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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:

Parkwood, Sage, Rosemary and Thyme

Saturday, March 23:  (Toronto)
A bus trip leaving from Toronto at 9 a.m. and returning at 6 p.m. to explore the history and use of herbs at Richter’s Herbs in Goodwood, Ontario and the Parkwood Estate in Oshawa, Tickets are available on Eventbrite.


Food Waste—Past and Present

Wednesday, April 10, 6:30 to 8:30 p.m. (George Brown College Hospitality & Tourism Campus, Room 252, 300 Adelaide Street East, Toronto)
Did you know that the average Canadian consumer throws out an estimated 170 kilograms of food a year? As a matter of fact, Canada is among the worst countries globally in wasting food. This issue is not only a matter of what is left at the back of the fridge, but also encompasses the entire food-supply chain, from the farm all the way through processing, distribution, food service and retail.

How did we get to this and how did we deal with food waste in the past?  How can we individually make a difference? How can the food-supply chain reduce its footprint? The presenter, Magdaline Dontsos, is a former faculty member in the Food and Nutrition Management program at Centennial College, as well as a member of the Ontario Society of Nutrition Management and the Canadian Society of Nutrition Management. Admission is $15, and food samples made from recovered food waste will be served. Tickets are available on Eventbrite.


Queen Victoria’s 200th Birthday Tea

Saturday, May 18 (Toronto: Date and details to be confirmed)
CHC celebrates a royal bicentennial with a festive tea and talk about the influence of Queen Victoria and her family on the foods people ate in her time… and ours. We’ll serve a full tea highlighting appropriate historical recipes and present some delightful expert speakers. Fascinators de rigeur!


See our Upcoming Events page for more details.

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Be sure to read the most recent 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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