Copy
Digestible Bits and Bites #95, March 2021

Digestible Bits and Bites

The monthly newsletter of the
Culinary Historians of Canada
Number 95, March 2021
Share Share
Tweet Tweet
Forward Forward
Pin Pin
+1 +1
CHC Facebook friend Jodi Robson joined in our marmalade-making challenge with her daughters. Their orange marmalade looks delicious! See more marmalade results below.

 

Index

  1. CHC News & Upcoming Events

  2. News & Opportunities

  3. Destinations

  4. Food for Thought (book reviews)

  5. Events of Interest

  6. International Conferences


1. CHC News and Upcoming Events



Passover Cooking Class!

CHC invites our members and friends to join The Wandering Chew for a virtual Passover cooking class on Zoom on Sunday, March 21 at 1:00 p.m. EST. The Wandering Chew is a Montreal-based group founded in 2013 by Sydney Warshaw and CHC member Kat Romanow to share their excitement about the diversity of Jewish cooking from across the diaspora. In 2018 they were joined by Gillian Sonin.

During this class, participants will learn how to make several kinds of charoset, one of the essential symbolic—and delicious—foods of a seder meal (pictured above). Whether you’re looking for a new charoset recipe for your seder table or want to learn more about the diversity of Jewish food traditions, this will be a fun class for everyone. Registration link to come soon on The Wandering Chew site!
 
You're Invited!
On the 10th of every month, CHC board meetings are open to any member in good standing who'd like to meet other culinary historians, find out more about upcoming plans, have a say in decision-making and participate in organizing our events and activities.

The meetings are held via Zoom. If you'd like to attend one, contact CHC president Carolyn Crawford at carolyn@culinaryhistorians.ca.
 

Marmalade Mavens Reminder
On Thursday, March 4 from 7:30 to 9:00 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.

This presentation is partly based on research for Sarah's upcoming book, Jam, Jelly and Marmalade: A Global History, due to be released by Reaktion Books (UK) in June. Besides the history of modern marmalade manufacturers, she'll explore some historic recipes, like "How to make marmalet of Cherries” (see image above) from the manuscript recipe book of Helen Gordon, Countess of Sutherland, nee Cochrane, 1683, held at the National Library of Scotland. (If you're having trouble reading it, it says to "Take 3 pnd of cherries & boyle them in their own liquor for half one hour then pour their liquor from them & put to your cherries 3 half pints of the rind of your oranges & their wheight in sugar & boyle them very fast till it jelly then pour them in glasses.")

All attendees will receive a code towards a 20% discount on a preordered copy of Sarah's book, a savings of $3.99 US.

Admission: $18; CHC members $10 (including all fees and taxes). Tickets are available on Eventbrite.
 

Save the Date for April & May Events!
Mark your calendars for two exciting culinary history events. Tickets will be available on Eventbrite; watch this newsletter, our Facebook page and the CHC Events page for links when they go live.
  • Thursday, April 15, 8:30 p.m. EDT—The Canadian Archaeologist Who Collected 4,500 Beer Cans: Dr. David Maxwell, archeologist at Simon Fraser University, will talk to us about his side passion, collecting “antique” beer cans, and what they can tell us not only about beer and can production, but also about littering and recycling, industrial design and attitudes toward alcohol.
  • Thursday, May 13, 8:00 p.m. EDT—Uncertain Harvest: The Future of Food on a Warming Planet: Ian Mosby and Sarah Rotz—authors of the new book Uncertain Harvest: The Future of Food on a Warming Planet—look to the past to help us better understand our culinary future. They explore our ongoing history of mostly failed predictions and use that to look at contemporary predictions of a food future dominated by robot farms, cultured meats and photosynthesis-hacked GM rice.
 

Challah loaves from The Mile End Cookbook. Photo by Sarah Hood.

March Cooking Challenge: Jewish Recipes
Have you noticed that bagels seem to be 2021's sourdough? Numerous food bloggers and Instagrammers seem to be trying their hand at the iconic Jewish bread ring. And while no Montrealer will admit the possibility that a true bagel can be baked anywhere but in a generations-old wood-fired oven—preferably within a short walk from the corner of Park and Van Horne—people seem to be managing in simple home ovens.

As we lead up to our charoset workshop later this month (see the very first item, above), we challenge you to cook or bake something from the rich repertoire of Jewish foods. Twist a bagel, pickle some corned beef, stuff a knish, grind some gefilte fish or dish up a hearty bowl of matzoh-ball soup. And that's without even beginning to explore the enticing world of Moroccan Jewish cooking or other parts of the diaspora.


Those who post photos and comments with the hashtag #jewishfood on our Facebook page by midnight on Friday, March 19 will be featured in the April newsletter. 

Here are a few great books by Canadian cooks to inspire you:  
Marmalade Challenge Results
Back in January, we challenged CHC members and friends to make marmalade while citrus fruits were at their best and share pictures. Here's what they came up with:



CHC honorary lifetime member 
Mya Sangster writes that "the receipt for this marmalade came from The Queen-Like Closet by Hannah Woolley (1670). She has three orange marmalade recipes, all of which contain apples. Her other marmalade recipes are for damsons, wardens, apricots, cherries and 'Of green pippins to look green'."

"The dominant marmalade in the 17th century was quince. I found one more orange marmalade in Elinor Fettiplace’s Receipt Book; it also contains apples. (It's published in The Book of Marmalade by C. Anne Wilson, pages 42-44, as ‘The First Orange Marmalade.’ The whole book is worth reading."


Jennifer Covert writes: "Marmalade day! Fingers crossed all turns out well, seems good so far. Sevilles from our local Loblaws and recipe from a book by Ball, which includes a third of a cup of brandy at the end."



Tiffany Morris writes: "I called mine kitchen scrap marmalade—it was the bits left from my projects, not the prettiest I've made, but very tasty!



Lorraine Fuller writes: "Thanks to Samantha George and her vision with historical food. I just finished making Seville orange marmalade from a 1940s recipe."



Nancy L. Foster writes: "Grade 8-style marmalade."



CHC member Pat Currie writes: "Seville Orange marmalade. Very good results, thanks to Sarah Hood. I used her recipe in the January Bits & Bites newsletter."

Images below
  • Upper left: Helen Kelly writes: "I made this lemon marmalade using berry-flavoured tea in place of water. Have to say I'm very happy with the colour and flavour!"
  • Upper right: Kerwin Wong writes: "Thank you to the group inspiring a first attempt at marmalade. Seville oranges and a recipe from BBC Food. The recipe had me soak everything overnight. The results were very tasty and I regret not making more."
  • Lower left: Susan Hamm writes: "I’m in process of making this today!"
  • Lower right: Peta-Gaye Latibeaudiere Hoskinson writes: "I just made some last month from tangerines and grapefruits and added in a variety of hot peppers and some whiskey. It’s delicious on top of a goat and cream cheese mixture."
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


Anita Stewart Tribute Fund at U of Guelph
The late Anita Stewart’s extraordinary career as an ambassador of Canadian food is being honoured by the University of Guelph, where she was the Food Laureate. They are building the Anita Stewart Alumni Food Laboratory on campus. Among the many honours Anita received as a food writer and food activist, the Culinary Historians of Canada recognized her with an honorary lifetime award in 2018.

CHC has contributed $200 to the Tribute Fund. Should you also wish to make an online contribution in Anita's honour, follow this link to the Anita Stewart Tribute Fund.
 
Sad News from Leeds Symposium
We are sorry to pass on news from Robert C. Whitehouse, honorary secretary of the Leeds Symposium on Food History and Tradition, of the recent death of Laura Mason after a long illness.

He writes: "Laura was Honorary Chairman of the Leeds Symposium Committee. She was an established author and food historian who helped with the research and some of the articles for Alan Davidsons’s Oxford Companion to Food. Laura had a love of cookery and this was enhanced by her upbringing in the Yorkshire Dales, where she was able to bring a lot of her knowledge and experience into her writing. She will be missed by many of us."
 
Sophie Coe Prize: Reminder
The Sophie Coe Prize is awarded each year to an engaging, original piece of writing that delivers new research and/or new insights into any aspect of food history. The administrators welcome entries of up to 10,000 words on any relevant topic. The prize is £1,500 for the winning essay, article or book chapter. Authors may each submit one entry only, and they must be delivered by this year’s closing date of Friday, April 23, 2021. For full details, visit the Sophie Coe Prize website.
 
Indigenous Chefs Series Continues
The University of Minnesota annual conference on Native American Nutrition presents Celebrating Indigenous Women Chefs, a free webinar series that highlights the culinary expertise of Indigenous women through live monthly cooking demonstrations. They take place from noon to 1:15 p.m. CST on the following Tuesdays: March 9, April 13, May 11, June 8 and July 13. Past sessions are posted to YouTube.
 
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 cadmus@interlog.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!)

Canadian culinary history enthusiasts will be excited to learn that Mrs Dalgairns's Kitchen: Rediscovering "The Practice of Cookery" is being published this month by McGill-Queen's University Press. It is a collaboration between two of CHC's honorary lifetime members: culinary historian Mary F. Williamson, who edited the book, and esteemed food writer Elizabeth Baird, who contributed modern versions of recipes from The Practice of Cookery, which first appeared in Edinburgh and London editions in 1829. Catherine Emily Callbeck Dalgairns was born in 1788. Though her contemporaries understood her to be a Scottish author, she had experience of Acadian, Mi'kmaq and Scottish Highlands foods and ways of cooking, since she lived her first 22 years in Prince Edward Island. This book (which will be reviewed in an upcoming edition of this newsletter), reclaims Mrs. Dalgairns's Canadian roots.

CHC member Ellen Moorehouse has a YouTube channel for her production company, Back Lane Studios, which is dedicated to short portraits of individuals and community projects. One of her playlists, titled "Recipes and Memories from Childhood," features CHC vice-president Sherry Murphy talking about her mother's thrifty Date & Nut Bread Baked in a Tin.

On Wednesday, April 14, Blue Unicorn Innovation is presenting Last Dinner on the Titanic, an online event that takes place from 7:30 to 9 p.m. (EDT). Participants are invited to dress up in their best Edwardian outfit (or favourite track suit), pour a glass of champagne and commemorate the 109th anniversary of the sinking of the Titanic by learning about the people who were travelling and working on the famously ill-fated luxury liner. CHC member Dana McCauley, co-author of Last Dinner on the Titanic, leads a food-focused virtual tour of the dining rooms that hosted the first-, second- and third-class passengers as well as the kitchens and larders. Admission is $25.12, and attendees who register before April 1 will receive three recipes from the book.

Former CHC member Victoria Dickenson is adjunct professor in Rare Books and Special Collections at McGill University Library in Montreal. Her book Berries has recently been released in the Botanical series from the UK-based Reaktion Books. She is also the author of Rabbit (2014) and Seal (2016) in Reaktion's Animal series. (Elka Weinstein reviews Berries below.)

3. Destinations


Terry Parker/NWT Tourism
 

Albert Faille's Cabin (Fort Simpson, North West Territories)

by Jane Black

Faille’s Cabin, named after Albert Faille, is the oldest surviving building in Fort Simpson. While popular with canoeists, its remote location makes it one of the least visited tourist sites in Canada.
 
Born in Minnesota in 1887 or 1888, Albert Faille moved to Canada after serving in WWI, lured by the mystery of the fabled McLeod Brothers’ gold mine. While Faille never did manage to "strike it rich," he was renowned for his skills as an outdoorsman and trapper. In 1927, he met author Raymond M. Patterson, who mentions meeting him in Fort Simpson in his book Dangerous River. In 1962, the National Film Board produced Nahanni, which features Albert Faille in his quest for gold. This film propelled Faille into the international spotlight, and Prime Minister Pierre Elliot Trudeau made the long trek to Fort Simpson to visit him.

By the 1940s, the now 50-something Faille would spend his summers in a cabin out in the woods along the Nahanni river. It is still there, with a cast-iron frying pan and other accoutrements hanging from the now decaying timbers. In the winter, he would return to Fort Simpson, where he worked for and lived with the local Indian Agent (as the position was then named). The journey between his two homes required him to portage all his belongings, including pieces of his disassembled boat, up to the top of the 96-metre Virginia Falls. Despite not having seen his wife in years, he would still send money to her every year until her death in 1951.

In the 1950s, the Indian Agent’s house was demolished, save for the kitchen, which was offered to Faille. He spent his remaining years going between his rustic summer home and the relatively more modern winter home in Fort Simpson, where he would pick up odd jobs such as guarding prisoners on weekends. One exception to the pattern was the year when his boat capsized, injuring (some accounts say breaking) his back. Faille was not one to let a little thing like a broken back stop him. He built a shelter and continued to search for gold the rest of his winter while also supporting himself through hunting and gathering.

Life with a broken back, alone, and in the middle of the NWT wilderness wasn’t without struggle, however, and at one point Faille went temporarily blind from scurvy and had to pull out his own loose teeth. He was returned to Fort Simpson by an RCMP search party in the spring.

Albert Faille passed away at home in the Fort Simpson cabin on New Year’s Eve 1973. Two years later, the land was purchased to be used as a tourist site. Not a recreation, Faille’s Cabin is preserved to reflect his life at the moment of his death.

The one-room cabin contains less of a kitchen than a kitchen area. The cabin has modest furniture and a modest wardrobe; the cooking area reflects this as well. Faille would have tended to the woodstove constantly in the winters he spent there. The metal tea kettle, which he most likely would have kept on the stove to stave off the dry air that comes with woodstoves, is still there, the water long since evaporated.

In many ways, one would be forgiven for thinking they had entered a kitchen from the 1920s. The modern conveniences are minimal. There is a phone on the wall beside the bed, a single bare lightbulb (wiring exposed), a 1970s patterned table cloth and a plastic bottle of dish soap.

A cast-iron pan hangs behind the stove, the twin to the one hanging out at his summer cabin. At some point, Faille must have allowed himself the luxury of not having to drag a cast-iron pan up and down that 96-metre portage. A tin cup lies askew beside a prospecting pan filled with rocks. His tinned goods, save for the Prince Albert tin on his table, remain huddled together on a small shelf. While not all of the labels are still readable, one can make out another tin of tobacco and "fragrant" fly-tox insecticide tins. The tin in best condition, however, is the KLIM’s powdered whole milk. This is not at all surprising, given the history of KLIM’s cans being fashioned by prisoners of war into escape tools of all sorts due to their sturdiness.

The combined contents of his shelf and lack of cooking implements in the house show a concern for food that was equal to, or maybe lesser than, his concern for tobacco. The most remarkable thing about Faille’s kitchen is its lack of remarkability: it reflects a man who, despite several moments of fame, was content to live a life of modest means. Faille was a minimalist and prepper 100 years before websites promoted the concept.

It appears from the kitchen he left behind that food and cooking for Faille, like many others before and since, was not a passion but a necessity to maintain his adventurous lifestyle. In fact, when asked what he would do if he found the gold mine, he answered that he would buy a new boat and hire someone to cook for him.

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 Elka Weinstein at elka.weinstein@utoronto.ca or Sarah Hood at sarah@culinaryhistorians.ca.

   
Berries by Victoria Dickenson (Reaktion Books, Botanical, 2020). Reviewed by Elka Weinstein, pictured above.

I thoroughly enjoyed Berries, particularly since I always like learning about the scientific basis for the history of the classification of food plants. Having had the great pleasure and privilege of publishing a scholarly article on the classification of gourds and squashes as depicted in the ceramics of ancient Ecuador, I know that teasing out the links between scientific and historical classification is not an easy thing to do. Berries are clearly a difficult food to classify, and Dickenson has managed to make the history of the taxonomy and cataloguing of these small fruits both entertaining and informative. 

Drawing on Henry David Thoreau’s writings, and making reference to many Canadian examples, the book is well researched as well as engaging. Liberally illustrated with beautiful paintings, woodcuts, photographs and other illustrations, the book takes one on a journey through early taxonomy; the philosophy of and religious ideas about berries; berry picking and its history; attempts to make berry plants more abundant; and ways of preserving these coveted fruits.

The final chapter deals with the global increase in popularity of the berry, and new varieties of berry that have had healthful attributes assigned to them—with little scientific evidence. A useful timeline about the uses and references to berries and a select bibliography complete the book, along with a couple of pages of associations and websites for more research and reference. The book is also beautifully bound, with a pretty cloth spine cover and matching paper flyleafs and end-sheets that complement the photos on the cover. 

Berries is from Reaktion's new Botanical series, distinct from its Edible series, which focuses more on the cultural history and cuisine of the food or drink. Most of us are probably more familiar with that series, but there are now about 30 titles in the Botanical series that merit a closer look.

Nigel Chaffey is a botanist and formerly senior lecturer at Bath Spa University who was the news editor for the Annals of Botany, contributing the monthly "Plant Cuttings" to that well-known international botanical publication. Chaffey calls the new Botanical series "a brilliant series of plant-based texts,” exclaiming further that “these titles are some of the best plants-and-people books that I know and are thoroughly recommended for all who want to gain a little more appreciation of how important plants are to people.” I would happily have several of these on my shelves to pull down and peruse when I need information about where and when a plant species was first named, and how it was used in the past.

   
The Man Who Ate Too Much: The Life of James Beard by John Birdsall (WW Norton, 2020). Reviewed by Ivy Lerner-Frank, pictured above.

John Birdsall’s biography of James Beard can be viewed from different angles: the culinary history of self-described “American” food, the popularization and rise of food celebrities such as Beard and Julia Child, and the story of Beard himself, a complex, closeted queer man at a turning point in gay history. A (self-described) cis-queer male chef and writer, Birdsall first wrote about Beard in a 2013 Lucky Peach magazine article entitled “America, Your Food is So Gay.” Citing Beard, Craig Claiborne and Richard Olney, gay chefs and writers whom he describes as the “architects of modern food in America,” Birdsall describes how these icons of modern cuisine inspired a movement where cooking and sharing food became something outside of the nuclear family experience (to wit: brunch).

Birdsall delves deeply into Beard’s troubled childhood (a distant, unloving father with a second family whom Beard only found out about later in life, and an empathetic mother who had her own secret gay life), his disastrous experience as an aspiring theatre student at Reed College in Oregon (kicked out after one semester and a fling with a professor) and his search for a métier that would match his love of food with his need for attention and a creative outlet for his oversize ego.

The Man Who Ate Too Much is a treasure trove of gossip of the food and publishing world. Birdsall describes the warm relationship Beard had with Julia Child, one of the few with another chef that is not antagonistic, despite some rivalry on his part. He recounts the publication stories of most of his (20+) books, and his relationships with his literary agent, publishers and various cookbook collaborators, acknowledged and unacknowledged.

Birdsall declares that Beard’s plagiarism was “legion” and “inexcusable”; he took from his own writing, his friends’ writing and even from Pillsbury Bake-Off recipes to populate his authoritative volumes. And while Beard was a pioneer in bringing French techniques to American ingredients, there is an acknowledgement that there was also a certain deception in his approach in calling it “American.”

“If it involved a little lying, either actively or by omission, James’ life had always been a continuous performance of concealment and dissembling,” says Birdsall.

For those who know and love Beard, this volume will round out their collection in a way they may not have imagined, with details on his process and passions. Birdsall’s exhaustive research shines a spotlight on Beard’s inner life, his loneliness and dissatisfactions. For those who don’t know Beard and have an interest in queer history and experience, it is an important work that will likely stand as a rich reminder of the road travelled by a pioneer.

   
Fermented Foods: The History and Science of a Microbiological Wonder by Christine Baumgarthuber (Reaktion Books, 2021). Reviewed by Gary Gillman (pictured above).

Christine Baumgarthuber is on staff at Brown University’s Sheridan Center, and holds an English Literature doctorate from Brown. Her journalism has appeared in the Bon Appétit blog, Dissent, the BBC and elsewhere. She also authors the culinary historical blog "The Austerity Kitchen" (sample fare: a short history of the picnic).

Baumgarthuber’s new book adds to the considerable output of the past 20 years on fermented food and drinks. It’s a field admitting of many perspectives: regional, scientific, how-to and cultural, social, and even intellectual history. Sandor E. Katz’s landmark books, including The Art of Fermentation, are the tip of a large iceberg. The mass shows no sign of melting. In Canada three years ago, Huffington Press invited recognition of fermented foods as Canada’s fifth official food group.

Countless small businesses co-exist with industrial producers, in Canada as elsewhere, to offer an endless array of fermented foods. Kraut and kimchi. Beets and Bergenost. Kombucha and kefir. These are just some of the literally thousands of foods and drinks in the fermented class.

Baumgarthuber surveys the cultural and scientific history of beer, bread, cheese, sauerkraut, yogurt and sausage, with notes on many more, often obscure, foods and drinks. Her explanation of Dane Emil Hansen’s single-cell yeast isolation in the late 1800s (he had beer in mind), or how factory cheddar was kickstarted in New York State, are just two examples of her engaging blend of biography, science popularization and social, cultural or intellectual history.

A theme in the book is the Janus face of moulds, yeasts and bacteria. They can break down foods in a way that preserves them while also creating new flavours and probiotics. Over eons of time, people learned that “good” microbes could crowd out the bad; for example, how lactic acid bacteria (a huge group unto themselves) can keep putrefying organisms at bay, even pathogens. Yet the wrong type of bacterium can kill, as Baumgarthuber's cautionary tale of tinned pâté botulism in Scotland 100 years ago graphically shows. 

For a while, the industrial “hygienic” movement of the early and mid-1900s obscured the salutary, domestic side of this history. This is now being corrected, particularly for North Americans avid to learn of fermented food traditions in foreign lands.

Baumgarthuber’s academic background ensures a scholarly tone, but readability is ever present. Think of Jane Grigson sans the recipes, or Mark Kurlansky, which says not a little about this useful book. Perhaps inevitably in such a wide canvas the odd statement seems overly general or questionable. Top fermentation in brewing did survive, notably in Belgium, but also, and more significantly I would argue, in Great Britain. An area that might have been addressed as well is the potential health dangers presented by the high salt content of many fermented foods.

In sum, the book gathers and synthesizes, with useful figures, a tremendous amount of historical, scientific and technical information on how gangs of microbiota produce provender for our daily delectation. The riot of resultant flavours and their associated traditions are fascinating, and the book is a welcome addition to the fermented-food canon.

Review Contributors
  • Elka Weinstein (CHC 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 (Toronto)
  • 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)

5. 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!

6. International Conferences


Compiled by Kesia Kvill

2021

Wednesdays, February 24 through March 31 (online from Leeds, UK)

LEEDS FOOD SYMPOSIUM
Theme: Food and Health
Note: Limit of 100 per each session. See website for information.


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, virtual.
Registration: To register, please visit this link
Note: CHC will be presenting four panels during the conference.

May 31 to June 4 (Online)

SIXTH INTERNATIONAL CONVENTION ON FOOD AND DRINK STUDIES
Host: European Institute for Food History and Cultures


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 THE 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

June 11 to 14 (Archibald, Ohio) 

ASSOCIATION OF LIVING HISTORY, FARMS AND AGRICULTURAL MUSEUMS ANNUAL CONFERENCE
Theme: Looking Forward…The Next 50 Years
Host: ALHFAM
Note: Will be entirely virtual. Registration opens soon.
 
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
 
July 29 to 30 (Vienna, Austria)

INTERNATIONAL CONFERENCE ON CANNED FOOD, HISTORY AND DEVELOPMENT
Theme: Canned Food, History and Development
Host: International Research Conference Online

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. 
 
The Culinary Historians of Canada would like to share this digest with a wide audience. You are encouraged to post or forward this information. 


Administrivia 

  • To receive their free monthly edition of Digestible Bits and Bites, interested readers need only send a request with their email address to the editor.
  • Past issues of Digestible Bits and Bites are posted on the Culinary Historians of Canada website.
Copyright © 2021 Culinary Historians of Canada, All rights reserved.


unsubscribe from this list    update subscription preferences 

Email Marketing Powered by Mailchimp