Digestible Bits and Bites

The monthly newsletter of the
Culinary Historians of Canada
Number 109, May 2022
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For our April lunchbox cooking challenge, Cori Horton showed us a pita chickpea salad wrap, writing that "this is everything I love about Middle Eastern food—in one pita/salad! If I’m making it exclusively for sandwiches, I lightly mash the chickpeas so it’s a little firmer and holds better in the pita pocket. Delish!" The picture is from her Food Gypsy blog.



  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


Our First Live Event Since 2020!

On Tuesday, June 28 from 6 to 7:30 p.m., CHC invites members and friends to gather at Toronto's Gardiner Museum for our first in-person event since a packed presentation by author and CHC member John Ota at Campbell House in March of 2020. It's time to mingle in public again, for Ceramics for the Canadian Table, a lecture and tour with Sequoia Miller, chief curator at the Gardiner, about depictions of Canada featured in ceramic tableware. 

A collection of ceramic tableware on view at the Gardiner 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. At this event, Sequoia Miller 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.

Apart from his position at the museum, Miller is a historian, curator and studio potter. He holds a PhD in the history of art from Yale University; an MA from the Bard Graduate Center for Decorative Arts, Design History and Material Culture; and a BA in Russian from Brandeis University. Recent curatorial projects include RAW and Ai Weiwei: Unbroken at the Gardiner and The Ceramic Presence in Modern Art at the Yale University Art Gallery. Before re-entering academia, Miller was a full-time studio potter based in the Pacific Northwest.

Tickets for this event are pay-what-you-may. We encourage you to donate whatever amount you feel comfortable giving for this event. Similar past events have had a ticket value of $15 to $20. Depending on the state of the pandemic, masks may be mandatory for attendees. We strongly encourage attendees to wear a mask at all CHC events. Registration is now open on Eventbrite.

Image: Plate with William Parry’s ships Hecla and Griper at Melville Sound. English, ca. 1840. Earthenware with blue transfer print. The Barbara and James Moscovich Collection of Canadian Historical China G13.15.45

Esteemed culinary historian and CHC life member Mary Williamson sent in this image of her family enjoying lunch at Pipissewa in 1938.

Just A Bite Report #2: Family Foods
By Jennifer Meyer 

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 second in a series to summarize the memories contained in the 68 booklets returned.

Picnics featured prominently in this section on fun activities or events from summers long ago. Many varieties of picnics were mentioned, from church outings, family reunions, Sunday drives and school picnics in June to neighbourhood and park picnics with family and friends. 

Picnicking was a popular summer activity for both rural and urban dwellers, and a few, such as Rensje Aalbers, and from Roslyn and Gaetano Tom Burgio of Virgil, recalled picnicking before they immigrated to Canada as well. Burgio reminisced about eating outdoors and swimming both in the Niagara area in Ontario, and in southern Italy, and Albers harkened back to biking with neighbours to picnic and get ice cream when she was a child in the Netherlands. 

The foods for gatherings of all varieties were more often than not prepared by women: mothers, grandmothers, aunts and sisters. Becky Bender of Goderich recalled helping her aunt prepare noon dinners of corn, meat, potatoes and pie for her father’s threshing team. Joseph W. Gray of Caledon remembered “My mother used to make delicious tomato sandwiches and egg salad sandwiches. I can almost taste them now as I am typing this.”

At Eleanor McLaughlin of Beachburg’s wedding in 1955, a dinner for about 30 was served on the family lawn. “Not sure what the menu was, but Mother & Sister & I prepared.” Ted Meyer from Waterdown reminisced about yearly parties to celebrate his father’s July birthday. “Mum and my sisters catered all the food. The veg trays were all our own produce we grew. We had a lot of traditional canapes ... Mum also made Advocaat, a Dutch liqueur, from scratch ... with Oude Genever [aged Dutch gin], eggs and milk. The best part was Mum let me lick the pot after!” 

Exceptions to this convention were cooking meat on an open fire or barbeque. For example, Theresa Kerr of South Bruce Peninsula recalled pork on a spit with a chicken while being basted and turned on a BBQ by the men in her family, “while wives made sides and kids played around the farm.” Peggy Parent of South River’s father built a firepit for barbequing meat for family reunions. 

Another widespread feature of summer gatherings was that dishes were brought or prepared by many participants. Annunziata Corsetti of Toronto’s family had an annual end-of-summer gathering, when each family brought homemade sweet and savoury dishes. Susan Hitchcok of Syndenham stated that “everyone brought something” for Sunday dinners at the family cottage. She wrote of hamburgers with Lipton onion soup, homemade potato salad and seasonal fruit pies. “Family reunions were the big summer events as a child. Every family brought enough food for themselves and everyone else, so there was an abundance,” recalled Marilyn King of Listowel. 

Camping elicited evocations of outdoors adventures. Debra McAuslan of Clinton shared that “the taste of food over open fire was so good!”, and Mary Williamson of Toronto reminisced about camping in Pipissewa in the late 1930s and early war years, when her mother cooked over an open fire. “BBQ was unknown . . . With rationing of butter, sugar and meat during the War, it wasn’t easy to create fun food.”

Ontario camping recollections are incomplete without mention of bug bites! Holly Diaczuk of Thunder Bay harkened back to a vivid memory of fishing in a “cedar strip canoe until dark,” then having to come back to set up a tent and fry the fish on a campfire, all while “the bugs ate us alive. That was a rough night!” 

The fun-loving Georges (Rosemary and David) of Whitby discussed “beer-ups”: post-rugby game parties featuring corn roasts and barbeques, though pig roasts were rolled out when overseas rugby teams visited. Susan Lindsay of Chatham also recalled food being a feature of weekly baseball games. 

The nicer weather of summer brought people together, and what seemed to matter most—aside from savouring the delicious, and often homegrown and homemade food was the break from routine, enjoying each other’s company and the sense of community and belonging that these summer gatherings brought. Hopefully that will never change.

Call for Taste Canada Hall of Fame Nominations

The Culinary Historians of Canada are pleased to announce that nominations are open for this year’s Taste Canada Hall of Fame Awards, known in French as Le Temple de la Renommée des Saveurs du Canada.
The honour was created in 2009 to recognize Elizabeth Driver’s massive achievement in researching and writing Culinary Landmarks: A Bibliography of Canadian Cookbooks, 1825–1949 (University of Toronto Press). In 2010, the Hall of Fame also began to honour authors posthumously for their contribution to Canada’s culinary history and almost two centuries of Canadian cookbooks. Ever since, there have been two annual Hall of Fame Awards—one to recognize current living authors and the other for authors deserving of posthumous appreciation.

As the first inductee, Liz Driver has presented the awards at the ceremony every year, along with a member of the Culinary Historians of Canada since 2014, when the Culinary Historians began their sponsorship of the awards. To date, there are 29 culinary stars in the Taste Canada Hall of Fame. (The current living and posthumous inductees to the Taste Canada Hall of Fame are posted on our website, with photos and bios.)

The nomination criteria require that the author be Canadian or reside in Canada and deserving of recognition for a landmark achievement and/or a longstanding contribution to Canadian culinary books, either a stellar book or a body of work, in any language. The Hall of Fame Award recognizes Canada’s culinary heroes who, through books, have helped to shape our distinctive food culture in a significant way or who have influenced our perspective of it, and thus have had a lasting impact on Canadian cuisine.

This year’s inductees will be announced at the annual Taste Canada Awards ceremony in the autumn!

Nomination Process
  1. Choose the living and/or deceased Canadian author you think most deserves to be inducted into the Taste Canada Hall of Fame / Le Temple de la Renommée des Saveurs du Canada. The author(s) must be deserving of recognition for a landmark achievement and/or a longstanding contribution to Canadian culinary books. They have written a stellar book or body of work in any language.
  2. Write a text—as short or as long as necessary—to persuade the judges that your selected author should be this year’s inductee. Your aim should be to champion the author, rather than present a resumé. Convey to the judges, who may not be as familiar with the author as you are, how that person has shaped our distinctive food culture or influenced our perspective of it. Explain how the author’s stellar culinary book or body of work has had a lasting impact on Canadian cuisine.
  3. Send your submission by Friday, June 17 to Liz Driver (647-526-4877 evenings, and Fiona Lucas (416-781-8153 evenings,
Members of the Taste Canada Hall of Fame
  • 2021: Bonnie Stern / Noorbanu Nimji (1934-2020)
  • 2020: Stephen Yan / Norene Gilletz (1941–2020) 
  • 2019: Naomi Duguid / Jessie Read (1905–1940)
  • 2018: Graham Kerr / Constance Hart (1826–1898)
  • 2017: Bunny Barss / Edna Staebler (1906–2006)
  • 2016: Julian Armstrong  / James Barber (1923–2007)
  • 2015: Rose Murray / Nellie Lyle Pattison (1879–1953);  Helen Wattie (1911–2009) and Elinor Donaldson Whyte
  • 2014: Michel Lambert / Mona Brun (1920–2013)
  • 2013: Elizabeth Baird / Mère Emélie Caron (1808–1888); Helen Gougeon (1924–2000)
  • 2012: Anita Stewart (died 2020) / Catharine Parr Traill (1802–1899); Jeanne Anctil (1875–1926); Margo Oliver (1923–2010)
  • 2011: Marie Nightingale (died 2014) / Jehane Benoît (1904–1987)
  • 2010: Carol Ferguson (died  2018) and Margaret Fraser (died 2012) / Kate Aitken (1891–1971)
  • 2009: Elizabeth Driver

May Cooking Challenge: Royal Tea time

Back in May of 2019, CHC presented one of our best-attended events ever, a tea in honour of what would have been Queen Victoria's 200th birthday (pictured above). This year, Queen Elizabeth celebrates her Platinum Jubilee, so we thought we'd challenge you to create your own tea time spread—with or without a royal theme. Time to pour a cup of your favourite brew, be that black, green, white or otherwise, along with some biscuits or scones, bread and jam, cakes or sandwiches (do you cut the crusts off?).

Especially this month, 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 #teatime to our Facebook page before midnight on Monday, May 23 (the Victoria Day holiday), we’ll feature at least one of your entries in our April 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!

"My go-to lunch on the go is still the good old sandwich," writes Facebook friend Rob GM. "Today, roast beef and cheddar on homemade bread."

Lunchbox Challenge Report

Our cooking challenge for April celebrated the gradual reopening that's seeing some people return to schools and offices with a call for lunch-on-the-go favourites, and our CHC members and Facebook friends answered with an international array of midday meals.

Rob GM, whose sandwiches are also pictured above, prepared Dal stuffed aloo tikki (pictured here), as well as pierogi with kielbasa and beet pickles; spaghetti with feta, olives, peppers and onions; kimchi and gochujang udon noodles with baked sesame salmon; and cod with lemon-herb potatoes, all on view on our Facebook page.

Melissa Campbell baked a quiche, writing that it's "time for spring; enough snow already!"

Sherry Murphy reminded us of these instructions from The Blue Ribbon and Pure Gold Cook Book, and writes "who remembers these days of The School Lunch Box! What it should be! Back in time!"

Beverly Kouhi Soloway reported that "my lunchbox only has to travel down a set of stairs … to my home office … where I sit marking term papers. Sushi lunch today (made by my local Superstore). I have this neat little travelling lunch container, but I rarely get to use it!"

Mya Sangster prepared some sustaining Marmite sandwiches, which, she writes, "were my favourite take-to-school lunch in the late '40s and early '50s. I have already eaten the above sandwiches. Yummy yummy!"
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

2022 Scholars' Grant
The Culinary Historians of New York invite submissions for the 2022 CHNY Scholars’ Grant in support of research and scholarship in the field of culinary history, which is supported by the Julia Child Foundation. All individuals age 18 and older may apply. Three grants will be awarded, in the amounts of $3,500, $2,500 and $1,500. Further details and application forms are posted online. Recipients will be announced in July.

Launch of Online Cookbook Exhibit
The class project for the Winter 2022 term of the Food History class at the University of Guelph was curation of an online exhibit of cookbooks from the university's Canadian Cookbook Collection. Titled Healthy, Happy, and Wholesome: Cooking and Wellness in Canadian History, it will be part of What Canada Ate, a growing repository of digitized Canadian cookbooks.

The students investigated a selection of cookbooks published in the late 19th and 20th centuries that demonstrate the intrinsic connections between cooking, health and nutrition throughout Canada's past. A virtual launch for the exhibition is being planned for the evening of Tuesday, May 31.

Green Tea with Milk and Sugar
The Culinary Historians of New York present a Zoom chat with Robert Hellyer, author of Green Tea with Milk and Sugar: When Japan Filled America’s Tea Cups, on Monday, May 9, at 6:30 p.m. In the 19th century, Americans consumed a lot of green tea. Served hot with milk and sugar. The teas were imported from China until Japan developed an export industry centred on the United States.

In his book, Hellyer explores the forgotten American preference for Japanese green tea and traces the trans-Pacific tea trade from its colonial origins to today. Admission is free to CHNY members, although advance registration is required. Non-members and guests are invited for $10. RSVP through Eventbrite.

Election Cake Workshop
From 6:30 to 8 p.m. on Thursday, May 26 and Monday, May 30, Woodstock Museum in Ontario presents a workshop about Election Cake: Did you know people used to eat cake after they voted? Participants will revive a tasty tradition by making and taking home their own historic recipe to bake up and share with fellow voters! Admission: $30 (general); $25 (Museum members). Register through the City Of Woodstock online booking system.

Downton Abbey Ploughman's Luncheon
On Sunday, May 1 at 1 p.m., Hutchison House Museum in Peterborough, Ontario presents a Downton Abbey Ploughman’s Luncheon in honour of the release of the film Downton Abbey: The New Era (pictured above), featuring food that might have been served to the staff of Downton Abbey. Volunteers will serve a lunch of ham, Cornish pasties, cheese, rustic bread, chutney, pickled onions, boiled eggs and apple crisp with custard. Admission is $25; pre-registration is required, 705-743-9710.

Join the Preservation Society!
Camilla Wynne of the Preservation Society, a certified master canner known to some CHC members and friends for her presentation at our formerly annual Mad for Marmalade event, offers online workshops in food preserving. Participants can cook along and ask questions during the workshop or save the sessions to watch at their leisure. The upcoming roster is as follows:
  • The Preservation Society Guide to Jam-Making: Sunday, May 8, at 1 p.m. EST. Admission: $36.13. Get tickets here!
  • The Preservation Society Guide to Pickling: Sunday, May 22, at 1 p.m. EST. Admission: $36.13. Get tickets here!

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 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 members Mya Sangster and Sherry Murphy animated the historic kitchen at Toronto's Campbell House on several dates in April.

Mya reports on Cross Buns (pictured above), writing "that "the recipe for the Cross Buns I made came from Richard Dalby’s The Cook’s Dictionary, 1830. Mary Eaton (1823), Meg Dods (1826) and Anne Cobett (1851) all have similar recipes. Early 19th-century cooks had access to special moulds to make the Cross Buns ("Press the form of a cross with a tin mould.") Has anyone seen one of these moulds?"

She adds that "these Cross Buns do not contain any currants, raisins or preserved peel. Mrs. Beeton (1861) has a recipe for Plain Buns in which she gives a number of variations: "adding Few currants, candied peel or caraway seeds." She later says to add allspice to the mixture and to press a tin mould in the form of a cross in the centre of the bun."

Sherry writes: "Busy day at Campbell House today! Baked a Cranberry Tart from The Frugal Housewife (1830), baked in a bake kettle; Eliza Acton's Geneva Buns (a sweet bread with fruit and spices baked in the bake kettle, and Eliza Acton’s Sugar Cakes of Various Kinds (pictured above). Love repeating 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


The Unofficial Bridgerton Book of Afternoon Tea by Katherine Bebo (Ryland Peters and Small: 2022). Reviewed by Ania Young (pictured above).

A delightful, beautifully-styled cookbook with over 75 recipes, forming a collection of 16 afternoon teas worthy of Lady Whistledown’s gossip. Each afternoon tea is inspired by a character from the hit Netflix series, and the recipes within are perfectly and thoughtfully matched. Feeling sophisticated? An Elegant Tea, inspired by Daphne Bridgerton is for you. Spiteful? How about a Bitchy Tea, inspired by Cressida Cowper? Perhaps you’re just feeling sinfully indulgent, in which case I highly recommend a Parisian Tea, inspired by the fabulous Madame Delacroix. 

Every detail in this book feels well thought out, from the background print of the recipe pages—reminiscent of wallpaper used during the Regency period—to the elegant photography and shimmering pink page edges. You’ll enjoy flipping through this book as much as the cakes you’ll be baking.

This book also provides a great assortment of savoury dishes for the reader who doesn’t have a sweet tooth. The Gentleman’s Tea features boiled eggs with asparagus dippers and smoked mackerel pâté on toast. Fresh Spinach and Herb Frittata, and Topped Cornbread Toasts with Avocado Salsa, can both be found on the menu for a Punchy Tea. 

I loved how this little book provided a set menu easily used at your next gathering. Whether you are short on entertaining ideas or want to challenge yourself with a croquembouche, you’ll find something delectable within these pages. 

This book would make the perfect gift for any Bridgerton fan on your list, but it’s also great for anyone who loves a good afternoon tea and wants to step it up a notch. It’s a fun read, filled with easy-to-follow recipes and delicious treats. I highly recommend putting on your fanciest afternoon tea attire and enjoying this book.

The Nutmeg Trail: Recipes and Stories Along the Ancient Spice Routes by Eleanor Ford (Apollo Publishers: 2022). Reviewed by Maya Love (pictured above). 

A charming read from beginning to end, this beautifully illustrated book reveals the history, culinary and exotic uses, symbolic meanings, and artistic representation of nutmeg and its companion spices found along the ancient spice routes. Author Eleanor Ford draws on her passion for travel, food writing, and recipe development to explore the history and legacy of nutmeg, which along with other Indian Ocean spices furthered the development of sea trade and changed the course of history. 

Nutmeg-producing evergreen trees grew only in the perfect environmental conditions of the remote Banda Islands off the coast of Indonesia. These prized seeds, clothed in the lacy red wrapping of their sister spice, mace, became the centre of the spice trade. Ford argues that although spice brought humans great culinary pleasure and health, cooking with spice is not neutral, and enters into an informative discussion regarding culinary imperialism and the aspects of empire and conquest associated with the exploitation of exotic commodities. 

The Nutmeg Trail is organized into two sections. The first informs our understanding of how spice changed the world, what defines a spice, cultural diffusion along the spice routes, the art of combining spices and layering flavours, and how readers can set up kitchen spice libraries. 

Ford uses recipes as maps in the second section of the book, presenting 80 recipes (some vegetarian) encouraging readers to eat their way across the Indian Ocean. These curated recipes are categorized by their spice flavour profiles and inspired by the original trade routes established through Asia and the Middle East. For example, in the chapter The First Spice: Ginger, readers will find recipes such as Minced Chicken with Mirin and Pink Pickled Ginger and Karak Chai. In the chapter Lime Leaves & Lemon Grass are Crunchy, Tangy Vietnamese Salad and Steamed Fish Parcels with Lemongrass. Ford has included helpful “eat with” suggestions for all recipes. 

This is a remarkable book perfect for anyone who loves the culinary arts and cooking, anthropology, history, and travel. The Nutmeg Trail invites readers into an ancient and exotic era that changed the course of history and the food of today.

Hummus: A Global History by Harriet Nussbaum (University of Chicago Press: 2021). Reviewed by Ivy Lerner-Frank (pictured above).

“The simple pleasure of going out to eat a plate of freshly made hummus is somewhat comparable to a summer afternoon stroll to savour an ice cream,” British author Harriet Nussbaum says at the beginning of Hummus: A Global History. The book explores the history of the popular pulse, the huge impact it has had on eating habits around the world, and the passion that it produces politically. Nussbaum, a writer who specializes in food culture of the ancient world, brings the Levantine origins of hummus to life with details that provide context for this humble dish. 

The origins of the chickpea are hard to pin down, but it may have been domesticated as a crop 7,000 years ago in the northeast Mediterranean, where modern day Turkey and Syria now lie. In the 2nd century, Greek philosopher and physician Galen asserted that consuming chickpeas could cause an increase in sperm production. While Nussbaum doesn’t weigh in on the veracity of this claim, she does delve into the heated debates about which country can lay claim to hummus as part of their heritage. 

The chapter entitled "War and Peas" explores these contentious hummus wars, quoting Yotam Ottolenghi from his blockbuster cookbook Jerusalem: “a highly explosive subject, hummus is undeniably a staple of the local Palestinian population, but it was also a permanent feature on the dinner tables of Allepian [sic] Jews who have lived in Syria for millennia and then arrived in Jerusalem in the 1950s and 1960s.” Nussbaum talks about the Guinness Book of World Records hummus competition in 2015, which pitted Israelis of various origins against each other, as featured in Hummus! The Film (the trailer alone is very worth watching).

The handful of recipes at the end of the book is intriguing. In addition to standard hummus bi tahini and musabbaha (a deconstructed hummus in which the chickpeas are mostly whole), Nussbaum provides two medieval recipes: Hummus Kasa, with walnuts, cinnamon, coriander, caraway, wine vinegar, preserved lemons and pistachio, and 13th-century chickpeas with ginger and cinnamon.

“The next best thing to eating hummus is talking about it,” Nussbaum says, and I have to agree. There’s definitely more to say —food historian and anthropologist Joel Hart explores Hummus and Gentrification in Jaffa in a recent Whetstone article, for example—but for anyone interested in food history in the region, this book is a very good place to start.

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


May 12 to 14 (online)
Theme: Transitions to a Just and Sustainable Food System

May 14 (Leeds, England)
Theme: Fish
Location: Quaker Meeting House, Friargate, York.

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

June 23 to 28 (Tacoma, Washington)
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)
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)
Theme: Eating on the Move (19th-20th Centuries)
Host: Rome Tre University

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


September 5 to 8 (Ekaterinburg, Russia) To be confirmed
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. 


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