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CHC Digestible Bits & Bites July 2018

Taste Canada July 3, 2018
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1. CHC News and Upcoming Events

Tickets Now on Sale for September’s Greek Cooking Workshop!

Don’t miss out! Only 20 tickets will be sold for “Opa! Snacking the Greek Way,” a mezedes workshop with Magdaline Dontsos. It will be held from 2 to 3:30 p.m. on Saturday, September 22 at the Ralph Thornton Centre (765 Queen Street East, near Broadview, in Toronto).Noted Greek cook Magdaline Dontsos will show participants how to make some surprisingly easy Greek mezedes—”little plates,” or “snacks.” First will be a hands-on session in which we will make dolmadakia, the enticingly scented little parcels of grape leaves stuffed with herbs and rice. Then Magdaline will demonstrate how to make chickpea “meatballs” known as revithokeftedes. All will be accompanied by some samples of a few other tasty and traditional Greek mezedes. Tickets are $40 to $45, and are available on Eventbrite.

Last Chance!

We have added a few more tickets for our sold-out “Adelaide Hoodless and Friends,” a day trip from Toronto to explore the Canadian roots of the Women’s Institute and the E.D. Smith jam company in the Stoney Creek area (near Hamilton, Ontario). On Saturday, July 28 from 9 a.m. to 6 p.m., we’ll visit the Erland Lee Museum, Battlefield House Museum and Park and Ridge Road Estate Winery. Tickets and details are available on Eventbrite.


Report on Visit to “Mixed Messages” Exhibit

On Thursday, June 28, CHC was invited to a members-only tour of the exhibit Mixed Messages: Making and Shaping Culinary Culture in Canada at the Thomas Fisher Rare Book Library at the University of Toronto. Participants were delighted to see unique handwritten manuscript cookbooks, original editions of groundbreaking books like La cuisinière canadienne by Louis Perrault (possibly the earliest cookbook written and published in Canada), and a fine collection of cookbooks published by food and cooking-implement companies to promote the use of their products and wares.Pictured above are (back row, left to right) Mark D’Aguilar, Pable Flores, Mya Sangster, Stephanie Thomas, Kim Moulsdale, Sylvia Lovegren, Sherry Murphy and Andrea Cassidy, and (front row, left to right) Deb Girvin (in striped dress), Fiona Lucas, Alison Fryer, John Ota, exhibit co-curator and Special Collections Projects Librarian Elizabeth Ridolfo, Museum Studies student Sadie MacDonald (who curated the part of the exhibit displayed on the library’s lower level) and Kay Mameri. The exhibit is free to the public and continues until August 17.

Book Reviewers Needed!

A message to members of the Culinary Historians of Canada from our book review co-ordinator, Elka Weinstein: “We are looking for book reviewers for our newsletter, Digestible Bits and Bites. These would be mainly Canadian publications and books about cooking. Reviews appear monthly. Please contact Elka Weinstein at elka.weinstein@utoronto.ca or Sarah Hood at cadmus@interlog.com.” (Please note that there is no payment for reviews, but reviewers keep the books.)
Upcoming CHC Events
  • Saturday, July 28: Adelaide Hoodless and Friends. A day trip from Toronto to explore the roots of the Women’s Institute and the E.D. Smith jam company in the Stoney Creek area (near Hamilton, Ontario), with visits to the Erland Lee Museum (birthplace of the Women’s Institute) and Battlefield House Museum and Park (site of the Georgian-era home of the Gage family). Admission: $95, including tours, lunch and historic food tastings. Tickets are still available on Eventbrite.
  • Saturday, September 22: Opa! Snacking the Greek Way (mezedes workshop), 2 to 3:30 p.m., Ralph Thornton Centre (765 Queen St. E., Toronto). Noted Greek cook Magdaline Dontsos will lead a workshop in which we learn how to make some surprisingly easy Greek mezedes (“little plates,” or “snacks”). Admission: $40-$45. Tickets are available on Eventbrite.
  • Saturday, October 20: Annual General Meeting
  • Monday, October 29: Taste Canada Awards Gala, Fairmont Royal York Hotel, Toronto. CHC is once again one of the sponsors of the pre-eminent celebration of Canadian culinary writing.
  • November: Remembrance Day at the Royal Agricultural Winter Fair and Heritage Preserving Competition
  • Saturday, November 24: Baking for the Victorian Christmas Table, 12:30 to 3:30 p.m. CHC board member and historic cook Sherry Murphy will once again lead a hands-on exploration of seasonal recipes dating from the Victorian period. This year, we’re in a new venue: the historic kitchen at Campbell House (160 Queen Street West, Toronto). Admission: $55-$65. Tickets and further information will be posted to Eventbrite closer to the event.
  • December: Frost Fair
  • Saturday, February 23, 2019: Hungry for Comfort: A Celebration of Food History puts the spotlight on African-Canadian culinary stories.

Join the Culinary Historians of Canada!

The membership year runs from one annual general meeting (usually in October) to the next. Download a membership form here and join us today!

2. News and Opportunities

Compiled by Carolyn Crawford, Julia Armstrong & Sarah Hood

Before Farm to Table Fellowships
Before Farm to Table: Early Modern Foodways and Cultures, the inaugural project of the Folger Institute’s Mellon initiative in collaborative research, announces a competition for semester-long fellowships to be held in residence at the Folger Shakespeare Library in one of two semesters: either Spring 2019 or Fall 2019, for three to four months. Each fellow will be awarded $10,000 for work in the Folger collections on topics relating to early modern food and foodways in the British world, broadly conceived. The deadline is September 1, 2018. Visit the Folger site for more details and instructions on how to apply.
Food Day Canada
The next Food Day Canada is coming up on Saturday, August 4. That’s the day to show our love for Canadian food of all kinds, so whether you’re shopping at a farmers’ market, grilling in your backyard, cooking for hungry diners in your restaurant or camping in our great outdoors, add the hashtag #FoodDayCanada to your posts on social media. You can post winter or summer food; burgers and bergy bits; clams from the seashore and seaweed in salads; steaks on the Q and corn in the pot. We at the CHC would also love to see your Food Day Canada posts on our Facebook page!

What’s Cooking? (Member News)

CHC MEMBERS: Please let us know what you’re up to! We’ll publish all suitable news items received at cadmus@interlog.com by the 25th of each month. (Please write your announcement directly into your email window, with no attachments except a photo. Be sure to include a web link for further information!)


Back in Time for Dinner: the 1960s.

CHC Lifetime Member Elizabeth Baird (pictured above, centre) made a guest appearance on the 1960s episode of Back in Time for Dinner, which premiered on Thursday, June 28. She assisted in the creation of a cake shaped and decorated like the stylized Maple Leaf that was the symbol  of the Canadian centennial. The show takes a Canadian family on a culinary journey through the decades, from the 1940s to the 1990s; past episodes are available to watch online at the link above, as well as through the CBC app.


CHC board member Sherry Murphy is contributing regularly to The Bluffs Voice community newspaper in Toronto. Her most recent article, accompanied by photos of her own excellent baking, featured a pair of “Berry Berry Sweet” historic pie recipes from The Cook Not Mad (1831), the first English-language cookbook published in Canada.

Raspberry Tarts with Cream (No. 68)

Original Recipe
Roll out some thin puff paste and lay it in a pan of what size you choose; put in raspberries, strew over them fine sugar, cover with a thin lid, then bake, cut it open and have ready the following mixture: warm half a pint of cream, the yolks of two or three eggs well beaten, and a little sugar, and when this is added to the tarts return the whole to the oven for five or six minutes.

Sherry’s Modern Version

  • Puff pastry (enough for one 9-inch pie plate, top and bottom)
  • 2 cups (500 mL) raspberries, hulled and washed, or any fruit in season
  • ⅔ cup (150 mL) granulated sugar
  • 1 cup (250 mL) cream
  • 2 egg yolks plus 2 tbsp (30 mL) granulated sugar
  1. Preheat oven to 375°F (190°C).
  2. Roll out pastry and place in bottom of pie plate. Fill with fruit and sprinkle sugar all over fruit. Let sit for a few minutes. Meanwhile, roll out pastry for top of tart.
  3. Gently place pastry top over fruit and make small slits for air holes.
  4. Bake for 10 minutes.
  5. Reduce heat to 350°F (180°C) and bake for 20 minutes longer.
  6. While baking tart, heat up the cream somewhat (not to boil); stir in 2 tbsp (30 mL) sugar and remove from heat. Let cool slightly. Beat egg yolks for 3 minutes; slowly add cream to yolks, whisking constantly until well blended.
  7. Remove pie from oven. Cut around top pastry lid and remove lid. Pour custard cream over fruit. Replace lid and return to oven; bake for 6 minutes at same temperature.

Currant and Raspberry Tarts (No. 69)

Original Recipe
For a tart, line the dish, put in sugar and fruit, lay bars across and bake.

Sherry’s Modern Version

  • Pastry (enough for one 9-inch pie, bottom and lattice top)
  • 2 to 3 cups (500 to 750 mL) raspberries or other fruit
  • 1 cup (250 mL) granulated sugar
  1. Preheat oven to 375°F (190°C).
  2. Roll out one pastry sheet and place in bottom of pie plate. Fill with fruit and sprinkle sugar all over fruit.
  3. Roll out second pastry sheet and cut into long strips. Place strips over fruit in a criss-cross design, twirIing the strips as you arrange them.
  4. Bake for 15 minutes.
  5. Reduce heat to 350°F (180°C) and bake for 30 minutes longer.
  6. Remove pie from oven to a wire rack to cool before cutting and serving. Enjoy!

CHC member Gary Gillman continues to write about beer in his blog Beer et seq. CHC members might enjoy his June 14 post, “Dish à la Chimay: The Birthplace of a Famous Beer Resonates, With a Twist”, which is about recipes using Chimay beer and railway dining.


Sarah Hood (left) and Liz Driver at the launch of the book The Ward Uncovered. Photo by Joanna Bell (@joanna_bell_photographic_art on Instagram).

CHC Lifetime Member Elizabeth Driver and board member Sarah Hood (above) are among the contributors to The Ward Uncovered: The Archaeology of Everyday Life (Coach House Books). The book, which launched at Toronto’s Arts & Letters Club on June 27, explores archaeological artifacts unearthed in 2015 on a site that was once part of The Ward—a dense, poor, but vibrant “arrival city” that took shape between the 1840s and the 1950s in Toronto.

The Ward Uncovered uses these artifacts to tell a different set of stories about life in this long-forgotten and much-maligned neighbourhood. Liz explores the coconut shells that were found plentifully on the site, while Sarah writes about the battle for safe milk and the proliferation of seltzer-bottle distributors in the area. Other essays focus on artifacts related to cooking and serving food, and what the evidence of food remains can tell us about what people ate.

3. Events of Interest

Compiled by Jane Black, Luisa Giacometti & Sarah Hood

THIS MONTH (July 2018)

Toronto

  • Sunday, July 1: Canada Day! Many City of Toronto museums and historic houses are open for special proramming.
  • Tuesday, July 3: Table Talk with Sujala Balaji: Is Millet the New Quinoa?, 6 to 9 p.m. The Depanneur and Artery present Sujala Balaji, a food scientist-turned-social entrepreneur committed to feeding the world sustainably by using ancient grain millets to address the need for sustainable and resilient food systems. Includes a millet-focused dinner by Len Senater. Admission: $25 + HST, including dinner and coffee or tea.
  • Saturday, July 7: Summer Preserves – Jelly & Jam, 10 a.m. to 1 p.m. The Market Kitchen presents a hands-on class that covers homemade jelly, several types of jam made from local in-season fruit, and canning basics. Admission: $60 + HST. Pre-registration is required.
  • Thursday, July 12: Canadian Dinner Party Menu, 6:30 to 9:30 p.m. The St. Lawrence Market Kitchen presents a hands-on class in which participants work as part of a team to prepare a delicious three-course Canadian-inspired menu featuring fresh Canadian seafood, tomahawk steak and seasonal fruit tart, and to sample fabulous Canadian cheeses. Vegetarian options are available upon request. Admission: $99 + HST. Pre-registration is required.
  • Thursday, July 26: Canadian Dinner Party Menu, 6:30 to 9:30 p.m. The St. Lawrence Market Kitchen presents a hands-on class in which participants work as part of a team to prepare a delicious three-course Canadian-inspired menu featuring fresh Canadian seafood, tomahawk steak and seasonal fruit tart, and to sample fabulous Canadian cheeses. Vegetarian options are available upon request. Admission: $99 + HST. Pre-registration is required.
  • Saturday, July 28: Adelaide Hoodless and Friends, all day. A day trip from Toronto to explore the roots of the Women’s Institute and the E.D. Smith jam company in the Stoney Creek area (near Hamilton, Ontario), with visits to the Erland Lee Museum (birthplace of the Women’s Institute) and Battlefield House Museum and Park (site of the Georgian-era home of the Gage family). Admission: $95, including tours, lunch and historic food tastings.

Greater Toronto & Hamilton Area (GTHA)

  • Thursday, July 26: Thirsty Thursday, 7 to 10 p.m. (Etobicoke, Ontario). Montgomery’s Inn presents Thirsty Thursday tavern night with beer, wine or a Thomas Montgomery specialty in the restored 1847 barroom, along with Irish stew, fresh-baked bread and live traditional music. Admission: Free. Cash bar; $5 for a bowl of stew, while supplies last. 416-394-8113.

Other Regions

  • Friday to Sunday, July 6 to 8: Pysanka Festival (Vegreville, Alberta). Visitors will experience pioneer cooking demonstrations and Canadian-Ukrainian food at this celebration of Ukrainian heritage.
  • Friday, July 13: Whisky 301, 5:30 to 7:30 p.m. (Kingston, Ontario). Bellevue House National Historic Site presents a special whisky-tasting seminar for true connoisseurs, featuring a line-up of premium single malt scotch served by whisky sommelier Sylvain Bouffard of Just a Wee Dram, who will discuss how whisky is linked to the building of Canada. Admission: $59.95 + HST. Pre-registration is required at 613-545-8666.
  • Saturday, July 28: Victorian High Tea, 1 to 2:30 p.m. & 3 to 4:30 p.m. (Chute-à-Blondeau, Ontario). Maison Macdonell-Williamson House presents Victorian High Tea with the English Country Dancers. Admission: $30. Call Alice at 450-451-5693 to reserve and pay for tickets by Visa or MasterCard.

LOOKING AHEAD (August 2018)

Toronto

  • Thursday, August 30: Victorian Beer, 7 to 9 p.m. Mackenzie House invites visitors to try out locally brewed beer by Muddy York Brewing Co. in an amazing historic setting. Guests will learn about craft brewing in Toronto and sample Victorian snack food. Admission: $50, including a taste of four beers and two 12-oz pulls. Pre-registration is required.

Greater Toronto & Hamilton Area (GTHA)

  • Saturday, August 18: The Spice Is Right, 10 a.m. to noon (Hamilton, Ontario). Dundurn Castle presents a historic cooking workshop during which participants will create Indian-inspired Victorian food. The Victorians loved trying a variety of foods from around the world. Nineteenth-century cooks were especially inspired by the spices and flavours from India, creating adaptations of Indian curries, chutneys and more. All participants will take home a recipe booklet and a free pass to the museum. Admission: $55. Pre-registration is required at 905-546-2872.
  • Saturday, August 18: Progressive Lunch, 1 to 3 p.m. (Pickering, Ontario). Pickering Village Museum hosts a progressive lunch that will see participants enjoying each course at a different historic building. Entertainment will be provided at each stop. Admission: $64. Pre-registration is required.
  • Thursday, August 30: Thirsty Thursday, 7 to 10 p.m. (Etobicoke, Ontario). Montgomery’s Inn presents Thirsty Thursday tavern night with beer, wine or a Thomas Montgomery specialty in the restored 1847 barroom, along with Irish stew, fresh-baked bread and live traditional music. Admission: Free. Cash bar; $5 for a bowl of stew, while supplies last. 416-394-8113.

Other Regions

  • Saturday, August 4: Food Day Canada
  • Saturday, August 4: Ontario Fermentation Festival (Picton, Ontario). A family-friendly event celebrating all things fermented in Ontario, with workshops, speakers, demonstrations and a marketplace.
  • Thursday, August 9: Whisky Tasting, 6 to 8 p.m. (Kingston, Ontario). Bellevue House National Historic Site presents a special whisky-tasting seminar for true connoisseurs, featuring a line-up of premium single malt scotch served by whisky sommelier Sylvain Bouffard of Just a Wee Dram, who will discuss how whisky is linked to the building of Canada. Admission: $75 + HST. Pre-registration is required at 613-545-8666.
  • Wednesday, August 15: Tartan Tea, 2 to 4 p.m. (Cambridge, Ontario). McDougall Cottage honours our Scottish immigrants with a traditional Scottish tea. Admission: $15. Pre-registration is required at 519-624-8250.
  • Thursday, August 16: Peach Tea, four sittings: noon, 1 p.m., 2 p.m. & 3 p.m. (Peterborough, Ontario). Hutchison House hosts its 27th annual old-time summer social with home-baked scones served with fresh peaches and whipped cream or ice cream topped with blueberries plus tea, iced tea or lemonade. Admission: $12 door/$10 in advance (adults); $8 door/$6 in advance (children). 705-743-9710.
  • Saturday & Sunday, August 11 & 12: A Taste of King’s Landing, 10 a.m. to 5 p.m. (King’s Landing, New Brunswick). This weekend, the focus is on 19th-century cooking methods, meal-time etiquette, food production and origins. Stories will be told about where ingredients come from, how the plough was used, and how recipes and techniques were learned. Admission: Regular admission applies.

CONTINUING

  • To August 17: Mixed Messages: Making and Shaping Culinary Culture in Canada(Toronto). An exhibition of rare and interesting cookery material at the Thomas Fisher Rare Book Library, featuring a diverse selection of rare Canadian cookbooks, periodicals, manuscripts and culinary objects from about 1825 to 1967.
  • Weekends to August 25: A Taste of 1914, 9:30 a.m. to 5 p.m. (Waterloo, Ontario). Waterloo Region Museum samples recipes from the turn of the century. Visitors will learn how and what people ate 100 years ago, and how the seasonality of food production affected families’ diets in the early 20th century.
  • July 3 to Labour Day: Scottish Tea at Hutchison (Peterborough, Ontario) served Tuesday to Sunday from 1 to 4 p.m. on the terrace in the period garden, with  scones, preserves, whipped cream, oatcakes and tea, lemonade or iced tea. Admission: $10 (adults & youth), $5 (under 10), including tours of the 1840s restored stone house. Pre-registration is required at 705-743-9710.
  • To September: Upper Canada Village (Morrisburg, Ontario). Open daily, the village offers historical culinary treats, from Sasparilla and Ginger Beer at the Cook’s Tavern to period dinners and afternoon teas at Willard’s Hotel. Admission varies.
  • To September 16: Agriculture in Huron County (Goderich, Ontario). Huron County Museum & Archives presents an exhibit on modern agricultural practices, successes and challenges in Huron County.
  • To October 8: Kings Landing Historical Site (Prince William, New Brunswick). The site offers historical wine-, butter- and cheese-making demonstrations as well as open-hearth baking and cooking demonstrations.
  • Through October 2018: From Glen Notes to War Notes: A Canadian Perspective on the First World War in Rilla of Ingleside (Guelph, Ontario). The first exhibit in the new Archival & Special Collections space in the University of Guelph’s McLaughlin Library, co-curated by staff, students and faculty from the Department of History, commemorates the 100th anniversary of the end of WWI. Materials are drawn from the U of G Library’s extensive L.M. Montgomery Collection.
  • Daily: Historic Afternoon Tea & Tour at Fort Langley National Historic Site, tea 1 to 2:45 p.m., tour 3 to 4:30 p.m. (Fort Langley, British Columbia). An elegant afternoon tea at the Little White House (LWH) Salon Café in the coach house of the historic Marr House. Fort Langley, a Hudson’s Bay Company trading post, was first established in 1827. On the tour, visitors will hear about local historical characters and explore the homes and workshops of the people of the trade. Admission: $15.68 per person (plus admission fee for groups of 15–30), including tea, tour and HST. 604-513-4799 or fort.langley@pc.gc.ca.
  • Daily: Fishing the West Coast and the Canning Line, 10 a.m. to  5 p.m. (Steveston, British Columbia). The Gulf of Georgia Cannery National Historic Site offers exhibits on the development of fishing on Canada’s West Coast and modern fishing practices, too. Admission: Free for Canada 150.
  • Sundays: Gibson House Tea & Tour, 1 to 4:30 p.m. (Toronto). Every Sunday, there’s tea, cookies and a seat for you at the harvest table in the 1850s historic kitchen. Free with regular admission.
  • Indefinite run: Food Will Win the War (Ottawa). The Canada Agriculture and Food Museum presents an exhibition on the story of food on the Canadian home front during the Second World War. Focusing on shopping, eating, conserving and volunteering, the exhibit shows how Canadians fought a “war for food” to support Canada’s overseas war efforts. Other ongoing exhibits explore Food Preservation, Potash, Space Technology and Canola. Admission: Free with entrance to the museum. 613-991-3044 or 1-866-442-4416.
  • Indefinite run: Beggar’s Banquet (Louisbourg, Nova Scotia). Participants enjoy an 18th-century maritime meal while dressed in period clothing.

4. Conferences

Compiled by Julia ArmstrongIn May, Mairi Cowan and Whitney Hahn presented a paper at the Dublin Gastronomy Symposium about foodways in 17th-century Québec. CHC invited them to tell us about their experience.

Food Studies and Feasting at the Dublin Gastronomy Symposium
Mairi Cowan and Whitney Hahn 

The Dublin Gastronomy Symposium is a biennial gathering of researchers engaged with theories and practices of all things food. This year’s theme was “Food and Power,” which offered an occasion to think in many different gastronomical directions, from the significance of state dinners to the struggles of families in homeless shelters, and from the historical development of tea ceremonies to the effects of public policy on a city’s restaurants.

One of things that sets this event apart from most other conferences is that Máirtín Mac Con Iomaire and the other organizers place equal emphasis on academic rigour and informal interactions. Over 70 papers were presented, and lively discussions flowed easily from lecture halls to reception rooms. With food producers and chefs in attendance alongside scholars and activists, it is perhaps not surprising that conference meals showcased some of the best food that Ireland has to offer. Never have we eaten so well at a symposium!

One of our lunches was at the Dublin Institute of Technology, Cathal Brugha Street, at which we were treated to Irish products from around the island. Another was at the Michelin-starred Chapter One Restaurant. The symposium dinner was held at the beautiful King’s Inns (see photo above), and the concluding reception celebrated the launch of a special food-related issue of the Canadian Journal of Irish Studies.

Speakers who could extend their stay by a day were taken to County Wicklow to tour a country house, explore an early medieval monastic settlement, and dine on farmed and foraged foods. Invitations to pubs, recitations of Irish poetry, and the singing of ballads occurred throughout. Anyone with a passion for food studies (or for feasting!) should consider attending the next DGS in 2020.

All the papers from this year’s symposium are freely available for download. Of particular interest to CHC members might be the following: Anthony F. Buccini’s “À l’Américaine or à l’Armoricaine?: A New World Dish in French Regional Cookery and Haute Cuisine”; Sasha Gora’s “Food, Land and Power: The Emergence of Indigenous Chefs and Restaurants in Canada”; Ken Albala’s “Power Equals Power: Class and Milling Technology Throughout History”; and our own paper on “Food, Foodways, and Francisation in Seventeenth-Century Québec.”

Photo, top left: Ready for dinner at the King’s Inn, Dublin. Photo by Pat Zaidan. Above: Cover slide from Mairi and Whitney’s symposium presentation.

Upcoming 

July 6 to 8, 2018 (Oxford, England)
OXFORD SYMPOSIUM ON FOOD & COOKERY
The theme for 2018 is “Seeds”: the cuisine of seeds, seed conservation, seeds and symbolism, seeds and intellectual property rights. To attend, see registration details on the symposium website.

September 20 to 21, 2018 (Edinburgh, Scotland)
1st BIANNUAL CONFERENCE ON FOOD AND COMMUNICATION
“Food is one of the key aspects through which we represent ourselves individually and as a community,” write the organizers of this conference. “It is also located at the core of many social issues and issues and interests.” See the details about attending and the list of keynote speakers.

September 21 to 22, 2018 (Toronto, Ontario)
A PASSION FOR PORCELAIN
An international symposium celebrating the career and scholarship of Meredith Chilton, former chief curator at Toronto’s Gardiner Museum. Includes a presentation by noted English food historian Ivan Day on “Frozen Treats: The Development of the Ice-Cream Cooler.”

October 4 to 5, 2018 (Antalya, Turkey)
THIRD TASTE OF CITY CONFERENCE: FOOD AND MARKETING
This conference focuses on understanding the role that food plays in place marketing and branding, including food tourism and multidisciplinary approaches to gastronomy and culture. One of the many sub-themes focuses on the marketing of heritage food.

October 25 to 26, 2018 (Vancouver, British Columbia)
EIGHTH INTERNATIONAL CONFERENCE ON FOOD STUDIES
The three themes of the conference are food production and sustainability; food, nutrition and health; food politics, policies and cultures. Register here.

November 15 to 16, 2018 (Tours, France)
FOOD AS A CULTURAL HERITAGE: CHALLENGES, PROCESSES AND PERSPECTIVES
Organized by the European Institute for the History and Culture of Food (IEHCA), the objective of the conference is to advocate a multidisciplinary approach to food heritage and to examine, from a European and international standpoint, countries that have successfully added food elements to UNESCO’s list of the Intangible Cultural Heritage of Humanity.

November 16 to 17, 2018 (Amsterdam, Netherlands)
AMSTERDAM SYMPOSIUM ON THE HISTORY OF FOOD
This annual conference is a collaboration between the University of Amsterdam’s Special Collections and School of Historical Studies and the Social & Cultural Food Studies (FOST) of the Vrije Universiteit Brussel. It is targeted at both an academic and professional audience. See the conference page for details.

Looking Ahead

2019

June 6 to 8, 2019 (Washington, D.C.)
AGRICULTURAL HISTORY SOCIETY ANNUAL MEETING
Call for papers deadline: September 28, 2018.
Theme: Power in Agricultural History; see details and suggested topics.
Of note: 100th anniversary of the society.

June 8 to 12, 2019 (Saint-Marie Among the Hurons, Midland, Ontario)
ANNUAL CONFERENCE OF THE ASSOCIATION FOR LIVING HISTORY, FARM AND AGRICULTURAL MUSEUMS

2020

June 21 to 25, 2020 (Old Sturbridge Village, Sturbridge, Massachusetts)
ANNUAL CONFERENCE OF THE ASSOCIATION FOR LIVING HISTORY, FARM AND AGRICULTURAL MUSEUMS

5. Food for Thought

The book review section is on hiatus until next month. If you are a CHC member who would like to contribute, please contact Elka Weinstein at elka.weinstein@utoronto.caor Sarah Hood at cadmus@interlog.com.

Across the far-flung regions of Canada, a lot is happening in the fields of food and history. This monthly digest is a forum for Canadian culinary historians and enthusiasts to tell each other about their many activities. This is a place for networking and conversation about Canadian culinary history happenings.

To receive their free monthly edition of Digestible Bits and Bites, interested readers need only send a request with their email address to the editor.

Past issues of Digestible Bits and Bites are posted on the Culinary Historians of Canada website.

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