=\"http:\/\/www.culinaryhistorians.ca\/past-events\/dalgairns.html\">\u201cCome Again Tomorrow, Whim Wham, and much more for 7s 6d\u201d: A Georgian Gentlewoman\u2019s Culinary Journey from Charlottetown to Dundee<\/a>\n25 January 2007\n\n<a href=\"http:\/\/www.culinaryhistorians.ca\/past-events\/riverdale.html\">Christmas Food in Historic Riverdale <\/a>\n28 November 2006\n\n<a href=\"http:\/\/www.culinaryhistorians.ca\/past-events\/dundurn.htm\">Recipes from Below Stairs at Dundurn Castle, a Historic Cooking Workshop<\/a>\n21 October 2006\n\n<a href=\"http:\/\/www.culinaryhistorians.ca\/past-events\/picnic.htm\">Picnic on the Grand: Exploring Food History at Ruthven Park<\/a>\n19 August 2006\n\n<a href=\"http:\/\/www.culinaryhistorians.ca\/past-events\/ffw.htm\">Foods of a French Village<\/a>\n25 May 2006\n\n<a href=\"http:\/\/www.culinaryhistorians.ca\/past-events\/victorianbanquet.htm\">A Victorian Banquet to Spring<\/a>\n25 April 2006\n\n<a href=\"http:\/\/www.culinaryhistorians.ca\/past-events\/panniqutuuq.htm\">Community Responses to Changing Foods in Panniqtuuq, Nunavut<\/a>\n13 February 2006\n\n<a href=\"http:\/\/www.culinaryhistorians.ca\/past-events\/tavern.htm\">Tavern in the Town: A Look Back at Drinking in Toronto<\/a>\n10 November 2005\n\n<a href=\"http:\/\/www.culinaryhistorians.ca\/past-events\/peterborough.htm\">Celebrating the Culinary Heritage of Peterborough\nand Area<\/a>\n24 September 2005\n\n<a href=\"http:\/\/www.culinaryhistorians.ca\/past-events\/biting-satire.htm\">Biting Satire: Food and Drink in Caricature<\/a>\n2 March 2005\n\n<a href=\"http:\/\/www.culinaryhistorians.ca\/past-events\/agm2004-10th-anniv.htm\">AGM 2004 and 10th Anniversary Bash<\/a>\n11 September 2004\n\n<a href=\"http:\/\/www.culinaryhistorians.ca\/past-events\/orange-juice.htm\">Orange Juice<\/a>\n2 June 2004\n\n<a href=\"http:\/\/www.culinaryhistorians.ca\/past-events\/beyond-gingerbread.htm\">Beyond Gingerbread<\/a>\n24 April 2004\n\n<a href=\"http:\/\/www.culinaryhistorians.ca\/past-events\/arch-culinary-history-symp.htm\">The Archaeology of Culinary History Symposium<\/a>\n21 February 2004\n\n<strong>Other events<\/strong>\n<ul>\n \t<li>&#8220;From Rations to Riesling,&#8221; symposium at Doon Heritage\nCrossroads museum, Kitchener, Ontario<\/li>\n \t<li>Factory-floor tour of the Redpath Sugar Refinery, Toronto<\/li>\n \t<li>&#8220;Butchering Workshop&#8221; in partnership with Joseph Schneider\nHaus, Waterloo, Ontario<\/li>\n \t<li>&#8220;Puddings Boiled, Steamed and Baked,&#8221; symposium in partnership\nwith Gibson House museum, Toronto<\/li>\n \t<li>&#8220;Exploration of Canadian Cookery Books with Elizabeth Driver,&#8221;\na potluck event for CHC members, in partnership with Gibson House\nmuseum, Toronto<\/li>\n \t<li>Guided tour of the Cambridge Farmers&#8217; Market with market board member\nand cookbook author Rose Murray<\/li>\n \t<li>Lectures by Linda M. Ambrose, &#8220;Ladies, Please Provide,&#8221;\nabout the surprising meanings of foods prepared for Women&#8217;s Institute\nmeetings; Dana McCauley and Rick Archbold, &#8220;Last Dinner on the\nTitanic: If You Have to Go You Might as Well Have an 11-Course Meal\nFirst&#8221;; Patricia Ferguson, &#8220;Your Presence is Requested:\nThe Art of Dining in 18th-Century Europe&#8221;; Margaret Fraser, &#8220;A\nCentury of Canadian Home Cooking&#8221;; Nathalie Cooke, &#8220;How\nto Tickle the Palate with a Pen&#8221;; Mary F. Williamson, &#8220;Of\nCourse There&#8217;s More to Cooking Canadian Than Butter Tarts&#8221; and &#8220;Come Again Tomorrow, Whim Wham, and Much More for 7s 6d: A Georgian Gentlewoman&#8217;s Culinary Journey from Charlottetown to Dundee&#8221;;Tina Bates and Phil Dunning, &#8220;Beyond Gingerbread and Hot Cider: Food and Drink Interpretation at Montgomery\u2019s Inn&#8221;; Pierre Laszlo, &#8220;Orange Juice: Invention, Production, Imitation&#8221; and &#8220;Foods\nof a French Village; Kathy Lochnan, &#8220;Biting Satire: Food and Drink in Caricature&#8221;; Craig Heron, &#8220;Tavern in the Town: A Look Back at Drinking in Toronto&#8221;; Lynette Hunter, &#8220;Community Responses to Changing Foods in Panniqtuuq, Nunavut&#8221;; Elizabeth Driver, &#8220;Christmas Food in Historic Riverdale&#8221; Mary F. Williamson, &#8220;Come Again Tomorrow, Whim Wham, and much more for 7s 6d: A Georgian Gentlewoman&#8217;s Culinary Journey from Charlottetown to Dundee,&#8221; a lecture about Catherine Dalgairns and her <em>Practice of Cookery; <\/em>Carrie Herzog, &#8220;In Celebration of Edna Staebler&#8221;; Dorothy Duncan, &#8220;Canadian Food from an Advocate&#8217;s Perspective&#8221;; Dr Massimo Marconi, lecture about the rare Kopi Luwak coffee from Indonesia; Fiona Lucas and Mary F. Williamson, &#8220;Frolics with Food: <em>The Frugal Housewife&#8217;s Manual<\/em> by A.B., of Grimsby&#8221;; Nathalie Cooke, \u201cContraband and Controversy: The Fight for Spread for Our Bread,\u201d about the margarine wars in Canada<\/li>\n \t<li>Panel discussions at Northern Bounty V, the Cuisine Canada conference\nin Guelph, Ontario, on &#8220;How Have Immigrants Influenced Canadian\nCooking?&#8221; and &#8220;When Does an Imported Ingredient Become a\nCanadian Ingredient?&#8221;<\/li>\n \t<li>Behind-the-scenes visit to the University of Guelph Culinary Collections<\/li>\n \t<li>Advance tour of the 1832 Gooderham and Worts whiskey distillery\nsite in Toronto, before it reopened as a premiere cultural centre<\/li>\n \t<li>Christmas Cookie Exchanges, featuring presentations about cookie\nhistories<\/li>\n<\/ul><!-- \/wp:paragraph --><!-- wp:post-content --><h1><strong>Past Events<\/strong><\/h1>\nWant to stay up to date on what&#8217;s happening with the CHC? Join our mailing list! Send an email to\u00a0<a title=\"info@culinaryhistorians.ca\" href=\"mailto:info@culinaryhistorians.ca\">info@culinaryhistorians.ca<\/a>\u00a0expressing your interest, or better yet become a member by writing to\u00a0<a title=\"membership@culinaryhistorians.ca \" href=\"mailto:membership@culinaryhistorians.ca \">membership@culinaryhistorians.ca<\/a>.\n<h1>2022<\/h1>\n<!-- wp:paragraph -->\n\n<strong>Sundays, December 4 &amp; 11, 2022 (virtual)<\/strong>\n\n<!-- \/wp:paragraph --> <!-- wp:heading -->\n<h2><strong>Hearth Warming Holiday Traditions<\/strong><\/h2>\n<!-- \/wp:heading --> <!-- wp:paragraph -->\n\nJohn Ota reprises his entertaining and enlightening series of interviews of Canadians across\nCanada talking about their winter holiday memories and foods. \u00a0<a href=\"https:\/\/www.eventbrite.ca\/e\/hearth-warming-holiday-traditions-2022-tickets-461345475737\" target=\"_blank\" rel=\"noreferrer noopener\">Tickets are available on Eventbrite.<\/a>\n\n<!-- \/wp:paragraph --> <!-- wp:paragraph -->\n\n<em>Episode 1 (Sunday, December 4):<\/em>\n\n<!-- \/wp:paragraph --> <!-- wp:list -->\n<ul><!-- wp:list-item -->\n \t<li><strong>Sheilah (Roberts) Lukins<\/strong>, author of\u00a0<em>For Maids who Brew and Bake<\/em>\u00a0and<em>\u00a0Rain, Drizzle, and Fog,<\/em>\u00a0Newfoundland.<\/li>\n<!-- \/wp:list-item --> <!-- wp:list-item -->\n \t<li>Multifaceted theatre theorist, director, essayist and Cree cultural leader\u00a0<strong>Floyd Favel<\/strong>, curator of the Chief Poundmaker Museum, Saskatchewan.<\/li>\n<!-- \/wp:list-item --> <!-- wp:list-item -->\n \t<li><strong>Tim Charles<\/strong>, executive chef at the astonishing\u00a0Fogo Island Inn, Newfoundland.<\/li>\n<!-- \/wp:list-item --><\/ul>\n<!-- \/wp:list --> <!-- wp:paragraph -->\n\n<em>Episode 2, (Sunday, December 11)<\/em>:\n\n<!-- \/wp:paragraph --> <!-- wp:list -->\n<ul><!-- wp:list-item -->\n \t<li><strong>Grace Cameron<\/strong>, editor of\u00a0<em>JamaicanEats<\/em>\u00a0magazine, Toronto.<\/li>\n<!-- \/wp:list-item --> <!-- wp:list-item -->\n \t<li><strong>Don Genova<\/strong>, author of the highly regarded\u00a0<em>Food Artisans of Vancouver and the Gulf Islands<\/em>, Victoria,\u00a0British Columbia.<\/li>\n<!-- \/wp:list-item --> <!-- wp:list-item -->\n \t<li>Beloved food writer\u00a0<strong>Bonnie Stern<\/strong>\u00a0and her daughter\u00a0<strong>Anna Rupert<\/strong>, who just co-authored the book\u00a0<em>Don&#8217;t Worry, Just Coo<\/em>k, Toronto.<\/li>\n<!-- \/wp:list-item --> <!-- wp:list-item -->\n \t<li>Renowned chef and TV host\u00a0<strong>Michael Smith<\/strong>\u00a0of\u00a0The Inn at Bay Fortune, Prince Edward Island.<\/li>\n<!-- \/wp:list-item --><\/ul>\n<!-- \/wp:list --> <!-- wp:paragraph -->\n<h1><strong>Recent Events<\/strong><\/h1>\nWant to stay up to date on what&#8217;s happening with the CHC? Join our mailing list! Send an email to\u00a0<a title=\"info@culinaryhistorians.ca\" href=\"mailto:info@culinaryhistorians.ca\">info@culinaryhistorians.ca<\/a>\u00a0expressing your interest, or better yet become a member by writing to\u00a0<a title=\"membership@culinaryhistorians.ca \" href=\"mailto:membership@culinaryhistorians.ca \">membership@culinaryhistorians.ca<\/a>.\n<h1>2022<\/h1>\n<!-- wp:paragraph -->\n\n<strong>Sundays, December 4 &amp; 11, 2022 (virtual)<\/strong>\n\n<!-- \/wp:paragraph --> <!-- wp:heading -->\n<h2><strong>Hearth Warming Holiday Traditions<\/strong><\/h2>\n<!-- \/wp:heading --> <!-- wp:paragraph -->\n\nJohn Ota reprises his entertaining and enlightening series of interviews of Canadians across\nCanada talking about their winter holiday memories and foods. \u00a0<a href=\"https:\/\/www.eventbrite.ca\/e\/hearth-warming-holiday-traditions-2022-tickets-461345475737\" target=\"_blank\" rel=\"noreferrer noopener\">Tickets are available on Eventbrite.<\/a>\n\n<!-- \/wp:paragraph --> <!-- wp:paragraph -->\n\n<em>Episode 1 (Sunday, December 4):<\/em>\n\n<!-- \/wp:paragraph --> <!-- wp:list -->\n<ul><!-- wp:list-item -->\n \t<li><strong>Sheilah (Roberts) Lukins<\/strong>, author of\u00a0<em>For Maids who Brew and Bake<\/em>\u00a0and<em>\u00a0Rain, Drizzle, and Fog,<\/em>\u00a0Newfoundland.<\/li>\n<!-- \/wp:list-item --> <!-- wp:list-item -->\n \t<li>Multifaceted theatre theorist, director, essayist and Cree cultural leader\u00a0<strong>Floyd Favel<\/strong>, curator of the Chief Poundmaker Museum, Saskatchewan.<\/li>\n<!-- \/wp:list-item --> <!-- wp:list-item -->\n \t<li><strong>Tim Charles<\/strong>, executive chef at the astonishing\u00a0Fogo Island Inn, Newfoundland.<\/li>\n<!-- \/wp:list-item --><\/ul>\n<!-- \/wp:list --> <!-- wp:paragraph -->\n\n<em>Episode 2, (Sunday, December 11)<\/em>:\n\n<!-- \/wp:paragraph --> <!-- wp:list -->\n<ul><!-- wp:list-item -->\n \t<li><strong>Grace Cameron<\/strong>, editor of\u00a0<em>JamaicanEats<\/em>\u00a0magazine, Toronto.<\/li>\n<!-- \/wp:list-item --> <!-- wp:list-item -->\n \t<li><strong>Don Genova<\/strong>, author of the highly regarded\u00a0<em>Food Artisans of Vancouver and the Gulf Islands<\/em>, Victoria,\u00a0British Columbia.<\/li>\n<!-- \/wp:list-item --> <!-- wp:list-item -->\n \t<li>Beloved food writer\u00a0<strong>Bonnie Stern<\/strong>\u00a0and her daughter\u00a0<strong>Anna Rupert<\/strong>, who just co-authored the book\u00a0<em>Don&#8217;t Worry, Just Coo<\/em>k, Toronto.<\/li>\n<!-- \/wp:list-item --> <!-- wp:list-item -->\n \t<li>Renowned chef and TV host\u00a0<strong>Michael Smith<\/strong>\u00a0of\u00a0The Inn at Bay Fortune, Prince Edward Island.<\/li>\n<!-- \/wp:list-item --><\/ul>\n<!-- \/wp:list --> <!-- wp:paragraph -->\n<h2><strong>The Miracle of Salt: Recipes and Techniques to Preserve, Ferment, and Transform Your Food<\/strong><\/h2>\n<h1><!-- wp:paragraph --><\/h1>\nEsteemed Canadian food writer Naomi Duguid will talk about her brand new book,\u00a0<em><a href=\"https:\/\/www.naomiduguid.com\/books\" target=\"_blank\" rel=\"noreferrer noopener\">The Miracle of Salt: Recipes and Techniques to Preserve, Ferment, and Transform Your Food<\/a><\/em>, 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.\n\n<!-- \/wp:paragraph --> <!-- wp:paragraph -->\n\nThe 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.\n\n<!-- \/wp:paragraph -->\n\n<!-- wp:paragraph -->\n\n<strong>Wednesday, September 21, 7 to 8:30 p.m. ET<\/strong>\n\n<!-- \/wp:paragraph --> <!-- wp:heading -->\n<h2><strong>Speaking Cod: A History of Cod Fishing &amp; Cod Eating from the Vikings to Now<\/strong><\/h2>\n<!-- \/wp:heading --> <!-- wp:paragraph -->\n\nAn 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.\n\n<!-- \/wp:paragraph --> <!-- wp:paragraph -->\n\nHow 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 \u201ccod people\u201d who continue to have an impact on international cuisine.\n\n<!-- \/wp:paragraph --> <!-- wp:paragraph -->\n\nShe 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&#8217;s view, and her trip to Canada is part of her ongoing research into the history of cod, cod fishing, &#8220;cod people&#8221; and the cod recipes.\n\n<!-- \/wp:paragraph --> <!-- wp:paragraph -->\n\nAdmission is by donation (suggested price: $8-$15). <a href=\"https:\/\/www.eventbrite.ca\/e\/speaking-cod-a-history-of-cod-fishing-cod-eating-from-the-vikings-to-now-tickets-404778793267\" target=\"_blank\" rel=\"noreferrer noopener\">Tickets are available on Eventbrite.<\/a>\u00a0Participants will be required to wear masks.\n\n<!-- \/wp:paragraph --> <!-- wp:heading -->\n<h2><strong>Ceramics for the Canadian Table<\/strong><\/h2>\n<!-- \/wp:heading --> <!-- wp:heading -->\n<h2><\/h2>\n<!-- \/wp:heading -->\n\n<strong>Tuesday, May 31<\/strong>\n<h2>Healthy, Happy, Wholesome: Cooking and Wellness in Canadian History<\/h2>\nCHC partnered with University of Guelph to present the launch of a new cookbook-themed food-history exhibit: <a href=\"https:\/\/www.uoguelph.ca\/arts\/history\/events\/launch-new-food-history-exhibit-healthy-happy-wholesome-cooking-wellness-canadian\" target=\"_blank\" rel=\"noopener\">Healthy, Happy, Wholesome: Cooking and Wellness in Canadian History<\/a>.\u00a0This online exhibit is part of the larger project\u00a0<a href=\"https:\/\/whatcanadaate.lib.uoguelph.ca\/\" target=\"_blank\" rel=\"noopener\">What Canada Ate<\/a>, a growing repository of digitized Canadian cookbooks and contains materials from the University of Guelph&#8217;s Archival &amp; Special Collections\u2019 Culinary Collection, one of the largest of its kind in North America.\n\nThe 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;\u00a0University of Guelph history professor, Catherine Carstairs; cookbook donor, Gary Draper;\u00a0home economist and food writer, Anne Lindsay; and culinary historian and CHC co-founder, Fiona Lucas.\n\n<strong>Thursday, February 17<\/strong>\n<h2><strong>Salt Beef Buckets: A Newfoundland Valentine<\/strong><\/h2>\nAmanda (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&#8217;s back to tell us more about her new book, <a href=\"https:\/\/www.breakwaterbooks.com\/books\/salt-beef-buckets-a-love-story\/\" target=\"_blank\" rel=\"noopener\"><em>Salt Beef Buckets: A Love Story<\/em><\/a>, and some of the fascinating culinary and cultural traditions of Newfoundland.\n\n<!-- wp:paragraph -->\n\n<strong>Saturday, January 15<\/strong>\n\n<!-- \/wp:paragraph --> <!-- wp:heading -->\n<h2><strong>Salt-Rising Bread Workshop<\/strong><\/h2>\n<!-- \/wp:heading --> <!-- wp:paragraph -->\n\n<a href=\"https:\/\/www.amazon.ca\/Salt-Rising-Bread-Heartfelt-Appalachian\/dp\/1943366039\" target=\"_blank\" rel=\"noreferrer noopener\"><em>Salt Rising Bread<\/em><\/a>\u00a0author 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\u2014and right up into Canada, where Catherine Parr Traill made it in Ontario\u2014as 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.\n\n<!-- \/wp:paragraph --> <!-- wp:separator {\"opacity\":\"css\"} -->\n\n<hr class=\"wp-block-separator has-css-opacity\" \/>\n\n<!-- \/wp:separator --> <!-- wp:heading {\"level\":1} -->\n<h1>2021<\/h1>\n<!-- \/wp:heading --> <!-- wp:paragraph -->\n\n<strong>Sundays, December 5 &amp; 12, 1 to 2 p.m. EST<\/strong>\n\n<!-- \/wp:paragraph --> <!-- wp:heading -->\n<h2><strong>Hearthwarming: Canadian Winter Holiday Traditions<\/strong><\/h2>\n<!-- \/wp:heading --> <!-- wp:paragraph -->\n\nA two-part Zoom series. As winter closes in, different groups across Canada celebrate numerous winter holidays with &#8220;hearthwarming&#8221; and heartwarming traditions and traditional foods. CHC member John Ota, author of the acclaimed book <em>The Kitchen: A Journey Through Time \u2026 in Search of the Perfect Design<\/em> (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&amp;A. Tickets and more details will be available on Eventbrite soon.\n\n<!-- \/wp:paragraph --> <!-- wp:paragraph -->\n\nAt 1 p.m. EST on two successive\u00a0Sundays, December 5 and 12, John Ota will host Hearth Warming Stories, Celebrating Some Canadian Winter Holidays, Zoom interviews with\u00a0six Canadians about their favourite holiday traditions, memories and foods from six different\u00a0provinces.\n\n<!-- \/wp:paragraph --> <!-- wp:paragraph -->\n\n<strong>Admission:<\/strong> $19.10 for one event or $32.04 for both (general); $11.34 for one or $18.59 for both (CHC Members).\u00a0<a href=\"https:\/\/www.eventbrite.ca\/e\/hearth-warming-holiday-traditions-tickets-209488113587\" target=\"_blank\" rel=\"noreferrer noopener\">Tickets are available on Eventbrite.<\/a>\n\n<!-- \/wp:paragraph --> <!-- wp:separator {\"opacity\":\"css\",\"className\":\"is-style-wide\"} -->\n\n<hr class=\"wp-block-separator has-css-opacity is-style-wide\" \/>\n\n<!-- \/wp:separator --> <!-- wp:paragraph -->\n\n<strong>Episode 1 (Sunday, December 5)<\/strong>\n\n<!-- \/wp:paragraph --> <!-- wp:paragraph -->\n\nChef, writer, comedian and CBC contributor\u00a0<a href=\"https:\/\/www.cbc.ca\/news\/canada\/newfoundland-labrador\/author\/andie-bulman-1.4892520\" target=\"_blank\" rel=\"noreferrer noopener\">Andie Bulman<\/a>\u00a0of St. John&#8217;s on holiday fare in\u00a0Newfoundland\n\n<!-- \/wp:paragraph --> <!-- wp:paragraph -->\n\nA discussion of Hanukkah in Montreal with food historian and CHC member\u00a0<a href=\"https:\/\/www.schusterman.org\/users\/kat-romanow\" target=\"_blank\" rel=\"noreferrer noopener\">Kat Roman<\/a><a href=\"https:\/\/twitter.com\/katromanoff?lang=en\" target=\"_blank\" rel=\"noreferrer noopener\">ow<\/a>\u00a0and activist, mother\u00a0and lawyer\u00a0<a href=\"https:\/\/www.schusterman.org\/users\/sydney-warshaw\" target=\"_blank\" rel=\"noreferrer noopener\">Sydney Warshaw<\/a>,\u00a0founders of the Montreal-based Jewish food history group\u00a0<a href=\"https:\/\/wanderingchew.ca\/about\/\" target=\"_blank\" rel=\"noreferrer noopener\">The Wandering Chew<\/a>\n\n<!-- \/wp:paragraph --> <!-- wp:paragraph -->\n\nEdmonton native, Nanaimo resident, cook and cookbook collector\u00a0Charlie Galan, chair of the Edmonton Historical Society, on festive West Coast foods\n\n<!-- \/wp:paragraph --> <!-- wp:paragraph -->\n\n<strong>Episode 2 (Sunday, December 12)<\/strong>\n\n<!-- \/wp:paragraph --> <!-- wp:paragraph -->\n\nCHC member\u00a0<a href=\"https:\/\/www.linkedin.com\/in\/kesia-kvill\/?originalSubdomain=ca\" target=\"_blank\" rel=\"noreferrer noopener\">Kesia Kvill<\/a>, a PhD candidate in WWI foodways at University of Guelph, exploring\u00a0holiday food in\u00a0Norwegian Alberta\n\n<!-- \/wp:paragraph --> <!-- wp:paragraph -->\n\nCHC member\u00a0<a href=\"https:\/\/www.linkedin.com\/in\/lisette-mallet-17b4ba36\/?originalSubdomain=ca\" target=\"_blank\" rel=\"noreferrer noopener\">Lisette Mallet<\/a>, president of the Soci\u00e9t\u00e9 d&#8217;histoire de Toronto (Toronto Historical Association) on an Acadian Christmas in New Brunswick\n\n<!-- \/wp:paragraph --> <!-- wp:paragraph -->\n\n<a href=\"https:\/\/www.linkedin.com\/in\/kristin-olafson-jenkyns-2b221842\/?originalSubdomain=ca\" target=\"_blank\" rel=\"noreferrer noopener\">Kristin Olafson-Jenkyns<\/a>, author of\u00a0<em>The Culinary Saga of New Iceland: Recipes From the Shores of Lake Winnipeg<\/em>\u00a0(2020), describing foods of New Iceland in Manitoba\n\n<!-- \/wp:paragraph --> <!-- wp:paragraph -->\n\n<!-- \/wp:paragraph -->\n\n<strong>Sun<\/strong><strong>day, October 17, 1 p.m. EST<\/strong>\n<h2><strong>First Catch Your Gingerbread<\/strong><\/h2>\nA Zoom chat with food historian and writer Sam Bilton, author of\u00a0<a href=\"http:\/\/www.sambilton.com\/books\/\" target=\"_blank\" rel=\"noreferrer noopener\">First Catch Your Gingerbread<\/a>\u00a0(Prospect\u00a0Books, 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?\n\n<strong>Sun<\/strong><strong>day, September 26<\/strong>\n<h2><strong>Annual General Meeting<\/strong><\/h2>\n<div class=\"entry-content\">\n\n<strong>Tuesday, July 27, 7 p.m. EDT<\/strong>\n\n<\/div>\n<h2><strong>Mrs. Dalgairns&#8217;s Kitchen<\/strong><\/h2>\nCulinary historian and CHC honorary lifetime member Mary F. Williamson will talk about her new book, <a href=\"https:\/\/www.mqup.ca\/mrs-dalgairns-s-kitchen-products-9780228005339.php\" target=\"_blank\" rel=\"noopener\"><em>Mrs. Dalgairns\u2019s Kitchen: Rediscovering \u201cThe Practice of Cookery,\u201d<\/em><\/a>\u00a0an in-depth look at a cookbook first published in 1829.\u00a0Mary will be joined by Elizabeth Baird, who adapted some of the recipes in the book for modern kitchens. Baird\u2014who found Dalgairn\u2019s recipes extremely practical\u2014will demonstrate two of the updated recipes. A question-and-answer session with both women will follow.\n\nWhen\u00a0<em>The Practice of Cooker<\/em>y 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\u2019s famous cookbook.\u00a0Mrs. Dalgairns was thought by her contemporaries to be Scottish, but she had lived for over 20 years on Prince Edward Island. In\u00a0<em>Mrs. Dalgairns\u2019s Kitchen<\/em>, Mary Williamson reclaims Dalgairns\u2019 and her book\u2019s Canadian roots.\n\nIn addition to the author\u2019s experience of Acadian and Mi\u2019kmaq 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\u2019s several American recipes; Dalgairns\u2019s brothers-in-law lived in India, as reflected in the chapter devoted to curry recipes.\n\n<strong>Thursday, June 24, 7:30 p.m. EDT<\/strong>\n<h2><strong>Packaged Toronto: Vintage Food Packaging &amp; the Companies Behind Them<\/strong><\/h2>\nResearcher 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 <em>Spacing<\/em>\u00a0magazine:\u00a0<a href=\"https:\/\/spacingstore.ca\/products\/packaged-toronto\" target=\"_blank\" rel=\"noopener\"><em>Packaged Toronto: A\u00a0Collection of the City&#8217;s Historic Design<\/em><\/a>.\n\nIn\u00a0<em>Packaged Toronto<\/em>,\u00a0<em>Spacing<\/em>\u2019s writers teamed up with City of Toronto museum curators to reveal a treasure trove of early local package design from the city\u2019s vast collection. Through detailed photography and historical essays focused on an underserved period of Canadian design,\u00a0<em>Packaged Toronto<\/em>\u00a0takes readers on a journey back in time to the period between 1870 and 1950 to witness the emergence of the city\u2019s aesthetic. Jamie Bradburn focuses on some of the companies and products from this period, from Mr. Christie\u2019s Cookie Tin for Soldiers to Harry Horne\u2019s Double Cream Custard Powder, and much more.\n\n<a href=\"https:\/\/www.jamiebradburn.ca\/\" data-key=\"58\" data-slate-fragment=\"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\">Jamie Bradburn<\/a>\u00a0is a Toronto-based writer and historian. He writes a weekly history quiz for the\u00a0<em>Toronto Star<\/em>\u00a0and regularly contributes to TVOntario\u2019s website. His work has appeared in several books published by\u00a0<em>Spacing<\/em>; he cowrote their\u00a0<em>5<\/em><em>0 Objects That Define Toronto<\/em>. For a decade, he contributed to\u00a0<em>Torontoist\u2019<\/em>s \u201cHistoricist\u201d column, earning Heritage Toronto and National Magazine Awards.\n\nAdmission: $19.10; $11.34 (CHC members).\u00a0Ticket holders will receive a coupon good for a $5 discount on the book, good through June 30.\u00a0<a href=\"https:\/\/www.eventbrite.ca\/e\/packaged-toronto-vintage-food-packaging-the-companies-behind-them-tickets-156578166511\" target=\"_blank\" rel=\"noopener\">Tickets are available on Eventbrite.<\/a>\n\n<hr \/>\n\n<strong>Thursday, May 13, 8:00 p.m. EDT<\/strong>\n<h2>Uncertain Harvest: The Future of Food on a Warming Planet<\/h2>\nIan Mosby and Sarah Rotz\u2014authors of the new book\u00a0<em>Uncertain Harvest: The Future of Food on a Warming Planet<\/em>\u2014look 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.\n\nAdmission: $18.59 ($11.54 for CHC members).\u00a0<a href=\"https:\/\/www.eventbrite.ca\/e\/uncertain-harvest-the-future-of-food-on-a-warming-planet-tickets-148084291101\" target=\"_blank\" rel=\"noopener\">Tickets are available on Eventbrite.<\/a>\u00a0Save on this ticket price and admission to future events by\u00a0<a href=\"https:\/\/www.culinaryhistorians.ca\/wordpress\/about\/membership\" target=\"_blank\" rel=\"noopener\">becoming a CHC member for only $30<\/a>\u00a0today!\n\n<strong>Thursday, April 15, 8:30 p.m. EDT<\/strong>\n<h2>The Canadian Archaeologist Who Collected 4,500 Beer Cans<\/h2>\nDr. David Maxwell, archeologist at Simon Fraser University, will talk to us about his side passion, collecting \u201cantique\u201d 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.\n\nAdmission: $18.59 ($11.54 for CHC members).\u00a0<a href=\"https:\/\/www.eventbrite.ca\/e\/the-canadian-archaeologist-who-collected-4500-beer-cans-tickets-145781968793\" target=\"_blank\" rel=\"noopener\">Tickets are available on Eventbrite.<\/a>\u00a0Save on this ticket price and admission to future events by\u00a0<a href=\"https:\/\/www.culinaryhistorians.ca\/wordpress\/about\/membership\" target=\"_blank\" rel=\"noopener\">becoming a CHC member for only $30<\/a>\u00a0today!\n\n<hr \/>\n\n<strong>Sunday, March 21, 1 p.m. EDT<\/strong>\n<h2>Charoset Cooking Class for Passover<\/h2>\nCHC invites our members and friends to join The Wandering Chew for a virtual Passover cooking class on Zoom.\u00a0<a href=\"http:\/\/wanderingchew.ca\/\" target=\"_blank\" rel=\"noopener\">The Wandering Chew<\/a>\u00a0is 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.\n\nDuring this class, participants will learn how to make several kinds of charoset, one of the essential symbolic\u2014and delicious\u2014foods of a seder meal (pictured above). Whether you\u2019re 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.\n\n<strong>Admission: Suggested donation of $12 (CHC members), $18 (general).\u00a0<a href=\"https:\/\/www.eventbrite.ca\/e\/charoset-truffles-from-around-the-world-tickets-145561218523?fbclid=IwAR1vnUpWjQbh_L43QScIFl7zvCl5303Br8ZQWEMmMyeNxcq-3uptWaw9LcI\">Tickets are available on Eventbrite.<\/a><\/strong>\n\n<hr \/>\n\n<strong>T<\/strong><strong>hursday, March 4, 2021, 7:30 to 9 p.m.<\/strong>\n<h2 class=\"listing-hero-title\" data-automation=\"listing-title\">The Marmalade Mavens<\/h2>\n<div class=\"g-group l-lg-mar-bot-6 l-md-mar-bot-4  \">\n<div class=\"g-cell g-cell-10-12 g-cell-md-1-1\">\n<div class=\"has-user-generated-content\">\n<p class=\"text-body-medium\" data-automation=\"listing-event-description\">An illustrated Zoom talk by author and CHC board member\u00a0<a href=\"http:\/\/www.sarahbhood.com\/\" target=\"_blank\" rel=\"nofollow noopener noreferrer\">Sarah B. Hood<\/a>\u00a0on the rise and fall of the world\u2019s greatest marmalade makers<\/p>\n\n<\/div>\n<\/div>\n<\/div>\n<div class=\"g-group l-mar-bot-6 l-sm-mar-bot-4\">\n<div class=\"structured-content g-cell g-cell-10-12 g-cell-md-1-1\">\n<p class=\"text-body-large hide-small\">From the legendary Janet Keiller, popularly credited with \u201cinventing\u201d marmalade in Dundee, Scotland in the 1700s, to Cooper\u2019s, Chivers, Smucker\u2019s and Shirriff\u2019s, the world\u2019s great marmalade manufacturers have fascinating stories. Touching on marmalade history from ancient times to the present, Sarah\u00a0weaves 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.<\/p>\n\n<div class=\"has-user-generated-content\" data-automation=\"about-this-event-sc\">\n<div class=\"structured-content-rich-text structured-content__module l-align-left l-mar-vert-6 l-sm-mar-vert-4 text-body-medium\">\n\nAfter the presentation, Sarah will stay for a Q&amp;A session on marmalade history and answer practical questions about making prize-winning marmalade.\n\n<strong>Admission: $18 ($12 for CHC members).\u00a0<\/strong><a href=\"https:\/\/www.eventbrite.ca\/e\/the-marmalade-mavens-tickets-134419206465\"><strong>Tickets are available on Eventbrite.<\/strong><\/a>\n\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n\n<hr \/>\n\n<strong>Thursday, January 21, 2021, 7:30 to 9 p.m.<\/strong>\n<h2 class=\"listing-hero-title\" data-automation=\"listing-title\">Catharine Parr Traill on Enjoying and Surviving a Canadian Winter<\/h2>\nCatharine Parr Traill&#8217;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.\n\nTraill 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.\n\nFiona Lucas, who with Nathalie Cooke, co-edited\u00a0<em>Catharine Parr Traill\u2019s Female Emigrant\u2019s Guide: Cooking with a Canadian Classic (2017),\u00a0<\/em>speaks knowledgeably and entertainingly on Traill&#8217;s experience and writings. Her half hour presentation will be followed by a Q&amp;A session.\n<h1>2020<\/h1>\n<strong>Thursday, December 10, 2020, 7:30 to 9 p.m. ET<\/strong>\n<h1 class=\"listing-hero-title\" data-automation=\"listing-title\">Baking for the Victorian Christmas Table \u2013 Plum Pudding &amp; Mincemeat Tarts!<\/h1>\nCulinary Historians of Canada&#8217;s 5th annual Baking for the Victorian Christmas Table is going digital this year! This Christmas baking workshop features CHC\u2019s star baker and historic cook, Sherry Murphy. She\u2019ll be demonstrating recipes for traditional plum pudding and mincemeat tarts from Eliza Acton\u2019s\u00a0<em>Modern Cookery for Private Families<\/em>, a cookbook that was current during the Victorian period (1837\u20131901), all made over the open hearth in the historic kitchen at Montgomery\u2019s Inn in Etobicoke, Ontario.\n\nThis virtual workshop will include a beautifully filmed recording of Sherry and her assistant Pat Currie demonstrating both recipes, along with an introduction to Montgomery\u2019s 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.\n<h3><strong>Admission is $30 ($20 for CHC members). <a href=\"https:\/\/www.eventbrite.ca\/e\/baking-for-the-victorian-christmas-table-plum-pudding-mincemeat-tarts-tickets-129100845103\">Tickets are available on Eventbrite.<\/a><\/strong><\/h3>\n\n<hr \/>\n\n<strong>Saturday, September 26, 2 p.m. EST<\/strong>\n<h3>CHC Annual General Meeting<\/h3>\nThanks to all who attended! In case you missed it, you can still click to download the key documents as PDF files:\n<ul>\n \t<li><a href=\"http:\/\/www.culinaryhistorians.ca\/wordpress\/wp-content\/uploads\/2020\/09\/2020-CHC-AGM-Final-Presidents-Message.docx\">President&#8217;s Message<\/a><\/li>\n \t<li><a href=\"http:\/\/www.culinaryhistorians.ca\/wordpress\/wp-content\/uploads\/2020\/09\/2020-Sept-26-AGM-Agenda-_website.pdf\">Agenda for the 2020 CHC AGM, September 26, 2020<\/a><\/li>\n \t<li><a href=\"http:\/\/www.culinaryhistorians.ca\/wordpress\/wp-content\/uploads\/2020\/09\/2019-Oct-5-CHC-AGM-for-2020.pdf\">Minutes of the 2019 CHC AGM, October 5, 2019<\/a><\/li>\n<\/ul>\nReports\n<ul>\n \t<li><a href=\"http:\/\/www.culinaryhistorians.ca\/wordpress\/wp-content\/uploads\/2020\/09\/CHC-financial-report-2019_20_final.pdf\">CHC Financial Report for 2019-2020<\/a> (1 of 3)<\/li>\n \t<li><a href=\"http:\/\/www.culinaryhistorians.ca\/wordpress\/wp-content\/uploads\/2020\/09\/7-CHC-finances-2019-20-as-of-Aug-31.pdf\">CHC Financial Report for 2019-2020<\/a> (2 of 3)<\/li>\n \t<li><a href=\"http:\/\/www.culinaryhistorians.ca\/wordpress\/wp-content\/uploads\/2020\/09\/CHC-financial-report-for-2019-2020-3-of-3.pdf\">CHC Financial Report for 2019-2020<\/a> (3 of 3)<\/li>\n \t<li><a href=\"http:\/\/www.culinaryhistorians.ca\/wordpress\/wp-content\/uploads\/2020\/09\/Secretary-report-final-2020-AGM.pdf\">Report of the Secretary<\/a><\/li>\n \t<li><a href=\"http:\/\/www.culinaryhistorians.ca\/wordpress\/wp-content\/uploads\/2020\/09\/CHC-Values-Sep-9.pdf\">New CHC Values<\/a><\/li>\n \t<li><a href=\"http:\/\/www.culinaryhistorians.ca\/wordpress\/wp-content\/uploads\/2020\/09\/CHC-strategic-priorities-Sept-9.pdf\">New CHC Strategic Priorities<\/a><\/li>\n \t<li><a href=\"http:\/\/www.culinaryhistorians.ca\/wordpress\/wp-content\/uploads\/2020\/09\/ProgrammingCommitteeReportAGM2020_final.pdf\">Programming<\/a><\/li>\n \t<li><a href=\"http:\/\/www.culinaryhistorians.ca\/wordpress\/wp-content\/uploads\/2020\/09\/Communications-Committee-Report-FINAL_AGM-2020.pdf\">Communications<\/a><\/li>\n \t<li><a href=\"http:\/\/www.culinaryhistorians.ca\/wordpress\/wp-content\/uploads\/2020\/09\/Report-of-the-Publicity-Committee.pdf\">Publicity<\/a><\/li>\n \t<li><a href=\"http:\/\/www.culinaryhistorians.ca\/wordpress\/wp-content\/uploads\/2020\/09\/Report-of-the-volunteer-coordinator-2019_20-final.pdf\">Volunteers<\/a><\/li>\n \t<li><a href=\"http:\/\/www.culinaryhistorians.ca\/wordpress\/wp-content\/uploads\/2020\/09\/REFRESHMENTS-BAKED-AND-SERVED-AT-THE-EVENT-BAKED-BY-VOLUNTEERS.pdf\">Refreshments<\/a><\/li>\n \t<li><a href=\"http:\/\/www.culinaryhistorians.ca\/wordpress\/wp-content\/uploads\/2020\/09\/Membership-Committee-Report-2020.pdf\">Membership<\/a><\/li>\n<\/ul>\n\n<hr \/>\n\n<strong>Thursday, October 8, 2020 (virtual event)<\/strong>\n<h3 class=\"listing-hero-title\" data-automation=\"listing-title\">A Taste of Longing &#8211; In Conversation with Suzanne Evans<\/h3>\nJoin 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.\n\nAdmission: $10; free for CHC members with code CHCmember. <a href=\"https:\/\/www.eventbrite.ca\/e\/a-taste-of-longing-in-conversation-with-suzanne-evans-tickets-121101392525\">Tickets are available on Eventbrite.<\/a>\n\n<hr \/>\n\n<h3><strong>Canadian Cooking Challenge<\/strong><\/h3>\n<strong>July 2020<\/strong>\n\n<a href=\"http:\/\/fooddaycanada.ca\/\">Food Day Canada<\/a> falls on August 1, and we&#8217;re inviting you to get involved as part of our Canadian Cooking Challenge for this month.\n\nThe rules are simple: whether you\u2019re shopping at a farmer&#8217;s market, grilling at a campsite or having a quiet meal at home, just add #FoodDayCanada to your posts on Instagram and Twitter. You&#8217;ll find inspiration from the wealth of Canadian recipes to be explored on the Food Day Canada site in the section called <a href=\"http:\/\/fooddaycanada.ca\/recipes-2\/\">Cook Like a Canadian!<\/a>\n<h2>Behind Every Great Cook is a Great Mother<\/h2>\n<strong>Summer 2020<\/strong>\n\n<a href=\"https:\/\/www.youtube.com\/watch?v=udU4zLmZJok&amp;list=PLtcPFlvmNR7O7vmMsR_aKidM2t6PL2KPQ\">Video interviews<\/a> with notable chefs, cooks and culinary authors who talk about their mothers\u2019 influence on their careers.\n<h2>John Ota\u2019s The Kitchen \u2013 Lecture<\/h2>\n<strong>Thursday, March 5,\u00a0 6:30 to 8 p.m.<\/strong>\n<strong>Campbell House, Toronto<\/strong>\n\nJohn Ota \u2013 architect, designer, historic preservationist, member of the Culinary Historians of Canada \u2013 talked about his new book, <em>The Kitchen<\/em>, which he wrote as part of his<em>\u00a0<\/em>quest to seek out \u2013 and be inspired by \u2013 the great historic kitchens of Canada and the USA.\n<h2>Hungry for Comfort 2020<\/h2>\n<strong>Sunday, February 9, 8:30 a.m. to 4:30 p.m.<\/strong>\n<strong>Fort York National Historic Site, Toronto<\/strong>\n\nJoin fellow food enthusiasts at the 2020 edition of <a href=\"https:\/\/fortyork.streamintickets.com\/purchaseProductSP.aro?sum=Fort+York+Events#33460\" target=\"_blank\" rel=\"noopener noreferrer\">Hungry for Comfort: Celebrating Our Food History<\/a> to explore how different peoples survived and thrived during Canada\u2019s 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.\n\nWorkshops include Hamantashen with professional baker Joel Levy; Cooking from\u00a0<em>The Jewish Cookery Book<\/em>\u00a0(1871) by Esther Levy, offered by the\u00a0Fort 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.\n\nPart 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.\n\nThe 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&#8217;t even have to attend the program to enter!\n\nAdmission: $75 + HST. <a href=\"https:\/\/fortyork.streamintickets.com\/purchaseProductSP.aro?sum=Fort+York+Events#33460\">Pre-registration is required. <\/a>For more information about the competition,\u00a0<a href=\"http:\/\/culinaryhistorians.ca\/wordpress\/wp-content\/uploads\/2020\/01\/H4C_2020-Competition-Form.pdf\" target=\"_blank\" rel=\"noopener noreferrer\">download the entry form with full regulations<\/a>\u00a0or contact the coordinators by email at melissa.beynon@toronto.ca.\n<div>\n<article>\n<div>\n\n<hr \/>\n\n<\/div>\n<\/article>\n<article><\/article>\n<h2>Family Winter Fun Day at Fort York<\/h2>\n<strong>Monday, February 17, 10 a.m. to 4 p.m.<\/strong>\n<strong>Fort York National Historic Site, Toronto<\/strong>\n\nCHC will be setting up a display at <a href=\"https:\/\/www.toronto.ca\/explore-enjoy\/history-art-culture\/exhibits-events\/?start=2020-01-27T05%3A00%3A00.000Z&amp;end=2021-01-27T04%3A59%3A59.999Z&amp;search=&amp;categories=&amp;themes=&amp;free=false&amp;accessible=false&amp;ongoing=false&amp;locations.locationName=&amp;view=fecList&amp;id=LSXysN67Aw5zRPIRoZdm6w&amp;oindex=\" target=\"_blank\" rel=\"noopener noreferrer\">Family Winter Fun Day<\/a> on the theme of &#8220;Cookbooks: The Family Connection.&#8221; We will be sampling cookies made from the 3rd edition (1954) of <em>The Wimodausis Club Cook Book<\/em> (so named because the members of this Toronto-based women\u2019s 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.\n\n<\/div>\nAdmission: Free. Various items available for purchase.\n<h1>2019<\/h1>\n<strong>Lost Feast: Culinary Extinction and the Future of Food:\u00a0Wednesday, December 4, 6 to 9 p.m.<\/strong>\nCulinaria Research Centre, University of Toronto Scarborough\nLenore Newman discussed her new book, <em>Lost Feast: Culinary Extinction and the Future of Food<\/em>, about the foods tha thumans have literally loved to death. She will also discuss the \u201cextinction dinners\u201d 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.\n\n<strong>Royal Agricultural Winter Fair:\u00a0November 1 to 10<\/strong>\nExhibition Place (Toronto)\nThe CHC sponsors the Heritage Jam and Pickle categories in the annual preserving competition\n\n<strong>Baking for the Victorian Christmas Table:\u00a0Saturday, November 16, 1 to 4 p.m.<\/strong>\nMontgomery&#8217;s Inn (Etobicoke, Ontario)\n\n<strong>25th anniversary Annual General Meeting:\u00a0Saturday, October 5, 2019, 1 to 3:30 p.m.<\/strong>\nKingsbury Room, Runnymede United Church, 432 Runnymede Road (Toronto)\n\n<strong>Schmecks Appeal, the Culinary Legacy of Edna Staebler: S<\/strong><strong>aturday, October 19<\/strong>\nWaterloo, Ontario\nRose Murray, CHC Lifetime Member and Edna\u2019s friend,\u00a0will reflect on the life and food writing of this illustrious Canadian culinary icon, with lunch cooked from Staebler\u2019s books, such as\u00a0<em>Food That Really Schmecks<\/em>. See details in upcoming events section above.\u00a0<a href=\"https:\/\/www.eventbrite.ca\/e\/schmecks-appeal-the-culinary-legacy-of-edna-staebler-with-rose-murray-tickets-66330475237\" target=\"_blank\" rel=\"noopener noreferrer\">Tickets are\u00a0available on Eventbrite.<\/a>\n\n<strong>Taste Canada Awards Gala:\u00a0Sunday, October 27<\/strong>\nFairmont Royal York, Toronto\nCHC is a sponsor of\u00a0<a href=\"https:\/\/tastecanada.org\/taste-canada-awards-gala\/\">Taste Canada<\/a>, Canada\u2019s only national, bilingual food writing awards. Tickets will be available starting in May 2019 when the shortlist is announced.\n\n<strong>Victorian Cake Decorating:\u00a0Saturday, September 21, 12:30 to 3:30 p.m. <\/strong>Montgomery&#8217;s Inn, Etobicoke, Ontario\nCHC members Monika Paradi and Sherry Murphy present a workshop for just 15 people.\n\n<strong>Queen Victoria&#8217;s 200th Birthday Tea: Saturday, May 18, 2 to 3:30 p.m.<\/strong>\nMontgomery&#8217;s Inn, Etobicoke, Ontario\nCHC celebrates a royal bicentennial with a\u00a0festive event, including a full tea highlighting appropriate historical recipes.\u00a0Fiona Lucas (co-editor of the recently published\u00a0<a href=\"https:\/\/www.mqup.ca\/catharine-parr-traill---s-the-female-emigrant-s-guide-products-9780773549296.php\" target=\"_blank\" rel=\"nofollow noopener noreferrer\"><em>Catherine Parr Traill&#8217;s The Female Emigrant&#8217;s Guide<\/em><\/a>) discussed Victorian teatime traditions, and professional Royals-watcher Patricia Treble of\u00a0<a href=\"https:\/\/writeroyalty.com\/about-write-royaltys-patricia-treble\/\" target=\"_blank\" rel=\"nofollow noopener noreferrer\">Write Royalty<\/a>\u00a0discussed our fascination with Queen Victoria and her descendants then and now.\u00a0Fascinators\u00a0<em>de rigeur<\/em>!\n\n<strong>Food Waste\u2014Past and Present:\u00a0Wednesday, April 10, 6:30 to 8:30 p.m.<\/strong>\nGeorge Brown College Hospitality &amp; Tourism Campus, Room 252, 300 Adelaide Street East, Toronto\nCanada\u00a0is among the worst countries globally in wasting food. How did we deal with food waste in the\u00a0past?\u00a0 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.\u00a0Admission: $15.\n\n<strong>Parkwood, Sage, Rosemary and Thyme:\u00a0Saturday, March 23: \u00a0(Toronto)<\/strong>\nA 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\u2019s Herbs in Goodwood, Ontario and the Parkwood Estate in\u00a0Oshawa,\u00a0<a href=\"https:\/\/www.eventbrite.ca\/e\/parkwood-sage-rosemary-and-thyme-the-history-and-use-of-herbs-at-richters-herbs-and-a-tour-of-the-tickets-55448756724\" target=\"_blank\" rel=\"noopener noreferrer\">Tickets are available on Eventbrite<\/a>.\n\n<strong>2nd annual Hungry for Comfort: A Celebration of Food History:\u00a0Saturday, February 23<\/strong>\n<a href=\"https:\/\/www.fortyork.ca\/\">Fort York National Historic Site<\/a> (250 Fort York Blvd., Toronto)\nThe\u00a0spotlight is on African-Canadian culinary stories.\n\n<strong>An 18th-century Maritime French Feast:\u00a0Saturday, January 26<\/strong>\n\nA hands-on historic cooking workshop at\u00a0Ralph Thornton Community Centre in Toronto led by\u00a0chef and historic cook Chantal V\u00e9chambre Admission: $65 (general). $60 (CHC members).\n<h1>2018<\/h1>\n<strong>Frost Fair:\u00a0Saturday, December 1, 10 a.m. to 5 p.m.<\/strong>\n<strong>Frost Fair<\/strong>, <a href=\"http:\/\/fortyork.ca\/news-a-events\/events\/482-frost-fair-2018.html\">Fort York National Historic Site<\/a>.\u00a0CHC participated, selling books\u00a0and baked goods. Admission: Free.\n\n<strong>Baking for the Victorian Christmas Table:\u00a0Saturday, November 24,\u00a012:30 to 3:30 p.m. <\/strong>\nIn the the historic kitchen at\u00a0<a href=\"http:\/\/www.campbellhousemuseum.ca\/\" target=\"_blank\" rel=\"noopener noreferrer\">Campbell House<\/a>\u00a0(160 Queen St. W., Toronto)\nCHC 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.\n\n<strong>Taste Canada Awards Gala:\u00a0Monday, October 29<\/strong>\n<a href=\"http:\/\/www.fairmont.com\/royal-york-toronto\/\">Fairmont Royal York Hotel<\/a>\u00a0(100 Front St. W., Toronto).\u00a0CHC once again sponsored of the pre-eminent celebration of Canadian culinary writing.\n\n<strong>Annual General Meeting:\u00a0Saturday, October 20, 2018,\u00a0<\/strong><strong>1:30 to 3:30 p.m.<\/strong>\nVillage Room, Swansea Town Hall (<a href=\"https:\/\/goo.gl\/maps\/PKAgj5m9Br12\" target=\"_blank\" rel=\"noopener noreferrer\">95 Lavinia Avenue<\/a>, southwest of Runnymede TTC station in Toronto)\n\n<strong>Corn Roast and Heritage Fair, Thursday, September 6, 5 to 8 p.m.<\/strong>\n<a href=\"http:\/\/montgomerysinn.com\/\">Montgomery\u2019s Inn<\/a>\u00a0(4709 Dundas St W at Islington Ave, Etobicoke)\nCHC will be on hand in the historic\u00a0tavern and kitchen, selling cookbooks and serving up tasty treats at this annual event, which this year sees the official unveiling of the\u00a0newly restored inn, as well as oven-roasted corn, hot dogs and\u00a0watermelon, family activities\u00a0and live music by Gin Lane. (Don\u2019t forget to bring your picnic blankets and lawn chairs!) Admission: Free.\n\n<strong>Adelaide Hoodless and Friends<\/strong>,\u00a0<strong>Saturday, July 28, 2018, 9 a.m.to 6 p.m.,\u00a0<\/strong>A day trip from Toronto via motor coach to explore the Canadian roots of the Women\u2019s Institutes and the E.D. Smith jam company in the Stoney Creek area (near Hamilton, Ontario), with visits to the <a href=\"http:\/\/www.fwio.on.ca\/erland\">Erland Lee Museum<\/a> (birthplace of the Women\u2019s Institutes) and <a href=\"http:\/\/www.battlefieldhouse.ca\/site.asp\">Battlefield House Museum and Park<\/a> (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 <a href=\"http:\/\/www.ridgeroadwinery.ca\/\" target=\"_blank\" rel=\"nofollow noopener noreferrer\">Ridge Road Estate Winery<\/a>.\n\n<strong>Mixed Messages: Shaping Culinary Culture<\/strong>,\u00a0Thursday, June 28, 6:30 to 7:30 p.m.,\u00a0Thomas Fisher Rare Book Library (120 St. George St., Toronto):\u00a0Co-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 \u201ca tasty arrangement of rare cookbooks, periodicals (magazines), manuscripts and culinary objects from the 1820s to the 1960s.&#8221;\n\n<strong>Foodways &amp; Fisticuffs, The Larger-than-Life Personalities Who Shaped\u00a0Quebec Cuisine<\/strong>,\u00a0Wednesday, May 23 , 6 to 8 p.m.,\u00a0University of Toronto, Bissell Bldg, Room 728 (140 St. George St.,\u00a0Toronto):\u00a0CHC, Culinaria Research Centre UTSC and U of T&#8217;s Faculty of Information\u00a0presented a talk by Julian Armstrong and\u00a0Nathalie Cooke.\n\n<strong>First annual Hungry for Comfort: Surviving a Canadian Winter<\/strong>,\u00a0Saturday, February 24, 2018,\u00a08:30 a.m. to 3:30 p.m. at\u00a0<a href=\"https:\/\/www.fortyork.ca\/news-a-events\/events\/430-frost-fair-2017.html\">Fort York National Historic Site<\/a>, Toronto:\u00a0Join fellow food enthusiasts to explore how different peoples survived and\u00a0thrived in\u00a0 Canada\u2019s bitter winter. This year, the spotlight is on the\u00a0culinary stories of the First Nations, Metis, French and English, with\u00a0speakers, demonstrations, workshops and tastings. See the <a href=\"http:\/\/culinaryhistorians.ca\/wordpress\/wp-content\/uploads\/2011\/08\/Hungry-for-Comfort-Schedule.docx\">schedule for the day.<\/a>\n\nThis year&#8217;s workshops include &#8220;Traditional Indigenous Teas,&#8221; led by Mark Sault (Migizi Gikino&#8217; amaage inini), knowledge keeper from the Mississaugas of the New Credit First Nation; &#8220;Hungry for Apples&#8221; (culinary historian Fiona Lucas); &#8220;Maple Syrup Memories&#8221; (M\u00e9tis writer and filmmaker Virginia Barter); &#8220;A Taste of Summer&#8221; (historic cook Mya Sangster); &#8220;Chicken Soup with Barley and Herbs&#8221; (Chantal V\u00e9chambre, author of\u00a0<em>French Taste in Atlantic Canada, 1604-1758, A Gastronomic History<\/em>); and &#8220;Give Us This Day Our Great War Bread&#8221; (historic cook Mark D\u2019Aguilar).\n\nLike 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\u00a0 Seville, and other citrus fruit. New this year is the Apple Chutney\u00a0category. <a href=\"http:\/\/culinaryhistorians.ca\/wordpress\/wp-content\/uploads\/2018\/01\/Competition-form-2018-1.docx\">Download the entry form here.<\/a>\n\nAdmission:\u00a0$75 + HST. Early bird: $65 + HST (until February 9), including refreshments and lunch. Pre-registration is required.\u00a0<a href=\"https:\/\/fortyork.streamintickets.com\/\">Tickets are available online.<\/a>\n\n<strong>Piragi not Pierogies: A Dumpling Workshop<\/strong>,\u00a0Sunday, January 28, 2018, noon to 4 p.m.,<strong>\u00a0<\/strong><a href=\"http:\/\/www.latviancentre.org\/\">Latvian Canadian Cultural Centre<\/a>, Toronto:\u00a0A 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 \u201cmagic\u201d dumpling dough for delicious treats such as cinnamon buns and apple tarts.\n\n<hr \/>\n\n<h1>2017<\/h1>\n<a href=\"http:\/\/culinaryhistorians.ca\/events\/canada-150-food-blog-challenge-2017\"><strong>Canada 150 Blog Challenge 2017<\/strong><\/a>\nCHC invites food bloggers to participate in our\u00a0<a href=\"http:\/\/culinaryhistorians.ca\/events\/canada-150-food-blog-challenge-2017\">Canada 150 Blog Challenge<\/a>. We\u2019ll be naming a topic for every month and publicizing entries throughout Canada&#8217;s sesquicentennial year. At the end of 2017, we\u2019ll choose our favourite participating blogs and sponsor them for entry into\u00a0<a href=\"http:\/\/tastecanada.org\/\" target=\"_blank\" rel=\"noopener noreferrer\" data-cke-saved-href=\"http:\/\/tastecanada.org\/\">Taste Canada\u2019s blog category<\/a>.\n\nBloggers need not contribute every month to be considered. To enter, simply publish a blog entry on the given month&#8217;s topic and post it on the\u00a0<a href=\"https:\/\/www.facebook.com\/groups\/610559355646201\/\" target=\"_blank\" rel=\"noopener noreferrer\" data-cke-saved-href=\"https:\/\/www.facebook.com\/groups\/610559355646201\/\">CHC Facebook page<\/a>.\n<h2>Frost Fair<\/h2>\n<strong>Saturday, December 9, 10 am to 5 pm\n<\/strong><a href=\"https:\/\/www.fortyork.ca\/news-a-events\/events\/430-frost-fair-2017.html\">Fort York National Historic Site<\/a>, Toronto\nIn early 19th-century England, the local winter market was one of the social and shopping highlights of the year.\u00a0Fort York celebrates the legacy of the Frost Fair with a market, music, and food at Canada&#8217;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\u00a0 cookbooks and historic baking for sale.\nAdmission: Free (in honour of Canada 150)\n<h2>Baking for the Victorian Christmas Table<\/h2>\n<strong>Saturday, November 25, 10 a.m. to 2 p.m.<\/strong>\n<a href=\"http:\/\/montgomerysinn.com\/\">Montgomery&#8217;s Inn<\/a>, 4709 Dundas St W (at Islington Ave), Etobicoke\nCHC and Montgomery\u2019s Inn presented a hands-on early Victorian cooking class led by Sherry Murphy. Participants assisted in preparing authentic historic recipes in the Inn\u2019s 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 &amp; seniors).\u00a0<a href=\"https:\/\/www.eventbrite.ca\/e\/baking-for-the-victorian-christmas-table-2017-tickets-38875729353\">Tickets are available on Eventbrite.<\/a>\n<h2>Royal Agricultural Winter Fair<\/h2>\n<strong>Friday, Nov. 11, 11 a.m. to noon\u00a0 &amp; Saturday, November 11, noon to 1 p.m.<\/strong>\nDuring the\u00a0<a href=\"http:\/\/www.royalfair.org\">Royal Agricultural Winter Fair<\/a>, Remembrance Day presentations on the\u00a0<a href=\"http:\/\/www.royalfair.org\/PDFs\/2017_Food_and_Lifestyle_Stage_Schedule_Sheet2.pdf\">Burnbrae Farms Food &amp; Lifestyle Stage<\/a>\u00a0at 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\u2019s Jams, Jellies and Pickling Competition.\n<h2>Annual General Meeting<\/h2>\n<strong>Saturday, October 21,\u00a012 noon to 3 p.m.<\/strong><strong>\n<\/strong><a href=\"https:\/\/www.ralphthornton.org\/\">Ralph Thornton Centre<\/a>\u00a0(765 Queen St. E.),\u00a0Toronto\n<h2>The Secret History of the McIntosh Apple<\/h2>\n<strong>September 21, 2017, 7 p.m.<\/strong>\n<a href=\"http:\/\/www.campbellhousemuseum.ca\/\">Campbell House<\/a>,\u00a060 Queen Street West, Toronto\nEsteemed food writer\u00a0<a href=\"http:\/\/www.marionkane.com\/\">Marion Kane<\/a>\u00a0will talk about the McIntosh apple, which appeared as a chance sport on a farm near Dundela, Ontario, and has become one of the world&#8217;s \u00a0most cultivated fruits.\n<h2>A Taste of the Life of Lucy Maud Montgomery<\/h2>\n<strong>Saturday, August 12, 2017, 9 a.m. to 5 p.m.<\/strong>\n<strong>Bus trip out of Toronto to Norval and Glen Williams, Ontario<\/strong>\nA special trip to discover more about Lucy Maud Montgomery, beloved author of\u00a0<em>Anne of Green Gables<\/em>, through her recipes and cooking.\n<h2>The Why of Butter Chicken Pizza: Change as a Constant in Canadian Cuisine<\/h2>\n<strong>Friday, May 26, 2017, 7 to 9 p.m.<\/strong>\n<strong>George Brown College Chef School, 300 Adelaide St E, Room 253, Toronto<\/strong>\nA talk about the search for a true Canadian cuisine by Lenore Newman, author of the newly released book\u00a0<a href=\"http:\/\/uofrpress.ca\/publications\/Speaking-in-Cod-Tongues\" target=\"_blank\" rel=\"nofollow noopener noreferrer\"><em>Speaking in Cod Tongues: A Canadian Culinary Journey<\/em><\/a>.\n<h2>Vimy Ridge 100<\/h2>\n<strong>Friday-Tuesday, April 7 to 11, 2017<\/strong>\nArras (France)\nCHC animated\u00a0a presentation with demonstrations about food on the Canadian frontlines and Home Front in WWI and WWII as part of the observance of the\u00a0<a href=\"http:\/\/www.vimyfoundation.ca\/vimy-100\/\" target=\"_blank\" rel=\"noopener noreferrer\">100th anniversary of Vimy Ridge<\/a>.\n<h2>\u201cCan She Bake a Cherry Pie?\u201d: Harvest Meals and Foodscapes of Plenty in Rural Ontario<\/h2>\n<strong>Saturday, March 11, 2017, 1:3o to 3:30\u00a0| University of Guelph<\/strong>\n\nA 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.\u00a0Plentiful 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\u2019s status in the community, showcased the talents of farm women and created long-lasting memories.\u00a0Dr Wilson, who holds the Redelmeier Professorship in Rural History, is the founder and director of the\u00a0<a href=\"https:\/\/ruraldiaries.lib.uoguelph.ca\/\" target=\"_blank\" rel=\"noopener noreferrer\" data-cke-saved-href=\"https:\/\/ruraldiaries.lib.uoguelph.ca\/\">Rural Diary Archive<\/a>, a\u00a0digital repository of more than 140 diaries.\n\nTo complement the talk, Melissa McAfee, Special Collections Librarian, and Kathryn Harvey, Head of Archival &amp; Special Collections, introduced the CHC\u00a0to the\u00a0University of Guelph\u2019s renowned\u00a0<a href=\"http:\/\/www.lib.uoguelph.ca\/find\/find-type-resource\/archival-special-collections\/culinary\" target=\"_blank\" rel=\"noopener noreferrer\" data-cke-saved-href=\"http:\/\/www.lib.uoguelph.ca\/find\/find-type-resource\/archival-special-collections\/culinary\">Culinary Arts Collection<\/a>.\n<h2>10th Annual\u00a0<a title=\"Mad for Marmalade\" href=\"http:\/\/culinaryhistorians.ca\/mad-for-marmalade-2016\">Mad for Marmalade, Crazy for Citrus!<\/a><\/h2>\n<strong>Saturday, February 18, 2017,\u00a0<\/strong><strong><a href=\"http:\/\/fortyork.ca\/\" target=\"_blank\" rel=\"noopener noreferrer\">Fort York National Historic Site<\/a><\/strong>,\u00a0250 Fort York Blvd (Toronto):\u00a0The 10th and final edition of the sensationally popular marmalade event co-hosted by CHC at Fort York.\u00a0Among the presenters were Joel MacCharles, author of\u00a0<em><a href=\"http:\/\/www.wellpreserved.ca\/batchcookbook\/\" target=\"_blank\" rel=\"noopener noreferrer\" data-cke-saved-href=\"http:\/\/www.wellpreserved.ca\/batchcookbook\/\">Batch<\/a><\/em>,\u00a0and Camilla Wynne, founder of\u00a0<a href=\"http:\/\/preservationsociety.ca\/\" target=\"_blank\" rel=\"noopener noreferrer\" data-cke-saved-href=\"http:\/\/preservationsociety.ca\/\">Preservation Society<\/a>\u00a0and author of\u00a0<em>Preservation Society Home Preserves: 100 Modern Recipes<\/em>. Workshops, a\u00a0marmalade competition, a marketplace and a citrus-themed lunch rounded out the day.\n<h2>Great War Cooking Demonstrations<\/h2>\n<h3><strong>Tuesday, February 7, 11 a.m. to 4 p.m.,\u00a0<\/strong><a href=\"http:\/\/montgomerysinn.com\/\">Montgomery&#8217;s Inn<\/a>, 4709 Dundas St W (Etobicoke, Ontario):\u00a0Before the CHC embarks to France for the\u00a0<a href=\"http:\/\/www.vimyfoundation.ca\/vimy-100\/\">Vimy Centennial commemorations<\/a>\u00a0in April, we were testing and demonstrating dishes from the home front and field kitchens of the Great War in the Inn&#8217;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!\nAdmission: Free with regular admission to the Inn<\/h3>\n<h2>Chinese New Year Dim Sum Dumpling Class<\/h2>\n<strong>Saturday, January 21, 2017, 1 to 3 p.m.,\u00a0<\/strong>Ralph Thornton Centre, 765 Queen St E (Toronto):\u00a0Chef and instructor Vanessa Yeung of\u00a0<a href=\"https:\/\/aphroditecooks.com\/\" target=\"_blank\" rel=\"noopener noreferrer\">Aphrodite Cooks<\/a>\u00a0helped participants celebrate\u00a0Chinese 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,\u00a0Siu Mai (steamed pork and shrimp dumplings),\u00a0Vegetarian Water Dumplings and\u00a0Fried Sesame Balls. Admission: $45-$65.\n<h2>Baking for the Victorian Christmas Table<\/h2>\n<strong>Sunday, December 11, 1 \u20134:30 p.m.,\u00a0<\/strong><strong><a title=\"Montgomery's Inn\" href=\"http:\/\/montgomerysinn.com\/\" target=\"_blank\" rel=\"nofollow noopener noreferrer\">Montgomery&#8217;s Inn<\/a><\/strong>, 4709 Dundas St W (Etobicoke):\u00a0CHC and Montgomery&#8217;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&#8217;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\n<h1>2016<\/h1>\n<h2>Frost Fair<\/h2>\n<strong>Sat, December 3, 10 a.m.\u20134 p.m.,\u00a0<\/strong><strong><a href=\"http:\/\/fortyork.ca\/\" target=\"_blank\" rel=\"noopener noreferrer\">Fort York National Historic Site<\/a><\/strong>,\u00a0250 Fort York Blvd (Toronto):\u00a0A chance to stroll through historic buildings with merchants selling heritage-inspired products and reproduction pieces. CHC was in attendance\u00a0with food samples, recipes and cookbooks for sale.\u00a0Admission: <a href=\"http:\/\/fortyork.ca\/plan-your-visit\/hours-rates-a-admission.html\" target=\"_blank\" rel=\"noopener noreferrer\">Regular admission to Fort York<\/a>.\n<h2><a href=\"http:\/\/exhibitor.royalfair.org\/culinary-historians-canada\" target=\"_blank\" rel=\"noopener noreferrer\">Royal Agricultural Winter Fair<\/a><\/h2>\n<strong>Thu, November 10, 2:30 to 3 and 3:30 to 4 p.m\u00a0p.m.,\u00a0<\/strong><a href=\"www.enercarecentre.com\/visiting\/exhibition_place_map.php\" target=\"_blank\" rel=\"noopener noreferrer\"><strong>Enercare Centre, Exhibition Place<\/strong><\/a>, 100 Princes&#8217; Blvd (Toronto):\u00a0Our annual Remembrance Day appearance on the Burnbrae Farms Food &amp; 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.\u00a0Admission:\u00a0$16 to $25. Family pass: $56\n<h2><a href=\"http:\/\/tastecanada.org\/tickets\/\" target=\"_blank\" rel=\"noopener noreferrer\">Taste Canada Awards Gala<\/a><\/h2>\n<strong>Monday, November 14, 5:30\u201310:30 p.m.,\u00a0<\/strong><strong>Arcadian Court<\/strong>, 401 Bay St, 8th floor (Toronto):\u00a0The CHC is once again sponsoring the <a href=\"http:\/\/tastecanada.org\/hall-of-fame\/\">Taste Canada Hall of Fame Awards \/ Le Temple de la Renomm\u00e9e Les Saveurs du Canada<\/a>. 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\u2019s inductees!\u00a0Admission: $60 to $125\n\n<strong>Saturday, October 15, 2016: Annual General Meeting<\/strong>,\u00a01 p.m. to 3:15 p.m., <a href=\"http:\/\/culinaryhistorians.ca\/events\/www.campbellhousemuseum.ca\/\" target=\"_blank\" rel=\"noopener noreferrer\">Campbell House<\/a>,\u00a0160 Queen Street West, Toronto, at University Avenue (Osgoode TTC), featuring speaker <a href=\"http:\/\/ryeandginger.ca\/about\/\" target=\"_blank\" rel=\"noopener noreferrer\">Jasmine Mangalaseril<\/a>, 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.\n<div>\n\n<strong>Tuesday, August 9, 2016: Lost Breweries of Toronto, 7 to 9 p.m.:\u00a0<\/strong><a href=\"https:\/\/www.dundurn.com\/authors\/Jordan-St-John\" target=\"_blank\" rel=\"noopener noreferrer\">Jordan St.John<\/a>, the leading expert on the history of brewing in Ontario\u00a0and author of the books <em>Ontario Beer<\/em> and <em>Lost Breweries of Toronto<\/em>, spoke about Toronto&#8217;s brewing history in the auditorium at the <a title=\"ralph thornton centre\" href=\"http:\/\/ralphthornton.org\" target=\"_blank\" rel=\"noopener noreferrer\">Ralph Thornton Centre<\/a> at\u00a0765 Queen Street East (Toronto). He discussed the beers that defined various eras of Toronto&#8217;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&#8217;s Black Oak Brewing Co. and Waterloo 1815, a special beer Jordan made with Innocente Brewing Company in Waterloo (Ontario). It&#8217;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).\n\n<\/div>\n<strong>July 11, 2016:\u00a0Melon: A Global History<\/strong>, 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, <em>Melon, A Global History<\/em>, at <a href=\"http:\/\/www.parkwoodestate.com\/\" target=\"_blank\" rel=\"noopener noreferrer\">Parkwood Estate<\/a> in Oshawa.\n\n<strong>March 15, 2016:<\/strong>\u00a0<strong>Victualling Nelson\u2019s Navy:\u00a0<\/strong><strong>Food and Cooking on the High Seas <\/strong><strong>in the Age of the Napoleonic Wars<\/strong>, 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 \u2013 and hands-on demonstration \u2013 on just how Vice Admiral Horatio Lord Nelson managed to\u00a0feed the equivalent of roughly 5,000 calories a day to thousand upon thousands of hungry sailors! Gurth M. Pretty is a graduate of\u00a0both George Brown College&#8217;s culinary management diploma and of\u00a0Toronto&#8217;s Cheese Education Guild&#8217;s cheese certified programme,\u00a0he worked as a professional chef in Toronto, Atlanta, Dallas, Paris, Brussels, Dublin and Nuremberg, sharing his love of Canadian cuisine. He\u00a0authored\u00a0<em>The Definitive Guide to Canadian Artisanal &amp; Fine Cheese<\/em>\u00a0(Whitecap 2006), co-authored with Tony Aspler\u00a0<em>The Definitive Canadian Wine &amp; Cheese Cookbook\u00a0<\/em>(Whitecap 2007) and contributed to the\u00a0<em>World Book of Cheese\u00a0<\/em>(DK Books 2009). He is currently the Senior Category Manager &#8211; Special Projects for Deli Cheese\u00a0for Loblaw Companies Limited.\n<h2><strong>Mad for Marmalade, Crazy for Citrusy 2016<\/strong><\/h2>\nSaturday, Febryary 20, at\u00a0<a href=\"http:\/\/www.fortyork.ca\/\">Fort York National Historic Site<\/a>, in association with the <a href=\"https:\/\/www.agakhanmuseum.org\/\">Aga Kahn Museum<\/a>:\u00a0&#8220;Citrus in the Persian Kitchen&#8221; was the theme for the 9th annual Mad for Marmalade, Crazy for Citrus.\u00a0For complete information download the\u00a0<a href=\"http:\/\/culinaryhistorians.ca\/wordpress\/wp-content\/uploads\/2015\/08\/Culinary-Historians-Persian-Theme-F-.pdf\">2016 Programme Flyer<\/a>\u00a0(pdf)\n<h2><strong>November 2015<\/strong><\/h2>\n<strong>&#8220;Cooking from Rare Books&#8221;<\/strong>\n<h3><strong>\u00a0Thomas Fisher Rare Book&#8217;s Holiday Food Talk, Tour &amp; Tasting<\/strong><\/h3>\nDid 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.\nCapacity: 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&#8217;s Best of Toronto 2014 Reader&#8217;s Choice and at press time, they were nominated in the 2015 #BestLibrary category!\n\n<strong>When:<\/strong> Tuesday November 24th, 2015,\u00a0\u00a06:00 &#8211; 8:00 pm\n\n6:00-6:25pm Check-in all items into lockers, Registration &amp; Networking\/Socializing\n6:30-7:15pm Talk by Fisher staff\n7:15-7:30 pm Reception &amp; tasting(s)\n7:30 &#8211; 8:00pm Curated Tours\n\n<strong>Where:<\/strong> Thomas Fisher Rare Book Library, 120 St George St. Toronto, Ontario.\n\n<strong>How:<\/strong> Fees (Talk, Curated Tour &amp; Specially arranged tasting)\nNon-Member $25.00\nCHC Member $15.00\nStudent (ID only) $10.00\n\nShould you have any questions please contact <a href=\"mailto:shirley@culinaryhistorians.ca\">shirley@culinaryhistorians.ca<\/a>. Please use the link below to order tickets. (image credit Sarah Hood &amp; Shirley Lum)\n<h1><strong>CHC at the Royal<\/strong><\/h1>\n<strong>The CHC is again sponsoring the Historical Jam and Pickle Category at this year\u2019s Royal Agricultural Winter Fair Jam\u2019s 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 <a href=\"http:\/\/www.royalfair.org\/sites\/default\/files\/Jams%2C%20Jellies%20and%20Pickles%20_2015.pdf\">Competition Book (pdf)<\/a>.<\/strong>\n\nJoin the CHC for this our 2nd year at the Royal Agricultural Winter Fair. This year we\u2019ll explore the theme of \u201cEntertaining in the\u00a01920\u2019s\u201d with cooking demonstrations, tastings, and plenty more.\n\nAs always we\u2019re looking for volunteers to help out prior and during the event, if you\u2019d like to get involved please contact Luisa Giacometti (<a href=\"mailto:luisa@culinaryhistorians.ca\">luisa@culinaryhistorians.ca<\/a>).\n\n<strong>When:<\/strong> November 11th, 2015. Demonstrations at 11:15am to 11:45am &amp; 2:00pm to 2:30pm.\n\n<strong>Where:<\/strong>\u00a0Burnbrae Farms Food and Lifestyle Stage, Direct Energy Centre, CNE, Toronto, Ontario.\n<h2><strong>October 2015<\/strong><\/h2>\n<h1><strong>The History of Beer in Canada<\/strong><\/h1>\n<a href=\"http:\/\/culinaryhistorians.ca\/wordpress\/wp-content\/uploads\/2011\/08\/Bierbrauer.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\" size-medium wp-image-869 aligncenter\" src=\"http:\/\/culinaryhistorians.ca\/wordpress\/wp-content\/uploads\/2011\/08\/Bierbrauer-231x300.jpg\" alt=\"Bierbrauer\" width=\"231\" height=\"300\" srcset=\"https:\/\/www.culinaryhistorians.ca\/wordpress\/wp-content\/uploads\/2011\/08\/Bierbrauer-231x300.jpg 231w, https:\/\/www.culinaryhistorians.ca\/wordpress\/wp-content\/uploads\/2011\/08\/Bierbrauer.jpg 744w\" sizes=\"auto, (max-width: 231px) 100vw, 231px\" \/><\/a>\n\nJust in time for Octoberfest join the CHC on October 4th for a day of beer filled fun in the Waterloo region!\n\nFirst we visit <a href=\"http:\/\/www.waterlooregionmuseum.com\/exhibits\/beer-the-exhibit\/\">BEER! The Exhibit<\/a> at the <a href=\"http:\/\/www.waterlooregionmuseum.com\/\">Waterloo Regional Museum<\/a>. 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 \u2013 explore the cultural and social influences of beer.\n\nThen enjoy a 3-course lunch at 1 pm at <a href=\"http:\/\/www.stjacobs.com\/restaurants#dhfoodlodging\">DH Food &amp; Lodging<\/a>\u00a0a refurbished 1852 inn nestled in the village of St. Jacobs serving casual contemporary cuisine.\n\n<em>\u00a0MENU<\/em>\n\n<em>Market soup, Mixed greens salad with orange-saffron dressing<\/em>\n\n<em>Glazed Atlantic salmon, Schnitzel with sauerkraut, Chicken breast stuffed with prosciutto and swiss, Penne with ch\u00e8vre<\/em>\n\n<em>Dutch apple pie, Triple chocolate mousse cake<\/em>\n\nFinally it&#8217;s on to <a href=\"http:\/\/www.blockthreebrewing.com\/\">Block Three Brewing Co<\/a>. 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.\n\n<strong>When:<\/strong> October 4th, 2015.\n\n<strong>Where: <\/strong>Waterloo Regional Museum (10 Huron St, Kitchener), DH Food &amp; Lodgings (1430 King Street North, St. Jacobs),\n\n<strong>How:<\/strong> Use the Eventbrite page below to purchase tickets, $40 for CHC members, $45 for general admission. For event enquiries contact Judy Chow (<a href=\"mailto:jychow@rogers.com\">jychow@rogers.com<\/a>), to offer or request a carpool spot contact Luisa Giacometti (<a href=\"mailto:luisa@culinaryhistorians.ca\">luisa@culinaryhistorians.ca<\/a>).\n\nHelp promote this event by circulating the <a href=\"http:\/\/culinaryhistorians.ca\/wordpress\/wp-content\/uploads\/2011\/08\/CHC-beer-event-flyer-4-1.doc\">CHC Day of Beer flyer (pdf)<\/a>.\n\n(image credit: wikkicommons)\n<div><\/div>\n<h6>September 2015<\/h6>\n<h2><strong>AGM<\/strong><\/h2>\nCHC 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.\n\nWhen: September 12th, 9:15 to 12:00pm.\n\nWhere: 285 Spadina rd, Toronto, Ontario.\n\n<a href=\"http:\/\/culinaryhistorians.ca\/wordpress\/wp-content\/uploads\/2011\/08\/2015-AGM-Notice.doc\">2015 AGM Notice<\/a>\u00a0(pdf)\n\n<a href=\"http:\/\/culinaryhistorians.ca\/wordpress\/wp-content\/uploads\/2011\/08\/2015-AGM-Agenda.pdf\">2015 AGM Agenda<\/a>\u00a0(pdf)\n\n<a href=\"http:\/\/culinaryhistorians.ca\/wordpress\/wp-content\/uploads\/2011\/08\/2015-AGM-CHC-Proxy-Form.docx\">2015 AGM CHC Proxy Form<\/a>\u00a0(pdf)\n\n<a href=\"http:\/\/culinaryhistorians.ca\/wordpress\/wp-content\/uploads\/2011\/08\/CHC_2015_MemberApp_Final.pdf\">CHC_2015_Member Application<\/a>\u00a0(pdf)\n<h2>August 2015<\/h2>\n<a href=\"http:\/\/culinaryhistorians.ca\/wordpress\/wp-content\/uploads\/2011\/08\/Brown_Cow_Drawing.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-834\" src=\"http:\/\/culinaryhistorians.ca\/wordpress\/wp-content\/uploads\/2011\/08\/Brown_Cow_Drawing-300x229.jpg\" alt=\"Brown_Cow_Drawing\" width=\"415\" height=\"317\" srcset=\"https:\/\/www.culinaryhistorians.ca\/wordpress\/wp-content\/uploads\/2011\/08\/Brown_Cow_Drawing-300x229.jpg 300w, https:\/\/www.culinaryhistorians.ca\/wordpress\/wp-content\/uploads\/2011\/08\/Brown_Cow_Drawing.jpg 426w\" sizes=\"auto, (max-width: 415px) 100vw, 415px\" \/><\/a>\n<h2><strong>Farm Visit<\/strong><\/h2>\nJoin the Culinary Historians of Canada for a <span class=\"il\">farm<\/span> <span class=\"il\">visit<\/span> to a members dairy\u00a0<span class=\"il\">farm<\/span> on Saturday, August 1, 2015. \u00a0We will meet at 10:00 am and view the milking \u00a0process. At noon we go to the <a href=\"http:\/\/www.spirittreecider.com\/\">Spirit Tree Estate Cidery<\/a>; a cidery, bakery, kitchen and <span class=\"il\">farm<\/span> store nestled among the rolling Caledon Hills, for lunch.\n\nLunch includes:\n<ul>\n \t<li>Homemade soup of the day<\/li>\n \t<li>Platter of half sandwiches (seasonal choices) made on Spirit Tree Artisanal bread<\/li>\n \t<li>(sample choices: Chicken Pesto &amp; Brie, Roasted Vegetable, Ham &amp; Smoked Cheddar)<\/li>\n \t<li>Seasonal side salad (family style)<\/li>\n \t<li>A selection of pastries, scones &amp; cookies<\/li>\n \t<li>Coffee, tea or sweet cider<\/li>\n<\/ul>\nAfter lunch we will have a <b>More Spirited Tour<\/b> 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. \u00a0Then back to another <span class=\"il\">farm<\/span> nearby to learn about beef cows.\n<div>\n\n<strong>When<\/strong>: Saturday August 1st, 2015. 10am to 4pm.\n\n<strong>Where<\/strong>: The dairy farm is located at 13069 Heritage Road \u00a0&#8211; from Toronto take the 401 to Mississauga Rd (#336). \u00a0Go to Old School Red and turn left on Old School Rd and just before Heritage Rd turn right down a long driveway. \u00a0There will be a sign letting you know when you have arrived!\n\nFor your reference the following addresses:\n\nSpirit Tree Cidery:\u00a01137 Boston Mills Road\n\nBeef Farm:\u00a015077 Creditview Road\n\n<\/div>\n<h1><\/h1>\n<h2>July 2015<\/h2>\n<a href=\"http:\/\/culinaryhistorians.ca\/wordpress\/wp-content\/uploads\/2011\/08\/unnamed-4.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-827\" src=\"http:\/\/culinaryhistorians.ca\/wordpress\/wp-content\/uploads\/2011\/08\/unnamed-4-300x225.jpg\" alt=\"unnamed-4\" width=\"300\" height=\"225\" \/><\/a>\n<h2><strong>Picnic in Prince Edward County<\/strong><\/h2>\n(<strong>Please note that this is an RSVP event and is ONLY open to current CHC members, their family and friends<\/strong>)\n\nThis is a potluck gathering of CHC members, their family and friends at Liz\nDriver&#8217;s 1860 farm near Milford, Prince Edward County. Please RSVP to\n<a href=\"mailto:liz.driver@sympatico.ca\">liz.driver@sympatico.ca<\/a> by July 13 (earlier if possible!). Let Liz know\nwhether you will be bringing a main course or dessert. She will send you the\naddress and directions for arriving by car. Please bring serving implements\nif needed for your dish.\n\nLiz will provide beverages (wine and soft drinks) and everything else that\nis needed (plates, glasses, cutlery, serviettes, etc).\n\nIf you are able to drive other members or need a lift, please contact Luisa\nGiacometti (<a href=\"mailto:luisa@culinaryhistorians.ca\">luisa@culinaryhistorians.ca<\/a>), who is organizing carpooling to the picnic.\n\n<strong>When<\/strong>:\u00a0Sunday, July 19, noon to 4 pm\n\n<strong>Where<\/strong>: Milford, Prince Edwards County, Ontario.\n\n<strong>How:<\/strong>\u00a0Direct any questions and RSVP to Liz Driver (<a href=\"mailto:liz.driver@sympatico.ca\">liz.driver@sympatico.ca<\/a>) 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 (<a href=\"mailto:luisa@culinaryhistorians.ca\">luisa@culinaryhistorians.ca<\/a>).\n\n(image of previous picnic courtesy of Liz Driver)\n<h6>May 2015<\/h6>\n<h2><strong>Lost Chinatown Food Tour, Lunch, and Hands-on Demo<\/strong><\/h2>\n<a href=\"http:\/\/www.culinaryhistorians.ca\">Culinary Historians of Canada<\/a> and <a href=\"http:\/\/www.torontowalksbikes.com\/\">A Taste of the World Walks<\/a> present a unique event on Sunday, May 31 to celebrate Asian Heritage Month.\n\nThis 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.\n\nThe seeds of Toronto&#8217;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&#8217;ll look at archival maps and photographs from the 1920s, 1930s and 1990s of the old quarters&#8217; 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.\n\nFor added nostalgia we will drop into the oldest family-run dim sum restaurant for &#8216;Low-Wah Kew&#8221; dim sum (AKA old-timers&#8217; 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.\n\n<strong>When<\/strong>: May 31st, 2014. 10:50am to 2:30pm.\n\n<strong>Where<\/strong>: Meet at 60 Queen St West, Toronto, at 10:50am. Tour runs from 11:00am to 2:30pm. (Closest subway is Queen Station.)\n\n<strong>Tickets<\/strong>: Use the Eventbrite link below to purchase tickets immediately or contact Shirley Lum at\u00a0<a href=\"tel:416-923-6813\" target=\"_blank\" rel=\"noopener noreferrer\">416-923-6813<\/a> or\u00a0<a href=\"mailto:info@torontowalksbikes.com\" target=\"_blank\" rel=\"noopener noreferrer\">info@torontowalksbikes.com<\/a>\u00a0to reserve.\u00a0Admission: $50 (general), $45 (CHC members), $40 (students with ID).\n\n<em><img decoding=\"async\" src=\"https:\/\/cdn.evbuc.com\/eventlogos\/138295352\/13248df.jpg\" alt=\"Shirley Lum\" align=\"left\" \/>Shirley Lum is a frequent guest on CBC Radio&#8217;s Metro Morning and Fresh Air who contributes feature articles to The Globe &amp; Mail, Toronto Star, National Post and Tornoto Sun. She has been honing her research of Toronto&#8217;s lost first Chinatown since she established her business, A Taste of the World Tours, in 1993. She&#8217;s a fourth-generation Canadian-born Chinese, born and bred in Toronto.<\/em>\n\n<strong>April 2015<\/strong>\n<h2><strong>History of Vegetarianism in Toronto<\/strong><\/h2>\nToronto is a thriving veggietropolis today, but what was the city&#8217;s veg scene like 100 years ago? Who were the community leaders and culinary innovators that propelled vegetarian food and ideas into the city&#8217;s consciousness? Find out as we explore the roots of Toronto&#8217;s veg community and learn how Toronto became home to almost a hundred innovative vegetarian and vegan businesses and North America&#8217;s largest Veg Food Fest.\n\nDavid Alexander is the Executive Director of the <a href=\"http:\/\/veg.ca\/\" target=\"_blank\" rel=\"noopener noreferrer\">Toronto Vegetarian Association<\/a> and will be speaking about the history of vegetarianism in Toronto. David has appeared on\u00a0CBC Radio, CTV, and Global TV promoting the\u00a0health and environmental benefits of vegetarian eating. His\u00a0essay \u201cThe Tofu Revolution: Toronto\u2019s Vegetarians from 1945 to 2009 and Beyond\u201d appears in\u00a0<em><a href=\"http:\/\/www.chbooks.com\/catalogue\/edible-city\" target=\"_blank\" rel=\"noopener noreferrer\">The Edible City<\/a><\/em>, published by Coach House Books.\n\nSince joining the TVA\u00a0in 2006, David has worked with volunteers and staff to introduce new projects such as the Tofu Haiku poetry contest, <a href=\"http:\/\/www.veggielicious.ca\/\" target=\"_blank\" rel=\"noopener noreferrer\">Veggielicious<\/a>, and\u00a0<a href=\"http:\/\/veg.ca\/events\/vegan-bake-off\/\" target=\"_blank\" rel=\"noopener noreferrer\">Totally Fabulous Vegan Bake-off<\/a>. David\u2019s 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 <a href=\"http:\/\/veg.ca\/events\/vegfoodfest\/\" target=\"_blank\" rel=\"noopener noreferrer\">Veg Food Fest<\/a> and a team of volunteers to present\u00a0the\u00a0<em>VegTOpia<\/em>\u00a0exhibit, which celebrated TVA\u2019s\u00a0history at\u00a0the\u00a030th Veg Food Fest.\n\nThe event will be held at <a href=\"http:\/\/yamchops.com\/\" target=\"_blank\" rel=\"noopener noreferrer\">YamChops<\/a><strong>,<\/strong>\u00a0Canada\u2019s 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\u00a0vegetarian and vegan grocery, <a href=\"http:\/\/yamchops.com\/product-category\/juice-menu\/\" target=\"_blank\" rel=\"noopener noreferrer\">AuJus organic cold pressed juices<\/a>, <a href=\"http:\/\/yamchops.com\/catering\/\" target=\"_blank\" rel=\"noopener noreferrer\">catering<\/a>, and home delivery. The folks at Yamchops will give us a short tour of their facility after the talk.\n\n<strong>When<\/strong>: April 28th, 2015, 7:00pm\n\n<strong>Where<\/strong>: <a href=\"http:\/\/yamchops.com\/\">Yamchops Vegetarian Butcher<\/a>, 705 College St (@ Montrose Ave) (<a href=\"https:\/\/www.google.ca\/maps\/place\/YamChops\/@43.655027,-79.418075,17z\/data=!3m1!4b1!4m2!3m1!1s0x882b34f11e608907:0xcb0a8dae0f24aafb\">MAP HERE<\/a>)\n\n<strong>Cost:<\/strong> $15.00 CHC members and Toronto Vegetarian Association members (with proof), $18. non-members and $5.00 students (with Student ID).\n<h1><strong>February 2015<\/strong><\/h1>\n<h2>8th Annual &#8220;Mad for Marmalade, Crazy for Citrus!&#8221;<\/h2>\n<a href=\"http:\/\/culinaryhistorians.ca\/wordpress\/wp-content\/uploads\/2011\/08\/Mad-for-Marmalade-program-2015.pdf\">Mad for Marmalade program 2015<\/a>\u00a0(designed by Mark D&#8217;Aguilar)\n<h2>November 2014<\/h2>\n<h2>AGM<\/h2>\n<h3><strong>The CHC&#8217;s 20th Annual General Meeting<\/strong><\/h3>\nThe Culinary Historians of Canada is now 20 years old! We&#8217;re holding a party to celebrate, with a slide show about the last 20 years with CHC, an overview of the\u00a0extraordinary jump in the popularity of food history, and some simple\u00a0down-hearth cooking.\n\n<strong>Location<\/strong>:\u00a0<strong><a href=\"http:\/\/culinaryhistorians.us3.list-manage1.com\/track\/click?u=c840d6832f8ce3ba155962979&amp;id=e43419abd7&amp;e=862c5ca888\" target=\"_blank\" rel=\"noopener noreferrer\">Campbell House Museum<\/a>\u00a0(160 Queen Street W, Toronto,\u00a0<a href=\"tel:416-597-0227\" target=\"_blank\" rel=\"noopener noreferrer\">416-597-0227<\/a>)<\/strong>\n\n<strong>Date and Time<\/strong>:\u00a0<strong>Sunday, November 30, (AGM: 3:30 p.m. Party: 4 to 5:30 \u00a0p.m.)\nCHC 20th Anniversary Party and AGM!<\/strong>\n<h1><\/h1>\n<h1><strong>August 2014<\/strong><\/h1>\n<h2><strong>Picnic in Prince Edward County<\/strong><\/h2>\n<strong>Details<\/strong>: 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.\n\n<strong>Date<\/strong>: Sunday August 24th, 2014.\n\n<strong>Time<\/strong>: noon onwards.\n\n(Note that\u00a0<strong>this event is only open to CHC<\/strong>\u00a0<strong>members<\/strong>\u00a0in good standing, should you have questions regarding your membership please contact\u00a0<a href=\"mailto:angel@culinaryhistorians.ca\">angel@culinaryhistorians.ca<\/a>)\n<h1><\/h1>\n<h1><strong>June 2014<\/strong><\/h1>\n<h2>J.M. Schneider \u2013 \u201cTaste the difference quality makes\u201d<\/h2>\n<strong>Details: <\/strong>In 1890, J.M. Schneider and his wife, Helena, made the decision to make\u00a0sausages and sell them door-to-door, and at the local market. \u00a0A family-run business empire grew from these humble beginnings. Product diversification, and developments in recipes, brand marketing, and research into\u00a0new manufacturing methods, along with a dedicated workforce, led to 108 years of\u00a0successful operations.\u00a0Join archivist Karen Trussler as she traces the evolution of the iconic Schneider\u2019s brand\u00a0and see select artifacts from the Schneider&#8217;s archives.\n\n$32 before\u00a0May 16, $35 after.\n\n<em><strong>Pre-registration is required<\/strong>.\u00a0<\/em>Download the\u00a0<a href=\"http:\/\/culinaryhistorians.ca\/wordpress\/wp-content\/uploads\/2011\/08\/JMS-registration-info.pdf\">JMS registration info<\/a>\u00a0(pdf)\n\n<strong>Date:\u00a0<\/strong>Saturday, June 7, 2014\n\n<strong>Time:\u00a0<\/strong>11 am \u2013 1:30 pm (includes lunch) (doors open at 10:30 am)\n\n<strong>Location:\u00a0<\/strong>Concordia Club, J\u00e4gerstrube Room,\u00a0429 Ottawa Street South, Kitchener, Ontario\n<h1><strong>April 2014<\/strong><\/h1>\n<h2>Tracing Garlic&#8217;s Roots<\/h2>\n<strong>Details<\/strong>: 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.\u00a0Includes garlic refreshments &amp;\u00a0<a title=\"Laura Slack Chocolates\" href=\"http:\/\/www.lauraslack.com\/\">Laura\u00a0Slack<\/a>\u2019s garlic-infused caramel truffles!\u00a0<em>Reservations advised\u00a0$18 in advance, $20 at the door<\/em>.\n\nDownload\u00a0<a href=\"http:\/\/culinaryhistorians.ca\/wordpress\/wp-content\/uploads\/2011\/08\/CHC-Garlic-April-7-flyer.pdf\">Tracing Garlic&#8217;s Roots flyer<\/a>\u00a0 (pdf).\n\n<strong>Date<\/strong>: Monday April 7th, 2014.\n\n<strong>Time<\/strong>: 7:00pm to 9:00pm\n\n<strong>Location<\/strong>:\u00a0Campbell House Museum,\u00a0160 Queen Street West, Toronto\u00a0(at Osgoode Subway Station, northwest\u00a0corner of Queen West and University Ave)\n<h1><strong>March 2014<\/strong><\/h1>\n<h2>Artistically Delicious<\/h2>\n<strong>Details:\u00a0<\/strong>Celebrating International Women\u2019s 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.\u00a0Speakers Elizabeth Baird, Liz Driver, and Ruth Sandwell explore the\u00a0themes of food and kitchen work in\u00a0Mary Pratt\u2019s paintings.\u00a0A Newfoundland inspired lunch is available in the restaurant. For more information call\u00a0905.893.1121\u00a0(toll free 1.888.213.1121) or visit\u00a0<a href=\"http:\/\/www.mcmichael.com\/apps\/index.cfm?page=program.detail&amp;programEventId=874&amp;areaId=2\">www.mcmichael.com<\/a>.\u00a0<em>Open to the general public, free with the cost of gallery admission. \u00a0<\/em>\n\nDownload\u00a0<a href=\"http:\/\/culinaryhistorians.ca\/wordpress\/wp-content\/uploads\/2011\/08\/Mary-Pratt-Artistically-Delicious-flyer_Final.pdf\">Mary Pratt Artistically Delicious flyer<\/a>\u00a0(pdf).\n\n<strong>Date<\/strong>:\u00a0Saturday, March 8, 2014\n\n<strong>Time<\/strong>:\u00a011:00 a.m. to 12:30 p.m.\n\n<b>\u00a0Location<\/b>:\u00a0McMichael Canadian Art Collection,\u00a0McMichael Canadian Art Collection\n10365 Islington Avenue\nKleinburg, Ontario, Canada\nL0J 1C0\n(Islington Avenue north of\nMajor Mackenzie Drive on the east side)\n<h1><strong>February 2014<\/strong><\/h1>\n<h2>7th Annual &#8220;Mad for Marmalade, Crazy for Citrus!&#8221;<\/h2>\n<ul>\n \t<li><a href=\"http:\/\/culinaryhistorians.ca\/wordpress\/wp-content\/uploads\/2011\/08\/Mad-for-Marmalade-program-2014.pdf\">Mad for Marmalade program 2014<\/a>\u00a0(designed by Mark D&#8217;Aguilar)<\/li>\n \t<li><a title=\"Mad for Marmalade Programme and Registration Form\" href=\"http:\/\/culinaryhistorians.ca\/wordpress\/wp-content\/uploads\/2014\/02\/2014-M4M-Program-Registration-Form.pdf\">Mad for Marmalade Programme and Registration Form<\/a>\u00a0(pdf)<\/li>\n \t<li><a title=\"Marmalade Competition Entry Form\" href=\"http:\/\/culinaryhistorians.ca\/wordpress\/wp-content\/uploads\/2014\/02\/2014-M4M-Competition-Entry-Form.pdf\">Marmalade Competition Entry Form<\/a>\u00a0(pdf)<\/li>\n \t<li><a title=\"Marmalade Competition Rules\" href=\"http:\/\/culinaryhistorians.ca\/wordpress\/wp-content\/uploads\/2014\/02\/2014-M4M-Competition-Rules.pdf\">Marmalade Competition Rules<\/a>\u00a0(pdf)<\/li>\n<\/ul>\n<p style=\"text-align: left;\" align=\"center\">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.\n<em>Admission $45 + tax (before February 7), $50 + tax (after February 7)<\/em>\n<em>Pre-registration required. For more information call 416-392-6907 x225, or to register x221.<\/em><\/p>\n\n<ul>\n \t<li style=\"text-align: left;\"><strong>Date<\/strong>:\u00a0Saturday, February 22nd, 2014<\/li>\n \t<li style=\"text-align: left;\"><strong>Time:<\/strong>\u00a010:00 a.m. to 4:00 p.m.<\/li>\n \t<li style=\"text-align: left;\"><strong>Location:<\/strong>\u00a0Fort York National Historic Site, 250 Fort York Boulevard, Toronto<\/li>\n<\/ul>\n<h1><strong>December 2013<\/strong><\/h1>\n<h2 align=\"center\">The Culinary Historians of Canada Annual General Meeting<\/h2>\n<h2 align=\"center\"><b><i>We&#8217;re ready to unveil a revisioned CHC!<\/i><\/b><\/h2>\n<p align=\"center\"><strong>Date:<\/strong> Sunday, December 1st, 2013<\/p>\n<p align=\"center\"><strong>Time:<\/strong> 11:00 a.m. to 2:00 p.m.<\/p>\n<p align=\"center\"><strong>Where:<\/strong> Campbell House Museum, 160 Queen Street West, Toronto (Osgoode Subway Station)<\/p>\n<p align=\"center\"><strong>Details:<\/strong> No Cost<\/p>\n<b>THE PROGRAM<\/b>\n\n<b>UPDATE<\/b> of the exciting strategic planning, visioning and renewal process undertaken by the CHC board through 2013. Curious? See <a href=\"http:\/\/culinaryhistorians.ca\/wordpress\/wp-content\/uploads\/2011\/08\/2014-CHC-Priorities-Volunteer-Opportunities.pdf\">2014 CHC Priorities &amp; Volunteer Opportunities<\/a> for a summary of CHC\u2019s proposed new statements, committees and priorities.\n\nShort <strong>AGM BUSINESS MEETING<\/strong>, including briefings on great upcoming programs and publications, and updates to our by-laws*. You are entitled to vote by proxy**.\n\n<b>BIENNIAL ELECTION<\/b> of the executive officers (President, Vice President, Secretary, Treasurer).\n<ul>\n \t<li>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.<\/li>\n \t<li>Contact Secretary Nancy Gyokeres at <a href=\"lewisnl@rogers.com\">lewisnl@rogers.com<\/a> or (416) 487-9529 to register your interest in a position on the rejuvenated Board of Directors and\/or Committees.<\/li>\n \t<li>All members in good standing will be able to vote on motions and in the election.<\/li>\n<\/ul>\n<b><strong>REFRESHMENTS &amp; SILENT AUCTION OF COOKBOOKS <\/strong><\/b>\n\n<strong>SHORT AND SNAPPY TALKS<\/strong> by CHC members on their current research topics. A fascinating range of topics you won\u2019t want to miss!\n<ul>\n \t<li>Includes Mary F. Williamson on curries in 1900\u2019s 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 19<sup>th<\/sup> century meringues, and others.<\/li>\n<\/ul>\n<h1><strong>April 2013<\/strong><\/h1>\n<h2 align=\"center\">The Culinary Historians of Canada and Pickering Museum Village present<\/h2>\n<h2 align=\"center\"><strong>The Pleasures of Pudding &#8211; A Cooking Workshop<\/strong><\/h2>\n<p align=\"center\"><strong>Date:<\/strong> Saturday, April 7, 2013<\/p>\n<p align=\"center\"><strong>Time:<\/strong> 1:00 p.m. to 4:00 p.m.<\/p>\n<p align=\"center\"><strong>Where:<\/strong> Redmond House, Pickering Museum Village, 2365 Concession Road 6, Greenwood, ON<\/p>\n<p align=\"center\"><strong>Details:<\/strong> Pre-Registration Required.<\/p>\n\n<h1 align=\"center\"><strong>February 2013<\/strong><\/h1>\n<h2>The Culinary Historians of Canada and Fort York National Historic Site present<\/h2>\n<h2>The 6th Annual<\/h2>\n<h2 align=\"center\"><strong>MAD FOR MARMALADE, CRAZY FOR CITRUS!<\/strong><\/h2>\n<p align=\"center\"><strong>Date:<\/strong> Saturday, February 23, 2013<\/p>\n<p align=\"center\"><strong>Time:<\/strong> 10:00 a.m. to 4:00 p.m. (Registration opens at 9:00 a.m.)<a href=\"http:\/\/culinaryhistorians.ca\/wordpress\/wp-content\/uploads\/2011\/08\/2012-Winning-Marmalades.jpg\"><img loading=\"lazy\" decoding=\"async\" src=\"http:\/\/culinaryhistorians.ca\/wordpress\/wp-content\/uploads\/2011\/08\/2012-Winning-Marmalades-300x225.jpg\" alt=\"2012 Winning Marmalades\" width=\"240\" height=\"180\" \/><\/a><\/p>\n<p align=\"center\"><strong>Where:<\/strong> Fort York National Historic Site, 250 Fort York Boulevard, Toronto<\/p>\n<p align=\"center\"><strong>Details: <\/strong>Workshops, Speakers, Lunch, Marketplace &amp; Marmalade Competition<\/p>\n<p align=\"center\"><strong><a href=\"http:\/\/culinaryhistorians.ca\/wordpress\/wp-content\/uploads\/2011\/08\/2013-Mad-for-Marmalade-Registration-Flyer-Final.pdf\">Click Here for Registration Flyer<\/a><\/strong><\/p>\n<p align=\"center\"><strong><a href=\"http:\/\/culinaryhistorians.ca\/wordpress\/wp-content\/uploads\/2012\/10\/2013-Mad-for-Marmalade-Program-Final-Revised.pdf\">Click Here for Program<\/a><\/strong><\/p>\n<p align=\"center\"><strong>***********************************************************************************<\/strong><\/p>\n\n<h2>November 2012<\/h2>\n<h2 align=\"center\"><strong>Food Will Win the War<\/strong><\/h2>\n<h3 align=\"center\"><strong>Eating for Victory during Canada\u2019s Second World War<\/strong><\/h3>\n<strong>Date:<\/strong> Wednesday, November 14, 2012\n\n<strong>Time: <\/strong>7:00 p.m.\n\n<strong>Where: <\/strong>Campbell House Museum, 160 Queen Street West, Toronto\n\n<strong>Details:<\/strong>\n\nIn this special lecture, presented a few days after Remembrance Day, <strong>Ian Mosby<\/strong> will discuss the importance of food and eating to Canadians\u2019 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 \u2013 and better quality \u00ad\u2013 food than they ever had before.\n\n<strong>Ian Mosby<\/strong> 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 <em>Food Will Win the War: The Politics, Culture, and Science of Food during Canada\u2019s Second World War<\/em>. He is also working on a new research project, tentatively entitled \u201cEngineering Dinner: Postwar Food Technology and the Industrial Transformation of the Canadian Diet.\u201d In 2010, he was awarded the Nicolas C. Mullins Award by the Society for the Social Studies of Science for his article \u201c\u2018That Won Ton Soup Headache\u2019: The Chinese Restaurant Syndrome, MSG and the Making of American Food, 1968-1980,\u201d <em>Social History of Medicine<\/em> 22, 1 (April 2009). To learn more: <a href=\"http:\/\/www.ianmosby.ca\/\" target=\"_blank\" rel=\"noopener noreferrer\">www.ianmosby.ca<\/a>\n<p align=\"center\"><strong>To view the Canadian wartime recipes prepared for this event, click on the link below:<\/strong><\/p>\n<p align=\"center\"><strong><a href=\"http:\/\/culinaryhistorians.ca\/wordpress\/wp-content\/uploads\/2012\/10\/FoodWillWinTheWar-Recipes.pdf\">FoodWillWinTheWar-Recipes<\/a><\/strong><\/p>\n<p align=\"center\">************************************************************************************<\/p>\n\n<h2><strong>September 2012<\/strong><\/h2>\n<h3><strong>2012 AGM and Program<\/strong><\/h3>\n<strong>High Tea or Afternoon Tea?<\/strong>\n\nA tasty program for members of the Culinary Historians of Canada and other curious tea drinkers!\n\n<strong>Date: <\/strong>Sunday, September 9<sup>th<\/sup>, 2012\n\n<strong>Time: <\/strong>2:00 pm \u2013 Annual General Meeting, Culinary Historians of Canada \u2013 members only\n\n2:45 pm \u2013 an auction of \u201cmystery culinary boxes\u201d \u2013 all are welcome\n\n3:00 to 4:00 pm \u2013 \u201cHigh Tea or Afternoon Tea?\u201d program \u2013 all are welcome\n\n<strong>Where: <\/strong>Campbell House Museum, 160 Queen St West, Toronto\n\n<strong>Details:<\/strong>\n\nMary 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 <em>de rigueur<\/em>!\n<p align=\"center\"><strong>********************************************************************************<\/strong><\/p>\n\n<h2 align=\"center\"><strong>July 2012<\/strong><\/h2>\n<h3><strong>5th annual Picnic in the County!<\/strong><\/h3>\n<strong>Date:<\/strong> Saturday July 21st, 2012\n\n<strong>Time:<\/strong> 12 &#8211; 3 pm\n\n<strong>Where:<\/strong> From the Farm Cooking School\n\n<strong>Details:<\/strong>\n\nAt this year\u2019s annual potluck picnic for CHC members (and their partners and children) we are returning to \u201cFrom the Farm Cooking School\u201d &#8211; about a 2 hour drive from Toronto. CHC member Cynthia Peters runs the school in her 1830\u2019s 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!\n\nPotluck 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.\n\n***************************************************************************************\n<h2><strong>February 2012<\/strong><\/h2>\n<h3><strong>Culinary Historians of Canada in partnership with Fort York National Historic Site<\/strong><\/h3>\n<h3><strong>5th Annual Mad For Marmalade Crazy for Citrus!<\/strong><\/h3>\n<strong>Date: <\/strong>Saturday February 25, 2012\n\n<strong>Time:<\/strong> 10 am &#8211; 4 pm\n\n<strong>Where:<\/strong> Fort York National Historic Site, 250 Fort York Blvd, Toronto\n\n<strong>Details:<\/strong> Workshops, Citrus Lunch, Marketplace, Marmalade Competition\n\n**********************************************************************************\n<h2><strong>January 2012<\/strong><\/h2>\n<h3><strong>The Culinary Historians of Canada invite you to <em>A Burns Night Scotch Tasting<\/em> &#8220;From Sweet to Peat&#8221;<\/strong><\/h3>\n<strong>Date:<\/strong> Wednesday, January 25<sup>th<\/sup>, 2012\n\n<strong>Time:<\/strong> 7 \u2013 10 P.M.\n\n<strong>Where:<\/strong> CAMPBELL HOUSE MUSEUM\n\n<a href=\"http:\/\/culinaryhistorians.ca\/wordpress\/wp-admin\/www.campbellhousemuseum.ca\">www.campbellhousemuseum.ca<\/a>\n\n<strong>Details:<\/strong>\n\nHost \u2013 Bill Nesbitt\n\na capella songs by Vine Tuned\n\nEnjoy haggis &amp; tasty Scottish morsels.\u00a0 Come tip a wee dram &amp; celebrate the Bard.\u00a0 Don\u2019t miss this special &amp; entertaining event.\u00a0 Join us for a night of Scottish taste, song and wit.\n\n$50 per person\n\n*************************************************************************************\n<h2><strong>April 2011<\/strong><\/h2>\n<h3><strong>CHC in partnership with The University of Guelph<\/strong><\/h3>\n<h3><strong>Guelph, Off The Shelf!<\/strong><\/h3>\n<strong>Date:<\/strong> Saturday, April 2, 2011\n\n<strong>Time:<\/strong> 12 &#8211; 4 PM\n\n<strong>Where:<\/strong> McLaughlin Library, University of Guelph\n\n<strong>Details:<\/strong>\n\nTour the extraordinary Canadian Culinary Collections featuring 13,000 volumes and manuscripts with Kathryn Harvey, Head of Archival and Special Collections &#8211; and a visit to McRae House National Historic Site.\n\n<a href=\"http:\/\/www.culinaryhistorians.ca\/past-events\/madformarmalade2011.html\">Mad for Marmalade, Crazy for Citrus! (fourth annual)<\/a>\n19 February 2011\n\n<a href=\"http:\/\/www.culinaryhistorians.ca\/past-events\/kitchentoolmagic.html\">Kitchen Tool Magic<\/a>\n13 November 2010\n\n<a href=\"http:\/\/www.culinaryhistorians.ca\/past-events\/summerpicnic2010.html\">Summer Picnic in Prince Edward County (third annual)<\/a>\nJuly 24 2010\n\n<a href=\"http:\/\/www.culinaryhistorians.ca\/past-events\/talkingfood.html\">Talking Food: The Importance of Symposia for Food Culture<\/a>\n7 June 2010\n\n<a href=\"http:\/\/www.culinaryhistorians.ca\/past-events\/apronmania.html\">Apron-Mania!<\/a>\n8 May 2010\n\n<a href=\"http:\/\/www.culinaryhistorians.ca\/past-events\/madformarmalade2010.html\">Mad for Marmalade, Crazy for Citrus! (third annual)<\/a>\n27 February 2010\n\n<a href=\"http:\/\/www.culinaryhistorians.ca\/past-events\/sweetrevolutions.html\">Sweet Revolutions: the economic and social importance of sugar as food<\/a>\n14 &amp; 17 November 2009\n\n<a href=\"http:\/\/www.culinaryhistorians.ca\/past-events\/tasteofhistory.html\">Taste of History!<\/a>\n3 October 2009\n\n<a href=\"http:\/\/www.culinaryhistorians.ca\/past-events\/summerpicnic.html\">Summer Picnic in Prince Edward County<\/a>\n25 July 2009\n\n<a href=\"http:\/\/www.culinaryhistorians.ca\/past-events\/playdate.html\">Play Date for Culinary Historians and Friends<\/a>\n16 June 2009\n\n<a href=\"http:\/\/www.culinaryhistorians.ca\/past-events\/tandoori.html\">Tandoori, Shashlyk, and Grouse, Oh My!\nThe Exotic (Food) World of Expo \u201967<\/a>\n26 May 2009\n\n<a href=\"http:\/\/www.culinaryhistorians.ca\/past-events\/conference2009\/culinary-landmarks-slides.html\">Culinary Landmarks: A Conference to Celebrate Elizabeth Driver&#8217;s <em>Culinary Landmarks: A Bibliography of Canadian Cookbooks, 1825-1949<\/em><\/a>\n1-3 May 2009\n\n<a href=\"http:\/\/www.culinaryhistorians.ca\/past-events\/175-years-of-cake.html\">175 Years of Cakes<\/a>\n6 March, 2009\n\nMarmalade: Contentment in a Jar\n21 February 2009\n\n<a href=\"http:\/\/www.culinaryhistorians.ca\/past-events\/reading_cookbooks.html\">Reading Cookbooks as Sources for the Study of Social History<\/a>\n5 November 2007\n\n<a href=\"http:\/\/www.culinaryhistorians.ca\/past-events\/frolics-with-food.html\">Frolics with Food <\/a>\n27 September 2007\n\n<a href=\"http:\/\/www.culinaryhistorians.ca\/past-events\/exotic-foods.html\">Exotic Foods From Home and Afar<\/a>\n10 September 2007\n\n<a href=\"http:\/\/www.culinaryhistorians.ca\/past-events\/waterloo-county-cookfest.html\">Waterloo County Cookfest<\/a>\n5 May 2007\n\n<a href=\"http:\/\/www.culinaryhistorians.ca\/past-events\/edna_staebler.html\">In Celebration of Edna Staebler <\/a>\n22 February 2007\n\n<a href=\"http:\/\/www.culinaryhistorians.ca\/past-events\/dalgairns.html\">\u201cCome Again Tomorrow, Whim Wham, and much more for 7s 6d\u201d: A Georgian Gentlewoman\u2019s Culinary Journey from Charlottetown to Dundee<\/a>\n25 January 2007\n\n<a href=\"http:\/\/www.culinaryhistorians.ca\/past-events\/riverdale.html\">Christmas Food in Historic Riverdale <\/a>\n28 November 2006\n\n<a href=\"http:\/\/www.culinaryhistorians.ca\/past-events\/dundurn.htm\">Recipes from Below Stairs at Dundurn Castle, a Historic Cooking Workshop<\/a>\n21 October 2006\n\n<a href=\"http:\/\/www.culinaryhistorians.ca\/past-events\/picnic.htm\">Picnic on the Grand: Exploring Food History at Ruthven Park<\/a>\n19 August 2006\n\n<a href=\"http:\/\/www.culinaryhistorians.ca\/past-events\/ffw.htm\">Foods of a French Village<\/a>\n25 May 2006\n\n<a href=\"http:\/\/www.culinaryhistorians.ca\/past-events\/victorianbanquet.htm\">A Victorian Banquet to Spring<\/a>\n25 April 2006\n\n<a href=\"http:\/\/www.culinaryhistorians.ca\/past-events\/panniqutuuq.htm\">Community Responses to Changing Foods in Panniqtuuq, Nunavut<\/a>\n13 February 2006\n\n<a href=\"http:\/\/www.culinaryhistorians.ca\/past-events\/tavern.htm\">Tavern in the Town: A Look Back at Drinking in Toronto<\/a>\n10 November 2005\n\n<a href=\"http:\/\/www.culinaryhistorians.ca\/past-events\/peterborough.htm\">Celebrating the Culinary Heritage of Peterborough\nand Area<\/a>\n24 September 2005\n\n<a href=\"http:\/\/www.culinaryhistorians.ca\/past-events\/biting-satire.htm\">Biting Satire: Food and Drink in Caricature<\/a>\n2 March 2005\n\n<a href=\"http:\/\/www.culinaryhistorians.ca\/past-events\/agm2004-10th-anniv.htm\">AGM 2004 and 10th Anniversary Bash<\/a>\n11 September 2004\n\n<a href=\"http:\/\/www.culinaryhistorians.ca\/past-events\/orange-juice.htm\">Orange Juice<\/a>\n2 June 2004\n\n<a href=\"http:\/\/www.culinaryhistorians.ca\/past-events\/beyond-gingerbread.htm\">Beyond Gingerbread<\/a>\n24 April 2004\n\n<a href=\"http:\/\/www.culinaryhistorians.ca\/past-events\/arch-culinary-history-symp.htm\">The Archaeology of Culinary History Symposium<\/a>\n21 February 2004\n\n<strong>Other events<\/strong>\n<ul>\n \t<li>&#8220;From Rations to Riesling,&#8221; symposium at Doon Heritage\nCrossroads museum, Kitchener, Ontario<\/li>\n \t<li>Factory-floor tour of the Redpath Sugar Refinery, Toronto<\/li>\n \t<li>&#8220;Butchering Workshop&#8221; in partnership with Joseph Schneider\nHaus, Waterloo, Ontario<\/li>\n \t<li>&#8220;Puddings Boiled, Steamed and Baked,&#8221; symposium in partnership\nwith Gibson House museum, Toronto<\/li>\n \t<li>&#8220;Exploration of Canadian Cookery Books with Elizabeth Driver,&#8221;\na potluck event for CHC members, in partnership with Gibson House\nmuseum, Toronto<\/li>\n \t<li>Guided tour of the Cambridge Farmers&#8217; Market with market board member\nand cookbook author Rose Murray<\/li>\n \t<li>Lectures by Linda M. Ambrose, &#8220;Ladies, Please Provide,&#8221;\nabout the surprising meanings of foods prepared for Women&#8217;s Institute\nmeetings; Dana McCauley and Rick Archbold, &#8220;Last Dinner on the\nTitanic: If You Have to Go You Might as Well Have an 11-Course Meal\nFirst&#8221;; Patricia Ferguson, &#8220;Your Presence is Requested:\nThe Art of Dining in 18th-Century Europe&#8221;; Margaret Fraser, &#8220;A\nCentury of Canadian Home Cooking&#8221;; Nathalie Cooke, &#8220;How\nto Tickle the Palate with a Pen&#8221;; Mary F. Williamson, &#8220;Of\nCourse There&#8217;s More to Cooking Canadian Than Butter Tarts&#8221; and &#8220;Come Again Tomorrow, Whim Wham, and Much More for 7s 6d: A Georgian Gentlewoman&#8217;s Culinary Journey from Charlottetown to Dundee&#8221;;Tina Bates and Phil Dunning, &#8220;Beyond Gingerbread and Hot Cider: Food and Drink Interpretation at Montgomery\u2019s Inn&#8221;; Pierre Laszlo, &#8220;Orange Juice: Invention, Production, Imitation&#8221; and &#8220;Foods\nof a French Village; Kathy Lochnan, &#8220;Biting Satire: Food and Drink in Caricature&#8221;; Craig Heron, &#8220;Tavern in the Town: A Look Back at Drinking in Toronto&#8221;; Lynette Hunter, &#8220;Community Responses to Changing Foods in Panniqtuuq, Nunavut&#8221;; Elizabeth Driver, &#8220;Christmas Food in Historic Riverdale&#8221; Mary F. Williamson, &#8220;Come Again Tomorrow, Whim Wham, and much more for 7s 6d: A Georgian Gentlewoman&#8217;s Culinary Journey from Charlottetown to Dundee,&#8221; a lecture about Catherine Dalgairns and her <em>Practice of Cookery; <\/em>Carrie Herzog, &#8220;In Celebration of Edna Staebler&#8221;; Dorothy Duncan, &#8220;Canadian Food from an Advocate&#8217;s Perspective&#8221;; Dr Massimo Marconi, lecture about the rare Kopi Luwak coffee from Indonesia; Fiona Lucas and Mary F. Williamson, &#8220;Frolics with Food: <em>The Frugal Housewife&#8217;s Manual<\/em> by A.B., of Grimsby&#8221;; Nathalie Cooke, \u201cContraband and Controversy: The Fight for Spread for Our Bread,\u201d about the margarine wars in Canada<\/li>\n \t<li>Panel discussions at Northern Bounty V, the Cuisine Canada conference\nin Guelph, Ontario, on &#8220;How Have Immigrants Influenced Canadian\nCooking?&#8221; and &#8220;When Does an Imported Ingredient Become a\nCanadian Ingredient?&#8221;<\/li>\n \t<li>Behind-the-scenes visit to the University of Guelph Culinary Collections<\/li>\n \t<li>Advance tour of the 1832 Gooderham and Worts whiskey distillery\nsite in Toronto, before it reopened as a premiere cultural centre<\/li>\n \t<li>Christmas Cookie Exchanges, featuring presentations about cookie\nhistories<\/li>\n<\/ul><!-- \/wp:post-content -->","protected":false},"excerpt":{"rendered":"<p>Past Events Want to stay up to date on what&#8217;s happening with the CHC? Join our mailing list! Send an email to\u00a0info@culinaryhistorians.ca\u00a0expressing your interest, or better yet become a member by writing to\u00a0membership@culinaryhistorians.ca. 2022 Sundays, December 4 &amp; 11, 2022 &hellip; <a href=\"https:\/\/www.culinaryhistorians.ca\/wordpress\/events\/past-events\/\">Continue reading <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"parent":444,"menu_order":8,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-16","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/www.culinaryhistorians.ca\/wordpress\/wp-json\/wp\/v2\/pages\/16","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinaryhistorians.ca\/wordpress\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/www.culinaryhistorians.ca\/wordpress\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinaryhistorians.ca\/wordpress\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinaryhistorians.ca\/wordpress\/wp-json\/wp\/v2\/comments?post=16"}],"version-history":[{"count":10,"href":"https:\/\/www.culinaryhistorians.ca\/wordpress\/wp-json\/wp\/v2\/pages\/16\/revisions"}],"predecessor-version":[{"id":3954,"href":"https:\/\/www.culinaryhistorians.ca\/wordpress\/wp-json\/wp\/v2\/pages\/16\/revisions\/3954"}],"up":[{"embeddable":true,"href":"https:\/\/www.culinaryhistorians.ca\/wordpress\/wp-json\/wp\/v2\/pages\/444"}],"wp:attachment":[{"href":"https:\/\/www.culinaryhistorians.ca\/wordpress\/wp-json\/wp\/v2\/media?parent=16"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}