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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.

Coming Up:

Sat, Dec 3, 10 a.m. to 4 p.m.: Frost FairFort York National Historic Site, 250 Fort York Blvd (Toronto). A chance to stroll through historic buildings, where merchants will be selling heritage-inspired products and reproduction pieces, and enjoy such activities as a children’s drill workshop, military exercises and printing  on the Mackenzie House 1845 proof press. CHC will be in attendance with food samples, recipes and cookbooks for sale. Admission: Regular admission to Fort York is in effect.

Sun, December 11, 1 to 4:30 p.m.: Baking for the Victorian Christmas Table: SOLD OUT

Sat, January 21, 2017, 1 to 3 p.m.: Chinese New Year Dim Sum Dumpling ClassRalph Thornton Centre, 765 Queen St E (Toronto). Join chef and instructor Vanessa Yeung of Aphrodite Cooks to help celebrate Chinese New Year with a hands-on dumpling making cooking class. We will learn some of the traditional recipes that we’ve come to love and some with modern day-adapted flavours. The menu includes Vanessa’s prize-winning Ginger Chicken Potstickers, Siu Mai (steamed pork and shrimp dumplings), Vegetarian Water Dumplings and Fried Sesame Balls. Buy tickets here.

See our Upcoming Events page for more details.

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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.

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