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BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20250810T100000
DTEND;TZID=America/Toronto:20250810T120000
DTSTAMP:20260418T094334
CREATED:20250721T132045Z
LAST-MODIFIED:20250721T132045Z
UID:10001510-1754820000-1754827200@ontariohistoricalsociety.ca
SUMMARY:Culinary Historians of Canada Lecture and Tour at the Oshawa Museum
DESCRIPTION:Milk Stories: Remembering the Dairies of Oshawa \nDo you remember the days of horse-drawn milk deliveries? When the milkman would quietly leave fresh milk and dairy products on your door step while you slept? Between 1907 and 1970\, Oshawa was home to numerous dairies that made this tradition possible. \nJoin us by the shores of Lake Ontario for a visit to the Oshawa Museum to hear about commercial dairies of the past from museum curator Melissa Cole. In addition to the lecture\, the visit will include a guided tour of the museum. \nSunday\, August 10\n10 am – noon \nOshawa Museum\n1450 Simcoe Street South \nTickets available through Eventbrite\n$10.92 – CHC members\n$13.05 – Culinary Tourism Alliance members\n$15.18 – General admission\n(Prices include service fee) \nThe tour of the museum is by donation on the day of the visit. Please support the museum by providing a donation ($5 suggested). \nTrain service from Toronto to Oshawa is available on the GO Lakeshore East Line or by VIA Rail. Carpool from Toronto\, or from the Oshawa train station to the museum can be arranged informally through the CHC Facebook group.
URL:https://ontariohistoricalsociety.ca/event/culinary-historians-of-canada-lecture-and-tour-at-the-oshawa-museum/
LOCATION:Oshawa Museum\, 1450 Simcoe St South\, Oshawa\, ON\, L1H 8J7\, Canada
ORGANIZER;CN="Culinary Historians of Canada":MAILTO:info@culinaryhistorians.ca
GEO:43.8638802;-78.8269803
X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=Oshawa Museum 1450 Simcoe St South Oshawa ON L1H 8J7 Canada;X-APPLE-RADIUS=500;X-TITLE=1450 Simcoe St South:geo:-78.8269803,43.8638802
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20250707T193000
DTEND;TZID=America/Toronto:20250707T210000
DTSTAMP:20260418T094334
CREATED:20250527T135440Z
LAST-MODIFIED:20250527T135440Z
UID:10001472-1751916600-1751922000@ontariohistoricalsociety.ca
SUMMARY:Culinary Historians of Canada - Interpreting Canadian Indigenous Cuisine
DESCRIPTION:Shane Chartrand is a celebrated Canadian chef at the forefront of indigenous cuisine in North America.  His culinary and personal journey began in Central Alberta where his family taught him the values of fishing\, hunting and the outdoors. \nHe has received numerous accolades including an honorary degree and the Alumni Award of Excellence from the Northern Alberta Institute of Technology (NAIT)\, an Indigenous Community Award\, and an Indigenous Culinary Arts Award.  As a Red Seal certified chef\, he has honed his craft at fine restaurants and hotels\, including the SC Restaurant\, where he served as Executive Chef.  His most recent venture is Paperbirch by Chartrand located in Edmonton’s Old Strathcona Farmers Market. \nShane has appeared in Top Chef Canada\, Iron Chef Canada\, CHOPPED Canada\, Fridge Wars\, and Wall of Chefs.  He has been featured in the Red Chef Revival documentary\, and Mischif Country on APTN.  As an advocate for indigenous cuisine\, he has shared his expertise at keynote talks and food demonstrations from Toronto\, Northwest Territories\, Boston\, Yukon\, and Vancouver to New York City\, Cairo\, and Sharm El Shiek. \nIn 2019\, his first cookbook tawâw – Progressive Indigenous Cuisine (co-written with Jennifer Cockrall-King) was published to widespread acclaim. \nShane will present a talk exploring indigenous cuisine in Canada inspired by his personal journey to learn about the indigenous communities and their relationships and traditional ways with ingredients and foods. \nOn Zoom. Tickets available through Eventbrite: \nCHC Members & Students     $17.31\nCTA Members     $22.63\nGeneral Admission     $26.35\n(Prices include service fee)
URL:https://ontariohistoricalsociety.ca/event/culinary-historians-of-canada-walking-tour-of-historic-st-lawrence-neighbourhood-in-toronto-2/
LOCATION:online
ORGANIZER;CN="Culinary Historians of Canada":MAILTO:info@culinaryhistorians.ca
GEO:56.130366;-106.346771
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20250614T110000
DTEND;TZID=America/Toronto:20250614T123000
DTSTAMP:20260418T094334
CREATED:20250507T131720Z
LAST-MODIFIED:20250507T131720Z
UID:10001457-1749898800-1749904200@ontariohistoricalsociety.ca
SUMMARY:Culinary Historians of Canada - Walking Tour of Historic St. Lawrence Neighbourhood in Toronto
DESCRIPTION:St. Lawrence is one of the oldest neighbourhoods in Toronto. Anchored by the St. Lawrence Market\, this neighbourhood is presently home to shops\, restaurants\, theatres\, offices\, and a residential community. Learn about its beginnings as a settlement\, to its industrial past\, and its revitalization to the present period. Hear the stories of past food companies and shops that were established in the neighbourhood.  The tour will be lead by an experienced guide from Heritage Toronto. \nStart:  Market Lane Park (149 King St. E.)\nFinish:  St. Lawrence Market \nLimited to 14 participants (16 years of age and older). The tour will be 90 minutes.  Rain or shine. \nTickets available through Eventbrite until June 5 \nCHC Members   $33.28\nCulinary Tourism Alliance Members   $35.41\nNon-members   $41.26\n(Prices include service fees)
URL:https://ontariohistoricalsociety.ca/event/culinary-historians-of-canada-walking-tour-of-historic-st-lawrence-neighbourhood-in-toronto/
ORGANIZER;CN="Culinary Historians of Canada":MAILTO:info@culinaryhistorians.ca
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20250413T140000
DTEND;TZID=America/Toronto:20250413T153000
DTSTAMP:20260418T094334
CREATED:20250317T132108Z
LAST-MODIFIED:20250317T132108Z
UID:10001437-1744552800-1744558200@ontariohistoricalsociety.ca
SUMMARY:Culinary Historians of Canada Webinar: Nigerian Cooking with Ozoz Sokoh
DESCRIPTION:Ozoz Sokoh is a food writer and educator at Centennial College in Toronto. Her new cookbook Chop Chop – Cooking the Food of Nigeria celebrates the flavours and ingredients of classic and traditional Nigerian cuisine. In Nigeria\, the word “chop” is all about food and feasting and “chop chop” is a nickname given to someone who loves to eat. Nigeria’s food is as rich and diverse as its people. \nWritten through the lens of Ozoz’s deep connection to the region\, Chop Chop will bring Nigeria’s food-loving spirit to home kitchens everywhere\, so you can travel\, by plate-by-plate. \nTickets available through Eventbrite\nCulinary Historians of Canada members – $ 14.11\nCulinary Tourism Alliance members – $19.44\nGeneral admission – $22.63 \nInterested but cannot attend? All registrants will receive a recording.
URL:https://ontariohistoricalsociety.ca/event/culinary-historians-of-canada-webinar-nigerian-cooking-with-ozoz-sokoh/
LOCATION:online
ORGANIZER;CN="Culinary Historians of Canada":MAILTO:info@culinaryhistorians.ca
GEO:56.130366;-106.346771
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20240921T130000
DTEND;TZID=America/Toronto:20240921T160000
DTSTAMP:20260418T094334
CREATED:20240916T154543Z
LAST-MODIFIED:20240916T154543Z
UID:10001356-1726923600-1726934400@ontariohistoricalsociety.ca
SUMMARY:Culinary Historians of Canada - "Cooking Up History" Exhibit Tour and Talk
DESCRIPTION:This event includes a self-guided tour of the special exhibit “Cooking Up History: Celebrating 30 years of The Culinary Historians of Canada” and features two talks by librarian Melissa McAfee and food historian\, Dr. Rebecca Beausaert. \nFirst\, a presentation from special collections librarian Melissa McAfee discussing the University’s historic cookbook collection and providing tips on research into historic cookbooks and receipts. Dr. Rebecca Beausaert then joins us for a keynote presentation discussing historic culinary pursuits from her upcoming book Pursuing Play: Women’s Leisure in Small-town Ontario\, 1870-1914. \nIf you love researching historic receipts or want to see particular books from the collection\, this event is for you! \nTickets available on Eventbrite:\n$27.17 – CHC members | $32.08 – CTA members | $ 37.52 – General admission \nABOUT THE EXHIBIT:\nThis exhibition commemorates the 30th anniversary of the Culinary Historians of Canada and the inductees of Taste Canada’s Hall of Fame. Cookbooks written by some of Canada’s most beloved food writers\, chefs\, and television personalities will be highlighted. Published between 1854 and 2021\, the thirty-five books on display—one by each of the Hall of Fame inductees—were drawn from U of G’s Culinary Collection\, housed in the McLaughlin Library’s Archival & Special Collections. This exhibition was curated in part as an experiential learning project by students in Dr. Rebecca Beausaert’s Food History course and in Melissa McAfee’s Behind the Scenes in Archival and Rare Book Collections course – a collaboration between the Department of History and the McLaughlin Library at the University of Guelph.
URL:https://ontariohistoricalsociety.ca/event/culinary-historians-of-canada-cooking-up-history-exhibit-tour-and-talk/
LOCATION:McLaughlin Library\, University of Guelph\, Stone Road East 50\, Guelph\, Ontario\, N1G 1W5\, Canada
ORGANIZER;CN="Culinary Historians of Canada":MAILTO:info@culinaryhistorians.ca
GEO:43.5264849;-80.225344
X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=McLaughlin Library University of Guelph Stone Road East 50 Guelph Ontario N1G 1W5 Canada;X-APPLE-RADIUS=500;X-TITLE=Stone Road East 50:geo:-80.225344,43.5264849
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20240825T100000
DTEND;TZID=America/Toronto:20240825T133000
DTSTAMP:20260418T094334
CREATED:20240717T170400Z
LAST-MODIFIED:20240717T170400Z
UID:10001329-1724580000-1724592600@ontariohistoricalsociety.ca
SUMMARY:Culinary Historians of Canada - MacNab's Historic Kitchen Workshop and Garden Tour
DESCRIPTION:As part of our 30th anniversary celebrations\, CHC is delighted to announce a unique event for CHC members and friends at Dundurn Castle in Hamilton\, Ontario! From 10 a.m. to 1:30 p.m. on Sunday\, August 25\, we’re hosting a visit that includes hands-on cooking in a historic kitchen and a tour of a breathtaking kitchen garden. \nDundurn Castle is a 40-room villa built in the 1830s as a home for the family of railway magnate\, lawyer and Premier of the United Canadas Sir Allan Napier MacNab. Today it is recognized as a National Historic Site. It’s located at 610 York Boulevard. (Fun fact: holders of a seniors’ Presto pass can travel door-to-door between Toronto and Hamilton for just $6.06 each way!) \nAssisted by Dundurn’s Cook Demonstrators\, participants will work together to prepare a traditional recipe in the historic kitchen. Recipes will be seasonal options that can come from the garden; some common recipes have been salads\, tarts\, turnovers\, fritters\, and rissoles. Everyone will receive a recipe booklet to keep that they will use to follow and cook from. \nFollowing the workshop and after a short break\, participants will explore the lovingly restored Historic Kitchen Garden (pictured below)\,where costumed staff grow over 200 heirloom varieties of fruits\, vegetables\, herbs\, and flowers for use in the historic kitchen. \nVisitors will also have the opportunity to explore with costumed staff over 40 rooms and discover the history of the MacNab family and the servants who lived and worked below stairs. \nAdmission: $89.27 (general). $76.07 (Culinary Tourism Alliance members). $68.57 (CHC members). Tickets are available on Eventbrite.
URL:https://ontariohistoricalsociety.ca/event/culinary-historians-of-canada-macnabs-historic-kitchen-workshop-and-garden-tour/
LOCATION:Dundurn Castle\, York Boulevard 610\, Hamilton\, Ontario\, L8R 3H1\, Canada
ORGANIZER;CN="Culinary Historians of Canada":MAILTO:info@culinaryhistorians.ca
GEO:43.2681787;-79.8846943
X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=Dundurn Castle York Boulevard 610 Hamilton Ontario L8R 3H1 Canada;X-APPLE-RADIUS=500;X-TITLE=York Boulevard 610:geo:-79.8846943,43.2681787
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20240504T120000
DTEND;TZID=America/Toronto:20240504T160000
DTSTAMP:20260418T094334
CREATED:20240423T171848Z
LAST-MODIFIED:20240423T171848Z
UID:10001285-1714824000-1714838400@ontariohistoricalsociety.ca
SUMMARY:Culinary Historians of Canada - 30th Anniversary Cookbook Sale
DESCRIPTION:Book Lovers! Cookbook Collectors! Food Historians! Curious Chefs! And Home Cooks! Take heed of our ENORMOUS book sale taking place on May 4\, 2024. There will be THOUSANDS of delicious and mouth-watering food-related books perfect to enhance (or start!) your own collections. \nJoin us for this delightful celebration as we mark 30 extraordinary years of the Culinary Historians of Canada! Don’t miss this fun-filled fundraising event—be a part of our history! \nBooks from the amazing collections of the late Canadian food writer Dorothy Duncan\, writer and culinary historian Mary Williamson\, and many other noted food writers and researchers will be available for sale.The books range from 1800s antiquarian volumes\, to 1930s company recipe booklets\, to signed copies of modern cookbooks\, and everything in between. \nCookies made from historic recipes (including some gluten-free offerings) will be available for purchase.  Keep your strength up while you shop! Come join us! \nBring your own bag. Cash\, Credit\, and Debit will be accepted. Paid street parking available in surrounding areas or Green P Lot off Broadview just north of Queen Street East. We recommend you allow for extra travel time due to construction and Gardiner lane closures.
URL:https://ontariohistoricalsociety.ca/event/culinary-historians-of-canada-30th-anniversary-cookbook-sale/
LOCATION:Ralph Thornton Comunity Centre\, Queen Street East 765\, Toronto\, Ontario\, M4M 1H3\, Canada
ORGANIZER;CN="Culinary Historians of Canada":MAILTO:info@culinaryhistorians.ca
GEO:43.6591936;-79.347659
X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=Ralph Thornton Comunity Centre Queen Street East 765 Toronto Ontario M4M 1H3 Canada;X-APPLE-RADIUS=500;X-TITLE=Queen Street East 765:geo:-79.347659,43.6591936
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20230611T130000
DTEND;TZID=America/Toronto:20230611T140000
DTSTAMP:20260418T094334
CREATED:20230603T144632Z
LAST-MODIFIED:20230603T144632Z
UID:10001011-1686488400-1686492000@ontariohistoricalsociety.ca
SUMMARY:Culinary Historians of Canada (Virtual): From Figgy Duff to Loblolly: History on the Newfoundland & Labrador Table
DESCRIPTION:Whet your appetite & your curiosity: Explore the history of foods that have travelled the world to arrive on Newfoundland & Labrador tables. \nJennifer Leigh Hill’s The Foods of Newfoundland and Labrador: Tracing the History of the Province’s Cookery is not a traditional “cookbook”(even though it includes 170 recipes)\, but rather a look at the history of how some of the various dishes that are typically served in both homes and restaurants around the province have evolved and continue to evolve. \nThis book has arisen from the author’s love of the people of Newfoundland and Labrador\, their culture and their food\, and she has tried to be as accurate as possible in presenting the fascinating history of “traditional” Newfoundland cookery from the 1600s to the present. \nThe book examines food that can be traced back to the early settlers: the English\, Irish\, Scottish\, French\, Spanish\, Portuguese and Basque\, and recipes that are representative of each group are presented. Examples include Figgy Duff (England)\, Boxty (Ireland)\, Scotch Eggs (Scotland)\, Croquettes (France)\, Sardinhas Asadas (Spain)\, Char-Grilled Octopus (Basque)\, and Egg Tarts (Portugal).
URL:https://ontariohistoricalsociety.ca/event/culinary-historians-of-canada-virtual-from-figgy-duff-to-loblolly-history-on-the-newfoundland-labrador-table/
LOCATION:online
ORGANIZER;CN="Culinary Historians of Canada":MAILTO:info@culinaryhistorians.ca
GEO:56.130366;-106.346771
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20230423T130000
DTEND;TZID=America/Toronto:20230423T140000
DTSTAMP:20260418T094334
CREATED:20230414T144312Z
LAST-MODIFIED:20230414T144312Z
UID:10000943-1682254800-1682258400@ontariohistoricalsociety.ca
SUMMARY:Culinary Historians of Canada (Virtual): Mrs. Raffald: British Cooking & Housekeeping in the 1700s with Neil Buttery
DESCRIPTION:Food historian Neil Buttery delves into the life & food of Elizabeth Raffald: cookbook author\, tavern keeper\, mother\, midwife & exorcist! \nThe great Elizabeth Raffald used to be a household name\, and her list of accomplishments would make even the highest of achievers feel suddenly impotent. After becoming housekeeper at Arley Hall in Cheshire at age 25\, she married and moved to Manchester\, transforming the Manchester food scene and business community\, writing the first A to Z directory and creating the first domestic servants’ registry office—the first temping agency if you will. Not only that\, she set up a cookery school and ran a high-class tavern attracting both gentry and nobility. She reputedly gave birth to 16 daughters\, wrote a book on midwifery and was an effective exorcist of evil spirits. \nBut all this pales in comparison to her biggest achievement: her cookery book The Experienced English Housekeeper. Published in 1769\, it ran to over 20 editions and brought her fame and fortune… until her alcoholic husband bankrupted the family\, twice. \nHer book\, however\, lived on. Influential and often imitated (but never bettered)\, it became the must-have volume for any kitchen\, and it helped form our notion of traditional British food as we think of it today. \nTo tell the story of Elizabeth’s tumultuous rise and fall—and how her influential book helped form our notion of traditional British food —historian Neil Buttery doesn’t just delve into the history of food in the 18th century; he has to look at trade and empire\, domestic service\, the agricultural revolution\, women’s rights\, and much\, much more. \nA question & answer period will follow the talk.
URL:https://ontariohistoricalsociety.ca/event/culinary-historians-of-canada-virtual-mrs-raffald-british-cooking-housekeeping-in-the-1700s-with-neil-buttery/
LOCATION:online
ORGANIZER;CN="Culinary Historians of Canada":MAILTO:info@culinaryhistorians.ca
GEO:56.130366;-106.346771
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20230122T130000
DTEND;TZID=America/Toronto:20230122T140000
DTSTAMP:20260418T094334
CREATED:20221205T222428Z
LAST-MODIFIED:20221205T222428Z
UID:10000824-1674392400-1674396000@ontariohistoricalsociety.ca
SUMMARY:Culinary Historians of Canada (Virtual): A Certain Fascinating History of Saffron\, the World's Most Expensive Spice
DESCRIPTION:Food history writer Sam Bilton explores the history of saffron in England — and how it came to Canada\, as well! \nSaffron has allured us with its golden hues throughout time. It was the darling of the medieval kitchen\, the saviour of the apothecary’s chest and was used to give cloth a regal glow. Unlike many spices\, such as cinnamon\, nutmeg and cloves\, saffron could be successfully grown in England. From the Middle Ages to the eighteenth century there was a thriving saffron industry in there. Some people even claimed English saffron was the best to be found in the world. But as tastes changed from the medieval to the modern\, saffron in English and Anglo-Saxon kitchens fell out of favour. Given its lavish reputation as the most expensive spice in the world it is not surprising that many people who cook in Western European style no longer have it in their spice cupboard. \nSam Bilton aims to change that. She will talk about how a few saffron fronds can make your repast a thing of great beauty and wonder to your dinner guests. And how we modern cooks can enjoy a taste of the Middle Ages with just a pinch of spice. \n‘Food writer Sam Bilton is researching historic saffron recipes and has found cream-and-egg custards\, crispy pastry-based pea tartlets\, and venison stew topped with herby saffron dumplings.’ Sue Bailey\, The Lady
URL:https://ontariohistoricalsociety.ca/event/culinary-historians-of-canada-virtual-a-certain-fascinating-history-of-saffron-the-worlds-most-expensive-spice/
LOCATION:online
ORGANIZER;CN="Culinary Historians of Canada":MAILTO:info@culinaryhistorians.ca
GEO:56.130366;-106.346771
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20221211T130000
DTEND;TZID=America/Toronto:20221211T140000
DTSTAMP:20260418T094334
CREATED:20221121T145637Z
LAST-MODIFIED:20221121T145637Z
UID:10000810-1670763600-1670767200@ontariohistoricalsociety.ca
SUMMARY:Culinary Historians of Canada (Virtual): Hearth-Warming Holiday Traditions 2022
DESCRIPTION:7 fantastic speakers from across Canada will discuss their favourite winter holiday foods & festivities and the traditions they celebrate. \nAbout this event\nReturning for a second year\, this online event\, taking place on subsequent Sundays in December\, will surely get you feeling festive. Seven different speakers from across Canada will be discussing December food and holiday traditions and the importance of these festivities to them. Hosted by author and CHC member John Ota\, these speakers will highlight some of their favourite foods\, how they like to gather with loved ones\, and the little ways they make the dark days of December special. \nAfter hearing what they’re cooking up\, maybe you’ll start a new holiday tradition of your own! \nThis event will be taking place on Zoom. Tickets for one show are $10 for CHC Members and $17.50 for non-members. Buy both dates together and save money on your ticket price: $17 for both events for CHC Members and $30 for non-members. \nEpisode 1: Sunday December 4\, 1-2pm EST \nSpeakers include: \n1) Writer Sheilah Roberts-Lukins from St. Philips\, NFLD\, writes about the food and food history of Canada’s eastern-most province. Her latest book\, Bottoms-up: A History of Alcohol in Newfoundland and Labrador. was released in 2020. \n2) Floyd P. Favel is the curator of the Chief Poundmaker Museum\, located on the Poundmaker Reserve in Saskatchewan. He is also a theatre theorist\, essayist and Director of the Poundmaker Indigenous Performance Festival. His book on Indigenous theatre methods\, the first of its kind\, has just been published in Poland. \n3) Fogo Island Inn Executive Sous-Chef Timothy Charles of Newfoundland was a founding member of the Kitchen Team. He believes in tapping into our heritage to create a better future\, and he loves working with the vast natural larder at the Inn’s doorstep. \nEpisode 2: Sunday December 11\, 1-2pm EST \nSpeakers include: \n1) Grace Cameron\, is an editor\, writer\, communications professional\, and creator of Jamaican Eats Magazine\, a source for people interested in Caribbean food and culture. She has taught in Jamaica and produced many Caribbean-based food food events in the Toronto area. \n2) Don Genova is a Victoria-based award-winning freelance writer and broadcaster specializing in food and travel. He has written two books about local food and food artisans from Vancouver Island and the Gulf Islands \n3) One of Canada’s most respected food voices\, Bonnie Stern is the founder of the Bonnie Stern School of Cooking in Toronto which she opened and operated from 1973 to 2011. She’ll be joined by her daughter\, Anna Rupert\, a speech-language pathologist\, health and social care manager\, researcher\, and consultant in Toronto. \n4) Chef Michael Smith\, Inn at Bay Fortune\, PEI\, is a member of the Order of Canada\, Prince Edward Island’s Food Ambassador\, a best-selling cookbook author\, innkeeper\, educator\, professional chef and home cook. Chef Michael is the host and judge of numerous cooking shows seen on Food Network Canada and in more than 100 other countries. His 11 cookbooks have all been best sellers and he regularly travels the globe hosting special culinary events.
URL:https://ontariohistoricalsociety.ca/event/culinary-historians-of-canada-virtual-hearth-warming-holiday-traditions-2022-dec11/
LOCATION:online
ORGANIZER;CN="Culinary Historians of Canada":MAILTO:info@culinaryhistorians.ca
GEO:56.130366;-106.346771
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20221204T130000
DTEND;TZID=America/Toronto:20221204T140000
DTSTAMP:20260418T094334
CREATED:20221121T145500Z
LAST-MODIFIED:20221121T145551Z
UID:10000809-1670158800-1670162400@ontariohistoricalsociety.ca
SUMMARY:Culinary Historians of Canada (Virtual): Hearth-Warming Holiday Traditions 2022
DESCRIPTION:7 fantastic speakers from across Canada will discuss their favourite winter holiday foods & festivities and the traditions they celebrate. \nAbout this event\nReturning for a second year\, this online event\, taking place on subsequent Sundays in December\, will surely get you feeling festive. Seven different speakers from across Canada will be discussing December food and holiday traditions and the importance of these festivities to them. Hosted by author and CHC member John Ota\, these speakers will highlight some of their favourite foods\, how they like to gather with loved ones\, and the little ways they make the dark days of December special. \nAfter hearing what they’re cooking up\, maybe you’ll start a new holiday tradition of your own! \nThis event will be taking place on Zoom. Tickets for one show are $10 for CHC Members and $17.50 for non-members. Buy both dates together and save money on your ticket price: $17 for both events for CHC Members and $30 for non-members. \nEpisode 1: Sunday December 4\, 1-2pm EST \nSpeakers include: \n1) Writer Sheilah Roberts-Lukins from St. Philips\, NFLD\, writes about the food and food history of Canada’s eastern-most province. Her latest book\, Bottoms-up: A History of Alcohol in Newfoundland and Labrador. was released in 2020. \n2) Floyd P. Favel is the curator of the Chief Poundmaker Museum\, located on the Poundmaker Reserve in Saskatchewan. He is also a theatre theorist\, essayist and Director of the Poundmaker Indigenous Performance Festival. His book on Indigenous theatre methods\, the first of its kind\, has just been published in Poland. \n3) Fogo Island Inn Executive Sous-Chef Timothy Charles of Newfoundland was a founding member of the Kitchen Team. He believes in tapping into our heritage to create a better future\, and he loves working with the vast natural larder at the Inn’s doorstep. \nEpisode 2: Sunday December 11\, 1-2pm EST \nSpeakers include: \n1) Grace Cameron\, is an editor\, writer\, communications professional\, and creator of Jamaican Eats Magazine\, a source for people interested in Caribbean food and culture. She has taught in Jamaica and produced many Caribbean-based food food events in the Toronto area. \n2) Don Genova is a Victoria-based award-winning freelance writer and broadcaster specializing in food and travel. He has written two books about local food and food artisans from Vancouver Island and the Gulf Islands \n3) One of Canada’s most respected food voices\, Bonnie Stern is the founder of the Bonnie Stern School of Cooking in Toronto which she opened and operated from 1973 to 2011. She’ll be joined by her daughter\, Anna Rupert\, a speech-language pathologist\, health and social care manager\, researcher\, and consultant in Toronto. \n4) Chef Michael Smith\, Inn at Bay Fortune\, PEI\, is a member of the Order of Canada\, Prince Edward Island’s Food Ambassador\, a best-selling cookbook author\, innkeeper\, educator\, professional chef and home cook. Chef Michael is the host and judge of numerous cooking shows seen on Food Network Canada and in more than 100 other countries. His 11 cookbooks have all been best sellers and he regularly travels the globe hosting special culinary events.
URL:https://ontariohistoricalsociety.ca/event/culinary-historians-of-canada-virtual-hearth-warming-holiday-traditions-2022-dec4/
LOCATION:online
ORGANIZER;CN="Culinary Historians of Canada":MAILTO:info@culinaryhistorians.ca
GEO:56.130366;-106.346771
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20221117T190000
DTEND;TZID=America/Toronto:20221117T203000
DTSTAMP:20260418T094334
CREATED:20221101T152341Z
LAST-MODIFIED:20221101T152341Z
UID:10000765-1668711600-1668717000@ontariohistoricalsociety.ca
SUMMARY:Culinary Historians of Canada (In-Person and Virtual): Naomi Duguid Talks About Her New Book\, The Miracle of Salt
DESCRIPTION:Award-winning cookbook author Naomi Duguid talks about her latest\, The Miracle of Salt\, a “mesmerizing mix of history and recipes.” \nAbout this event \nNaomi Duguid\, who’s taken food lovers to many corners of the globe\, now invites readers and cooks on a very different journey—a deep dive into the miracle of salt and its essential role in preserving\, fermenting\, and transforming food. \nDuguid will look at salt’s history and its impact on culture and cuisine across the globe. She’ll explain how salt — the chemical — works\, how it’s used to ferment and preserve\, and how that knowledge can be used to make basics like miso\, sauerkraut and basturma. She’ll talk about what to cook with salt-preserved ingredients like salt cod\, kimchi\, fish sauce and preserved lemons and how to create a “salt pantry” with enticing blends of salt and spices. Duguid will wrap up the talk by elaborating on the ways salt transforms everything it touches\, from vegetables\, soups\, mains\, pasta dishes\, to desserts. A Q&A will follow the talk.
URL:https://ontariohistoricalsociety.ca/event/culinary-historians-of-canada-in-person-and-virtual-naomi-duguid-talks-about-her-new-book-the-miracle-of-salt/
LOCATION:Campbell House Museum\, 160 Queen Street West\, Toronto\, Ontario\, M5H 3H3\, Canada
ORGANIZER;CN="Culinary Historians of Canada":MAILTO:info@culinaryhistorians.ca
GEO:43.6510271;-79.3872656
X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=Campbell House Museum 160 Queen Street West Toronto Ontario M5H 3H3 Canada;X-APPLE-RADIUS=500;X-TITLE=160 Queen Street West:geo:-79.3872656,43.6510271
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20220921T190000
DTEND;TZID=America/Toronto:20220921T203000
DTSTAMP:20260418T094334
CREATED:20220901T155343Z
LAST-MODIFIED:20220901T155503Z
UID:10000656-1663786800-1663792200@ontariohistoricalsociety.ca
SUMMARY:Culinary Historians of Canada: Speaking Cod: A History of Cod Fishing & Cod Eating from the Vikings to Now
DESCRIPTION:How one humble fish changed the world. Elisabetta Giacon talks about her ongoing research into cod history. With recipes! \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 “cod people” who continue to have an impact on international cuisine. \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. \nCod history is one still in the making\, in Elisabetta’s view\, and her trip to Canada is part of her ongoing research into the history of cod\, cod fishing\, “cod people” and the cod recipes. \nHer talk on her research will include photos\, maps\, bibliographical references and recipes! And we are hoping to have some cod-based snacks to accompany the talk. \n\n\nBorn in Northern Italy\, Elisabetta Giacon\, has been a charter member of the Culinary Historians of Washington\, D.C. since 1997. After studying in France\, England and Austria\, she obtained a second degree\, in American Studies\, from the University of Maryland. Elisabetta’s food writings have appeared in newspapers\, magazines and food encyclopedias and she has worked as a cookbook translator for over 20 years. In 2002\, Elisabetta was part of a team who assisted in setting up Julia Child’s Kitchen at the Museum of American History in Washington\, D.C. \nIn 2019\, her book La Cioccolata dei Missionari (Chocolate of the Missionaries) was published in Italy. It explores the ways missionaries\, especially the Northern Italian “Padre Kino\,” contributed to the “Columbus Exchange” and how that has affected northern Mexico and Arizona’s cuisine and economy. Her most recent research is focused on cod and the ancient “cod people.” \n\n\n\n\nThe event room in the building is on the first floor. We ask all participants to wear masks. Thanks for taking care of our immune-compromised members!
URL:https://ontariohistoricalsociety.ca/event/culinary-historians-of-canada-speaking-cod-a-history-of-cod-fishing-cod-eating-from-the-vikings-to-now/
LOCATION:Victoria Park Avenue & Danforth Avenue\, 757 Victoria Park Avenue\, Toronto\, Ontario\, M1L 1B1\, Canada
ORGANIZER;CN="Culinary Historians of Canada":MAILTO:info@culinaryhistorians.ca
GEO:43.6924701;-79.2883226
X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=Victoria Park Avenue & Danforth Avenue 757 Victoria Park Avenue Toronto Ontario M1L 1B1 Canada;X-APPLE-RADIUS=500;X-TITLE=757 Victoria Park Avenue:geo:-79.2883226,43.6924701
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20220628T180000
DTEND;TZID=America/Toronto:20220628T193000
DTSTAMP:20260418T094334
CREATED:20220502T142010Z
LAST-MODIFIED:20220502T142010Z
UID:10000559-1656439200-1656444600@ontariohistoricalsociety.ca
SUMMARY:Culinary Historians of Canada: Ceramics for the Canadian Table
DESCRIPTION:Learn about depictions of Canada featured in ceramic tableware in this lecture and tour with Sequoia Miller\, Chief Curator at the Gardiner \n\nA collection of ceramic tableware on view in Toronto’s Gardiner Museum depicts idealized scenes of nineteenth-century Canadian life. Manufactured in England\, these objects and others like them participated in the colonial project by imagining and asserting both national and colonial identities. In this lecture and gallery tour\, Sequoia Miller\, Chief Curator at the Gardiner\, will discuss how seemingly decorative objects engage complex questions around colonialism\, political economy\, and cultural authority. Dr. Miller will also consider the role of museums in offering new and critical interpretive strategies for thinking through problematic historical objects. \nTickets for this event are pay-what-you-may. We encourage you to donate whatever amount you feel comfortable giving for this event. Similar past events have had a ticket value of $15-$20. \nDepending on the state of the pandemic cases at the time\, masks may be mandatory for attendees. We strongly encourage attendees to wear a mask at all CHC events. \n\n\nAbout Sequoia Miller: \nSequoia Miller is a historian\, curator\, and studio potter. He is the Chief Curator at the Gardiner Museum of Ceramic Art\, Toronto. Miller holds a PhD in the History of Art from Yale University; an MA from the Bard Graduate Center for Decorative Arts\, Design History\, and Material Culture; and a BA in Russian from Brandeis University. Recent curatorial projects include RAW and Ai Weiwei: Unbroken at the Gardiner and The Ceramic Presence in Modern Art at the Yale University Art Gallery. Before re-entering academia\, Miller was a full-time studio potter based in the Pacific Northwest.
URL:https://ontariohistoricalsociety.ca/event/culinary-historians-of-canada-ceramics-for-the-canadian-table/
LOCATION:Gardiner Museum\, 111 Queen's Park\, Toronto\, Ontario\, M5S 2C7\, Canada
ORGANIZER;CN="Culinary Historians of Canada":MAILTO:info@culinaryhistorians.ca
GEO:43.6680934;-79.3931531
X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=Gardiner Museum 111 Queen's Park Toronto Ontario M5S 2C7 Canada;X-APPLE-RADIUS=500;X-TITLE=111 Queen's Park:geo:-79.3931531,43.6680934
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20220531T193000
DTEND;TZID=America/Toronto:20220531T210000
DTSTAMP:20260418T094334
CREATED:20220531T140304Z
LAST-MODIFIED:20220531T140304Z
UID:10000586-1654025400-1654030800@ontariohistoricalsociety.ca
SUMMARY:Culinary Historians of Canada Exhibit Launch (Virtual): Healthy\, Happy\, and Wholesome: Cooking and Wellness in Canadian History
DESCRIPTION:Join us for a virtual exhibit launch! \nThe Culinary Historians of Canada is collaborating with the University of Guelph on their new student exhibition\, Healthy\, Happy\, and Wholesome: Cooking and Wellness in Canadian History. The exhibition will launch tomorrow\, Tuesday\, May 31 at 7:30 p.m. with a discussion from some of the project partners\, including our own Fiona Lucas. \nBook your spot for this Zoom presentation by clicking this link. \nInspired by the conversations about health stemming from the COVID-19 pandemic\, the University of Guelph history students who created this digital exhibit invite you to explore how Canadians thought about healthy eating and wellness in the past by examining cookbooks from the 19th and 20th centuries. \nThe event will include a brief virtual tour of the exhibit and formal remarks from: \n\nDr. Rebecca Beausaert\, University of Guelph Adjunct Professor in the Department of History\nAshley Shifflett McBrayne\, Acting Special Collections Librarian\, University of Guelph\nDr. Catherine Carstairs\, University of Guelph Professor in the Department of History\nGary Draper\, donor of many of the featured cookbooks\nAnne Lindsay\, O.C.\, Home economist and Canadian food writer\nFiona Lucas\, Culinary historian and cofounder of the Culinary Historians of Canada\n\nHope to see you there!
URL:https://ontariohistoricalsociety.ca/event/culinary-historians-of-canada-exhibit-launch-virtual-healthy-happy-and-wholesome-cooking-and-wellness-in-canadian-history/
LOCATION:online
ORGANIZER;CN="Culinary Historians of Canada":MAILTO:info@culinaryhistorians.ca
GEO:56.130366;-106.346771
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20220217T193000
DTEND;TZID=America/Toronto:20220217T203000
DTSTAMP:20260418T094334
CREATED:20220216T180346Z
LAST-MODIFIED:20220216T180346Z
UID:10000480-1645126200-1645129800@ontariohistoricalsociety.ca
SUMMARY:Culinary Historians of Canada (Virtual): Salt Beef Buckets: A Love Story with Andie Bulman
DESCRIPTION:Andie Bulman\, author of Salt Beef Buckets: A Love Story\, explores the stories and culinary traditions of Newfoundland. \nSalt Beef Buckets: A Love Story. the new book by Andie Bulman\, explores the stories and culinary traditions of Newfoundland. There’s a lot to know about this beautiful place\, known as “The Rock” by locals\, but here are three facts: \n1. The culinary history of Newfoundland is unique and diverse. \n2. Anyone can cook anything and make it delicious\, so long as they prioritize local and seasonal ingredients. \n3. Food tastes better when it is connected to stories and memory. \nThese are the core beliefs of Salt Beef Buckets: A Love Story\, an affectionate tribute to the land\, the people\, and their meals. \nIn this digital talk\, author Andie Bulman will discuss the research behind her new book . Learn about the special recipes\, ingredients and food traditions from “The Rock” — from the festive punch known as “slush” to the Tibbs Eve celebration in December and much\, much more.
URL:https://ontariohistoricalsociety.ca/event/culinary-historians-of-canada-virtual-salt-beef-buckets-a-love-story-with-andie-bulman/
LOCATION:online
ORGANIZER;CN="Culinary Historians of Canada":MAILTO:info@culinaryhistorians.ca
GEO:56.130366;-106.346771
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20220115T130000
DTEND;TZID=America/Toronto:20220115T143000
DTSTAMP:20260418T094334
CREATED:20211125T223318Z
LAST-MODIFIED:20211125T223318Z
UID:10000425-1642251600-1642257000@ontariohistoricalsociety.ca
SUMMARY:Culinary Historians of Canada (Virtual): Salt Rising Bread: A Unique North American Tradition
DESCRIPTION:Salt Rising Bread author & researcher Genevieve Bardwell will lead us in a workshop on making this unique bread. Lots of history\, too! \nSalt rising bread is a 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\, Western New York (and up into Canada\, where Catherine Parr Traill made it in Ontario) \, Pennsylvania\, Kentucky\, Tennessee\, and North Carolina. \nIn addition to a workshop showcasing how this unusual bread is made\, Ms. Bardwell will share theories about how the bread got its name: from coddling a ‘starter’ in heated salt\, to the use of chemical salts (potash\, baking soda\, table salt) that establish a unique alkaline fermentation\, enabling the bread to rise. Stories reveal a heritage rich in folklore as well as baking skills. Often a salt rising bread ‘starter’ was passed among neighbors\, while recipes were passed down through the generations. Comparisons with similar Indigenous breads from other world regions will be discussed. Q&A will be ongoing during the workshop.
URL:https://ontariohistoricalsociety.ca/event/culinary-historians-of-canada-virtual-salt-rising-bread-a-unique-north-american-tradition/
LOCATION:online
ORGANIZER;CN="Culinary Historians of Canada":MAILTO:info@culinaryhistorians.ca
GEO:56.130366;-106.346771
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20211212T130000
DTEND;TZID=America/Toronto:20211212T140000
DTSTAMP:20260418T094334
CREATED:20211125T223051Z
LAST-MODIFIED:20211125T223051Z
UID:10000424-1639314000-1639317600@ontariohistoricalsociety.ca
SUMMARY:Culinary Historians of Canada (Virtual): Hearth-Warming Holiday Traditions\, Episode Two
DESCRIPTION:CHC member and author John Ota talks to 6 Canadians from 6 different provinces about their favourite holiday traditions\, memories and foods. \nGet yourself in a festive mood by learning about different holiday traditions from across Canada. These speakers\, representing 6 different Canadian provinces\, will talk about some of the foods that make their holiday tables special. Hosted by CHC member and author\, John Ota\, this event will fall over 2 subsequent Sundays\, with three presentations per day. A full schedule is listed below. \nAfter hearing what they’re cooking up\, maybe you’ll start a new holiday tradition of your own! \nTickets are $10 for CHC Members and $17.50 for non-members. Buy both dates together and save money on your ticket price: $17 for both events for CHC Members and $30 for non-members. \nEpisode 1: Sunday December 5\, 1-2pm EST \n\nChef\, writer\, comedian and CBC contributor Andie Bulman of St\, John’s\, Newfoundland talks about what makes fruitcake a favourite on the East Coast\nJewish food historians and CHC members Kat Romanov and Sydney Warshaw will dive into Hanukkah traditions in Montreal\nCookbook collector and Historian Charlie Galan discussed what makes a West Coast holiday different\, with the culture\, traditions and foods of Vancouver Island\n\nEpisode 2: Sunday\, December 12\, 1-2pm EST \n\nLearn from PhD Candidate in WWI foodways\, Kesia Kvill about how lefse\, rosettes\, and lutefisk are intermingled with traditional Anglo-Canadian food items on a Norwegian-Albertan holiday table\nGingerbread the size of a baby and meat pies\, not tourtières! Acadians spend a lot of time in the kitchen during the holidays\, because some things just can’t be hurried nor skipped. CHC member Lisette Mallet\, president of the Société d’histoire de Toronto (Toronto Historical Association) will shine a light on these traditions\nKristin Olafson-Jenkyns\, author of The Culinary Saga of New Iceland: Recipes From the Shores of Lake Winnipeg will be telling us all about the Christmas foods of Icelandic emigrants\, as they sought to use food to preserve ties with their homeland
URL:https://ontariohistoricalsociety.ca/event/culinary-historians-of-canada-virtual-hearth-warming-holiday-traditions-episode-two/
LOCATION:online
ORGANIZER;CN="Culinary Historians of Canada":MAILTO:info@culinaryhistorians.ca
GEO:56.130366;-106.346771
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20211205T130000
DTEND;TZID=America/Toronto:20211205T140000
DTSTAMP:20260418T094334
CREATED:20211125T222922Z
LAST-MODIFIED:20211125T222951Z
UID:10000423-1638709200-1638712800@ontariohistoricalsociety.ca
SUMMARY:Culinary Historians of Canada (Virtual): Hearth-Warming Holiday Traditions\, Episode One
DESCRIPTION:CHC member and author John Ota talks to 6 Canadians from 6 different provinces about their favourite holiday traditions\, memories and foods. \nGet yourself in a festive mood by learning about different holiday traditions from across Canada. These speakers\, representing 6 different Canadian provinces\, will talk about some of the foods that make their holiday tables special. Hosted by CHC member and author\, John Ota\, this event will fall over 2 subsequent Sundays\, with three presentations per day. A full schedule is listed below. \nAfter hearing what they’re cooking up\, maybe you’ll start a new holiday tradition of your own! \nTickets are $10 for CHC Members and $17.50 for non-members. Buy both dates together and save money on your ticket price: $17 for both events for CHC Members and $30 for non-members. \nEpisode 1: Sunday December 5\, 1-2pm EST \n\nChef\, writer\, comedian and CBC contributor Andie Bulman of St\, John’s\, Newfoundland talks about what makes fruitcake a favourite on the East Coast\nJewish food historians and CHC members Kat Romanov and Sydney Warshaw will dive into Hanukkah traditions in Montreal\nCookbook collector and Historian Charlie Galan discussed what makes a West Coast holiday different\, with the culture\, traditions and foods of Vancouver Island\n\nEpisode 2: Sunday\, December 12\, 1-2pm EST \n\nLearn from PhD Candidate in WWI foodways\, Kesia Kvill about how lefse\, rosettes\, and lutefisk are intermingled with traditional Anglo-Canadian food items on a Norwegian-Albertan holiday table\nGingerbread the size of a baby and meat pies\, not tourtières! Acadians spend a lot of time in the kitchen during the holidays\, because some things just can’t be hurried nor skipped. CHC member Lisette Mallet\, president of the Société d’histoire de Toronto (Toronto Historical Association) will shine a light on these traditions\nKristin Olafson-Jenkyns\, author of The Culinary Saga of New Iceland: Recipes From the Shores of Lake Winnipeg will be telling us all about the Christmas foods of Icelandic emigrants\, as they sought to use food to preserve ties with their homeland
URL:https://ontariohistoricalsociety.ca/event/culinary-historians-of-canada-virtual-hearth-warming-holiday-traditions-episode-one/
LOCATION:online
ORGANIZER;CN="Culinary Historians of Canada":MAILTO:info@culinaryhistorians.ca
GEO:56.130366;-106.346771
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20211117T193000
DTEND;TZID=America/Toronto:20211117T210000
DTSTAMP:20260418T094334
CREATED:20211101T132925Z
LAST-MODIFIED:20211101T132925Z
UID:10000399-1637177400-1637182800@ontariohistoricalsociety.ca
SUMMARY:Culinary Historians of Canada (Virtual): The Real Story of the "First Thanksgiving" in America in1621
DESCRIPTION:Most of the stories we learned about the “first Thanksgiving” in the Americas in 1621 are wrong. John Ota explains what really happened. \nAs part of the research for his recent book\, The Kitchen\, Culinary Historians of Canada member and author\, John Ota traveled to Plymouth\, Massachusetts\, where he cooked a meal over an open fire with renowned Pilgrim Foodways historian Kathleen Wall. \nOn the 400th anniversary of the Harvest Celebration Feast involving the New England colonists and the Wampanoag native people\, John will share his experiences of the culinary history\, architecture\, cooking methods and the dishes from the first Thanksgiving in America of 1621. He will also talk about the history of Thanksgiving in Canada\, with an eye to similarities\, differences and of course\, the different dates . (This year American Thanksgiving will take place Thursday November 25\, 2021 while Canadian Thanksgiving took place October 11\, 2021). \nThe presentation will include over 100 visual images\, recipes from 1621\, as well as truths and misconceptions about this favorite holiday occasion. Yes\, there was turkey – but it was not the main event! \n\nJohn Ota loves Thanksgiving! He is the author of The Kitchen\, the best-selling book about his journey through history in search of the perfect design. He has degrees from the University of Toronto and the Schools of Architecture at the University of British Columbia and Columbia University. John has worked in architecture offices in Toronto\, New York and Vancouver. He has chaired the awards committee of the Ontario Association of Architects and served on the Toronto Historical Board. He is a proud member of the Culinary Historians of Canada.
URL:https://ontariohistoricalsociety.ca/event/culinary-historians-of-canada-virtual-the-real-story-of-the-first-thanksgiving-in-america-in1621/
LOCATION:online
ORGANIZER;CN="Culinary Historians of Canada":MAILTO:info@culinaryhistorians.ca
GEO:56.130366;-106.346771
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20211017T130000
DTEND;TZID=America/Toronto:20211017T143000
DTSTAMP:20260418T094334
CREATED:20210901T132328Z
LAST-MODIFIED:20210901T132328Z
UID:10000328-1634475600-1634481000@ontariohistoricalsociety.ca
SUMMARY:Culinary Historians of Canada: First Catch your Gingerbread\, with Sam Bilton
DESCRIPTION:Join food historian and writer Sam Bilton\, author of First Catch Your Gingerbread\, as she explores the history of this sweet teatime treat. \nDid 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? \nGingerbread has a long and auspicious history in Britain and from there to Canada. From the luxurious sweetmeat of the medieval era to generic biscuit figures found in cafes and shops around the country\, gingerbread has been present in our culinary repertoire for centuries. Join food historian and writer Sam Bilton\, author of First Catch Your Gingerbread\, as she explores the history of this sweet teatime treat. A question and answer period will follow her talk.
URL:https://ontariohistoricalsociety.ca/event/culinary-historians-of-canada-first-catch-your-gingerbread/
LOCATION:online
ORGANIZER;CN="Culinary Historians of Canada":MAILTO:info@culinaryhistorians.ca
GEO:56.130366;-106.346771
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20210727T193000
DTEND;TZID=America/Toronto:20210727T210000
DTSTAMP:20260418T094334
CREATED:20210702T153841Z
LAST-MODIFIED:20210702T153905Z
UID:10000287-1627414200-1627419600@ontariohistoricalsociety.ca
SUMMARY:Mrs. Dalgairns's 1830 Kitchen – Mary F. Williamson with Elizabeth Baird
DESCRIPTION:Mary Williamson talks about the extraordinary mix of cuisine and culture in an 1830 cookbook\, with updated recipes demo’d by Elizabeth Baird \nIn her new book\, Mrs. Dalgairns’s Kitchen\, Mary Williamson examines an unusual 19th century cookbook\, The Practice of Cookery. The book was unique not only in being wholly original\, but for its broad culinary influences\, incorporating recipes from British North America\, the United States\, England\, Scotland\, France and India. \nMrs. Dalgairn was thought by her contemporaries to be Scottish\, but she had lived for over 20 years on Prince Edward Island in Canada. In Mrs Dalgairns’s Kitchen\, Mary Williamson reclaims Dalgairns and her book’s Canadian roots. In addition to the author’s experience of Acadian and Mi’kmaq foodways\, Mrs. Dalgairns lived in Scotland for a number of years and added recipes there to her repertoire. Her mother had come from Boston\, inspiring the cookbook’s several American recipes; Dalgairns’s brothers-in-law lived in India\, reflected in the chapter devoted to curry recipes. \nWhen The Practice of Cookery 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’s famous cookbook. \nMary Williamson will be joined by Elizabeth Baird\, who adapted some of the recipes in the book for modern kitchens. Baird—who found Dalgairns’s recipes extremely practical—will demonstrate two of the updated recipes from the book. A Question & Answer with both women will follow.
URL:https://ontariohistoricalsociety.ca/event/mrs-dalgairnss-1830-kitchen-mary-f-williamson-with-elizabeth-baird/
LOCATION:online
ORGANIZER;CN="Culinary Historians of Canada":MAILTO:info@culinaryhistorians.ca
GEO:56.130366;-106.346771
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20210624T193000
DTEND;TZID=America/Toronto:20210624T210000
DTSTAMP:20260418T094334
CREATED:20210601T135033Z
LAST-MODIFIED:20210601T135033Z
UID:10000274-1624563000-1624568400@ontariohistoricalsociety.ca
SUMMARY:Packaged Toronto: Vintage Food Packaging & The Companies Behind Them
DESCRIPTION:Vintage historic food & drink packaging and the companies behind them from Toronto’s early days. From the exiting new book Packaged Toronto! \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 Spacing magazine: Packaged Toronto: A Collection of the City’s Historic Design. \nIn Packaged Toronto\, Spacing’s writers teamed up with City of Toronto museum curators to reveal a treasure trove of early local package design from the City’s vast collection. Through detailed photography and historical essays focused on an underserved period of Canadian design\, Packaged Toronto takes readers on a journey back in time to the period between 1870 and 1950 to witness the emergence of the city’s aesthetic. Jamie Bradburn focuses on some of the companies and products from this period\, from Mr. Christie’s Cookie Tin for Soldiers to Harry Horne’s Double Cream Custard Powder\, and much more. \nTicket holders will receive a coupon good for a $5 discount on the book\, good through June 30.
URL:https://ontariohistoricalsociety.ca/event/packaged-toronto-vintage-food-packaging-the-companies-behind-them/
LOCATION:online
ORGANIZER;CN="Culinary Historians of Canada":MAILTO:info@culinaryhistorians.ca
GEO:56.130366;-106.346771
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20210513T200000
DTEND;TZID=America/Toronto:20210513T213000
DTSTAMP:20260418T094335
CREATED:20210406T211745Z
LAST-MODIFIED:20210406T211745Z
UID:10000252-1620936000-1620941400@ontariohistoricalsociety.ca
SUMMARY:Uncertain Harvest: The Future of Food on a Warming Planet
DESCRIPTION:Ian Mosby and Sarah Rotz talk about how to eat our way out of a mess in Uncertain Harvest: The Future of Food on a Warming Planet \nAbout this Event\nA menu for an edible future. \nIn a world expected to reach a staggering population of 10 billion by 2050\, and with global temperatures rising fast\, humanity must fundamentally change the way it grows and consumes food. In their new book\, Uncertain Harvest\, authors Ian Mosby and Sarah Rotz bring together scientists\, chefs\, activists\, entrepreneurs\, farmers\, philosophers\, and engineers working on the global future of food to answer questions on how to make a more equitable\, safe\, sustainable\, and plentiful food future. \nAs a historian and as a social scientist\, Mosby and Rotz look 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. \nJoin us for an engaging Zoom presentation by the two authors\, followed by a Q&A period. Save today on the ticket price by becoming a member of the Culinary Historians of Canada and continue to save on future events! \nParticipants will receive a coupon code to receive a 15% discount on the book from the publisher.
URL:https://ontariohistoricalsociety.ca/event/uncertain-harvest-the-future-of-food-on-a-warming-planet/
LOCATION:online
ORGANIZER;CN="Culinary Historians of Canada":MAILTO:info@culinaryhistorians.ca
GEO:56.130366;-106.346771
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20210415T203000
DTEND;TZID=America/Toronto:20210415T213000
DTSTAMP:20260418T094335
CREATED:20210406T211218Z
LAST-MODIFIED:20210406T211257Z
UID:10000251-1618518600-1618522200@ontariohistoricalsociety.ca
SUMMARY:The Canadian Archaeologist Who Collected 4500 Beer Cans
DESCRIPTION:Dr. David Maxwell\, archaeologist & collector\, discusses what he’s learned about contemporary culture from the discarded cans of beers-past. \nAbout this Event\nWhat does our garbage say about us? As a young anthropologist and archaeologist\, Dr. David Maxwell studied Mayan votive offerings and what they tell us about Mayan cultural and political history; but not all cultural relics have to be ancient ! Dr. Maxwell discovered this at the tender age of 11 when he started collecting beer cans discarded on the side of the road. These cans sparked an interest in the history of the cans themselves\, the beer\, and the brewing companies. This collection led to a fascination and understanding of our society’s changing approach to litter\, recycling\, what we define as “garbage.” \nDr. Maxwell’s collection became a lifelong passion and eventually swelled to over 4\,500 cans—now whittled down to just under 2\,000 due to storage constraints. Grab a cold one and join us for an evening chat about the most Canadian of topics – beer! \nDr. Maxwell will discuss his research\, share stories about collecting and his interactions with other researchers over the years… and\, of course\, share highlights of his unique collection with us. A Q&A will follow.
URL:https://ontariohistoricalsociety.ca/event/the-canadian-archaeologist-who-collected-4500-beer-cans/
LOCATION:online
ORGANIZER;CN="Culinary Historians of Canada":MAILTO:info@culinaryhistorians.ca
GEO:56.130366;-106.346771
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20210121T193000
DTEND;TZID=America/Toronto:20210121T210000
DTSTAMP:20260418T094335
CREATED:20201202T195507Z
LAST-MODIFIED:20201202T195507Z
UID:10000185-1611257400-1611262800@ontariohistoricalsociety.ca
SUMMARY:Catharine Parr Traill on Enjoying and Surviving a Canadian Winter
DESCRIPTION:Catharine Parr Traill’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. \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. \nFiona Lucas\, who with Nathalie Cooke\, co-edited Catharine Parr Traill’s Female Emigrant’s Guide: Cooking with a Canadian Classic (2017)\, speaks knowledgeably and entertainingly on Traill’s experience and writings. Her half hour presentation will be followed by a Q&A session.
URL:https://ontariohistoricalsociety.ca/event/catharine-parr-traill-on-enjoying-and-surviving-a-canadian-winter/
LOCATION:online
ORGANIZER;CN="Culinary Historians of Canada":MAILTO:info@culinaryhistorians.ca
GEO:56.130366;-106.346771
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Toronto:20201210T193000
DTEND;TZID=America/Toronto:20201210T210000
DTSTAMP:20260418T094335
CREATED:20201202T194751Z
LAST-MODIFIED:20201202T194751Z
UID:10000203-1607628600-1607634000@ontariohistoricalsociety.ca
SUMMARY:Virtual Workshop: Baking for the Victorian Christmas Table - Plum Pudding & Mincemeat Tarts!
DESCRIPTION:Historic cook Sherry Murphy demonstrates Victorian Christmas plum pudding & mincemeat tarts\, with Q&A to follow. Recipe booklet included. \n \nAbout this Event \nCulinary Historians of Canada’s 5th annual Baking for the Victorian Christmas Table is going digital this year! This Christmas baking workshop features CHC’s star baker and historic cook\, Sherry Murphy. She’ll be demonstrating recipes for traditional plum pudding and mincemeat tarts from Eliza Acton’s Modern Cookery for Private Families\, a cookbook that was current during the Victorian period (1837–1901)\, all made over the open hearth in the historic kitchen at Montgomery’s Inn in Etobicoke\, Ontario. \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’s Inn. A live question and answer period with Sherry will follow the video presentation. A booklet of 12 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.
URL:https://ontariohistoricalsociety.ca/event/virtual-workshop-baking-for-the-victorian-christmas-table/
LOCATION:online
ORGANIZER;CN="Culinary Historians of Canada":MAILTO:info@culinaryhistorians.ca
GEO:56.130366;-106.346771
END:VEVENT
END:VCALENDAR