Welcome to Culinary Historians of Canada! We’re open to everyone who wants to know more about the history of cooks and cooking, foods and foodways in Canada.
Saturday, December 9, 10 am to 5 pm
Fort York National Historic Site, Toronto
In early 19th-century England, the local winter market was one of the social and shopping highlights of the year. Fort York celebrates the legacy of the Frost Fair with a market, music, and food at Canada’s largest collection of original War of 1812-era buildings and the new Fort York Visitor Centre. Visitors can shop for unique gifts made by local artisans, including jewellery, heritage-inspired reproductions, and holiday greenery. CHC participates with cookbooks and historic baking for sale.
Admission: Free (in honour of Canada 150)
Piragi not Pierogies: A Dumpling Workshop
Sunday, January 28, 2018
Latvian Canadian Cultural Centre, Toronto
A hands-on workshop led by CHC member Inese Grava-Gubins, in which we will learn to make the delicious Latvian baked version of the popular boiled dumplings, as well as tricks for using the easy and flexible “magic” dumpling dough for delicious treats such as cinnamon buns and apple tarts.
Admission: $45-$55. Tickets are available on Eventbrite.
See our Upcoming Events page for more details.
Be sure to read the December issue of our free monthly e-newsletter, Digestible Bits & Bites! Don’t forget to join our discussions on our Facebook page and read these pages, where CHC members:
- share back copies of their newsletter and details of upcoming meetings and events
- publish historic recipes
- direct you to working historic kitchens in Canadian museums
- provide a wealth of other information for food-history buffs, including a bibliography of Canadian culinary history sources and links to key international food-history web sites.