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Consuming Passions: Eating and Drinking Traditions in Ontario
The Ontario Historical Society hosted the conference “Consuming Passions: Eating and Drinking Traditions in Ontario” at the Radisson Hotel in Ottawa, May 4, 5, 6, 1989.
This conference, marking the 101st anniversary of the founding of The Ontario Historical Society, began with a workshop on researching and interpreting the food traditions of the fur traders and the military.
The formal presentations moved along a historical path – from First Nations, to pioneer settlers, to Victorian excesses and right into the 20th century. Newcomers to Ontario and their contributions to Ontario’s foodways were also explored.
Enjoy 26 papers presented at this conference from contributors including Dorothy Duncan, Glenn J. Lockwood, Dennis Carter-Edwards, Jo Marie Powers, and many others.
FORMAT: Digital Download (PDF – scanned from original)
PUBLISHER: The Ontario Historical Society
YEAR: 1990
ISBN: 0919352073
PAGES: 296 (Note: Any blank pages have been deliberately omitted.)
View sample of ebook (opens a PDF)
Introduction – Dorothy Duncan, Glenn J. Lockwood
Researching and Interpreting Ontario’s Food Traditions: Fur Trader’s Fare – Dorothy Duncan
Researching and Interpreting Ontario’s Food Traditions: Eating on the March – Karen Posner, Diane Feltoe, Richard Feltoe
Eating on the Move – Jeanne Hughes
Supplying Military Posts in Upper Canada – Dennis Carter-Edwards
Provisioning Surveyors and their Crews – Beth Hanna
Surviving on the Homestead – Bev Hykel
Inns and Taverns – Jeanne Hughes
Food Traditions of the French Canadians – Julian Armstrong
The Growth of Agriculture in the Developing Province – Peter Ledwith
The Development of the Cheese Industry – Edward Moore
The Art and Mystery of Brewing in 19th Century Ontario – Ian Bowering
Conspicuous Consumption: Family, Food and Society in Lake 19th Century Ontario – Christina Bates
The Secret Agency of the Upper Canadian Temperance Movement – Glenn J. Lockwood
Additives to Food and Beverages – Jo Marie Powers
The Home Gardener of the 1880’s – Edwinna von Baeyer
Development of Dining Etiquette Indoors and Outdoors – Reva Dolgoy
Our Changing Tastes in Wine – David Diston
Music and Songs Related to Food and Beverages – Glenn J. Lockwood
The 20th Century Brought a Revolution to the Dinner Table – Dorothy Duncan
Marketing Food in a Consumer Society: Early Unit Packaging Technology and Label Design – Robert Burns
The Depression and Its Effects on Ontario’s Food Traditions – Mary Cook
New Arrivals in the 20th Century and Their Food Traditions – Jean Burnet
From Paring Knife to Apple Parer or Changing Mentalities and Kitchen Inventories – Paula Vachon
Domestic Servants in the 20th Century Ontario Kitchen – Marilyn Barber
Food Traditions Alive and Well in 1989 – Anita Stewart
Revival of Earlier Food Traditions in Modern Society – Frits Marechal
Contributors