Digestible Bits and Bites #33 - January 2016

Digestible Bits and Bites

The monthly newsletter of the
Culinary Historians of Canada
Number 33, January 2-16
Pictured above are (left to right) CHC members Sylvia Lovegren, Elka Weinstein, Carolyn Crawford and Luisa Giacometti at the Fort York Frost Fair.

CHC News and Upcoming Events

Welcome to a new year, which offers some intriguing inspirations for historical explorations:
  • 500 years ago: Queen Mary I of England, daughter of Henry VIII and Queen Catherine of Aragon, was born. She is said to have been fond of pears.
  • 400 years ago: Samuel de Champlain made his final trip in North America after overwintering with the Huron-Wendat; his journey took him to many Ontario locations. Also, some English consumers boycotted Brazilian sugar because it was being produced by slave labour.
  • 200 years ago: Jane Austen wrote Persuasion.
  • 100 years ago: Many key military actions of WWI took place, including Gallipoli, Verdun, Jutland and the Somme. Germans began rationing. In Ireland, this was the year of the Easter Rising. Robert Baden-Powell published The Wolf Cub's Handbook in the UK, and the Boy Scouts of America were incorporated (campfire cooking, anyone?) American actress and consumer activist Betty Furness was born. On May 22, the US government failed in its attempt to force Coca-Cola to remove caffeine from its products, with the resolution of the case of "United States v. Forty Barrels and Twenty Kegs of Coca-Cola".
Frost Fair Recap
Frost Fair was held at Fort York on December 5 and 6. CHC president Fiona Lucas presented a demonstration of sugar plums. The CHC set up two tables that promoted our organization, sold cookbooks and this year for the first time sold food items.

We had historic-recipe gingerbread men from Mya Sangster and Susan Antler; Sherry Murphy brought more gingerbread men and oatmeal coconut balls, and Luisa Giacometti made really yummy (non-historic) Rice Crispies squares with lots of chocolate and sea salt on top. The food was a success, and we almost sold out. Next year will be even better.

CHC Events Calendar

Saturday, February 20, 2016

Mad for Marmalade, Crazy for Citrus!

Mad for Marmalade is shaping up to be a most interesting event in 2016. CHC's 9th annual celebration of all things citrus is held in association with Fort York Historic Site. This year, it is Persian-themed, and we have Ariana Bundy, TV chef and author of Pomegranates and Roses: My Persian Family Recipes and Sweet Alternative, as our main presenter.

We also have some interesting workshop leaders, including Shayma Saadat from the blog Spice Spoon and pastrychefs from Red Rose Patisserie in North York, among others. Final workshop selections will start in the week of January 11. Check the CHC website for updates, and in the meantime, think of submitting your favorite marmalades, citrus jams or baking for the jam competition.
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)
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Download a membership form here or contact to find out more.

News and Opportunities

Casting Call
3 Bird Media in Toronto is developing a new show for one of Canada's largest broadcasters, called Back in Time for Dinner Canada, about one family's extraordinary time-travelling adventure to discover how a post-war revolution in the food we eat has transformed the way we live. They experience the lifestyle and meals of each decade from the 1940s to the present day in Canada. BBC Two originally produced the show in the UK.

The producers are seeking the family to star on the show with 2 or 3 children between the ages of 8 and 19 who are interested in food and are opinionated. Not only is it a great educational/historical experience for the family, but it also comes with a renovated kitchen as the grand finale. Contact Jes Clarke, Casting Coordinator, 3 Bird Media at 416-992-9633 or

Twelfth Night Supper & Dance
On the twelfth day of Christmas... Step into the atmosphere of times gone by. Partake in the Yuletide customs of Old England  at historic Montgomery's Inn: dance by the fire to live music, enjoy a delicious historical supper, wassail and other seasonal treats, play traditional games and tour the fascinating historic Inn by candlelight, in all its festive decorations. Perhaps you will find the bean in the Twelfth Cake, and become Lord or Lady of Misrule for the night!

All dances will be taught and led. No dance experience or partner are needed (and there is no lead or follow), but the dance workshop is required for people newer to English Country Dancing and will help everyone enjoy the evening to the fullest. Tickets are $55, or $45 for students and seniors. Dress code: historical and festive modern clothing all most welcome. Preregister at

Toronto Chinese New Year's Food Tours & Banquet
Have you always wanted go behind the scenes during the preparatory and celebratory periods of the 14-day Asian Lunar New Year festivities? Curious about old and new customs, superstitions and traditions connected with the festive, symbolic dishes? Would you like to figure out how to bid farewell to Year of the Goat on February 7 and welcome in the Year of the Monkey on February 8?

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 or 416-923-6813.
  • Chinese New Year's Eve 11-course B: 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. Menu to follow. Cap: 10 experiences per table (total three tables). 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. Cap: 11 experiences available. 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. Cap: 11 experiences available each day. Admission: (including food and non-alcoholic drinks): $50 (adult) $45 (seniors & students) $35 (3-13)

ASFS Awards
The Association for the Study of Food and Society Award for Food Studies Pedagogy is given to a teacher of food studies in any discipline who presents a course that uses innovative and successful pedagogical techniques to reach students. These may include classroom exercises and assignments as well as outside projects, trips, and service activities. The course may be taught at the graduate or undergraduate level, for degree credit. Any ancillary evidence of exemplary teaching methods will also be accepted. A cash stipend of $200 accompanies this award.

Email the nomination packet (as a single PDF if possible) to Deanna Pucciarelli at by February 15. It must include a course description, syllabus, evaluation(s), peer assessment and optional ancillary evidence of exemplary teaching methods. Applicants may self-nominate. Membership in ASFS is not necessary and there is no fee for submission.

The ASFS Book Award recognizes an outstanding book about food published within the last two years. This book should employ exemplary research methods, offer novel theoretical insights and constitute a significant contribution to the study of food from a scholarly perspective. Books that suggest new questions and new avenues of food research for future scholars are encouraged to apply. Writing style, organizational rigor and a strong thesis will also be criteria for this award. $500 cash stipend.

To nominate a book, send three copies to awards administrator Beth Forrest c/o Culinary Institute of America, 1946 Campus Drive, Hyde Park, NY 12538-1499 by February 1. Applicants may self-nominate. Membership in ASFS is not necessary and there is no fee for submission. Direct questions to Beth Forrest at

New Cookbook Collection
The University of the Fraser Valley, in Abbotsford, B.C., is proud to introduce the Newman Western Canadian Cookbook Collection, named for the family of Dr Lenore Newman, UFV's Canada Research Chair in Food Security and the Environment. Dr Newman was the driving force behind the establishment of the collection in the Fall of 2014. She writes that the community cookbook came into its own in the early 20th century as printing costs fell drastically, allowing groups to put together collections of local recipes as a fundraising tool.

Thousands of such books were produced, and recipes that had developed locally were passed around the western world. The recipes preserved in these books describe a way of life that is quickly becoming as remote as the world of the Romans. In their pages these little books preserve the day-to-day existence of people now gone, and from the books of UFV’s new culinary collection we can study the lives of the people who settled Western Canada.

In particular they capture voices that were not well represented in other ways at the time; cookbooks expose the lives of women, and the lives of minorities. Timely preservation of these books is now critical, as they are all too often discarded over time. Their preservation ensures future researchers will have access to a critical period in the development of Canada.

Canadian Literary Fare
A reminder to revisit Canadian Literary Fare, a website and blog. The exploration, settlement and development of Canada depended on food. Recall Sir Franklin’s fatal decision to provision with tinned food soldered by lead (re-imagined by Margaret Atwood in “Age of Lead”). Recall the Chinese community’s rethinking their cuisine to support a livelihood through restaurants, depicted in Judy Fong Bates’ Midnight at the Dragon Café, Sky Lee’s Disappearing Moon Café, and Fred Wah’s Diamond Grill. Or recall such policy interventions as residential schools (retold by Joseph Boyden in Three Day Road) and nutritional guidelines (recounted in Wendy Lill’s The Occupation of Heather Rose and Alice Munro’s “Half a Grapefruit”).

Canadian literature is notable because its many food narratives draw from diverse cultural heritages. Yet existing bibliographies and studies of food literature consistently overlook Canada’s contributions. So this resource is intended as an intervention, gathering Canadian literary works in which food is a primary theme, or a way to reflect upon the stories that shape Canadians and notions of Canada. What a feast!
Call for Book Authors
Food scholar Ken Albala invites authors to submit a proposal for the Meals Series within the Rowman and Littlefield Studies in Food and Gastronomy. He writes: "We have done titles like Breakfast, Lunch, Brunch, Barbecue, Picnic, but Dinner has thus far eluded me. Probably too big a topic, but I'd be interested in buffet, luau, dim sum, take out, coffee break, happy hour, kaiseki, tea, etc. Would anyone out there be interested in writing a book in the series, along these lines?" If you would be interested, contact Ken Albala at

New Journal for 2016
Food Ethics is a new online journal of the Societies for Agriculture and Food Ethics providing a global forum for academic discussions on food ethics. As a consequence it is trans-, multi- and interdisciplinary, as well as non-partisan and cross-cultural. It discusses ethical issues of the entire value chain from producer to consumer, including important agents such as processing industries and retailers, examines aspects related to the production and consumption of human food, and focuses on the utilization of seafood, crops and plants, and animals.

It also scrutinizes food security, food safety and sovereignty, rights and responsibilities, as well as cultural determinants, frameworks of understanding food, and natural thematic focal points. Thematic focal points include environmental issues such as the sustainable use of land and natural recourses. To find out more about submissions requirements, contact Ellen Klink at

Call for The Journal of Food, Drink & Manners
The Journal of Food, Drink & Manners is a collaboration between the Center for Cultural Outreach (Pennoni Honors College) and the Center for Hospitality & Sport Management of Drexel University. This is not the standard academic call for papers, although standard academic papers are welcomed.

The interdisciplinary journal allows for greater depth, diversity and broader interest and formats. Submissions may be in the form of an exploration, an elucidation, a manifesto or a critical commentary, but also may be an original research paper or an interview, a biography, a book review, a photo essay or a poem. The focus might be food politics, food in the media, food as media, a food issue, trend or dilemma, or a gastronomic destination, declaration or disquisition.

Its broad audience includes culinary and hospitality professionals, food lovers, scholars of foodways and cultures, students and practitioners in the culinary arts and food science. Digital submissions should include a cover letter with your name, address, phone number and e-mail address, as well as a brief biographical statement, and if applicable, an abstract, and up to six keywords. Submit queries to

Events of Interest

THIS MONTH (January 2016)
  • Thursday, January 7: Flavors, Intact: New York's Ark of Taste, 6:30 to 8 p.m. (New York). The Museum of Food and Drink hosts Slow Food's Ark of Taste, a living catalogue of the world's most endangered foods, for an evening of tasting and discussion. Admission: $20 (discount for MOFAD members)
  • Friday, January 8: Twelfth Night Supper and Dance, 4 to 10:30 p.m. (Etobicoke). Jane Austen Dancing presents the Yuletide customs of Old England at Montgomery's Inn. Dance by the fire to live music, enjoy a delicious historical supper, wassail and other seasonal treats, play traditional games and tour the fascinating historic Inn by candlelight, in all its festive decorations. Admission: $55 (general). $45 (students & seniors). Preregister at
  • Saturday, January 9: Flavor Exhibition Tour for Families, 10 to 11 a.m. (New York). The Museum of Food and Drink presents a family-friendly guided tour of the exhibition Flavor: Making It and Faking It. Learn why vanilla is in everything from ice cream to breakfast cereal, how stinky smells make your food taste good, and why seaweed is actually delicious. Stick around for a scavenger hunt and a cup of hot chocolate after the tour. Admission: Free
  • Saturday, January 9: Twelfth Night: An Ancient Midwinter Celebration, 8 to 11 p.m. (Cambridge, Ontario). The Mill Race Folk Society celebrates this unique and ancient holiday at the British Club (35 International Village Drive) with a festive buffet, live music, dancing, a traditional Cornish Mummers' Play, Father Christmas and The Green Man. Cash bar. Costumes encouraged. $15 in advance, $20 at the door.
  • Saturday, January 16: You Are What Your Grandmother Ate: Inherited Metabolic Effects of In-utero Environment, 10:30 a.m. to noon (Ottawa). The Canadian Agriculture and Food Museum's Food for Thought lecture series discusses the pioneering work in the 1980s of the physician and epidemiologist David Barker, who ushered in the new era of epigenetics, inherited traits that are not encoded in DNA. This public lecture will focus on key discoveries emanating from the Dutch Hunger Winter, the Barker Hypothesis, and Mitochondrial Energetics. Admission: Free with regular admission.
  • Tuesday, January 19: Iordan - Feast of Jordan, 10 a.m. to 2 p.m. (Edmonton). Ukrainian Cultural Heritage Village celebrates one of the most important holy days of the Ukrainian church calendar, Iordan, also known as the Feast of the Epiphany. The Friends of the Ukrainian Village Society will be offering food services featurig kutia (boiled wheat sweetened with honey and poppy seed), borshch (beet soup), pyrhoy (perogies) with roast fish, and pampushky (doughnuts).
  • Thursday, January 21: Combat Rations and You: Tasting and Talk, 6:30 to 8 p.m. (New York). Prosciutto and hardtack? Chia and pumpkin seeds? MREs (Meals, Ready to Eat)? The Museum of Food and Drink invites participants to sample combat rations through the ages and learn how the U.S. military, in its quest to create edibles for soldiers, has spawned a plethora of modern processed foods, from energy bars and Cheetos to McRibs and plastic wrap. Antacids optional. Featuring Anastacia Marx de Salcedo, author of Combat-Ready Kitchen: How the U.S. Military Shapes the Way You Eat (Penguin Random House, 2015). Admission: $15 (discount for MOFAD members)
  • Saturday, January 23: Queen Charlotte's Birthday Ball, 2 to 10:30 p.m. (Toronto). Fort York National Historic Site presents this annual event celebrating a significant moment in Toronto history: a ball offered by officers of the Garrison at York (Fort York) in 1817. Enjoy an afternoon dance demonstration and workshop; attend an illustrated talk about the period; then sit down for an elegant Georgian-inspired buffet dinner and an evening ball with live musicians. Costumes encouraged! Admission: $100+HST. Pre-registration required 416-392-6907, ext. 221
  • Monday, January 25: 2016 Burns’ Statue Celebration, 11 a.m. to 5 p.m. (Toronto). The St. Andrew's Society invites you to wish Robbie Burns a happy birthday at the statue of Robert Burns in Allan Gardens (Sherbourne and Carlton) followed by piping, haggis, whisky, neeps, tatties, singing, and good cheer at a nearby pub.
  • Friday, January 29: 2016 Burns’ Night Dinner Celebration, 6:30 to 10 p.m. (Toronto). The St. Andrew's Society's annual celebration of Robert Burns at the University Club of Toronto with traditional piping in and Address to the Haggis, toasts to the Lassies and Laddies, and appropriate literary entertainment. Admission: $130.00. 416-597-1336
  • Thursday, January 28: 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
LOOKING AHEAD (February 2016)
  • Saturday, February 6: Chinese New Year's Eve Banquet, 6 to 8 p.m. (Toronto). See news item, above.
  • Saturday, February 6: Jane Austen & Zombies Regency Supper, 7 to 9:30 p.m. (Etobicoke). Watch out! Jane Austen is rolling over in her grave! Enjoy an adult beverage in the historic tavern at Montgomery's Inn, followed by a multi-course supper of Regency dishes (with gory touches) including whole roast piglet, quail in sarcophagi, devilled almonds, parmesan ice cream and jellied brains (or at least jelly in the shape of brains). Regency and/or zombie costumes optional but encouraged. Admission: $60+HST per person, cash bar. Pre-registration required (416-394-8113).
  • Sunday, February 7: Food Tour of Toronto's Second Chinatown, 10 a.m. to 1:30 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
  • 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.
  • 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
  • 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 January 3, 2016: BEER! The Exhibit (Kitchener, Ontario). Waterloo Region Museum presents an exhibit on the history of brewing and the selling and consuming of beer in Canada, with a focus on over 175 years of brewing tradition in Waterloo Region.
  • 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

January 15 & 16, 2016 (Amsterdam, Netherlands)
Special Collections of the University of Amsterdam hosts the third Amsterdam Symposium on the History of Food

February 19 to 20, 2016 (Vancouver)
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)

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)

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)

May 12 to 13 (New York City)

A conference of the Fales Library at New York University.

May 31 to June 1, 2016 (Dublin)
Deadline for proposals: January 15, 2016

The biennial Dublin Gastronomy Symposium. To suggest a paper, send a 250-word proposal to Mairtin MacConiomaire ( An authors' style sheet is available online.

June 22 to 26, 2016 (Toronto)
Deadline for proposals: January 31, 2016

University of Toronto, Scarborough 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)
The aim of the The 23rd International Medieval Congress is to cover the entire spectrum of famine to feast through multi-disciplinary approaches.

July 8 to 10, 2016 (Oxford, UK)
Deadline for proposals:  January 20, 2016

The Oxford Symposium on Food and Cookery invites proposals
on Offal: Rejected and Reclaimed Foods. Offal can mean many things, including fading offal traditions, such as the old tripe butchers of Britain or the many blood puddings of Scandinavia, as well as the ways in which certain foods may be rejected and despised or reclaimed and loved. Proposals should be between 500 and 1,000 words. Contact Mark McWilliams ( or

Food for Thought


Chicago: A Food Biography by Daniel R. Block & Howard B. Rosing (Big City Food Biographies, Rowman & Littlefield Publishers, 2015)
The food biography of Chicago is not only a story of culture, economics and innovation, but also a history of regulation and regulators, as they protected Chicago’s food supply and built Chicago into a city where people not only come to eat, but where locals rely on the availability of safe food and water. With vivid details and stories of local restaurants and food, Block and Rosing reveal Chicago to be one of the foremost eating destinations in the US.

Good Food Tells a Story: Favourite Recipes from the University of the Fraser Valley (Newman Western Canadian Cookbook Collection, 2015)
To commemorate and support its new cookbook collection, UFV has published a cookbook of the favourite recipes gathered from UFV faculty and staff. It contains recipes and stories as diverse as the staff and faculty who submitted them, from baked salmon tails to wareneki to "Rabbit, Madrid Artist-Style", Figgy Duff and Nanaimo Bars, there is something for everyone. Partial proceeds from the sale of Good Food Tells a Story will go towards building the Newman Collection.

Homegrown: Celebrating the Canadian Foods we grow, raise and produce by Mairlyn Smith (Whitecap Books, 2015)
From the Pacific coastline to the cool shores of PEI, Canada's sprawling geography provides terrain for some of the world's most diverse agriculture. In Homegrown, Professional Home Economist Mairlyn Smith proves that Canada can be the key ingredient in any meal, whether you're making a hearty stew from Saskatchewan-farmed lentils, a BC blueberry pie, Nova Scotia scallops or a simple pancake breakfast made from Albertan barley flour (and smothered in Quebec maple syrup, of course). With over 175 recipes collected from members and students of the Ontario Home Economics Association, Mairlyn celebrates Canadian ingenuity and the delicious things that Canadians grow, produce and manufacture.

The Psychology of Overeating: Food and the Culture of Consumerism by Kima Cargill (Bloomsbury Academic, 2015)
The Psychology of Overeating demonstrates that overeating must be understood as part of the wider cultural problem of consumption and materialism. The book investigates how developments in food science, branding and marketing have transformed Western diets and how the food industry employs psychology to trick us into eating more and more - and why we let them. Drawing striking parallels between 'Big Food' and 'Big Pharma', Cargill shows how both industries use similar tactics to manufacture desire, resist regulation and convince us that the solution to overconsumption is further consumption. Clinical analyses illustrate how loneliness, depression and lack of purpose help to drive consumption, and how this is attributed to individual failure rather than wider culture.
What’s Cooking, Mom? Narratives About Food and Family, ed. Florence Pasche Guignard & Tanya M. Cassidy (Demeter Press, 2015)
What’s Cooking, Mom? offers original and inventive narratives, including auto-ethnographic discussions of representations, discourses and practices about and by mothers regarding food and families. These narratives discuss the multiple strategies through which mothers manage feeding themselves and others, and how these are shaped by international and regional food politics, by global and local food cultures and by their own ethical values and preference, as well as by those of the ones they feed.

(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 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. 


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