Digestible Bits and Bites #93, January 2021
Digestible Bits and Bites
CHC Facebook friend Lily Kelemen shared her Cranberry Nut Bread with Mandarin Zest as part of our December #COVIDbeaters food photo challenge. "I was in the festive spirit," she writes. "By the way, thanks for letting me join this unique group: history and food are two interests of mine!" Read more below.
News and Opportunities
Food for Thought (book reviews)
Events of Interest
1. CHC News and Upcoming Events
Happy New Year!
By any standards, 2020 was a year of firsts. For CHC as an organization, it was the push we needed to truly embrace technology. The year seemed normal until early March, when we held our last live event: a sold-out talk by architect, designer, historic preservationist and CHC member John Ota, who discussed his popular and well received book The Kitchen.
When the lockdowns began, we responded by including more online content in our newsletter and challenging our readers to share their cooking photos online (and boy, did you respond!). We launched our YouTube channel and our first-ever video interview series in May. We posted online histories of CHC in August, held our first virtual AGM in September and hosted our first Zoom book launch in October. In December, we launched our first digital recipe booklet, and we've already sold dozens of copies (see details below).
We increased our social media output; figured out how to judge entries for the Royal Agricultural Winter Fair preserving competitions; presented our annual Honorary Lifetime Membership award; and announced the year's inductees into the Taste Canada Hall of Fame, all in new and virus-thwarting ways. But perhaps our biggest achievement was safely turning our popular Baking for the Victorian Christmas Table event into a professionally produced video with a live Q&A led by Sherry Murphy (pictured above). Watch for an encore next December!
Why does all of this matter? Because, if the COVID-19 pandemic is a medical story, it's also a food story. In Canada, we have found ourselves thinking about food security and flaws in our supply chain that sometimes left gaps on grocery-store shelves even when there were no shortages. We began to stockpile food; we became more self-sufficient in the kitchen; and, yes, we started sourdough.
We worried for our food producers, especially the vulnerable migrant workers whom we rely on to bring in our harvest. We worried for our restaurant owners, and even more for their staff, who faced sudden layoffs and an unpredictable future. We supported our local food purveyors, mourned the closure of favourite outlets, and weighed the pros and cons of standing in grocery-store lineups, supporting home-delivery services, patio dining and new takeout options.
Throughout this troubled year, food has been a source of anxiety, but also of solace and security. Familiar flavours have reassured us. Food gifts have comforted the givers as much as the recipients. We attended communal meals virtually, reinforcing the truth that food nourishes us most when it is shared. If 2020 was difficult, it was also an important opportunity to reflect on our values, and perhaps those who are young today will have a good answer many decades in the future when their children ask, "What did you eat during the pandemic?"
Share Your Love of Food History!
Start 2021 with some fun food news in your social media threads by following Culinary Historians of Canada:
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to get up-to-date info on our latest events and take part in our weekly Guess the Kitchen Gadget posts.
- Subscribe to our YouTube channel to rewatch our interview series "Behind Every Great Cook Is a Great Mother" or discover a Spiced Cider recipe from the 1932 edition of the Five Roses Flour Canadian cookbook A Guide to Good Cooking.
- Join our Facebook group to chat with our like-minded community! Last month, there were holiday recipes galore, with mouthwatering pictures of festive baking and a wealth of antique kitchen gadgets spurred by the request of a teacher, along with wide-ranging news reports like the exciting new find of a fast-food eatery at Pompeii.
Wintering with Catharine Parr Traill
Admission: $19.20; CHC members $11.34 (including all fees and taxes).
On Monday, January 21 from 7:30 to 9 p.m. EST, CHC cofounder and culinary historian Fiona Lucas will explore what coping with a mid-1800s Canadian winter in the Ontario woods was like for an English immigrant in our first event of the new year. Called Catharine Parr Traill on Enjoying and Surviving a Canadian Winter, this will be an illustrated online presentation followed by a live Q&A. This project was supported in part by Employment and Social Development Canada, through the New Horizons for Seniors Program.
Catharine Parr Traill's genteel life in England did not prepare her at all for life on the frontier in Ontario in the mid-1800s. But one of the ways she found to support her family in her new world was to write about her experience for other immigrants. Her writings, both public and private, deal with the many joys and tribulations of the wintery backwoods in early Canada.
Traill had practical advice for her readers, from maintaining a yeast supply to choosing a parlour stove to sewing a warm cloak. She revealed much about bottling, pickling, smoking and hunting foods for the mid-19th-century pantry, then making winter meals. Her how-to advice benefited many immigrants unprepared for the cold and ice, as she had been once unprepared, but she also came to love the sparkling snow in her Canadian wilderness.
Fiona Lucas speaks knowledgeably and entertainingly on Traill's experience and writings. Her presentation will be followed by a Q&A session. She is a historian of cookbooks, food, kitchens and culinary material culture. Her BA is in the History of Fine Art and her MA in Canadian History. For 23 years, she worked in the historical kitchens of the City of Toronto museums. In 1994, Fiona cofounded the Culinary Historians of Canada, and two years later she launched the Volunteer Historic Cooking Group of the Toronto Museums. She is the author of Hearth and Home: Women and the Art of Open Hearth Cooking (2006). Her most recent book, co-edited with Nathalie Cooke, is Catharine Parr Traill’s Female Emigrant’s Guide: Cooking with a Canadian Classic (2017).
Tickets are available on Eventbrite.
On Thursday, March 4 from 7:30 to 9 p.m. EST, CHC will present an illustrated online presentation by CHC board member Sarah B. Hood called The Marmalade Mavens, on the rise and fall of the world's greatest marmalade makers. After the presentation, Sarah will stay online for a Q&A session on marmalade history and answer practical questions about making prize-winning marmalade.
From the legendary Janet Keiller, popularly credited with "inventing" marmalade in Dundee, Scotland, in the 1700s, to Cooper's, Chivers, Smucker's and Shirriff's, the world's great marmalade manufacturers have fascinating stories. Touching on marmalade history from ancient times to the present, Sarah will weave a compelling tale that ties in Roman cookery, medieval Persian poetry, changing attitudes towards racism, scurvy in the British Navy, Victorian labour conditions and globalization—and perhaps explain why marmalade is such an enduringly beloved commodity.
Sarah is a journalist, book author and ribbon-winning jam-maker who has lectured for more than 20 years on writing and social history in the Centre for Arts, Design and Information Technology at George Brown College in Toronto. She holds an MA in Near Eastern History from U of T. Her preserving cookbook, We Sure Can! How Jams and Pickles Are Reviving the Lure and Lore of Local Food, was a finalist in the Taste Canada food writing awards. This presentation is partly based on research for her upcoming book, Jam, Jelly and Marmalade: A Global History, due to be released by Reaktion Books (UK) in June 2021.
Admission: $18; CHC members $10 (including all fees and taxes).
Tickets are available on Eventbrite.
Victorian Christmas Baking Recipe Booklet
CHC is proud to announce a first for us: Baking for the Victorian Christmas Table: A Recipe Collection for Contemporary Cooks. It's a downloadable 21-page PDF booklet based on five years of hands-on workshops, with a dozen modern interpretations of 18th- and 19th-century recipes for traditional holiday treats that would have been prepared in Canada during the Victorian period, including Mincemeat Tarts, Plum Pudding and Gingerbread. And it may feel like the holidays are over, but you have until January 4 to test one of two 19th-century recipes for Twelfth Cake, traditionally served on the last of the twelve days of Christmas.
For those who missed our recent Baking for the Victorian Table video event, it's a chance to get in on the fun. If you did attend, this booklet contains six recipes not included in the handout for workshop participants. Price: $8 CAD (no HST applies) via PayPal, a credit card or Visa debit. Click the link above to order your copy.
Your Membership Directory Arrives Today!
On the first day of each year, CHC issues its Membership Directory to all members in good standing. If you do not receive yours via email today, or if you spot a mistake in the directory, please let us know by email at firstname.lastname@example.org.
Citrus fruits are at their best in winter, and prized Seville oranges start to appear in mid-January (they disappear around February 15). This month, as a leadup to our Marmalade Mavens event, we'd like to see your pictures and hear your tales of making marmalade. What's your favourite? Meyer lemon? Grapefruit? Key lime? Or a classic Seville marmalade laced with Scotch whisky? Bring 'em on!
January Cooking Challenge: #marmalade
To get you started, here's CHC Honorary Member Elizabeth Baird's recipe for grapefruit marmalade and our March speaker Sarah Hood's own prize-winning Seville orange marmalade recipe.
Those who post photos and comments with the hashtag #marmalade on our Facebook page by midnight on Friday, February 19 will be featured in the March newsletter.
#COVIDbeaters Food Challengers
December's food photo challenge seems to have resonated with many. Festive baking was clearly a big part of our collective pandemic-survival strategy, but so were warm and meaty comfort foods, as well as experiments with new and unfamiliar cuisines.
Dawn McClintock reported that she was "digging out an old favourite" when she made the liquor-laced Christmas sugarplums (above) and "a wartime recipe from a Ministry of Food ration leaflet: Condensed Milk Cake for VE Day celebrations" (below).
Sarah Elvins writes that "to get ready for the long winter, I did a lot of canning: pickles and 75 pounds of tomatoes."
"It is cookie season in my world," writes Alice Mac. "Our community kitchen group is sadly not meeting face to face to exchange our usual dozens of cookies, bars, and candies. Instead we put together a recipe book of the sweet treats that we have exchanged over the past dozen years. We are each baking our favourite, and will meet virtually to describe and share this year's baking. Mine are Pecan Pie Cookies: a brown sugar shortbread thumbprint with pecan filling."
Laurie Schwartz was also making the most of online resources, "doing Zoom bake-alongs with my friends," she writes. "Everyone learned new recipes, many of which were old-time family favourites. Some originated from wartime and rationing, like this warm and comforting 'half-hour pudding.”
Melissa Campbell writes that "the early spring was cold and lonely, so I made friends with roasted vegetables."
Melissa also believes that "isolation was the perfect time for me to perfect my Jewish roots baking," as her gorgeous challah loaves demonstrate.
Michael Gallant modestly writes that "baking is not my strong point, but steadily improved over 2020."
And Michael clearly had home-field advantage with his Acadian Meat Pie. "A tradition in our house: beef, pork and chicken wrapped in a biscuit dough," he writes. "Use some of the cooking juice to make the dough. Served warm or cold."
"I have been trying foods from different cultures," writes Jeanine O'Carroll. "This week has been braised pork-belly ramen [pictured] and braised pork-belly bahn mi [sandwiches]. I cheated and bought the bread."
Becky Rusk is also experimenting: "Homemade pasta only happens in my house during lockdown or vacation," she says. "This is our second batch this year."
"We fell in love with smoking our food," writes Claudia Staines.
Elka Weinstein posted about her Soft Brown Bread: "Been making this recipe since March and will enjoy it through the winter," she writes,
...and Mark D'Aguilar writes that "baking and experimenting with my sourdough starter have been my weekly #covidbeaters. I have written and revised several bread recipes using my sourdough starter since the first lockdown in the spring. This week I made a seeded sourdough sandwich loaf and a sweet six-strand challah, with ingredients that make me think of winter celebrations. It is mildly spiced with nutmeg, cinnamon and honey, and has fresh orange juice and zest, homemade candied orange peel, dried cranberries, stem ginger, slivered almonds, pepitas and a light sugar glaze." All we can says is... yum!
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2. News and Opportunities
Taste Canada’s Call for Submissions!
Mark your calendar: Taste Canada, the national food-writing awards, will accept submissions for books written by Canadian authors and published between January 1 and December 31, 2020, beginning on January 14, 2021. Submissions close on February 11, 2021. All details, including full eligibility requirements and submissions process, will be released in January. Watch Taste Canada's website and social media for updates.
Flavours of Africville
The Africville Museum commemorates the century-long history of the African Nova Scotian community of Africville, located on the northern shore of Halifax Harbour and destroyed to make way for industrial development in the 1960s. It has recently released a cookbook titled In the Africville Kitchen: The Comforts of Home by Juanita Peters, Claudia Castillo-Prentt and Adina Fraser-Marsman. It's priced at $23.04, and all proceeds go to the Africville Museum’s Scholarship Fund.
Stream and Dream: January Food Shows
January is all about snuggling in front of a TV with a mug of cocoa and something yummy from the oven. The Great Canadian Baking Show more than fills the bill; it returns for a fourth season on Sunday, February 14 (Valentine's Day) and runs on CBC for eight weeks at 8 p.m. (8:30 NT). It's also available for streaming on CBC Gem. This year introduces two new hosts: Alan Shane Lewis and Ann Pornel, but judges Bruno Feldeisen and Kyla Kennaley return.
CHC member Nora Gubins reminds us that Back in Time for Dinner is still available on CBC Gem. She writes that "it's the Canadian version of a popular British show (which is also on Gem). Though essentially about history, it's centred around a family in Canada, so food, food preparation and kitchen gadgetry are all depicted through the 1940s, '50s, '60s, '70s and beyond. CHC Honorary Member Elizabeth Baird is a guest in the '60s show (re: Centennial Cake!)."
Until January 23, TVOntario is streaming the delightful Victorian Bakers, Season 2: The Sweet Makers, which follows a group of modern British confectioners (pictured below) as they try their hands at popular sweets and dessert recipes of Tudor, Georgian, Victorian and early-20th-century kitchens, using the tools and ingredients of the periods.
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 email@example.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!)
We are sorry to report that longtime CHC member Ed Lyons (pictured above) died in August 2020 "after a very short illness and 94 years of one hell of a lovely life," as his obituary puts it. He will be remembered by many for his work as a volunteer historic cook at Spadina House and Fort York. He was an active CHC member as well, often assisting with the tedious process of envelope-stuffing in the days before email.
Ed was predeceased by his wife, Margaret Lyons (née Inouye), in October 2019. She enjoyed an influential four-decade career in broadcast journalism with the BBC and the CBC, and was also well known as a participant in CHC activities. They leave a daughter, Ruth. Donations in Ed's name may be made to the Margaret and Edward Lyons Fund at McMaster University.
On Wednesday, January 13 at 7 p.m. EST, the Central Canada chapter of the Association for Living History, Farm and Agricultural Museums (ALFHAM) will present a webinar by CHC Honorary Member Mya Sangster on orange peel preserves. Preserved orange peel is made from water, sugar and oranges. Mya will address questions about her experience with the process, and the history of oranges and sugar in England and their uses. She will also share the common practices used for preserving orange peel from the late 16th to early 19th centuries.
The session is free to all ALFHAM members. Regular membership is $30 ($25 for students and retirees). ALFHAM has three more talks scheduled in January and February, including one on maple sugar, one on felt making, and one on ice harvesting. Full ALFHAM membership details are posted on its website.
To add to its many accolades, John Ota's book The Kitchen was shortlisted for the 2020 Gourmand World Cookbook Awards, in the Design category.
3. 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 Elka Weinstein at firstname.lastname@example.org or Sarah Hood at email@example.com.
The Food Almanac: Recipes and Stories for a Year at the Table by Miranda York (Pavilion Books, 2020). Reviewed by Ivy Lerner-Frank (pictured above).
"This is a book about good things to eat," says Miranda York in the introduction to The Food Almanac: Recipes and Stories for a Year at the Table. York, founder of "At the Table,” a creative platform that “explores and celebrates British food culture,” has put together a slim volume that promises compelling culinary companionship throughout the year.
Divided into 12 chapters, the book takes a similar approach with the opening page for each monthly entry. Enumerating a “cook’s larder,” York begins by listing local, in-season fruits and vegetables, moves on to wild foods for foraging, game of the season and cheeses suitable to the month. From there, an exploration of ingredients follows, in the form of recipes, poetry, memoir and prose by various well-known chefs, and includes evocative illustrations by Louise Sheeran. Each chapter ends with a reading list, a thematic and eclectic compendium of books for further reading about topics touched upon in the chapter.
February brings a memoir about “The Kitchen God” and Chinese New Year by Britain’s Chinese food specialist Fuchsia Dunlop; March features musings on maple syrup by Acadian Simon Thibault. Diana Henry’s Menu for April starts with crispy Portuguese Prawn Pancakes, moves to Roast Pork with capers, fennel and lemon, and finishes off with Pasteis de Nata. As the year marches on, Meera Sodha contributes a Parsnip and Carrot Mulligatawny Soup for October; December sees a cocktail compendium and instructions on how to make a holiday cheeseboard. The foraging pages are particularly fun, with line drawings and suggestions on what to do with rosehips and elderberries in September, for example. The produce and forest yields are decidedly UK- and European-focused, but CHC readers should feel comfortable knowing that the seasonal options are very much foods that are readily found throughout Canada.
Each chapter’s entries are varied, and none is more than three pages. As such, one of the delights of the book is that it lends itself to different levels of enjoyment. Should one read it all in one go, or save the best bites for last, month by month? Whether it is read by spreading out the enjoyment, or in one fell swoop, this is a charming book to savour in whatever manner one might enjoy.
The Flavor Equation, The Science of Great Cooking Explained by Nik Sharma (Chronicle Books, 2020). Reviewed by Sher Hackwell (pictured above).
The Flavor Equation's key takeaway is that taste and flavour are not synonymous. Instead, flavour is the sum of six elements: emotion, sight, sound, mouth feel, aroma and taste.
This point is revealed in author Nik Sharma's introduction, along with engaging anecdotes from his youth. A cook and writer, Sharma had a knack for food science from an early age while being exposed to both North and South Indian cuisine. These early influences inform his cooking, and his subsequent experiences—like his exposure to Cajun and Mexican cuisines—result in recipes with unexpected ingredients and spices. For example, Indian amchur, a fine powder derived from dried green mangoes, is included in a recipe in the chapter “Saltiness.”
Sharma unpacks the six elements' connection to flavour with multicoloured charts, expert case studies and his own informal research. Every page is a fascinating exercise in science, such as a mouth-feel study that groups people according to their affinity for a texture. There are "chewers, crunchers, suckers, and smooshers."
The compounds are explored through recipes to achieve distinct flavours like brightness, bitterness, richness and fieriness. Sharma proposes numerous tips on which ingredients enhance these flavours; for example, adding specific types of fruits and berries will increase brightness. He also includes curious details such as how the oxalic acid in raw spinach and rhubarb might etch tooth enamel.
Part inspired cookbook and part textbook, The Flavor Equation is an invaluable reference tool. A commitment to embrace and digest all that is Sharma's flavour concept is rewarded by confidently applying it to other cooking adventures.
Christopher Kimball of Milk Street sums it up in the foreword: "This is a book about how to turn out food that optimizes flavor."
Ottolenghi Flavor: A Cookbook by Yotam Ottolenghi, Ixta Belfrage & Tara Wigley (Appetite by Random House, 2020). Reviewed by Luisa Giacometti (pictured above).
Yotam Ottolenghi is a well-known chef with 40 cookbooks to his name. This, his latest, is written in collaboration with Ixta Belfrage, who now works in his test kitchen.
As a home cook, I know the importance of flavour in the dishes that I prepare. I can take a mundane dish to new heights by adding and combining different ingredients that end up making the dish sing. One of the main reasons that I am attracted to Ottolenghi’s cookbooks is that he appeals to the home cook with ingredients that are easily accessible, cooking methods that are not difficult or time-consuming, and ideas that help me dream up new dishes.
In his latest book, he does just that, elevating vegetables to new taste experiences. He starts by introducing us to Flavor’s 20 ingredients, some of which we are familiar with and others we may not have considered. He leads us through his approach by outlining his "three Ps": Process, Pairing and Produce.
The book is laid out in the three sections with explanations and descriptions as to how each of these approaches work, followed by recipes that amplify the method. The recipes are mouthwatering and highlighted by the visuals. Who can resist Fried Onion Rings with Buttermilk and Turmeric, Stuffed Eggplant in Curry and Coconut Dal or Coffee and Pandan Puddings?
- Process is the key method to ramp up flavour before or during cooking. The four processes presented are charring, browning, infusing and aging.
- Pairing is the combination of various ingredients with the four most important pairings: sweet, fat, acidity and (chile) heat. It is the combination and layering of tastes that make the pairings here.
- Produce means understanding what is going on within the ingredient that can do the work on its own by releasing what is inherent in it, such as mushrooms or onions.
This cookbook is ideal for the vegetarian or vegan, or to add as side dishes for the carnivores in the family. This is an ideal gift for the holiday season or for the home cook who wants to try new dishes or who wants to add an extra zing to favourites.
Pies, Glorious Pies by Maxine Clark (Ryland Peters & Small, 2012 & 2020). Reviewed by Maya Love (pictured above).
Food stylist, cooking teacher and author Maxine Clark invites readers into her kitchen with Pies, Glorious Pies. Perhaps this is the year for the comfort of pie, although there is always joy to be found in fillings nestled inside of golden crusts. According to Clark, nothing beats a proper pie, and here she offers more than 50 savoury and sweet pie recipes that encourage us to try some new, as well as traditional, pie recipes.
The book offers more savoury recipes than the typical American pie book; in fact, Clark’s volume expands on the concept of savoury pies in the classic British tradition—deep crust, meat and vegetables—with well-loved and full-of-flavour choices like Cornish pasties, chicken pot pie, and steak-and-kidney pie.
Clark lives in Scotland and has spent much of her culinary life developing the savoury pie tradition; thus, the cooking regions covered in the book are mostly Scotland, England, and Wales. However, there is some international flavour too, including a French-Canadian Tourtière, an Italian Medieval Extravaganza Pie, Roasted Mediterranean Vegetable Pie, and others. And yes, because pie can be served at every occasion, there’s a section of sweet pies offered with British flair; Deep-Dish Toffee Apple Pie, Double Cranberry and Orange Pie, and individually made Spiced Baked Apple Pies are a few that caught my eye.
If you are not an experienced pie maker, or you would like a review before tackling the recipes, you can delve into the individual sections, full of step-by-step pictures on Equipment, Pie Practicalities, and Techniques. Then you can head on over to the well-organized, easy-to-navigate recipe chapters. In "Everyday Pies," there are family-fare pies for any day of the week, while "Posh Pies" offers elegant dishes to impress for special occasions. "Portable Pies" covers handheld pies, such as pasties and piggy pies: perfect for picnics or to take along on day trips. The final chapter, "Sweet Pies," includes more than a dozen tempting recipes.
Pies, Glorious Pies is a wonderful cookbook that includes rustic-style recipes with easy-to-find ingredients and beautiful photographs of each and every pie. For any occasion. there is a glorious pie that is sure to please your palate.
- Elka Weinstein (Book Review Editor, Toronto)
- Judy Corser (Delta, British Columbia)
- Pam Fanjoy (Hillsburgh, Ontario)
- Luisa Giacometti (Toronto)
- Gary Gillman (Toronto)
- Sher Hackwell (Vancouver)
- Amy Lavender Harris (Toronto)
- Sarah Hood (Toronto)
- Frances Latham (Stratford, Ontario)
- Ivy Lerner-Frank (Montreal)
- Maya Love (London, Ontario)
- Fiona Lucas (Toronto)
- Jan Main (Hudson, Quebec)
- Lisette Mallet (Toronto)
- Bennett McCardle (Toronto)
- Dana McCauley (Toronto)
- Dana Moran (Ajax, Ontario)
- Valerie Sharp
- Mary Lou Snow (Conception Bay, Newfoundland)
- Meaghan Van Dyk (Abbotsford, British Columbia)
4. Events of Interest
Compiled by Jane Black, Kesia Kvill, Sarah Hood & Julia Armstrong
With a COVID second wave upon us, all bets are off as to which in-person experiences will be available in the new year. The following sites were open during parts of 2020, and may be admitting visitors in 2021, but check before turning up at the door!
- Fortress of Louisbourg National Historic Site in Nova Scotia.
- King's Landing in New Brunswick.
- Some parts of Upper Canada Village in Morrisburg, Ontario.
- The Canada Agriculture and Food Museum in Ottawa.
- Hutchison House Museum in Peterborough, Ontario.
- Parkwood Estate in Oshawa, Ontario.
- City of Toronto historic properties (Colborne Lodge, Fort York, Gibson House, Mackenzie House, the Market Gallery, Montgomery's Inn, Scarborough Museum, Spadina Museum, Todmorden Mills, and Zion Schoolhouse).
- Black Creek Pioneer Village in Toronto.
- Dundurn National Historic Site in Hamilton, Ontario.
- Ukrainian Cultural Heritage Village in Edmonton.
- Roedde House in Vancouver.
5. International Conferences
Compiled by Kesia Kvill
The Dublin Gastronomy Symposium materials from May 2020 are available online.
Papers here: https://arrow.tudublin.ie/dgs/DGS_2020_programme.pdf
Recorded sessions here: https://arrow.tudublin.ie/dgs/2020/record/
Wednesdays, February 24 through March 31 (online from Leeds, UK)
LEEDS FOOD SYMPOSIUM
Theme: Food and Health
Note: Limit of 100 per each session, further details to be sent out in the new year. See website for information.
Spring 2021 TBD (Hamilton, Ontario)
FIGHTING SCARCITY AND CREATING ABUNDANCE: THE POLITICS OF FOOD AND WATER IN CANADIAN HISTORY AND BEYOND
Host: LR Wilson Institute of Canadian History, McMaster University
May 13 to 15 (Online from Guelph, Ontario)
14TH TRIENNIAL CONFERENCE OF THE RURAL WOMEN'S STUDIES ASSOCIATION
Theme: Kitchen Table Talk to Global Forum
Host: University of Guelph. Zoom or Webex are likely platforms for the conference and previously planned activities will be adapted to this new format.
Note: The RWSA is an international association that promotes and advances farm and rural women’s/gender studies in a historical perspective. CHC will be presenting four panels during the conference.
June 2 to 5 (Las Cruces, New Mexico)
THE AGRICULTURAL HISTORY SOCIETY ANNUAL MEETING
Theme: Challenging Crops & Climate
June 9 to 15 (Online)
JOINT ANNUAL CONFERENCE OF: CANADIAN ASSOCIATION FOR FOOD STUDIES, SAFN, AFHVS, AND ASFS
Theme: JUST FOOD: because it is never just food
Host: The Culinary Institute of America & New York University
CFP Deadline: February 15, 2021
June 11 to 14 (Archibald, Ohio)
ASSOCIATION OF LIVING HISTORY, FARMS AND AGRICULTURAL MUSEUMS ANNUAL CONFERENCE
Theme: Looking Forward… The Next 50 Years
Host: Sauder Village
Note: Will be entirely virtual
July 1 to 2 (Marburg, Germany)
INTERNATIONAL CONFERENCE “FOOD – MEDIA – SENSES”
Host: Philips-University Marburg and Virtual
July 9 to 11 (Oxford, England)
OXFORD FOOD SYMPOSIUM
Theme: Food and Imagination
Host: St. Catherine’s College OR Virtual
CFP Deadline: January 31, 2021
September 7 to 10 (Rome, Italy)
INTERNATIONAL COMMISSION FOR RESEARCH INTO EUROPEAN FOOD HISTORY
Theme: Eating on the Move (19th–21st Centuries)
Host: Roma Tre University
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.
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