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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:

Canada 150 Blog Challenge 2017
CHC invites food bloggers to participate in our Canada 150 Blog Challenge. We’ll be naming a topic for every month and publicizing entries throughout Canada’s sesquicentennial year. At the end of 2017, we’ll choose our favourite participating blogs and sponsor them for entry into Taste Canada’s blog category.


CHC Annual General Meeting 2017

Saturday, October 21, 12 noon to 3 p.m.
Ralph Thornton Centre (765 Queen St. E.), Toronto

Please note: Memberships expire on the date of the AGM!
New members are welcome at the AGM; however, only members in good standing are eligible to vote. Renew on this site or at the door.

At this year’s AGM, we’ll be revisiting April’s commemoration of the 100th anniversary of Vimy Ridge. Board members Luisa Giacometti, Carolyn Crawford, Samantha George and Sherry Murphy will offer a mini-version of their presentations on WWI and WWII trench cooking and food on the home front, which intrigued thousands of eager students at the Vimy event in France.

 


 

Who Is John A. Macdonald?

In honour of the 150th anniversary of Confederation, CHC presents Tea with John A. and Lady Agnes Macdonald from  2 to 4 p.m. on Saturday, November 4 at the Ralph Thornton Centre (765 Queen St. E.) in Toronto. Historical interpreter and retired history teacher Brian Porter will discuss the background of this notorious Canadian figure; his wife Renee Porter will portray Lady Agnes.

The presentation will be followed by a delicious, historically appropriate tea. Tickets are available on Eventbrite.


See our Upcoming Events page for more details.

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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.

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