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.

Fort York historic recipe biscuits


Each fall, the CHC sponsors two heritage preserving categories at the Royal Agricultural Winter Fair, held in Toronto: Heritage Jam and Heritage Pickle. Recipes must be from a historical source dating from 1967 or earlier. The judges’ decisions are announced on Tuesday, October 25.

Thu, Nov 10, 1–1:30 & 3–3:30 p.m.: Royal Agricultural Winter FairEnercare Centre, Exhibition Place, 100 Princes’ Blvd (Toronto). Our annual Remembrance Day appearance on the Burnbrae Farms Food & Lifestyle Stage; this year the theme is cooking 0n the the Home Front and the frontlines during World War Two. Also, the winners of the Heritage Preserving Competition, sponsored by CHC, will be on display throughout the Fair, which runs from November 4 to 13. Admission: $16 to $25. Family pass: $56

Mon, Nov 14, 5:30–10:30 p.m.: Taste Canada Awards Gala, Arcadian Court, 401 Bay St, 8th floor (Toronto). The CHC is once again sponsoring the Taste Canada Hall of Fame Awards / Le Temple de la Renommée Les Saveurs du Canada. There are two annual Hall of Fame Awards: one to recognize current living authors and the other for authors deserving of posthumous appreciation. Admission: $60 to $125

Sat, Dec 3, 10 a.m.–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 –4:30 p.m.: Baking for the Victorian Christmas TableMontgomery’s Inn, 4709 Dundas St W (Etobicoke). CHC and Montgomery’s Inn present a hands-on early Victorian cooking class led by Michelle Gatien, author of The Market Cook, A Taste of Afternoon Tea and The Victorian Christmas Table. Participants will assist in preparing three authentic historic recipes in the Inn’s 1840s-era kitchen using historic equipment and techniques beside the hearth fire. Samples to take home and a tour of the Inn, decked out for Christmas, are included. Please note: Participants must be 13 or older (with parent) or 16 or older (solo) to attend. Admission: $55 (general). $45 (members). $35 (students/seniors 65+). Buy tickets via Eventbrite.

See our Upcoming Events page for more details.

Fort York bake kettle

Be sure to read the October 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.

Diane Vachon's Marmalade Cheesecake

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