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 About this Event A menu for an edible future. In a world expected to reach a staggering population of 10 billion by 2050, and with global temperatures rising...
Vintage historic food & drink packaging and the companies behind them from Toronto's early days. From the exiting new book Packaged Toronto! Researcher 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...
Mary Williamson talks about the extraordinary mix of cuisine and culture in an 1830 cookbook, with updated recipes demo'd by Elizabeth Baird In 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...
Join food historian and writer Sam Bilton, author of First Catch Your Gingerbread, as she explores the history of this sweet teatime treat. Did you know that a mistress of a French king was poisoned by a piece of gingerbread? Or that gingerbread men were thought in some quarters to be reminders of the human...
Most of the stories we learned about the "first Thanksgiving" in the Americas in 1621 are wrong. John Ota explains what really happened. As 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...
