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DTSTART;TZID=America/Toronto:20220531T193000
DTEND;TZID=America/Toronto:20220531T210000
DTSTAMP:20260418T150742
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:20260418T150742
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:20260418T150742
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:20260418T150742
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:20260418T150742
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:20260418T150742
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:20260418T150742
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:20260418T150742
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:20260418T150742
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:20260418T150742
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:20260418T150742
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:20260418T150742
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:20260418T150742
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