{"id":3634,"date":"2021-11-16T12:39:21","date_gmt":"2021-11-16T17:39:21","guid":{"rendered":"https:\/\/www.culinaryhistorians.ca\/wordpress\/?page_id=3634"},"modified":"2025-10-08T21:45:26","modified_gmt":"2025-10-09T01:45:26","slug":"chc-products","status":"publish","type":"page","link":"https:\/\/www.culinaryhistorians.ca\/wordpress\/events\/upcoming-chc-events\/chc-products\/","title":{"rendered":"CHC Products"},"content":{"rendered":"\n<h1 class=\"wp-block-heading\">CHC Publications and Video Productions<\/h1>\n\n\n<div class=\"wp-block-image\">\n<figure class=\"alignleft\"><img loading=\"lazy\" decoding=\"async\" width=\"300\" height=\"169\" src=\"http:\/\/www.culinaryhistorians.ca\/wordpress\/wp-content\/uploads\/2021\/11\/CHC-VB-300x169.jpg\" alt=\"\" class=\"wp-image-3618\" srcset=\"https:\/\/www.culinaryhistorians.ca\/wordpress\/wp-content\/uploads\/2021\/11\/CHC-VB-300x169.jpg 300w, https:\/\/www.culinaryhistorians.ca\/wordpress\/wp-content\/uploads\/2021\/11\/CHC-VB-1024x576.jpg 1024w, https:\/\/www.culinaryhistorians.ca\/wordpress\/wp-content\/uploads\/2021\/11\/CHC-VB-768x432.jpg 768w, https:\/\/www.culinaryhistorians.ca\/wordpress\/wp-content\/uploads\/2021\/11\/CHC-VB.jpg 1280w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/><\/figure>\n<\/div>\n\n<h2>Baking for the Victorian Christmas Table:<br \/>Plum Pudding &amp; Mincemeat Tarts!<\/h2>\n<p>A beautiful video presentation filmed at Montgomery&#8217;s Inn in Etobicoke, Ontario, featuring CHC board member and historic cook Sherry Murphy demonstrating recipes from Eliza Acton\u2019s <em>Modern Cookery for Private Families<\/em>.<\/p>\n<p><em><strong>The video includes a link to an extensive downloadable recipe booklet<\/strong><\/em> containing ten historical and traditional recipes (original text and modern interpretations) for Christmas Pudding, Mincemeat Tarts, Raspberry Sauce, Plum Cake, Gingerbread, Queen Cakes and Mackeroons. <em>Note:<\/em><em> This booklet contains four recipes not found in the Victorian Christmas baking recipe collection described below.<\/em> Price: $23 (general). $18 (CHC members). No GST\/HST applies.\u00a0<\/p>\n<p>\t    <div id=\"wp-ppdg-dialog-message\" title=\"\">\n\t        <p id=\"wp-ppdg-dialog-msg\"><\/p>\n\t    <\/div>\n\t    <script src=\"https:\/\/www.paypalobjects.com\/api\/checkout.js\"><\/script>\n\t    <script>\n\t        function wp_ppdg_process_payment(payment) {\n\t    \tconsole.log(\"payment details:\");\n\t    \tconsole.log(payment);\n\t    \tjQuery.post(\"https:\/\/www.culinaryhistorians.ca\/wordpress\/wp-admin\/admin-ajax.php\", {action: \"wp_ppdg_process_payment\", wp_ppdg_payment: payment})\n\t    \t\t.done(function (data) {\n\t    \t\t    var ret = true;\n\t    \t\t    try {\n\t    \t\t\tvar res = JSON.parse(data);\n\t    \t\t\tdlgTitle = res.title;\n\t    \t\t\tdlgMsg = res.msg;\n\t    \t\t    } catch (e) {\n\t    \t\t\tdlgTitle = \"Error Occured\";\n\t    \t\t\tdlgMsg = data;\n\t    \t\t\tret = false;\n\t    \t\t    }\n\t    \t\t    jQuery('div#wp-ppdg-dialog-message').attr('title', dlgTitle);\n\t    \t\t    jQuery('p#wp-ppdg-dialog-msg').html(dlgMsg);\n\t    \t\t    jQuery(\"#wp-ppdg-dialog-message\").dialog({\n\t    \t\t\tmodal: true,\n\t    \t\t\tbuttons: {\n\t    \t\t\t    Ok: function () {\n\t    \t\t\t\tjQuery(this).dialog(\"close\");\n\t    \t\t\t    }\n\t    \t\t\t}\n\t    \t\t    });\n\t    \t\t    return ret;\n\t    \t\t});\n\t        }\n\t    <\/script>\n\t    \t<div id=\"paypal_button_0\"><\/div>\n\n\t<script>\n\t    paypal.Button.render({\n\n\t\tenv: 'production',\n\t\tclient: {\n\tproduction: 'AYyavbmTMaTBGDgOFyXR6xlDYrG8vBdqQLO4yB_WkkPrIcIu2MicnRy-QkfT0Mtlj680dxc6Ozu0ybdp',\n\t\t},\n\n\t\tstyle: {\n\t\t    tagline: false,\n\t\t    branding: true,\n\t\t    shape: 'pill',\n\t\t    label: 'buynow',\n\t\t    size: 'medium',\n\t\t    color: 'black'\n\t\t},\n\n\t\tcommit: true,\n\n\t\tpayment: function (data, actions) {\n\t\t    return actions.payment.create({\n\t\t\tpayment: {\n\t\t\t    intent: 'sale',\n\t\t\t    transactions: [\n\t\t\t\t{\n\t\t\t\t    amount: {total: '23', currency: 'CAD'},\n\t\t\t\t    description: 'Payment for Victorian Baking Video for the general public',\n\t\t\t\t    item_list: {\n\t\t\t\t\titems: [\n\t\t\t\t\t    {\n\t\t\t\t\t\tname: 'Victorian Baking Video for the general public',\n\t\t\t\t\t\tquantity: '1',\n\t\t\t\t\t\tprice: '23',\n\t\t\t\t\t\tcurrency: 'CAD'\n\t\t\t\t\t    }\n\t\t\t\t\t]\n\t\t\t\t    }\n\t\t\t\t}\n\t\t\t    ]\n\t\t\t}\n\t\t    });\n\t\t},\n\t\tonAuthorize: function (data, actions) {\n\t\t    return actions.payment.execute().then(function (payment) {\n\t\t\treturn wp_ppdg_process_payment(payment);\n\t\t    });\n\t\t},\n\t\tonError: function (err) {\n\t\t    alert(err);\n\t\t}\n\n\t    }, '#paypal_button_0');\n\t<\/script>\n\t <strong>Use this PayPal button to buy Baking for the Victorian Christmas Table<\/strong> with PayPal, credit card or Visa debit. <strong>Price: $23<\/strong>. <strong>BE SURE TO CLICK &amp; SAVE THE POPUP LINK TO YOUR VIDEO!<\/strong><\/p>\n<p>\t<div id=\"paypal_button_1\"><\/div>\n\n\t<script>\n\t    paypal.Button.render({\n\n\t\tenv: 'production',\n\t\tclient: {\n\tproduction: 'AYyavbmTMaTBGDgOFyXR6xlDYrG8vBdqQLO4yB_WkkPrIcIu2MicnRy-QkfT0Mtlj680dxc6Ozu0ybdp',\n\t\t},\n\n\t\tstyle: {\n\t\t    tagline: false,\n\t\t    branding: true,\n\t\t    shape: 'pill',\n\t\t    label: 'buynow',\n\t\t    size: 'medium',\n\t\t    color: 'black'\n\t\t},\n\n\t\tcommit: true,\n\n\t\tpayment: function (data, actions) {\n\t\t    return actions.payment.create({\n\t\t\tpayment: {\n\t\t\t    intent: 'sale',\n\t\t\t    transactions: [\n\t\t\t\t{\n\t\t\t\t    amount: {total: '18', currency: 'CAD'},\n\t\t\t\t    description: 'Payment for Victorian Baking Video for CHC members',\n\t\t\t\t    item_list: {\n\t\t\t\t\titems: [\n\t\t\t\t\t    {\n\t\t\t\t\t\tname: 'Victorian Baking Video for CHC members',\n\t\t\t\t\t\tquantity: '1',\n\t\t\t\t\t\tprice: '18',\n\t\t\t\t\t\tcurrency: 'CAD'\n\t\t\t\t\t    }\n\t\t\t\t\t]\n\t\t\t\t    }\n\t\t\t\t}\n\t\t\t    ]\n\t\t\t}\n\t\t    });\n\t\t},\n\t\tonAuthorize: function (data, actions) {\n\t\t    return actions.payment.execute().then(function (payment) {\n\t\t\treturn wp_ppdg_process_payment(payment);\n\t\t    });\n\t\t},\n\t\tonError: function (err) {\n\t\t    alert(err);\n\t\t}\n\n\t    }, '#paypal_button_1');\n\t<\/script>\n\t <strong>Use this PayPal button to buy Baking for the Victorian Christmas Table<\/strong> with PayPal, credit card or Visa debit. <strong>Price: $18 (CHC members only)<\/strong>. <strong>BE SURE TO CLICK &amp; SAVE THE POPUP LINK TO YOUR VIDEO!<\/strong><\/p>\n<hr \/>\n<h2><em>Culinary Chronicles:<\/em><br \/><em>Occasional Papers of the Culinary Historians of Canada<\/em><br \/>New Series, Issue 5<\/h2>\n<p>\u201cSugars, Sweets, Syrups\u201d: In relating Canadians\u2019 bittersweet relationship to sugar, 13 authors collectively make a significant contribution to Canada\u2019s culinary history.<\/p>\n<ul>\n<li>Andrea McKenzie delights in the many cake varieties in the life and fiction of L.M. Montgomery<\/li>\n<li>Roger Pickavance tells us about his decades-long research into the traditional sweets of Newfoundland<\/li>\n<li>Georges Arsenault describes the desserts once enjoyed at weddings in Acadie<\/li>\n<li>Brandi Adams illustrates Canada\u2019s sugar ration in Second World War advertising<\/li>\n<li>Sara Harrison investigates the terrible tale of the collapsed wall at Neilson\u2019s chocolate factory<\/li>\n<li>Alexandra Kim ponders recreating a 1770 recipe for Chocolate Puffs to understand its direction \u201crough side upwards\u201d<\/li>\n<\/ul>\n<p>&#8220;Mini Memories&#8221;:<\/p>\n<ul>\n<li>Cassandra Marsillo wonders whether we want a Jos Louis cake<\/li>\n<li>Donna Muzyka recalls her mother\u2019s fabulous flaming Cherries Jubilee<\/li>\n<li>Sherri Riehl reminisces about being the daughter of an award-winning beekeeper<\/li>\n<li>Cathy Boucher Enright celebrates her mother, other RCAF wives, and their baking<\/li>\n<li>Licia Canton takes maple syrup to friends when travelling abroad<\/li>\n<li>Suzanne Evans plays with words around her mother\u2019s cold sweat pie<\/li>\n<li>Anna Mercuri Maiolo describes how her mother enjoyed an affinity for a special cake without sensing her daughter\u2019s unspoken antipathy<\/li>\n<\/ul>\n<p>\t<div id=\"paypal_button_2\"><\/div>\n\n\t<script>\n\t    paypal.Button.render({\n\n\t\tenv: 'production',\n\t\tclient: {\n\tproduction: 'AYyavbmTMaTBGDgOFyXR6xlDYrG8vBdqQLO4yB_WkkPrIcIu2MicnRy-QkfT0Mtlj680dxc6Ozu0ybdp',\n\t\t},\n\n\t\tstyle: {\n\t\t    tagline: false,\n\t\t    branding: true,\n\t\t    shape: 'pill',\n\t\t    label: 'buynow',\n\t\t    size: 'medium',\n\t\t    color: 'black'\n\t\t},\n\n\t\tcommit: true,\n\n\t\tpayment: function (data, actions) {\n\t\t    return actions.payment.create({\n\t\t\tpayment: {\n\t\t\t    intent: 'sale',\n\t\t\t    transactions: [\n\t\t\t\t{\n\t\t\t\t    amount: {total: '10', currency: 'CAD'},\n\t\t\t\t    description: 'Payment for Culinary Chronicles New Series 5',\n\t\t\t\t    item_list: {\n\t\t\t\t\titems: [\n\t\t\t\t\t    {\n\t\t\t\t\t\tname: 'Culinary Chronicles New Series 5',\n\t\t\t\t\t\tquantity: '1',\n\t\t\t\t\t\tprice: '10',\n\t\t\t\t\t\tcurrency: 'CAD'\n\t\t\t\t\t    }\n\t\t\t\t\t]\n\t\t\t\t    }\n\t\t\t\t}\n\t\t\t    ]\n\t\t\t}\n\t\t    });\n\t\t},\n\t\tonAuthorize: function (data, actions) {\n\t\t    return actions.payment.execute().then(function (payment) {\n\t\t\treturn wp_ppdg_process_payment(payment);\n\t\t    });\n\t\t},\n\t\tonError: function (err) {\n\t\t    alert(err);\n\t\t}\n\n\t    }, '#paypal_button_2');\n\t<\/script>\n\t Use this PayPal button to buy <em>Culinary Chronicles<\/em>, New Series, Issue 5\u00a0with PayPal, credit card or Visa debit. Price: $10 CAD (no GST\/HST applies). Free to CHC members in good standing.<\/p>\n<hr \/>\n<h2><em>Culinary Chronicles:<\/em><br \/><em>Occasional Papers of the Culinary Historians of Canada<\/em><br \/>New Series, Issue 4<\/h2>\n<p>Six more original essays that dig deep into Canadian cookbook history.<\/p>\n<ul>\n<li>Carolyn Crawford relates how her quest to collect Peel cookbooks became an obsession for Canadian cookbooks<\/li>\n<li>Mark Prudden tells us about sleuthing for a mysterious supplement to a Cape Breton cookbook<\/li>\n<li>Anita MacKinnon relates the herstory of a Nova Scotia cookbook<\/li>\n<li>Sarah Harrison dives into comparing three editions of <em>Ogilvie&#8217;s Book for a Cook<\/em><\/li>\n<li>Grace Evans unearths some new info about Hamilton\u2019s first cookbook<\/li>\n<li>Jacquelyn Sundberg explores three community cookbooks through fragrance<\/li>\n<\/ul>\n<p>\t<div id=\"paypal_button_3\"><\/div>\n\n\t<script>\n\t    paypal.Button.render({\n\n\t\tenv: 'production',\n\t\tclient: {\n\tproduction: 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{\n\t\t\treturn wp_ppdg_process_payment(payment);\n\t\t    });\n\t\t},\n\t\tonError: function (err) {\n\t\t    alert(err);\n\t\t}\n\n\t    }, '#paypal_button_3');\n\t<\/script>\n\t <strong>Use this PayPal button to buy <em>Culinary Chronicles<\/em>, New Series, Issue 4<\/strong>\u00a0with PayPal, credit card or Visa debit. <strong>Price: $10 CAD<\/strong> (no GST\/HST applies). <strong>Free to CHC members in good standing.<\/strong><\/p>\n<hr \/>\n<h2><em>Culinary Chronicles:<\/em><br \/><em>Occasional Papers of the Culinary Historians of Canada<\/em><br \/>New Series, Issue 3<\/h2>\n<p>Personal stories about why we love cookbooks and about why we make the effort to find, save, conserve and share them with fellow Canadians.<\/p>\n<ul>\n<li>Fiona Lucas describes CHC\u2019s relationship with cookbooks<\/li>\n<li>Elda Prudden tells how she became an avid collector of cookbooks<\/li>\n<li>Brenda Philip and Mary-Anne MacDougall reveal how they built the Newman Western Canadian Cookbook Collection at the University of the Fraser Valley in B.C.<\/li>\n<li>Holly Benison introduces her digital thesis on recipes from <em>The Female Emigrant\u2019s Guide<\/em><\/li>\n<li>Joyce Sirski-Howell recounts how being an accidental collector of Ukrainian-Canadian cookbooks became serious research<\/li>\n<li>Gary Draper looks back on his decision to donate his cookbooks to the University of Guelph<\/li>\n<\/ul>\n<p>\t<div id=\"paypal_button_4\"><\/div>\n\n\t<script>\n\t    paypal.Button.render({\n\n\t\tenv: 'production',\n\t\tclient: {\n\tproduction: 'AYyavbmTMaTBGDgOFyXR6xlDYrG8vBdqQLO4yB_WkkPrIcIu2MicnRy-QkfT0Mtlj680dxc6Ozu0ybdp',\n\t\t},\n\n\t\tstyle: {\n\t\t    tagline: false,\n\t\t    branding: true,\n\t\t    shape: 'pill',\n\t\t    label: 'buynow',\n\t\t    size: 'medium',\n\t\t    color: 'black'\n\t\t},\n\n\t\tcommit: true,\n\n\t\tpayment: function (data, actions) {\n\t\t    return actions.payment.create({\n\t\t\tpayment: {\n\t\t\t    intent: 'sale',\n\t\t\t    transactions: 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\/>\n<h2><em>Culinary Chronicles:<br \/>Occasional Papers of the Culinary Historians of Canada<br \/><\/em>New Series, Issue 2<\/h2>\n<p>Reflecting on the theme \u201cForgotten Foods and Flavours,\u201d the authors excavate their memories and the history books:<\/p>\n<ul>\n<li>Victoria Dickenson on how her Aunt Dorothy learned to cook<\/li>\n<li>Sarah Harrison on catching frogs for dinner<\/li>\n<li>John Ota on making gelatine with his mother and Lucy Maud Montgomery<\/li>\n<li>Fiona Lucas on her food memories of the 1960s and &#8217;70s<\/li>\n<li>Donna Giese on knishes<\/li>\n<li>Jennifer Meyer on the small but mighty calamansi<\/li>\n<li>Peter Myers on summer foods circa 1940\u201346<\/li>\n<li>Plus: butter tarts, summer bounty, fresh strawberries and birthday cake<\/li>\n<\/ul>\n<p>\t<div id=\"paypal_button_5\"><\/div>\n\n\t<script>\n\t    paypal.Button.render({\n\n\t\tenv: 'production',\n\t\tclient: {\n\tproduction: 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{\n\t\t\treturn wp_ppdg_process_payment(payment);\n\t\t    });\n\t\t},\n\t\tonError: function (err) {\n\t\t    alert(err);\n\t\t}\n\n\t    }, '#paypal_button_5');\n\t<\/script>\n\t <strong>Use this PayPal button to buy <em>Culinary Chronicles<\/em>, New Series, Issue 2<\/strong> with PayPal, credit card or Visa debit. <strong>Price: $10 CAD<\/strong> (no GST\/HST applies). <strong>Free to CHC members in good standing.<\/strong><\/p>\n<hr \/>\n<h2><em>Culinary Chronicles:<br \/>Occasional Papers of the Culinary Historians of Canada<br \/><\/em>New Series, Issue 1<\/h2>\n<p>The nine papers that comprise this 76-page issue were first presented by CHC at the Rural Women&#8217;s Studies Association Triennial Conference, hosted online in May 2021 by the University of Guelph in Ontario. They include:<\/p>\n<ul>\n<li>Chantal V\u00e9chambre on Acadian cooking in the early decades of settlement<\/li>\n<li>Gary Gillman on Margaret Simpson, a pioneer publican-brewer of Upper Canada<\/li>\n<li>Fiona Lucas on Catharine Parr Traill\u2019s nine kitchens<\/li>\n<li>John Ota on two of Lucy Maud Montgomery\u2019s kitchens<\/li>\n<li>Carolyn Crawford on the manuscript cookbooks of the five Berry sisters of Chinguacousy Township, Ontario<\/li>\n<li>Suzanne Evans on how <em>The Five Roses Cook Book<\/em> aided Ethel Mulvany, a Canadian POW in Singapore<\/li>\n<li>Nathalie Cooke on the resilience of rural sisters in arms; Samantha George on the WWII campaign by Canadian rural women to make jam for British families<\/li>\n<li>Shirleyan English &amp; Bonnie Sitter on the &#8220;Farmerettes&#8221;<\/li>\n<\/ul>\n<p>\t<div id=\"paypal_button_6\"><\/div>\n\n\t<script>\n\t    paypal.Button.render({\n\n\t\tenv: 'production',\n\t\tclient: {\n\tproduction: 'AYyavbmTMaTBGDgOFyXR6xlDYrG8vBdqQLO4yB_WkkPrIcIu2MicnRy-QkfT0Mtlj680dxc6Ozu0ybdp',\n\t\t},\n\n\t\tstyle: {\n\t\t    tagline: false,\n\t\t    branding: true,\n\t\t    shape: 'pill',\n\t\t    label: 'buynow',\n\t\t    size: 'medium',\n\t\t    color: 'black'\n\t\t},\n\n\t\tcommit: true,\n\n\t\tpayment: function (data, actions) {\n\t\t    return actions.payment.create({\n\t\t\tpayment: {\n\t\t\t    intent: 'sale',\n\t\t\t    transactions: [\n\t\t\t\t{\n\t\t\t\t    amount: {total: '10', currency: 'CAD'},\n\t\t\t\t    description: 'Payment for Culinary Chronicles New Series 1',\n\t\t\t\t    item_list: {\n\t\t\t\t\titems: [\n\t\t\t\t\t    {\n\t\t\t\t\t\tname: 'Culinary Chronicles New Series 1',\n\t\t\t\t\t\tquantity: '1',\n\t\t\t\t\t\tprice: '10',\n\t\t\t\t\t\tcurrency: 'CAD'\n\t\t\t\t\t    }\n\t\t\t\t\t]\n\t\t\t\t    }\n\t\t\t\t}\n\t\t\t    ]\n\t\t\t}\n\t\t    });\n\t\t},\n\t\tonAuthorize: function (data, actions) {\n\t\t    return actions.payment.execute().then(function (payment) {\n\t\t\treturn wp_ppdg_process_payment(payment);\n\t\t    });\n\t\t},\n\t\tonError: function (err) {\n\t\t    alert(err);\n\t\t}\n\n\t    }, '#paypal_button_6');\n\t<\/script>\n\t <strong>Use this PayPal button to buy <em>Culinary Chronicles<\/em>, New Series, Issue 1<\/strong> with PayPal, credit card or Visa debit. <strong>Price: $10 CAD<\/strong> (no GST\/HST applies). <strong>Free to CHC members in good standing.<\/strong><\/p>\n<hr \/>\n<h2><em><a href=\"http:\/\/www.culinaryhistorians.ca\/wordpress\/wp-content\/uploads\/2020\/04\/Salt-Rising-Bread.pdf\">Salt-Rising Bread<\/a><\/em><\/h2>\n<p>A scholarly, annotated and illustrated recipe handout including modern instructions, prepared by Fiona Lucas and based on <em>Catharine Parr Traill\u2019s Female Emigrant\u2019s Guide: Cooking with a Canadian Classic<\/em>, edited by Natalie Cooke and Fiona Lucas (McGill-Queen\u2019s Press, 2017, pp. 344\u201347). <strong>Free download; click on the title to access your copy.<\/strong><\/p>\n<hr \/>\n<h2><em>Baking for the Victorian Christmas Table:<br \/>A recipe collection for contemporary cooks<\/em><\/h2>\n<p>A downloadable 21-page PDF booklet based on five years of hands-on workshops, containing a dozen modern interpretations of 18th- and 19th-century recipes for traditional holiday treats that would have been prepared in Canada during the Victorian period, including Mincemeat Tarts, Plum Pudding, Gingerbread and Twelfth Cake. <em>Note: This booklet contains six recipes not found in the Victorian Christmas video handout above.<\/em><\/p>\n<p>\t<div id=\"paypal_button_7\"><\/div>\n\n\t<script>\n\t    paypal.Button.render({\n\n\t\tenv: 'production',\n\t\tclient: {\n\tproduction: 'AYyavbmTMaTBGDgOFyXR6xlDYrG8vBdqQLO4yB_WkkPrIcIu2MicnRy-QkfT0Mtlj680dxc6Ozu0ybdp',\n\t\t},\n\n\t\tstyle: {\n\t\t    tagline: false,\n\t\t    branding: true,\n\t\t    shape: 'pill',\n\t\t    label: 'buynow',\n\t\t    size: 'medium',\n\t\t    color: 'black'\n\t\t},\n\n\t\tcommit: true,\n\n\t\tpayment: function (data, actions) {\n\t\t    return actions.payment.create({\n\t\t\tpayment: {\n\t\t\t    intent: 'sale',\n\t\t\t    transactions: [\n\t\t\t\t{\n\t\t\t\t    amount: {total: '8', currency: 'CAD'},\n\t\t\t\t    description: 'Payment for Victorian Baking',\n\t\t\t\t    item_list: {\n\t\t\t\t\titems: [\n\t\t\t\t\t    {\n\t\t\t\t\t\tname: 'Victorian Baking',\n\t\t\t\t\t\tquantity: '1',\n\t\t\t\t\t\tprice: '8',\n\t\t\t\t\t\tcurrency: 'CAD'\n\t\t\t\t\t    }\n\t\t\t\t\t]\n\t\t\t\t    }\n\t\t\t\t}\n\t\t\t    ]\n\t\t\t}\n\t\t    });\n\t\t},\n\t\tonAuthorize: function (data, actions) {\n\t\t    return actions.payment.execute().then(function (payment) {\n\t\t\treturn wp_ppdg_process_payment(payment);\n\t\t    });\n\t\t},\n\t\tonError: function (err) {\n\t\t    alert(err);\n\t\t}\n\n\t    }, '#paypal_button_7');\n\t<\/script>\n\t <strong>Use this PayPal button to buy <em>Baking for the Victorian Christmas Table<\/em> (recipe booklet)<\/strong> with PayPal, credit card or Visa debit. <strong>Price: $8 CAD<\/strong> (no GST\/HST applies).<\/p>","protected":false},"excerpt":{"rendered":"<p>CHC Publications and Video Productions Baking for the Victorian Christmas Table:Plum Pudding &amp; Mincemeat Tarts! A beautiful video presentation filmed at Montgomery&#8217;s Inn in Etobicoke, Ontario, featuring CHC board member and historic cook Sherry Murphy demonstrating recipes from Eliza Acton\u2019s &hellip; <a href=\"https:\/\/www.culinaryhistorians.ca\/wordpress\/events\/upcoming-chc-events\/chc-products\/\">Continue reading <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":3,"featured_media":0,"parent":13,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-3634","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/www.culinaryhistorians.ca\/wordpress\/wp-json\/wp\/v2\/pages\/3634","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\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinaryhistorians.ca\/wordpress\/wp-json\/wp\/v2\/comments?post=3634"}],"version-history":[{"count":10,"href":"https:\/\/www.culinaryhistorians.ca\/wordpress\/wp-json\/wp\/v2\/pages\/3634\/revisions"}],"predecessor-version":[{"id":4678,"href":"https:\/\/www.culinaryhistorians.ca\/wordpress\/wp-json\/wp\/v2\/pages\/3634\/revisions\/4678"}],"up":[{"embeddable":true,"href":"https:\/\/www.culinaryhistorians.ca\/wordpress\/wp-json\/wp\/v2\/pages\/13"}],"wp:attachment":[{"href":"https:\/\/www.culinaryhistorians.ca\/wordpress\/wp-json\/wp\/v2\/media?parent=3634"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}