Copy

Digestible Bits and Bites

The monthly newsletter of the
Culinary Historians of Canada
Number 108, April 2022
Share Share
Tweet Tweet
Forward Forward
Pin Pin
+1 +1
In March, we challenged readers to show us their best culinary creations featuring eggs. Facebook friend "Rob GM" impressed us with his shrimp and bacon quiche.

 

Index

  1. CHC News & Upcoming Events

  2. News & Opportunities

  3. Destinations

  4. Food for Thought (book reviews)

  5. Events of Interest

  6. International Conferences


1. CHC News and Upcoming Events


Just A Bite Report #1: Favourite Foods

By Fiona Lucas

Just a Bite: Summer Food Memories from Ontario Seniors was a questionnaire widely distributed during summer 2021 among seniors’ cultural groups, associations, clubs, and service organizations. CHC asked questions that invited the sharing of youthful memories. This column is the first in a series to summarize the memories contained in the 68 booklets returned.

Fresh strawberries and fresh corn on the cob. Most respondents reported these as their favourite summer foods as children and now. Raspberries, peaches, (new) potatoes, (new) green peas and tomatoes were close seconds. Others added cherries, blueberries, watermelons, carrots, and green beans. "Fresh" was the most popular adjective, as in “any fresh veggies from the garden” and “dripping with butter and salt!" Five said strawberry shortcake was their favourite dessert, and 17 identified potato salad as their favourite summer salad, with coleslaw next.

“Never met a fruit I didn’t like,” wrote Lynn Clelland, who lives in Renfrew. Most agreed, although Debra Netley of Whitby disliked peach skin. She loves peaches now, a change noted by many respondents who were once “not a fan" of such foods as salad, citron, cooked spinach, beets, turnips and liver fried with onions, but now concede adult appreciation.

Jellied salads got three disclaimers, liver got four, while a wide variety of foods, such as dill, maple syrup, warm milk and plaice are still rejected by one person each. Marilyn King of Listowel said, “my husband and his family expanded my diet by adding eggplant, puff balls, and squash.” Mary Williamson of Toronto “totally” disliked eggplant, while Annunziata Corsetti, also from Toronto, loved “eggplant fried in an egg and flour batter.” Today, Christine Stesky of Brockville loves her homemade concord grape juice, but as a child thought concord grapes were “slimy eyeballs.”

For Joseph Gray (Caledon), lima beans were “yuk!” but “barbequed hamburgers are very tasty with onions and tomatoes with a splash of our zucchini relish.” Hamburgers, hot dogs and sausages were mentioned frequently. Fifteen called hamburgers their favourite summer meat, and nine mentioned hot dogs. The “hard to match” flavours of their own family farm beef and chicken were definitely favourites, said Clelland, Lloyd Cook of Caledon, Eleanor McLaughlin of Beachburg and others.

Fish received little affection from these seniors, although for David George (Whitby) one question evoked a memory of “collecting cockles at the beach” before emigrating from Wales.

Even though Susan Hitchcock of Sydenham disdained “any fruit in a pie [because] fruit must be fresh,” memories of their mothers’ homemade fruit pies were popular, especially with homemade ice cream. Eleanor Aldus (Peterborough) recalled “[h]ome churned ice-cream made from our farm fresh unpasteurized milk and cream, topped with fresh strawberries from our garden between one of my mother’s fresh baked shortcakes.” Aldus also said her mothers’ wild blackberry and thimbleberry jams were “[a] special treat to be retrieved from the cellar shelves … during the winter months.”

“As a child,” wrote Barbara Rank of Cheltenham, “my first grapefruit with a cherry on top” was encountered “on the ship coming to Canada in 1951. I thought I was the Queen.” Ann Walker (Peterborough) regrets having no recipe for “Danka’s Bulgarian Lemon-Chicken Rice Casserole!” Gaetano Burgio (Virgil) wrote that as a boy in Italy “maccu (a fava-bean dish) was my favourite.” His mother strained the cooked favas into noodles; “we used to fry the leftovers … so good and crunchy!” She also made polpetti, battered and fried cauliflower patties to accompany barbecued fresh sardines. Brenda Stanbury reminisced about “polish sausage sliced lengthwise, barbecued with mozzarella cheese” in hot dog buns.

Joseph Gray provided my favourite joke: “I am on a seafood diet. I see food and I eat it.” Ha! Ha!
 

19th-century Ceramics Event

Our next event is Ceramics and the 19th-century Canadian Table, which will look at a collection of ceramic tableware on view in Toronto’s Gardiner Museum that depicts idealized scenes of 19th-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. This will be our first in-person event—masked, of course!—and is being scheduled for the end of June. Stay tuned!
 

April Cooking Challenge: Lunchboxes and Brown Bags

We've been working and learning from home for the past two years, but with some venues reopening, let's share our lunch-on-the-go favourites: foods that travel and reheat well, creative kids' lunches, DIY bento boxes, tiffins, allergen-free cookies and squares: you name it.

As always, you might enjoy having a look at Canadian Cookbooks Online on our website for inspiration. There you'll find links to scores of Canadian cookbooks of the past. If you post pictures and comments with the hashtag #lunchbox to our Facebook page before midnight on Sunday, April 24, we’ll feature at least one of your entries in our March newsletter.

Photo hints: To get the best results with your photos on Facebook and in this newsletter, follow these tips:
  • Make sure your image is big (at least 1MB in file size, or at least 1,000 pixels wide).
  • Make your image wide rather than tall. If you're taking a picture of something round, like a cake, include lots of blank space on either side of it.
  • Keep the camera still; balance it on a chair back or a stack of books if necessary.
  • Use as much light as possible. Outdoor light is great, especially on a cloudy day when there are no sharp shadows. Unless your room is very well lit, place the food near a window, turn on all your lights, and even point extra light sources (ring lights, flashlights) at it from a few different angles.
  • Put your food on a tea towel, a wooden counter or a similar neutral background rather than the stovetop.
  • Decorations are nice, like a flower in a vase, a charming salt and pepper set, an antique spoon or a decorative plate. But don't go overboard: remember, it's the food we want to see!
 

"One of these is not like the others," writes Beverly Kouhi Soloway. "Having some breakfast fun with my hardboiled egg; the others are a Smarties egg, several Whoppers eggs, and a Cadbury egg."
 

Egg Challenge Report

Our cooking challenge for March was anything with eggs. As expected, breakfast foods ruled this category, but we were treated to a wide variety of other sweet and savoury dishes as well.


Lyle Beaugard showed off (among other things) his "best Toads in a Hole ever!”


The always-erudite Chantal Véchambre discussed a variety of traditional French dishes “after nearly burning down my kitchen!" She writes:
  • Oeufs Mimosa: They are often found paired with the famous "Poireaux vinaigrette" (Leeks), a great classic of Parisian bistros. Eggs can be chopped more finely; mine are perhaps a little too generous .... The acidity of the vinaigrette and the texture of the soft leeks are a perfect match. Eggs Mimosa are an extra tradition.
  • Oeufs Chimay: Takes its name from a beautiful lady from 18th century, in the care of her husband and especially her cook. Mixture of shallots delicately melted in butter and Mornay sauce (Béchamel + cheese.) On a bed of mushrooms to make it more modern; but don’t forget the parsley, a "must" at this period.
  • Oeufs à la Tripe: No tripe in there, just boiled eggs, onions and Béchamel, basically. And it's delicious. The “bouchons” (name of the typical Lyonnais bistros) have appropriated this recipe alongside the “andouillette” (with mustard) or the “Tablier de Sapeur” (good luck for that one), but you can find the recipe in the book of the cook Pierre de Lune in 1660, so, who knows ....
  • Oeufs en Meurette: One of the pillars of Burgundy cuisine, where poached eggs are combined with red wine. From the old French noun "muire" ("saumure") = brine, it is a subtle sauce made with shallots, carrot and of course wine, whipped in butter after reduction, decorated with mushrooms and bacon bits, and served with small croutons (mine are brioche bread) to enjoy the creamy yellow egg ….


Mary Catherine Clancy: "Enjoyed a lovely brunch on a patio in Tucson, Arizona, today. I had shakshuka (pictured), and my partner had eggs Benny on a potato kugel with shaved corned brisket and dill hollandaise."


Pamela Capraru: “Not shakshuka, but shakshuka adjacent: store-bought Thai coconut soup over mashed white beans with lots of ground cumin and coriander, white miso paste, scotch bonnet sauce, an ounce of finely shredded parm, and two XL brown eggs, sunny side up. Zapped for a few minutes till heated through. Made it again the next day, but set the eggs in the soup, finished in the microwave. Pantry brunch for one. PS: My Palestinian brother-in-law says it is shakshuka. His mom makes hers with green chili.”


Marsha Howie: "My favourite weekend breakfast: a nice big salad topped with a couple of hard-boiled eggs!"


Alice Mac: "Now is the time to take some of those newly foraged greens and make lunch or dinner." She gives a full recipe on our Facebook page.
 
"So many eggs, so little time," writes Rob GM, who posted numerous dishes, including "a perennial family fave—the Scotch egg."


Laura Sanderson: "A nice Ham and Gruyere Quiche for Sunday breakfast"


Shelley Posen: "Lunch fry-up: Afghan bread, kabanos sausage, side of new Seville marmalade, mug o’ tea."


Matthew Hayes: "My contribution is Golden Tripe as reprinted in the Time Life Good Cook series Eggs & Cheese (pages 118-119). The tripe is poached in a court boullion. I did an initial poach, then finished in the pressure cooker. It is then combined with sautéed garlic, parsley (I substituted green onion) and bacon. Some of the poaching liquid is added and cooked for a further 30 minutes. Just before serving I beat two eggs with some freshly grated Grana Padano, and added this mixture to the tripe over a slow fire to thicken and get creamy. Delicious!"


Melissa Campbell: "Trip to ancestral homeland Rosemarkie, Scotland, the Black Isle with my dearest cousins in 2018. We loved our breakfasts, and this one was perfect. Local eggs from the local village shop (the only shop!), and of course a crumpet with jam, and a cuppa."


Jayashree Sarkar: What can be better than a breakfast wrap on a lazy Sunday?" Jayashree also created a delicious-looking Egg Curry. She gives a full recipe on our Facebook page.


Beverly Kouhi Soloway: "Sunday supper for us is a chance for some comfort food … What better than Steak and Eggs! I did our fave: a pan-fried strip loin, which was extra-good with runny egg yolk spilling over it."

 
Diana O’Shea: "Love eggs! Had a hankering for Cheese Soufflé with good Canadian cheddar. Recipe from The Laura Secord Canadian Cookbook, 1966."


Cathi Riehle: "Nothing says eggs like an omelette! I did the pan-flip and everything. I also did a pretty decent job at English crumpets finally. Nothing like a colourful brunch to brighten a gloomy chilly March day!"

 
Stephanie Thomas: "I often make a quick version of Huevos Rancheros for Sunday brunch. One of my frivolous COVID purchases was a tortilla press, so today they are on homemade tortillas. The cilantro is freshly picked from my kitchen counter garden."

 
Sherry Murphy: "Homemade pasta with 6 eggs & 3½ cups of flour for spaghetti and lasagna noodles! I used my pasta drying rack my son made for me!"


Karen Moore: "Tourte de Blettes (Chard Tart): four eggs in this delicious filling."


Davy Love: "Egg, fennel, beef sausage and Gruyère cheese breakfast pastries."


Mya Sangster: Almond Cakes from The Lady's Companion, 1753: "The receipt calls for almonds, eggs, sugar and orange flower water, however they are not macaroons. I think I baked them at too high a temperature, 300; they are now rock hard."


Elvira Regier Smid: "Raspberry Chocolate Torte: 10 eggs in the Chocolate Genoise Cake. Four egg whites in the Swiss Chocolate Buttercream. The cake I make for my son on his birthday every year in March." She gives a full recipe on our Facebook page."

Cori Horton made Italian poached eggs. "Love eggs. Love breakfast," she writes. "This was one of my most popular breakfasts when I had my inn. It relied heavily on my garden … and a good olive bread." She offers no photos, but does give a link to her Food Gypsy website.
Join the Culinary Historians of Canada!



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

2. News and Opportunities


Food Studies Postings at Culinaria
The Culinaria Research Centre at the University of Toronto invites applications for up to two postdoctoral fellowships in the field of Food Studies to study directly with the range of faculty at the University of Toronto working in food studies.

The appointments will be for one year, with an opportunity for renewal for an additional year, starting in the summer of 2022. The postdoctoral fellows will be expected to pursue independent research in food studies and to contribute meaningfully to the Culinaria community. Applications should be submitted by April 15, 2022. Full details are posted online.
 

2022 Sophie Coe Prize in Food History
The Sophie Coe is a distinguished annual prize intended to encourage, support and recognize good work in the field. It is awarded each year to an engaging, original piece of writing that delivers new research and/or new insights into any aspect of food history relating to any period, place, people or culture. Innovative, well written entries of up to 10,000 words in length in English are welcomed.

The Prize is £1,500 for the winning essay, article or book chapter. Authors may submit one entry only each, and they must be delivered by this year’s deadline of April 22, 2022. Details are available online or through Dr. Jane Levi (sophiecoeprize@gmail.com).
 

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 sarah@culinaryhistorians.ca 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!)

CHC member Nathalie Cooke is the lead researcher for The Riddle Project at McGill University Library’s Rare Books and Special Collections in Montreal, which sees librarians, digitization specialists, cataloguers and researchers working together to shed new light on the newly identified sub-genre of Enigmatical Bills of Fare (EBoFs), as well as working to research, transcribe and solve food-related riddles from early manuscripts. They are currently presenting Food Riddles and Riddling Ways, an online exhibition focusing on the intersections of culinary and riddling practices.

Also, on March 7, the website Canadian Cookbooks featured the 2017 reprint of the 1854–55 The Female Emigrant's Guide, edited by Nathalie and CHC board member Fiona Lucas.

CHC members Mya Sangster and Sherry Murphy will be animating the historic kitchen at Toronto's Campbell House on Wednesday April 6 & 13 and Thursdays April 21 & 28. They will be showing off various sweet historic recipes like Queen Cakes and Jumbles, and maybe even a fish and a risotto dish from among Eliza Acton's recipes.

On March 10, CHC board member Sarah Hood presented an illustrated lecture titled History in a Jar: Jam, Jelly, Marmalade & The People who Made It as part of a series about food writing programmed at the library at Harper College in Palatine, Illinois. Like her talk for CHC in March 2021 on The Marmalade Mavens, it was partly based on her latest book, Jam, Jelly and Marmalade, A Global History.

3. Destinations

Jane Black's Destinations feature will return.

4. Food for Thought

Have you missed a book review? You can read reviews from all our past issues online. If you are a CHC member who would like to contribute, please contact newsletter editor Sarah Hood at sarah@culinaryhistorians.ca.

   

Taste Makers: Seven Immigrant Women Who Revolutionized Food in America by Mayukh Sen (WW Norton, 2022). Reviewed by Ivy Lerner-Frank (pictured above).

A well-researched, utterly readable volume, delving into the personal and professional lives of seven 20th-century women who would now be called influencers in American food. Sen infuses each chapter with fastidiously researched details, each providing comprehensive and compelling insights about gender, class, the food world and the media that leave the reader hungry for more. 

An important food writer and professor of food journalism at New York University, Sen acknowledging his place as a young, brown, gay male—explains his rationale for writing the book: “At its core, this book is an attempt to trouble the canon of culinary brilliance, so often homogeneously male.” Prioritizing racial and class diversity in the selection of his subjects, he profiles personalities with divergent geographic origins and family configurations, but who have surmounted similar barriers in their personal lives and careers, whether in the restaurant or publishing worlds. 

Chao Yang Budweiser, the Chinese-born cookbook author, struggled to find her words in English, with her husband (and translator) ultimately having the last say. Elena Zelayeta, a Mexican-born cook, became a TV chef and entrepreneur, though her vision impairment invariably became the most salient aspect of her story for American media. Frenchwoman Madeleine Kamman was derided for her exacting approach and demeanour, attributes which she noted male chefs are lauded for.

Conversely, Marcella Hazan insisted that she only did what people told her to do, from opening a cooking school to writing cookbooks. Julie Sahni was good at everything she touched, from Bharatnatyam dancing to architecture and urban planning, in the end concluding that the contentment she derived from cooking was equally important to her as excelling. Najmieh Batmanglij, exiled from Iran, transformed herself into “the lone diplomat of Iranian cooking in America.” Norma Shirley overcame the discounting of Caribbean cuisine, to become an indefatigable restaurateur and tour-de-force in Jamaica.

Sen sets a chapter on Julia Child as what he calls an interlude, presenting her story as a foil to his main characters. Though quirky, Child was an American, which in itself paved a way to a certain kind of access and acceptance that the main subjects could only aspire to. (Interestingly and at times infuriatingly, several women are compared to her as the Italian/Iranian/Indian/Jamaican Julia Child, leading Norma Shirley’s mother to retort acerbically “Isn’t she dead?”)

Taste Makers is ambitious in its sweep, fascinating in its subject matter, entertaining and insightful. It’s a deceptively easy read that moves along swiftly, with a premise that lingers: these are “women that used their food to tell the world where they came from. They did so with no shame, only pride.”

   

Tools for Food: The Stories Behind the Objects that Influence How and What We Eat by Corinne Mynatt (Hardie Grant Books, 2021). Reviewed by Fiona Lucas (pictured above).

Throughout time and across cultures, we humans have devised ingenious tools to solve, aid and improve everyday culinary tasks. This ingenuity is revealed in the hundreds of objects pictured and described in Tools for Food, which is divided into ten pairs of culinary actions: Store & Contain, Measure & Weigh, Prep & Wash, Cut & Chop, Grind & Grate, Mix & Stir, Compress & Form, Heat & Transform, Hold & Scoop, Clean & Scrub. Each page has an image, sometimes two, of a kitchen tool with a summary about its function, material, date, and a bit of historical context.

I was surprised that a spatula ideal for lifting food out of a frypan was actually patented as a batter whip. Extracting juice from lemons has inspired many squeezers; the simple rolling pin can be astonishingly varied, and paper cupcake liners were patented as early as 1935, I learned. Some non-Western objects are included, such as the carved wooden jugs called akarum carried by the Samburu of Kenya that are bequeathed to their descendants. Inevitably, some entries felt shortchanged because each tool has a fuller history.

Many tools would have benefited from showing how they actually interact with the food (e.g., jamon rack for slicing ham, Bengalian boti for cutting foods with hard skins). Some entries refer to similar objects, but lacked a second photo to clarify and illustrate. For instance, the Japanese iron okama rice kettle is pictured, but not the Indonesian bamboo kukusan.

In addition to these observations, I had one textual irritation: Nowadays, there’s no excuse for using "man" for collective humankind when there are many non-gendered ways to write a sentence. 

Tools for Food is about functional design, but its own book design invited critical evaluation. I became increasingly distracted by excessive white space, off-centre placements of photographs, page numbers turned sideways and situated in the page creases and, worst of all, the choice to present too many tools in a ruddy-orange colour on a navy background. So, iron, wood, aluminum, bamboo, copper, clay and alabaster were all reduced to the same unattractive colour, thereby disserving their real colours, textures and three-dimensionalities. I felt that nuance was lost with this uniformity imposed, exactly contrary to the book’s celebration of creativity and ingenuity.

   

Feasting Wild by Gina Rae La Cerva (Greystone Books, 2020). Reviewed by Ania Young (pictured above).

Feasting Wild takes us on a journey through the author’s travels and experiences via a collection of short stories. It explores the history of wild foods and their sociocultural context. It invites us to question our relationships to food and nature and how our quest to discover foods that are “new to us” impacts others. I was expecting this book to be more of a how-to about foraging wild foods, but I was pleasantly surprised to find it was not that. 

Feasting Wild has every genre of writing you could ever want; memoir, food, travel, anthropology, history, even romance—all beautifully and uniquely woven together into an engaging read I found difficult to put down. The stories beg you to lose yourself within them, yet they are also so full of knowledge that you can’t resist the urge to take notes or reread the pages. I found myself reading with sticky notes at my side, flagging multiple pages as a resource to come back to. I was shocked to learn that humans at one point used roughly 30 thousand plant species for food and medicine, but now rely primarily on just 30. 

La Cerva writes with intellect, eloquence and wit. Her illustrative style makes you feel you are right there with her on her travels. When describing a cave, she writes “The cave is hot and humid with a persistent odour—not so much a smell, but a feeling, like vinegar in the nose.” She transports us miles away into that cave in just that simple sentence, and she accomplishes this countless times throughout the novel.

This is the kind of book you’ll probably read more than once, and the short-story format makes it enjoyable to do so. Whether you are looking for travel, education or romance, there is something for everyone amongst these pages, and I hope that, like me, you are mesmerized by what you find there.

   

The Fair Trade Ingredient Cookbook by Nettie Cronish (Whitecap, 2021). Reviewed by Ivy Lerner-Frank (pictured above) 

Nettie Cronish has had a decades-long relationship with the fair-trade movement. This cookbook, her sixth, highlights seven fair-trade ingredients available in Canada and how to use them in simple recipes: bananas, coconut milk, coffee, chocolate and cocoa, quinoa, sugar, and olive oil. 

Cronish defines fair trade at the beginning of the book: “a general term describing trade relationships based on fairness, transparency, and respect.” With the goal of providing workers and farmers a fair deal, official Fair Trade certification provides a degree of assurance to the consumer that internationally recognized standards are met, thus supporting sustainability and ethical decision-making. Readers will recognize the Canadian labels behind the fair trade and Fair For Life products cited in the book such as Equifruit (bananas), Cha’s Organics (coconut milk), Merchants of Green (coffee), Camino (sugar, chocolate and cocoa), and Palestinian and Canaan Fair Trade (olive oil). 

This book is not groundbreaking in any way—similar recipes might certainly be found elsewhere. The value of the book lies in the background material and the advocacy for fair-trade commerce. As such, I was surprised to see no mention of profits from the book going to further support the organizations cited.

Instead, it’s the anecdotes and personal details about fair-trade producers that provide much of the interest in this book. Each chapter kicks off with a description of the product, the history of the Fair Trade Certified company highlighted, how this approach has benefited the community producing the food, and why Cronish supports each particular enterprise. For example, Cronish goes into detail regarding Merchants of Green Coffee and their grower in Honduras, a Fair Trade Certified co-op.

These farmers are engaged in forest mapping, bird research and research on biofuels; they have plans to upgrade their solar processing facilities and expand their production capacity exponentially, which they could not do without the support of their Fair Trade certification.

Cronish’s vegetarian/flexitarian background inform the recipes she shares, with the majority of recipes being meat-free. There are stews, salads and burgers using quinoa, pulses and grains, a coconut fish chowder, and some coffee-rubbed steak recipes, as well as vegetarian bowls and mains. My sense of the book is that Cronish’s heart is with the recipes for sweets featuring Fair Trade Certified bananas, coconut milk, chocolate/cocoa and sugar. Home bakers will enjoy the peanut butter chocolate-chip cookies, cranberry ricotta quinoa squares, chocolate-dipped dried cherry biscotti and chocolate-chip bark recipes, which are clearly presented with photographs.

Review Contributors
  • Ivy Lerner-Frank (CHC book review editor, Montreal)
  • Julia Armstrong (Toronto)
  • Luisa Giacometti (Toronto)
  • Gary Gillman (Toronto)
  • Sher Hackwell (Vancouver)
  • Sarah Hood (Toronto)
  • Maya Love (London, Ontario)
  • Fiona Lucas (Toronto)
  • Jan Main (Toronto)
  • Bennett McCardle (Toronto)
  • Elka Weinstein (Toronto)
  • Ania Young (Nanoose Bay, B.C.)

5. Events of Interest

Compiled by Jane Black, Kesia Kvill, Sarah Hood & Julia Armstrong

Some museums and other sites have been able to admit visitors again, following COVID guidelines in their province, but check their websites before turning up at the door!

6. International Conferences

Compiled by Kesia Kvill

2022

April 28 to 30 (Lisbon, Portugal, or online)
THIRD INTERNATIONAL FOOD DESIGN & FOOD STUDIES CONFERENCE
Theme: Experiencing & Envisioning Food: Designing Food for Change
Host: The FORK Organization & Faculdade de Arquitetura, Universidade de Lisboa

May 12 to 14 (online)
CANADIAN ASSOCIATION OF FOOD STUDIES
Theme: Transitions to a Just and Sustainable Food System

May 14 (Leeds, England)
LEEDS SYMPOSIUM OF FOOD HISTORY AND TRADITIONS 
Theme: Fish
Location: Quaker Meeting House, Friargate, York.

May 31 to June 1 (Dublin, Ireland)
DUBLIN GASTRONOMY SYMPOSIUM 
Theme: Food and Movement

June 23 to 28 (Tacoma, Washington)
ASSOCIATION FOR LIVING HISTORY, FARM AND AGRICULTURAL MUSEUMS ANNUAL CONFERENCE
Theme: The Future of the Past
Host: Fort Nisqually Living History Museum

July 8 to 10 and July 15 to 31 (Oxford, UK, and online)
OXFORD FOOD SYMPOSIUM
Theme: Portable Food: Food Away from the Table
Host: St. Catherine's College, Oxford
CFP Deadline: February 15, 2022

September 7 to 10 (Rome, Italy)
ICREFH - INTERNATIONAL COMMISSION FOR RESEARCH INTO EUROPEAN FOOD HISTORY 
Theme: Eating on the Move (19th-20th Centuries)
Host: Rome Tre University

October 22 to 23 (New York, USA)
TWELFTH INTERNATIONAL CONFERENCE ON FOOD STUDIES
Theme: Imagining the Edible: Food, Creativity, and the Arts
Host: Marymount Manhattan College, New York
Call for presentations is open.

2023

September 5 to 8 (Ekaterinburg, Russia) To be confirmed
ICREFH - INTERNATIONAL COMMISSION FOR RESEARCH INTO EUROPEAN FOOD HISTORY
Theme: Food and Memory in European History of the 19th-21st Centuries
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. Each month, Digestible Bits and Bites is shared with members of the Culinary Historians of Canada and other interested persons who ask to be on the distribution list. 
 
The Culinary Historians of Canada would like to share this digest with a wide audience. You are encouraged to post or forward this information. 


Administrivia 

  • 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.
Copyright © 2022 Culinary Historians of Canada, All rights reserved.


unsubscribe from this list    update subscription preferences 

Email Marketing Powered by Mailchimp