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Digestible Bits and Bites #34 - February 2016


Digestible Bits and Bites

The monthly newsletter of the
Culinary Historians of Canada
Number 34, February 2016
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Who'll win this year's preserving and baking ribbons at Mad for Marmalade? (Photo by Shirley Lum)
 


News and Upcoming Events


Help Complete the CHC Archives
Do you have any items or papers that you would like to donate to the CHC Archives? We have several complete runs of newsletters, program flyers, AGM reports, board agendas and minutes, and other board papers and records. We even have the 10th anniversary plaque made of royal icing that was placed atop the celebration cake. However, our photographic record is sparse. Perhaps you have some you can share? Or maybe some correspondence or other items? Surprise us!

We are planning to offer these archives to the University of Guelph Library and Archives to supplement their culinary history holdings. But before we do, we’re asking members if they wish to add to the collection. For more information, please contact Fiona at fiona@culinaryhistorians.ca or 416-781-8153.

See You On Facebook
The Culinary Historians of Canada group on Facebook now has close to 350 members, and the conversation's getting lively. In January, we chatted about pickled eggs, flapper pie and the world's best cheese (it's from Ontario)! If you'd like to join, simply navigate to the page and request to be added to the group. (It usually takes about 24 hours.)

Once you're signed up, be sure to click on "Notifications" near the top, to choose whether you'd like to receive an email notice when each new item is posted, when one of your Facebook friends adds a note, or not at all.

CHC Events Calendar

Saturday, February 20, 2016

9th annual Mad for Marmalade, Crazy for Citrus!

This year, our theme is Citrus in the Persian Kitchen, and we are delighted to partner not only with Fort York National Historic Site, but also with the Aga Khan Museum. Mad for Marmalade 2016 includes a light Persian breakfast, a full Persian-themed lunch by Banu Iranian Restaurant, tour of Fort York, door prizes, a citrus-themed marketplace, presentations, workshops and a marmalade competition.

Highlights
  • Chef Ariana Bundy's presentation on The Use of Citrus and Other Sour Flavours in Persian Cooking. A former head pastrychef for the Mondrian Hotel in LA, she is a graduate of Le Cordon Bleu and Le Notre in Paris. Her latest book is Pomegranates and Roses: My Persian Family Recipes (Simon & Schuster UK). She will be demonstrating Persian lemonade with chia seeds and rosewater, while also discussing key ingredients in Persian cooking.
  • A talk by author Shayma Saadat (The Spice Spoon blog) on Finding my Persian Roots Through Food
Workshops
  • Ariana Bundy: Javaher or Morassa Polo (Persian jewelled rice and citrus-scented fish) 
  • Samira Mohyeddin and Zarrin Mohyeddin of Banu Iranian Restaurant: Inside the Banu Commissary: Sour Cherry Preserve
  • Author Shayma Saadat (The Spice Spoon blog): Rose Ring Cake 
  • Neema Lakhanio of Celestial Delights: Spice Mixes and Infused Oils
  • Baking teacher Jan Main: Yogurt Cake 
  • Elizabeth Baird: Persian Preserves
  • Mya Sangster and the historic cooks: Naranjiyya
  • Bridget Wranich: Sherbet; An Historical Drink
This year's four Marmalade Competition competition categories are:
  • Pure Seville Orange Marmalade (judged by Christine Manning of Manning Canning and cookbook author / five-time Grand Champion Jam & Jelly Maker Yvonne Tremblay)
  • Citrus Marmalade (judged by food marketing executive / trend tracker Dana McCauley of Food Starter and Professonal Home Economist Emily Richards)
  • Preserves With Citrus (judged by Alison Fryer of The Cookbook Store and Grand Champion Jam & Jelly Maker Robert Henderson)
  • Baking with Marmalade (judged by Pastry Chef Kyla Eaglesham of Madeleines (a Bespoke Pastry Production Kitchen in Toronto) and Pastry Chef Donna Ashley of Karelia Kitchen)
Admission: $62.15 until 5 p.m. on February 8; $67.80 afterwards. Pre-registration is required (416-392-7484 or 416-392-7503). Visit the Culinary Historians' website for more program information and everything you need to know to enter the preserving and baking competitions.



NEW EVENT!

Tuesday, March 15, 2016

Victualling Nelson's Navy: Food and Cooking on the High Seas in the Age of the Napoleonic Wars

The British Navy under Vice Admiral Horatio Lord Nelson was the largest floating fighting force the world had ever seen, with hundreds of ships around the world, manned by thousand upon thousands of hungry sailors, who were supposed to be fed the equivalent of roughly 5,000 calories a day!

How those sailors would be fed was a logistical nightmare that would not only change culinary history but help to ignite the Industrial Revolution. 
The CHC is pleased to present author, chef and naval re-enactor Gurth Pretty (pictured above) in a fascinating talk—and hands-on demonstration—exploring just how Lord Nelson’s Navy managed this incredible feat, and what those hungry sailors actually ate. There will be samples—to see, to touch and even a few to eat!

Chef Gurth M. Pretty is a graduate of George Brown College's culinary management program and Toronto's Cheese Education Guild. 'His books include The Definitive Guide to Canadian Artisanal & Fine Cheese (Whitecap 2006) and The Definitive Canadian Wine & Cheese Cookbook (Whitecap 2007, with Tony Aspler) and contributed to the World Book of Cheese (DK Books 2009).
As a hobby, Gurth is a warrant officer as the ship's cook aboard HMS Royal George, an 1812 naval re-enactment unit. He prepares and cooks historical recipes over the open fire for his shipmates, at War of 1812 historical events throughout Ontario.

Victualling Nelson's Navy takes place at the Naval Club of Toronto (
1910 Gerrard Street East between Coxwell & Woodbine, accessible via Carlton 506 streetcar). Doors open at 6:30 p.m.; presentation begins at 7. Admission: $15 (CHC & Naval Club members). $20 (non-members). $12 (students). Tickets will be available online. For further details, contact Sylvia Lovegren-Petras at sylvia@culinaryhistorians.ca or 416-556-3108.
Join the Culinary Historians of Canada!

CHC members are part of a network of people dedicated to exploring Canada’s culinary history. Benefits include discounts on special events and access to members-only activities like the Picnic in Prince Edward County. In addition, members are listed in the CHC directory and receive their own copy. The membership year runs from September to August. Join us today!
  • Regular Membership: $30 (1 year) $55 (2 years)
  • Supporting Membership: $55 (1 year) $75 (2 years)
Download a membership form here or contact membership@culinaryhistorians.ca to find out more.

News and Opportunities


Spirit Tree Family Day Wassailing Festival
This summer, CHC members and friends toured the inspiring Spirit Tree Estate Cidery (1137 Boston Mills Road in Caledon). This Monday, February 15 from noon to  4 p.m., Spirit Tree invites families to their traditonal Wassailing Festival, including orchard processions and performances by the Orange Peel Morris Dancers to promote a good apple crop this summer. The afternoon includes skating, sledding, wagon rides, face painting and marshmallow roasting on the bonfire. All admission donations ($20 per carload or $5 per person) go to benefit Bethell Hospice. 905-838-2530

Fortress Rum
On February 24, 2015, Nova Scotia's Authentic Seacoast Distilling Company Ltd., together with Parks Canada and Fortress Louisbourg Association, unveiled its new brand for the rum that has been patiently maturing in oak barrels in the Magazin du Roi at Fortress of Louisbourg National Historic Site since its arrival last September. Fortress Rum, the first rum to be matured onsite in almost 300 years, is sold in traditional bottles and sealed in wax, capturing the authentic spirit of New France’s historic rum trade.

In the 18th century, Louisbourg was one of North America's busiest seaports and France's centre of trade and military strength in the New World. Caribbean rum was a major trading good of the times. It was brought ashore in large oak casks through the Frédéric Gate and rolled into storehouses. Visitors to Nova Scotia this summer will be able to explore the drink that sugar made with “Louisbourg Rum Experience—Worth Protecting!” They will take part in an historic rum tasting and savour an 18th-century Rum Punch. This new program will be offered daily from July 1 to September 7. Fortress Rum is available at the Fortress' period restaurants and throughout Nova Scotia at select Nova Scotia Liquor Corporation (NSLC) stores and other retailers.

Jane Austen Supper Club
On Saturday, February 27, CHC member Karen Millyard (York Regency Society) presents an actual taste of Jane Austen’s world. Sit at an elegant table by the fire and eat the delicious and intriguing foods Austen and her contemporaries knew, followed by a short talk on the nature of the Regency supper and a thoroughly researched, beautifully presented and delicious meal prepared by the historic cooks at Montgomery’s Inn. Historical clothing is encouraged, but optional. Some outfits are available for rental at a modest fee. Admission: $55. Preregister by Friday, February 19 online or at 416-578-1031.

A Taste of Medieval Times
On Sunday, March 13 from 10 a.m. to 3:30 p.m.,Fort York Historic Foodways Program  Volunteer Historic Cook Mya Sangster leads a historic cooking class in the 1826 Officers' Mess Kitchen at Fort York National Historic Site, where participants can discover fascinating recipes for Gingerbrede made with honey; Figgy, an ancestor of plum pudding; Daryols, an early custard tart, and more, using original cookbooks and manuscripts from the late 1300s. Admission: $75 + HST, including lunch and recipe packages. Pre-registration and payment are required (416-392-7484.).

Food and Time
Executive Chef Montgomery Lau is serving a series of themed six-course tasting menus commemorating unique historic eras at the Secret Location tasting room in Vancouver's Gastown. The Food & Time series runs through March 1. Upcoming themes are Chinese New Year, Revisited (February 3 to 11), Dining with the Gods, Athens (February 12-14) and Slow Food Italiana (February 17-March 1). Meals are $95, gratuities and tax extra. Reserve at 604-685-0090 or online.

New York Public Library Online Menu Collection
The New York Public Library has recently launched a new way to view the digital collections and increased their accessibility. Check out their astonishing collection of over 19,000 menus!

CAFS Student Paper Award in Food Studies
This award, which recognizes scholarly excellence and encourages participation by graduates and undergraduates, includes a $200 stipend, a one-year membership in the Canadian Association for Food Studoes (CAFS), complimentary conference registration, and a banquet ticket for the CASF/ASFS/AFHVS conference. The paper must be student-authored and on any of a wide variety of disciplinary or transdisciplinary food issues. Co-authored papers by two students are permitted, if both agree they made comparable contributions. Applicants must also submit an abstract for the CAFS/ASFS/AFHVS conference by the abstract deadline.

Although the paper may originally have been written for a course, a major research project, a thesis or comprehensive exam, the expectation is that the submission must represent an original contribution to food studies scholarship (broadly defined) and should not be simply a chapter from a thesis or term paper. Written papers should be between 4,500 and 6,000 words (excluding bibliography). Videos and other non-print formats will also be considered.

Send all nominations to cafsadmin@foodstudies.ca, to be forwarded to the CAFS Awards Committee Chair by March 1, 2016

Postdoctoral Fellowship in Food Studies
The Culinaria Research Centre at the University of Toronto invites applications for two full-timepostdoctoral fellowships in the field of Food Studies, to work directly with the range of faculty at the University of Toronto working in food studies. These fellowships are open to scholars who have completed a Ph.D. in Food Studies or any related field in the humanities and social sciences, by the time of appointment and within the last five years.

The appointments will be for one year, starting in the summer of 2016. Salary will be commensurate with qualifications and experience and a minimum of $31,000. Additional details about the position are offered below, and information about the Culinaria Research Centre can be found online.
  • Position 1 – An applicant with primary research experience in one or more of the following areas: urban food security; food and diaspora; urban food activism; food and urban livelihoods/labour; and urban agriculture.
  • Position 2 - An applicant with primary research experience in either or both of: food and sensory experience; and/or critical approaches to nutrition discourses and practices.  This position will appeal to emerging scholars with a background in Science and Technology Studies or other humanistic or social science approaches to diet, nutrition, and foodways.
Fellows will interact with faculty, graduate students, undergraduates, and food professionals across a wide range of disciplines. They will also be associated with the Connaught Cross-Disciplinary/Cross-Cultural Seminar “City Food: Lessons from People on the Move” and the Culinaria Research Centre. This ongoing research collaboration introduces the concept of "city food" to examine the cultural, economic, and nutritional significance of food in diverse cities.

Through collaborations between academic and non-academic partners, the seminar promotes transnational research on the politics, poetics, and economics of food in civic life in the past and present. In addition to engaging in collaborative and independent research, fellows will assist in planning and administering the seminar, and other events through the duration of the fellowships.

Fellows will also have the opportunity to co-edit a book and a digital project on seminar themes. Fellows are expected to be in residence at the Culinaria Reesarch Centre (which is housed at the University of Toronto Scarborough campus) and will be able to conduct research at the University of Toronto libraries and the Culinaria Kitchen Laboratory. UTSC, located in the richly diverse eastern end of the Greater Toronto Area, is part of the tricampus University of Toronto.

Applications should be submitted by March 20, 2016, but review of applications will begin immediately. Applications should include a cover letter, a CV, three letters of reference from supervisors or professors sent separately, a writing sample and a statement of current and future research interests that explains how their research contributes to the goals of the City Food project. Applications, including letters of reference, should be submitted to culinaria@utsc.utoronto.ca. Questions regarding the positions should be directed to Daniel Bender, Director Culinaria Research Centre (culinaria@usc.utoronto.ca).

Toronto Chinese New Year's Food Tours & Banquet
Join food historian Shirley Lum of A Taste of the World on a choice of intimate experiences of Toronto's Second Chinatown. Preregister for any of these events at info@torontowalksbikes.com or 416-923-6813.
  • Chinese New Year's Eve 11-course Banquet: Saturday, February 6, 6 to 8 p.m. at Kowloon Dim Sum Restaurant (new location, Baldwin Street at McCaul). Join Shirley as she shares the rich symbolism, customs and etiquette of an intimate, hosted multi-course New Year's Eve banquet. Admission: $60 per person 
  • Food Tour of Toronto's Second Chinatown: Exciting Preps Weekend: Sunday, February 7 from 10 a.m. to 1:30 p.m. Learn the Cantonese, Mandarin and Vietnamese greetings and settle into tutored New Year's Eve Dim Sum (brunch). Enjoy a tour of an Asian grocery, bakery, florist and restaurant supply store for key items needed to be ready. Admission: (including food and non-alcoholic drinks) $50 (adult) $45 (seniors & students) $35 (3-13)
  • Food Tour of Toronto's Second Chinatown: Celebratory weekend including Valentine's Day Fest: Saturday & Sunday, February 13 & 14, 10 a.m. to 1:30 p.m. Admission: (including food and non-alcoholic drinks): $50 (adult) $45 (seniors & students) $35 (3-13)

Events of Interest


THIS MONTH (February 2016)
  • Wednesday, February 3: Slow Food: Craft Macaroni & Cheese, 6:30 to 8 p.m. (Toronto). Campbell House Museum invites visitors to explore the roots of contemporary food culture in 19th-century heritage foodways while discovering what the iconic contemporary comfort food, macaroni and cheese, reveals about evolving tastes, class and economic systems over time. Food samples will be prepared by culinary historian and curator Liz Driver in the historic kitchen. Admission: $20
  • Wednesday, February 3 to Thursday, February 11: Chinese New Year, Revisited (Vancouver). Historic tasting menu at Secret Location. See news item, above.
  • Saturday, February 6: Chinese New Year's Eve Banquet, 6 to 8 p.m. (Toronto). See news item, above.
  • Saturday, February 6Victorian Tea & Talk, 2 to 3:00 p.m. (Toronto). The Market Kitchen, in partnership with the Market Gallery, presents an illustrated talk on the St. Lawrence neighbourhood in the Market Gallery, site of the former council chamber, followed by a Victorian Tea inspired by historic recipes. Admission: $14+HST. Pre-register at 416-392-7604 or email marketgallery@toronto.ca.
  • Sunday, February 7: Food Tour of Toronto's Second Chinatown, 10 a.m. to 1:30 p.m. (Toronto). See news item, above.
  • Tuesday, February 9: A Cook's Tour of Food History in Canada, 2 to 4 p.m. (Toronto). The Ontario Genealogical Society's Toronto chapter presents CHC member Sarah Hood with an illustrated talk at the North York Central Library as part of a four-week course on social history. Series admission: $70 (members). $80 (non-members). Register online.
  • Friday to Sunday, February 12 to 14: Dining with the Gods, Athens (Vancouver). Historic tasting menu at Secret Location. See news item, above.
  • Saturday, February 13: Sweetheart Tea, Two sittings: noon & 2:30 p.m. (Toronto). Gibson House invites visitors to a Victorian-inspired tea, including finger sandwiches and sweets in Mrs. Gibson's parlour. Costumed interpreters serve afternoon tea in the setting of the elegant mid-19th century home. Guests may tour the museum at their leisure. Admission: $20; pre-payment is required. Not recommended for children under 6. Register online.
  • Saturday & Sunday, February 13 & 14: Food Tour of Toronto's Second Chinatown, 10 a.m. to 1:30 p.m. (Toronto). See news item, above.
  • Monday, February 15: Spirit Tree Family Day Wassailing Festival, noon to 4 p.m. (Caledon). See news item, above.
  • Wednesday, February 17 to Tuesday, March 1: Slow Food Italiana (Vancouver). Historic tasting menu at Secret Location. See news item, above.
  • Saturday, February 20: Citrus in the Persian Kitchen9th annual Mad for Marmalade, Crazy for Citrus! (Toronto). See CHC events, above.
  • Thursday, February 25: Thirsty Thursday, 7 to 10 p.m. (Etobicoke, Ontario). Montgomery’s Inn presents Thirsty Thursday tavern night with beer, wine, or a Thomas Montgomery speciality 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
  • Saturday, February 27: Jane Austen Supper Club, 7 to 10 p.m. (Etobicoke). See news item, above.
  • Saturday, February 27: Coconuts and Curries — Recipes from the Southern Coast, 11:30 a.m. to 2 p.m. (Toronto). Part of a series of classes on The Cuisines Of India with cookbook authors and food historians Smita and Sanjeev Chandra at George Brown College. Admission: $85 per class. Register online.
LOOKING AHEAD (March 2016)
  • Friday & Saturday, March 4 & 5: Desserts By Lamplight, 7 p.m. (Brampton). Historic Bovaird House. Admission: $17.50
  • Saturday, March 12: St. Patrick’s Céilidh, 7 to 11 p.m. (Etobicoke). An early St. Patrick’s Day celebration early at Montgomery’s Inn. Irish stew, fresh baked bread and live traditional music featuring the renowned Gin Lane. Admission: $5. Cash bar, $5 for a bowl of stew while supplies last.
  • Sunday, March 13: A Taste of Medieval Times, 10 a.m. to 3:30 p.m. (Toronto). A historic cooking class in the 1826 Officers' Mess Kitchen at Fort York National Historic Site. See news item, above.
  • Tuesday, March 15: Victualling Nelson's Navy: Food and Cooking on the High Seas in the Age of the Napoleonic Wars, 7 p.m. (Toronto). See CHC events, above.
  • Thursday, March 31: Cooking Lessons: Food History, Cooking Demonstrations, and Museum Visitors, 4 to 6 p.m. (Toronto). A talk by curator Paula Johnson of the Smithsonian National Museum of American History in collaboration with the Centre for Culinaria Research at University of Toronto Scarborough Campus. It takes places at UTSC, Bissell 728 (1265 Military Trail, Scarborough). Admission: Free
  • Thursday, March 31: Thirsty Thursday, 7 to 10 p.m. (Etobicoke, Ontario). Montgomery’s Inn presents Thirsty Thursday tavern night with beer, wine, or a Thomas Montgomery speciality 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
  CONTINUING
  • Sundays: Gibson House Tea & Tour, 1 to 4:30 p.m. (Toronto). There's tea, cookies and a seat for you at the harvest table in the 1850s historic kitchen every Sunday. Free with regular admission.
  • To March 13, 2016: The Edible Monument: The Art of Food for Festivals (Los Angeles). The Getty Research Institute presents an exhibit on the elaborate artworks made of food that were created for royal court and civic celebrations in early modern Europe.
  • To Fall 2016: 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, it shows how Canadians fought a “war for food” to support Canada’s overseas war efforts. Admission: Free with entrance to the museum. 613-991-3044 or 1-866-442-4416

Academic Conferences

February 19 to 20, 2016 (Vancouver)
CANADIAN CULINARY IMAGINATIONS: A SYMPOSIUM OF LITERARY AND VISUAL FARE
Interdisciplinary examinations of the ways in which Canadian writers and visual artists use food to articulate larger historical and cultural contexts, as well as personal sensibilities, coinciding with the launch of the public art exhibition Artful Fare: Conversations about Food, featuring the collaborative art projects of KPU Fine Arts and English students as they engage in creative-critical dialogues about food in Canadian poetry at Kwantlen Polytechnic University’s Richmond campus.

March 10 & 11, 2016 (Brussels)
FLAVOURS OF THE EIGHTEENTH CENTURY

The Dutch-Belgian Society for 18th-Century Studies will be focusing on the role played by taste and smell, in a century when both theoretical discourse and daily routine were strongly influenced by sensualist ideas.

March 18 to 20, 2016 (Colonial Williamsburg)
ALES THROUGH THE AGES

The conference will explore ancient ales and indigenous beers of the past, examine the origins and consequences of industrial brewing, discover the ingredients brewers have used through time, and share a toast to brewers past. Speakers include beer writers Randy Mosher, Martyn Cornell and Stan Hieronymus, beer scientist Karen Fortmann of White Labs and brewmaster Mitch Steele of Stone Brewing Company.

April 23, 2016 (York, UK)
LEEDS SYMPOSIUM ON FOOD HISTORY AND TRADITIONS


May 12 to 13 (New York City)
COOKERY MANUSCRIPTS CONFERENCE

A conference of the Fales Library at New York University.


May 31 to June 1, 2016 (Dublin)
FOOD AND REVOLUTION

The biennial Dublin Gastronomy Symposium.

June 22 to 26, 2016 (Toronto)
SCARBOROUGH FARE

University of Toronto Scarborough Campus hosts the joint conference of the Association for the Study of Food and Society, Agriculture Food and Human Values and the Canadian Association for Food Studies.

July 4 to 7, 2016 (Leeds, UK)
FOOD, FEAST AND FAMINE
The 23rd International Medieval Congress aims to cover the entire spectrum of famine to feast through multi-disciplinary approaches.

July 8 to 10, 2016 (Oxford, UK)
OFFAL, REJECTED AND RELAIMED FOODS

The Oxford Symposium on Food and Cookery.

December 2 to 6. 2016 (Melbourne, Australia)
UTOPIAN APPETITES

Deadline for proposals: May 15, 2016
The 21st Symposium of Australian Gastronomy invites proposals from academics and independent scholars, artists and activists, cooks and chefs, journalists and writers, food producers and artisans in the form of panel discussions, presentations, literary reflections, manifestos, performances and interactive experiments relating to utopia and gastronomy. Send enquiries and proposals 350 words or less along with a 100-word biography of the presenter/s before 15 May 2016 to the symposium committee: Kelly Donati (kellyd@angliss.edu.au) and Jacqueline Dutton (jld@unimelb.edu.au).

Food for Thought

      
Anglo-Indian Cookery: A Selection of Well-known Dishes by Errol Anderson (Grosvenor House Publishing Limited, 2016)
The Anglo-Indian community is a distinct, small minority community originating in India. Anglo-Indian cuisine, dress, speech and religion all served to segregate Anglo-Indians from the native Indian population. Anglo-Indian cuisine is different from usual Indian recipes that you may have experienced. The Anglo-Indian cuisine developed over time where some English cuisine were enhanced by traditional Indian spices to give it a unique blend of culinary dishes which are still prepared by Anglo-Indian families. Recipes are illustrated in an easy-to-read format, it caters tor the novice and experienced cook, with photographs.

Lucky Rice: Stories and Recipes from Night Markets, Feasts, and Family Tables by Danielle Chang (Clarkson Potter, January 2016)
In Lucky Rice, Danielle Chang, founder of the festival of the same name—which brings night markets, grand feasts, and dumpling-making sessions to America's biggest cities—feeds our obsession for innovative Asian cuisine through 100 recipes inspired by a range of cultures. Here, comfort foods marry ancient traditions with simple techniques and fresh flavors—and include a few new classics as well: chicken wings marinated in hot Sichuan seasonings; sweet Vietnamese coffee frozen into pops; and one-hour homemade kimchi that transforms pancakes, tacos, and even Bloody Marys. "I love how Lucky Rice celebrates the culinary ‘Asian invasion’ and its influence on American food today."—Susur Lee

The Oldest Foods on Earth: A History of Australian Native Foods with Recipes by John Newton (NewSouth, February 2016)
"This is a book about Australian food, the unique flora and fauna that nourished the Aboriginal peoples of this land for over 50 000 years. It is because European Australians have hardly ever touched these foods for over 200 years that I am writing this book." The tide is turning. European Australians are beginning to accept and relish the flavours of Australia: everything from kangaroo to quandongs, from fresh muntries to the latest addition, magpie goose. With recipes from chefs such as Peter Gilmore, Maggie Beer and René Redzepi’s sous chef Beau Clugston, The Oldest Foods on Earth will convince you that this is one food revolution that really matters.

(Descriptions based on information provided by the publishers)
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 request to be on the distribution list. Everyone is welcome to submit items for publication, as long as the information arrives in the editor’s inbox at cadmus@interlog.com by the 25th of the previous month.
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.
  •  Submissions to Digestible Bits and Bites are welcome at cadmus@interlog.com, although inclusion is at the editor’s discretion. Links to relevant websites are appreciated but not essential.
  • Past issues of Digestible Bits and Bites are posted onthe Culinary Historians of Canada website.
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