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:

Annual General Meeting

Saturday, October 20, 1:30 to 3:30 p.m.
Village Room at Swansea Town Hall (95 Lavinia Avenue, southwest of Runnymede TTC station in Toronto)

In addition to the business portion of the meeting, we are excited to welcome as our keynote speakers CHC lifetime members Elizabeth Baird and Bridget Wranich, co-editors of Recipes for Victory: Great War Food from the Front and Kitchens Back Home in Canada (Whitecap, Sept. 2018).

The recipes in this collection were researched and tested by the volunteer historic cooks at Fort York National Historic Site, several of whom are CHC members. Samples will be served.

As well, we look forward to awarding lifetime memberships to two individuals whose expertise and enthusiasm have contributed greatly to awareness of Canadian food heritage.

If you’re not yet a member of CHC, or if your membership has lapsed, please consider joining! CHC memberships are priced at $30 (one year) or $55 (two years) and cover up to two family members at the same address. Besides receiving our newsletter, members are offered substantial discounts at our events and a copy of our invaluable membership directory, as well as occasional perqs like members-only events.

Taste Canada Awards 2018

Monday, October 29, 5:30 to 10:00 p.m.
The Taste Canada Awards/Les Lauréats des Saveurs du Canada will be presented at the Fairmont Royal York Hotel. Click below to see the shortlist.

The Gala, a one-of-a-kind gastronomic celebration, brings together writers, publishers, chefs, farmers, industry, media and cookbook fans and promotes a vibrant national conversation about food and the art and culture of culinary writing. Tickets are available via the Taste Canada site.

See our Upcoming Events page for more details.


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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