Upcoming CHC Events

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.

Bloggers need not contribute every month to be considered. To enter, simply publish a blog entry on the given month’s topic and post it on the CHC Facebook page.


catharine-wilson

Catharine Wilson

“Can She Bake a Cherry Pie?”: Harvest meals and foodscapes of plenty in rural Ontario

1:30 to 2:15 p.m. | Introduction to the Culinary Arts Collection at the University of Guelph Library’s Archival & Special Collections
Lower Floor, McLaughlin Library, 50 Stone Rd. E., University of Guelph

2:30 to 3:30 p.m. | Talk by Professor Catharine Wilson
Room 117, MacKinnon Bldg., 87 Trent Lane, University of Guelph

A presentation by Professor Catharine A. Wilson of the Department of History at the University of Guelph. Dr. Wilson, whose current research is on “Bee-ing Neighbours”—the study of reciprocal work—invites participants to feast their imaginations on the meals provided by host families at barn raisings, threshing days and quilting bees in 19th- and 20th-century Ontario.

Plentiful and sumptuous repasts were an integral part of these events, a payback for the assistance neighbours freely gave. Hearty food attracted people to the job, kept them energized throughout the day, and made them happy to return. The offering up of food was also a performance: it entertained guests, expressed the host’s status in the community, showcased the talents of farm women and created long-lasting memories.

Dr Wilson, who holds the Redelmeier Professorship in Rural History, is the founder and director of the Rural Diary Archive, a digital repository of more than 140 diaries. She will introduce the project and share what the diarists as well as era cookbooks tell us about the role of harvest meals in rural hospitality, with insight into the timing, preparations, settings, menus, service—and complaints. (She will also explain how volunteers can help transcribe diary entries online!)

To complement the talk, we have arranged for an introduction to the University of Guelph’s renowned Culinary Arts Collection. Melissa McAfee, Special Collections Librarian, and Kathryn Harvey, Head of Archival & Special Collections, have kindly offered to tell us about the holdings and to create a display of historic cookbooks especially for our visit.

Please reserve tickets at Eventbrite.

  • Admission is free. However, to help the CHC offset room rental costs, a suggested donation of $10 ($5 for students) will be gratefully received.
  • Parking in the university lots is free on weekends.
  • Please meet a little before 1:30 at the entrance to Archives & Special Collections, which is on the lower floor of the McLaughlin Library.
  • The McLaughlin Library is adjacent to the MacKinnon Building. After the visit to the archives, we will walk next door for the talk.

CHC member Anya Craig

Anya Craig

Vimy Ridge 100

Fri-Tue, April 7 to 11, 2017
Arras (France)
CHC will animate a presentation with demonstrations about food on the Canadian frontlines and Home Front in WWI and WWII as part of the observance of the 100th anniversary of Vimy Ridge.


Lenore Newman

Lenore Newman

The Why of Butter Chicken Pizza: Change as a constant in Canadian cuisine

Fri, May 26, 2017, 7 to 9 p.m.
George Brown College Chef School, 300 Adelaide St W, Room 253, Toronto
A talk about the search for a true Canadian cuisine by Lenore Newman, author of the newly released book Speaking in Cod Tongues: A Canadian Culinary Journey. She will be making a brief visit from her home province of British Columbia.

She writes: “Cuisines are living things, and as such evolve over time. One of the fundamental qualities of Canadian cuisine is that it adopts elements from the multitude of groups who make up our population, as together we have created a creole cuisine that presents discrete culinary traits united by commitment to guiding themes. In this talk I explore the tastes of a multicultural nation, map changing influences over time, and suggest that the flexible nature of Canada’s cuisine reflects both a spirit of accommodation and a lingering unease. Are their skeletons in Canada’s pantry? What form might Canadian cuisine take in the future? Such questions arise as cuisine is not innocent; it reflects the ideologies of larger society. The why of butter chicken pizza is the why of uneasy multiculturalism, and of Canada itself.”

Lenore Newman’s love affair with food began on her family’s fishing boats, where she gained an early introduction into the world of direct marketing of local products. She holds a Canada Research Chair in Food Security and Environment at the University of the Fraser Valley, where she is an associate professor in the department of Geography and the Environment. She runs a research program focused on Canadian regional cuisines, local food sovereignty, culturally preferred foods, and agricultural land use. She has written extensively on the resurgence of farmers’ markets in Canada, and is a strong advocate for fresh, local food.

Admission is $15 (general), $10 (CHC members) and free for George Brown College students, faculty and staff with ID card. Tickets are available on Eventbrite.


Catharine Parr Traill

Catharine Parr Traill

Catharine Parr Traill Book Launch

Sat, June 3, 2017, Time TBA
Thomas Fisher Rare Book Library, 120 St. George St (Toronto)
CHC member Nathalie M. Cooke of McGill University (founding editor of CuiZine: the Journal of Canadian Food Cultures) and Past President Fiona Lucas will speak about their new book Catharine Parr Traill’s Female Emigrant’s Guide, Cooking with a Canadian Classic, with a chance to examine some of the Library’s holdings that relate to pioneer Catharine Parr Traill, her family and her domestic writing.


Canada 150

1867 Dinner in Honour of Canada 150

Sat, June 3, 2017
Falstaff Family Centre (Stratford, Ontario)

Locally grown foods prepared by Chef Liz Mountain. Details to follow!


Canada 150

Cross-Canada Confederation Picnic

Sat, July 1, 2017 (Canada Day!)
Across Canada
CHC invites members and friends across Canada to host a Confederation-theme picnic to celebrate Canada 150 and share their photos and videos via a website created for the purpose.


McIntosh apple

The McIntosh Apple

September 2017
Exact date and location TBA
Esteemed food writer Marion Kane will talk about the McIntosh apple, which appeared as a chance sport on a farm near Dundela, Ontario, and has become one of the world’s  most cultivated fruits. Image (above) by Sue Clark on Flickr: plate xlvii, CC BY-SA 2.0.


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Annual General Meeting

Sat, October 21, 2017
Location TBA

Hungry for Comfort: Surviving a Canadian Winter

Sat, February 24, 2018
The first edition of an annual celebration:an all-day exploration of Canadian winter comfort foods. The first year will focus on First Nations foodways.

Canada’s Table: Our Celebration of Cookbooks

Sat, October 13, 2018
The first edition of an annual celebration

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