THIS MONTH (February 2017)

Toronto

  • Thursday to Saturday, February 1 to 3: Dinner with the Mackenzies, 7 to 10 p.m. A Winterlicious Event at Mackenzie House that invites participants to join William Lyon Mackenzie and his wife Isabel in their 1860s home for a unique dining and theatrical experience, including period music and a four-course meal based on Victorian fare, curated by award-winning chef Karen O’Connor of Daniel et Daniel Catering & Events. Guests will leave with a souvenir that they have printed on the museum’s historic 1845 flatbed press. Admission: $105.
  • Saturday February 10: Market Fresh – Marmalade & Winter Preserves, 10 a.m. to 1 p.m. St. Lawrence Market Kitchen invites participants to work as part of a team to make homemade preserves from seasonal market ingredients, including Meyer Lemon Marmalade and Tequila Pepper Jelly. Admission: $50 + HST including take-home jars. Reservations are required
  • Saturday February 17: Toronto’s Craft Beer, Past and Present, 6:30 to 8:30 p.m. St. Lawrence Market Kitchen presents museum manager and certified beer judge Wayne Reeves, who will sketch the rise, fall and resurgence of local craft beer and then lead a tasting of modern-day Toronto brews. Admission: $50 + HST, including a flight of five beers and food from St. Lawrence Market vendors, such as local cheese and peameal bacon sandwiches. Vegetarian options are available upon request. Reservations are required (must be 19 or older).

Greater Toronto & Hamilton Area (GTHA)

  • Sunday, February 4: Heritage Open House, 1 to 4 p.m. (Burlington, Ontario). Ireland House Museum celebrates the 100th anniversary of the end of WWI, with presentations about field medicine, baking demonstrations on the open hearth and sampling of wartime hard tack biscuits. Admission: Free. 905-332-9888.
  • Monday, February 19: Family Day Wassailing Festival, 11 a.m. to 4 p.m. (Caledon, Ontario). Spirit Tree Estate Cidery presents an award-winning festival that includes outdoor activities and a chance to help promote a good apple crop with the Orange Peel Morris Dancers and orchard processions at noon, 1 and 2 p.m. Admission: $5 (individual), $20 (carload), with some proceeds going to Bethell Hospice and Bethell Hospice Foundation.
  • Thursday, February 22: Thirsty Thursday, 7 to 10 p.m. (Etobicoke, Ontario). Montgomery’s Inn presents Thirsty Thursday tavern night with beer, wine or a Thomas Montgomery specialty in the restored 1847 barroom, along with Irish stew, fresh-baked bread and live traditional music. Admission: Free. Cash bar; $5 for a bowl of stew, while supplies last. 416-394-8113.

Other Regions

  • Thursday, February 1: Betty Crocker, Cheez Whiz, and the Promises of Modernity: Advertising and Convenience Foods in the 1940s and 1950s, 2 to 3 p.m. (Winnipeg). University of Manitoba Associate Professor of History Sarah Elvins presents a talk at the Rady Jewish Community Centre. Admission by donation.
  • Thursday, February 15: Cricket Farming: A New Source of Protein, 7 to 8:30 p.m. (Ottawa). Canada Agriculture and Food Museum presents Darren Goldin of Entomo Farms for a fascinating talk about how food-grade crickets are farmed and prepared. (Crickets represent a great source of protein and a possible solution to food sustainability issues around the world, and edible insects were named one of the top Food Trends of 2017.) Admission: $8 + HST. Reservations are required.
  • Tuesday, February 27: What We Ate: A Cook’s Tour of Canadian Food History(Brockville, Ontario). The Brockville Museum presents an illustrated lecture by CHC member Sarah Hood as part of its 15th annual lecture series. Admission: $10. Reservations are required.

Looking Ahead (March 2018)

Toronto

  • Saturday, March 3: Canadian Wine and Cheese Tasting, 2:30 to 4 p.m. The Ritz-Carlton’s Italian restaurant TOCA invites guests to discover delicious Canadian cheeses paired with Canadian wines and experience an interactive cooking demonstration with Chef Daniele Trivero. Part of the 2018 Tastemakers Series for culinary enthusiasts. Admission: $60+ HST. Reservations are recommended at 416-572-8008.
  • Saturday, March 24: Preserved Food Cooking Class, 2 to 4 p.m. The Ritz-Carlton’s Italian restaurant TOCA invites guests to learn the trade secrets of how to make fresh tomato sauce, jams, jellies and condiments, as well as how to can, freeze-dry and preserve food, from Chef Daniele Trivero. Part of the 2018 Tastemakers Series for culinary enthusiasts. Admission: $99 + HST. Reservations are recommended at 416-572-8008.

Greater Toronto & Hamilton Area (GTHA)

  • Friday & Saturday, March 2 & 3: Desserts by Lamplight, 7 p.m. (Brampton, Ontario). Bovaird House presents old-fashioned homemade desserts by lamplight and a welcoming blazing fire. Admission: $17.50. Reservations are required at 905-874-2804 or bovairdhouse@yahoo.ca.
  • Saturday, March 17: St. Patrick’s Céilidh, 7 to 10 p.m. (Etobicoke, Ontario). Montgomery’s Inn presents a St. Patrick’s Day celebration in the historic tavern with Irish stew, fresh baked bread and live traditional music, featuring performers Gin Lane. Admission: $5 + HST. Cash bar, $5 for a bowl of stew, while supplies last. 416-394-8113.
  • Thursday, March 29: Thirsty Thursday, 7 to 10 p.m. (Etobicoke, Ontario). Montgomery’s Inn presents Thirsty Thursday tavern night with beer, wine or a Thomas Montgomery specialty in the restored 1847 barroom, along with Irish stew, fresh-baked bread and live traditional music. Admission: Free. Cash bar; $5 for a bowl of stew, while supplies last. 416-394-8113.

Other Regions

  • Sunday, March 11: Mothering Sunday Tartan Tea, 2 to 4 p.m. (Cambridge, Ontario). McDougall Cottage invites visitors to enjoy cucumber sandwiches and scones with jam and cream for Mothering Sunday, or Mother’s Day in the UK, a day to honour mothers and other mother figures, including grandmothers, stepmothers and mothers-in-law. Admission: $15. Reservations are required.
  • Wednesday, March 14: Tea with Granny, 2 to 4 p.m. (Cambridge, Ontario). McDougall Cottage presents a March Break tea for you and your granny (or anyone else who is special to you) with sandwiches, shortbreads and scones with cream. Admission: $15. Reservations are required.
  • Friday, March 30: Hot Cross Bun Making Demonstration & Kid’s Craft Making, 1 to 4 p.m. (Cambridge, Ontario). McDougall Cottage explores traditonal lore at its cooking demonstration of hot cross buns (with samples and free recipes). Admission: By donation.

CONTINUING

  • January 11 to February 22: tea|art (Etobicoke, Ontario). The Assembly Hall presents an exhibition surrounding the art of tea with paintings by Anjum Siddiqui and sculptures by Wayne Cardinalli. Public reception and community open house on Sunday, January 21 from 2 to 4 p.m. Admission: Free. 416-338-7255 or assembly@toronto.ca.
  • May 21 to August 31: Mixed Messages: Making and Shaping Culinary Culture in Canada (Toronto). An exhibition of rare and interesting cookery material at the Thomas Fisher Rare Book Library, featuring a diverse selection of rare Canadian cookbooks, periodicals, manuscripts and culinary objects from about 1825 to 1967. This exhibition examines how the culinary culture of Toronto and surrounding areas was made and shaped by those who participated or were excluded from the making and using of these cultural objects, such as manuscript recipe books, culinary ephemera and community cookbooks. On display will be many scarce items, which are part of the Fisher Library collections thanks to the generous donations of CHC lifetime member Mary Williamson. Objects on display include a copy of the Frugal Housewife’s Manual, the first cookbook written and published in Canada, posters advertising the beloved Canadian Cook Book, and an English curry bottle from the late 1800s (with curry still inside!) The exhibit is co-curated by CHC members Nathalie Cooke (Professor and Associate Dean, Library Rare and Special Collections, McGill University), Irina Mihalache (Assistant Professor, Museum Studies, Faculty of Information, University of Toronto) and Elizabeth Ridolfo (Special Collections Projects Librarian, Thomas Fisher Rare Book Library, U of T).
  • To March 30: From Latkes to Laffas (Toronto). Beth Tzedec Congregation’s Reuben & Helene Dennis Museum presents an exhibit on the history of Jewish Toronto’s favourite restaurants, going as far back as 1900. Open Mondays, Wednesdays, Thursdays and Sundays. Admission: Free. 416-781-3511.
  • Daily: Historic Afternoon Tea & Tour at Fort Langley National Historic Site, tea 1 to 2:45 p.m., tour 3 to 4:30 p.m. (Fort Langley, British Columbia). An elegant afternoon tea at the Little White House (LWH) Salon Café in the coach house of the historic Marr House. Fort Langley, a Hudson’s Bay Company trading post, was first established in 1827. On the tour, visitors will hear stories about local historical characters and explore the homes and workshops of the people of the trade. Admission: $15.68 per person (plus admission fee for groups of 15–30), including tea, tour and HST. 604-513-4799 or fort.langley@pc.gc.ca.
  • Daily: Fishing the West Coast and the Canning Line, 10 a.m. to  5 p.m. (Steveston, British Columbia). The Gulf of Georgia Cannery National Historic Site offers exhibits on the development of fishing on Canada’s West Coast and modern fishing practices, too. Admission: Free in 2017 for Canada 150.
  • Sundays: Gibson House Tea & Tour, 1 to 4:30 p.m. (Toronto). Every Sunday, there’s tea, cookies and a seat for you at the harvest table in the 1850s historic kitchen. Free with regular admission.
  • Indefinite run: Food Will Win the War (Ottawa). The Canada Agriculture and Food Museum presents an exhibition on the story of food on the Canadian home front during the Second World War. Focusing on shopping, eating, conserving and volunteering, the exhibit shows how Canadians fought a “war for food” to support Canada’s overseas war efforts. Admission: Free with entrance to the museum. 613-991-3044 or 1-866-442-4416.

Upcoming Conferences

Compiled by Julia Armstrong

2018 

March 26 to 28 (Greensboro, North Carolina)
MEANING OF FOOD: INTERDISCIPLINARY CONFERENCE ON REPRESENTATIONS OF FOOD IN THE ARTS & HUMANITIES
As the organizers write, “Food is never just food, and its representation in the arts and humanities is replete with meaning—whether realistic, narrative, or figurative.” 

March 29 to 31 (Lubbock, Texas)
FOOD AND …
With the explosion of food studies, the Humanities Centre at Texas Tech University is making food the focus of its first humanities conference, and deliberately chose a broad theme with a title ending in an ellipsis: what follows “food and” could fall under several broad thematic categories, such as culture, literature, politics, environment, technology, health. Watch this site for registration info in early January.

April 15 (York, England)
33rd LEEDS SYMPOSIUM ON FOOD HISTORY AND TRADITIONS
“A Modest Efficiency” is this year’s theme, in which attendees consider the food habits of relatively ordinary people in past centuries. See the website for the full schedule and to download an application form.

May 22 to 24, 2018 (Guelph & Toronto, Ontario)
ARRELL FOOD SUMMIT
During this inaugural event, Canadian and international researchers and senior business and government officials will explore what lies ahead in Canadian agri-food. Days 1 & 2 will take place on the University of Guelph campus. Day 3 will be at a downtown Toronto venue. Registration will open soon on the AFI site.

May 27 to 29 (Regina)
13th ANNUAL ASSEMBLY OF THE CANADIAN ASSOCIATION FOR FOOD STUDIES

The CAFS will host its 13th conference at the University of Regina in conjunction with the Congress of the Humanities and Social Sciences. The theme is inspired by the prairies: the challenges that were overcome by those who thrived there for thousands of years; and the many peoples today—Indigenous and nonIndigenous—who share the land and contribute to diverse food cultures, communities and farming practices. The organizers write: “Understanding our history and reflecting on the past can help us to move forward in addressing the painful legacy of colonialism, in establishing a sustainable relationship to the land, and in preserving and enriching our intricate relationships between food and culture.”

May 29 to 30 (Dublin, Ireland)
DUBLIN GASTRONOMY SYMPOSIUM
“Food and Power” is the theme and can be interpreted literally (e.g., superfoods) or metaphorically (e.g., as a symbol of status). Questions to be examined range from “Who has the power to decide what a nation eats?” to “Did chefs lose power when their recipes and techniques began to be published?” 

July 6 to 8 (Oxford, England)
OXFORD SYMPOSIUM ON FOOD & COOKERY
The theme for 2018 is “Seeds”: the cuisine of seeds, seed conservation, seeds and symbolism, seeds and intellectual property rights. To attend, see registration details on the symposium website.

October 4 to 5 (Antalya, Turkey)
THIRD TASTE OF CITY CONFERENCE: FOOD AND MARKETING
Deadline for proposals: June 30
This focus is on understanding the role that food plays in place marketing and branding, including food tourism and multidisciplinary approaches to gastronomy and culture. Proposals are invited for the many sub-themes, which include the marketing of heritage food.

October 25 to 26 (Vancouver, British Columbia)
EIGHTH INTERNATIONAL CONFERENCE ON FOOD STUDIES
Proposals are welcome. See the call for papers.
The three themes of the conference are food production and sustainability; food, nutrition and health; food politics, policies and cultures. Submit proposals and register here.

November 15 to 16 (Tours, France)
FOOD AS A CULTURAL HERITAGE: CHALLENGES, PROCESSES AND PERSPECTIVES
Organized by the European Institute for the History and Culture of Food (IEHCA), the objective of the conference is to advocate a multidisciplinary approach to food heritage and to examine, from a European and international standpoint, countries that have successfully added food elements to UNESCO’s list of the Intangible Cultural Heritage of Humanity.

November 16 to 17 (Amsterdam)
AMSTERDAM SYMPOSIUM ON THE HISTORY OF FOOD
This annual conference is a collaboration between the University of Amsterdam’s Special Collections and School of Historical Studies and the Social & Cultural Food Studies (FOST) of the Vrije Universiteit Brussel. It is targeted at both an academic and professional audience. See the conference page for the call for papers. Registration begins in July.

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