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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:


Piragi not Pierogies: A Dumpling Workshop

Sunday, January 28, 2018, noon to 4 p.m.
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.

 

Hungry for Comfort: Surviving a Canadian Winter

Saturday, February 24, 2018, 8:30 a.m. to 3:30 p.m.
Fort York National Historic Site, Toronto
Join fellow food enthusiasts to explore how different peoples survived and thrived in  Canada’s bitter winter. This year, the spotlight is on the culinary stories of the First Nations, Metis, French and English, with speakers, demonstrations, workshops and tastings. On the day’s line-up is an annual baking and preserving competition that includes prizes for Canada’s best marmalade.
Admission: $75 + HST. Early bird: $65 + HST (until February 9), including refreshments and lunch. Pre-registration is required. Tickets are available online.


See our Upcoming Events page for more details.

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Be sure to read the January 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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