Honorary Lifetime Members

CHC Honorary members, December 2019. Front (l-r): Julian Armstrong, Mary Williamson. Back (l-r): Fiona Lucas, Elizabeth Baird, Mya Sangster, Elizabeth Driver, Pat Crocker. Missing: Anita Stewart, Dorothy Duncan. Photo by Mark D’Aguilar.

  • Julian Armstrong: For over 50 years, Julian Armstrong has tirelessly explored the cuisine of her adopted province, Quebec. For the Montreal Gazette and the Montreal Star she traveled into every region to record its recipes and food stories. Her two cookbooks—A Taste of Quebec (1990, updated 2001) and Made in Quebec: A Culinary Journey (2014)—explain and celebrate her province’s cuisine to Canada and the rest of the world. An award-winning food journalist, she has mentored many other food writers.
  • Elizabeth Baird: Elizabeth Baird’s distinguished career in food began with Classic Canadian Cooking (1974, reprinted in 1995). Her work as food editor of Canadian Living magazine for 20 years truly made her a household name. Along with magazines, there were other opportunities in radio and television, especially “Canadian Living Cooks” on The Food Network. She has produced more than 30 cookbooks, most notably The Complete Canadian Living Cookbook. She has received numerous awards and honours, including the Founder’s Award from Cuisine Canada, a National Magazine Award, a Silver Ladle from the Toronto Culinary Guild, and Woman of the Year from the Women’s Culinary Network. She is a Member of the Order of Canada.
  • Pat Crocker: An award-winning author and culinary herbalist, Pat Crocker has written more than 22 cookbooks, including The Healing Herbs Cookbook, The Juicing Bible, The Herbalist’s Kitchen and Healing Cannabis Edibles (with Ellen Novack).
  • Elizabeth Driver: Culinary Landmarks: A Bibliography of Canadian Cookbooks 1825–1949 by Elizabeth Driver was a monumental undertaking encompassing 20 years of thorough and exhausting scholarship. The bibliography is remarkable because of the intensive attention to each and every entry from all the regions of Canada, coast to coast to coast. This seminal work provides not only the background and the history of Canadian cookbooks, but also critical information about the many authors. Culinary Landmarks has become an invaluable tool for research into Canadian foodways, social history, women’s studies and book history, and as such is one of the most important books on Canadian foodways ever produced; it has been described as “a precious gift to Canada.” This first very special Hall of Fame award recognizes an outstanding achievement by remarkable individual.
  • Dorothy Duncan: Dorothy Duncan has worked with organizations across Canada and around the world to ensure that Canada’s culinary history is recognized, researched, and recorded. In 2007, her book Canadians at Table won the Cuisine Canada and University of Guelph Culinary Book Gold Award.
  • Fiona Lucas: Fiona Lucas is an historian of cookbooks, foods, kitchens, and culinary material culture. She was a food historian with the City of Toronto Museums for over two decades. Before that she was a theatrical costumer on the Toronto-Hamilton-Stratford circuit; after that, for eight years she was the Coordinator of Volunteer Management for Doors Open Toronto and Nuit Blanche Toronto. As of mid-2019, she is a freelance culinary historian and consultant at “Fiona’s Food: Exploring and Eating History” and can be reached at fionasfood62@gmail.com. Lucas’s undergraduate degree was in the History of Fine Art. She earned a Diploma of Costume Design from Ryerson back in the early ’80s when it was still a polytechnical college and a Certificate of Museum Studies from the Ontario Museum Association in the early ’90s. She holds a Masters of Canadian History, with an emphasis on servants and food history (2006). In 1994, she co-founded the Culinary Historians of Ontario (now of Canada); up until 2017 she served in various capacities on the board of directors, including President, Chair of the Program Committee, and Editor of Culinary Chronicles. She also founded the Volunteer Historic Cooking Group of the City of Toronto Museums, in 1996. Her first book was Hearth and Home: Women and the Art of Open Hearth Cooking (2006), silver winner in the culinary narrative category of Taste Canada Food Writing Awards (then called Cuisine Canada). Her second book, co-edited with Nathalie Cooke, is Catharine Parr Traill’s Female Emigrant’s Guide: Cooking with a Canadian Classic (2017), which was shortlisted for the Taste Canada Awards in the culinary narrative category and also listed in The National Post’s 100 Best Books of 2017.
  • Mya Sangster: Mya Sangster is an award-winning baker and preserve-maker who has been active for many years as a Volunteer Historic Cook at Fort York National Historic Site. She makes regular presentations on food history for the Association for Living History, Farm and Agricultural Museums (ALFHAM) and the Toronto branch of the Jane Austen Society of North America (JASNA).
  • Anita Stewart: Anita Stewart has spoken, written, lobbied and organized across Canada and internationally for over four decades on Canadian cuisine. Stewart has written 14 cookbooks, notably The Flavours of Canada: A Celebration of the Finest Regional Foods (2000) and Anita Stewart’s Canada: The Food, The Recipes, The Stories (2008). Academically, Stewart was the first Canadian to graduate with an M.A. in Gastronomy, was awarded a Doctor of Laws (Honouris Causa) by the University of Guelph in 2011, and holds an honorary P.Ag. designation. She has a lifetime membership in the Canadian Culinary Federation of Chefs and Cooks, and is the founder of both Cuisine Canada (Taste Canada’s predecessor) and Food Day Canada. Stewart was appointed as a member of the Order of Canada for her contributions as a journalist, author and culinary activist, and for her promotion of the food industry in Canada.
  • Mary Williamson: Mary F. Williamson is a culinary historian whose research and publications focus primarily on food, cookery and cookbooks from the 19th to the mid-20th century. A collector of historical cookbooks, she is retired from York University as Fine Arts Bibliographer and Adjunct Faculty member in Graduate Art History.
  • Bridget Wranich: A culinary historian and an expert in late 18th and 19th-century cooking in Upper Canada, Wranich has worked in museum education for more than 25 years and is a Program Officer at Fort York National Historic Site, where she develops and coordinates activities and events for students and visitors. She leads the Volunteer Historic Cooks in researching, testing and preparing recipes for the Historic Foodways Program. A cofounder of the Culinary Historians of Canada, she co-authored Recipes for Victory : Great War Food from the Front and Kitchens Back Home in Canada (2018) and co-edited Setting a Fine Table : Historic Desserts and Drinks from the Officers’ Kitchens at Fort York (2013).

Julian Armstrong receives her certificate, December 12, 2019. Photo by Mark D’Aguilar.

Left to right: Pat Crocker, CHC president Luisa Giacometti and Anita Stewart at CHC AGM at Swansea Town Hall, October 20, 2018. Photo by Mark D’Aguilar.

CHC President Luisa Giacometti with Honorary Lifetime Member Elizabeth Driver

CHC President Luisa Giacometti with Honorary Lifetime Member Elizabeth Driver, October 15, 2016.

CHC President Luisa Giacometti with Honorary Lifetime Member Dorothy Duncan

CHC President Luisa Giacometti with Honorary Lifetime Member Dorothy Duncan, October 15, 2016.

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