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.


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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