|
|
|
|
Digestible Bits and Bites
The monthly newsletter of the
Culinary Historians of Canada
Number 18, October 2014
|
|
Upcoming CHC Events
Tuesday, November 11, Noon to 12:30 p.m. and 3 to 3:30 p.m.
CHC is Going to the Royal Agricultural Winter Fair!
For Remembrance Day, The Royal has created special features throughout the Fair to pay tribute, educate the public and remind them of the sacrifices and contributions made by our military. The Culinary Historians of Canada will be featured on their Royal Food and Lifestyle Stage for two presentation / demonstrations. Visitors will learn about life during World War I, including the challenges of preparing food despite rationing. Demonstrations of these wartime recipes will give visitors a first-hand experience of the sacrifices made to fuel the war effort.
Can you help our "war effort"? For the Fair, we are in search of tested WWI-era baking recipes, especially ones that grew out of a need to ration basic foodstuffs (eggs, butter, flour). Also, on November 11, we will need volunteers to help hand out samples and to assist with general set-up and break-down. even if you can't help at The Royal, we're always looking for volunteers eager to help out, so please get in touch via info@culinaryhistorians.ca, and perhaps you can connect with one of our projects in the future!
Win Tickets to The Royal!
Whether or not you took the challenge to submit a heritage jam or pickle to this year's preserving competition, we'd love to see you at the Fair! This year, The Royal runs from November 7 to 16 at Exhibition Place. If you'd like a pair of tickets, visit the CHC Facebook page and leave a comment telling us about one of your favourite food memories from the Fair before midnight EST on Friday, October 17. We'll randomly select one person to receive a pair of tickets, which will be held for you at the Will Call desk throughout the Fair. See you there!
Sunday, November 30, (AGM: 3:30 p.m. Party: 4 to 5:30 p.m.)
CHC 20th Anniversary Party and AGM!
Campbell House Museum (160 Queen Street W, Toronto, 416-597-0227)
Amazing: the Culinary Historians of Canada is now 20 years old! We're holding a party to celebrate, with a slide show about the last 20 years with CHC, an overview of the extraordinary jump in the popularity of food history, and some simple down-hearth cooking.
Postponed until Spring 2015
Cookery of the Great War
Eldon House (481 Ridout Street N, London, Ontario, 519-661-5169)
While more than 600,000 Canadian troops were mobilized and sent overseas during the First World War, those left behind wanted to do their duty too. Women were asked to work in factories, help out on farms and raise funds to help supply soldiers with both necessities such as socks and luxuries such as chocolate. They often held fundraising teas. In the Eldon House kitchen, chef and culinary historian Angel Commins will demonstrate several WWI-era recipes that would have been served at such an event 100 years ago.
$15+HST per person. Registration: 519-661-5169
|
|
|
Join the Culinary Historians of Canada!
CHC members are part of a network of people dedicated to exploring Canada’s culinary history. Benefits include discounts on special events and access to members-only activities like the Picnic in the County. In addition, members are listed in the CHC directory and receive their own copy. The membership year runs from September to August. Join us today!
- Regular Membership: $30 (1 year) $55 (2 years)
- Supporting Membership: $55 (1 year) $75 (2 years)
|
|
|
News and Opportunities
CHC Needs You!
CHC is seeking a new Treasurer, a new Membership Engagement Chair and a new Publications Chair. Are you the member we are seeking? The other Board Members would love your participation. We convene every two months for a board meeting and converse by email regularly. Together we share and discuss ideas for implementing programs, making improvements, increasing membership and managing our finances. And, naturally, we share food, stories and laughs together. These positions are important for the ongoing growth of your organization. If you are interested, please contact Fiona at fiona@culinaryhistorians.ca or 416-781-8153 (evenings).
A Paste for Every Occasion
A quartet of Toronto culinary historians (Rosemary Kovac, Mya Sangster, Amy Scott and Kathryn Tanaka) will present a hands-on workshop titled "A Paste for Every Occasion", demonstrating a variety of 18th-century pastry crust recipes, as a pre-event at the Domestic Skills Symposium at the Genesee County Village and Museum in New York State on Friday, October 31 from 9:30 a.m. to 4 p.m. (See the "Academic Conferences" section below for further details.)
Call for Food History Book Authors
California-based food historian Ken Albala (author of such books as Cooking in Europe, 1250-1650 and Eating Right in the Renaissance) invites proposals for food history books in two subseries within the Rowman and Littlefield Studies in Food and Gastronomy series. Each book will be between 70,000 and 80,000 words, due 12 to 18 months after contract. There is a $1,000 (US) budget for illustrations and permissions. Potential authors should contact him directly at kalbala@pacific.edu. He describes the two subseries as follows:
- On Site Food Service, Catering and Concessions: This series explores unusual places or situations where food is consumed, each of which has its own signature dishes, unique repertoire and modes of eating. Whether it is the ball park frank, the hospital bed Jell-o cup, C-Ration, or wedding cake, each food site has a specific esthetic, sometimes enjoyed and sometimes reviled, but always well understood by participants. The focus of the series will be primarily on the United States, with comparison to other countries when appropriate. Each volume will offer a historical overview, a discussion of the many variations in menus from site to site, who cooks the food and who eats in such places and how the food is tailored to their specific needs or desires. The entire esthetic of eating in these places should be the focus. The projected audience will be popular, but each volume should be thoroughly researched from original sources, organized and written with both flair and scholarly accuracy. The opening volumes in the series include: Food in Sports Stadiums, Carnival Food, Street Food, Summer Camp Food, Wedding Food, Hospital Food, Prison Food, Military Rations, College Dining Halls, Retirement Communities, Food Carts. Suggestions for other titles are also welcome.
- The Historic Kitchen: This new series will explore the kitchen scene in specific times and places important in the history of food. Each volume will cover the kitchen technology, cooking fuels, vessels and implements as well as who did the cooking in both home and professional kitchens. An overview of the ingredients, recipes and modes of service will follow to give a complete picture of the gastronomic moment, with discussion of relevant cookbooks, guides to manners and gastronomic texts to round out the picture. Possible volumes will include: Aztec Mexico, Abbasid Baghdad, Ancien Regime France, Gilded Era America, Classical Greece, Ming Dynasty China, Regency England, Ancient India, Imperial Russia, Medieval Italy, Ottoman Turkey, Benin Empire, Hohokam Native America. Other title suggestions are also welcome.
An App for Asparagus?
The James Beard Foundation has created its first-ever app for iPhones: James Beard Foundation Vegetables, a collection of innovative vegetable recipes conceived by Outstanding Chef award winners (including Daniel Boulud, Alice Waters, Thomas Keller and many others), and based on the Foundation's Best of the Best cookbook. Packed with videos, step-by-step photographs and shopping sections tailored to each dish, it's available now in the Apple App store (free for JBF members).
U.S. Chefs Honoured
The US Postal Service is honouring five iconic chefs with a new issue of stamps. As they say: "The five chefs honored on these stamps – James Beard, Julia Child, Joyce Chen, Edna Lewis, and Felipe Rojas-Lombardi – revolutionized our understanding of food. Seeing cooking as a source of delight, they invited us to feast on regional and international flavors and were early but ardent champions of trends that many foodies now take for granted. As they shared their know-how, they encouraged us to undertake our own culinary adventures."
|
|
Events of Interest
OCTOBER 2014
- Friday, October 3: Bread Baking Workshop, 8 a.m. to 4 p.m. (Toronto, Ontario). Montgomery's Inn welcomes Chef Thor Pannek, Artisan Baking Instructor at George Brown College, who will conduct workshops about grains and milling methods. Participants will prepare a sourdough by hand, practice a variety of shaping techniques, then bake their bread in an outdoor wood-fired oven. Maximum 10 participants. Admission: $200+HST per person (includes a light lunch, snacks and take-home loaves). Registration: 416-394-8113
- Friday & Saturday, October 3 & 4: Food Styling and Photography Workshop (Prince Edward County, Ontario). FoodographyPEC offers a pro-level, hands-on workshop with food stylist Ruth Gangbar and photographer Christopher Gentile in a historic old Ontario schoolhouse that is part of the Jackson’s Falls Country Inn. A maximum of 12 participants will have access to authentic artifacts for propping. The subject matter (and luncheon menu) includes Paul’s Famous Game Pie with House-made Chutney and freshly picked Fall Harvest Fixings, desserts by The Pink Lunch Pail and a pinot noir wine tasting provided by Long Dog Winery. Further information: Ruth Gangbar: 416-779-6513 or ruth@foodographypec.com. Admission: $375+HST (Saturday workshop alone) $500 +HST for workshop plus double-occupancy accommodations and meals including an Elk Bourguignon supper on the Friday and breakfast, the lunch described above lunch and a snack on Saturday. foodographypec.com/workshops
- Friday to Sunday, October 3 to 5: What’s Cooking Bracebridge: The Great Muskoka Cookbook Adventure (Bracebridge, Ontario). A weekend of cookbook discussions, signings, author talks, demos and cookbook-inspired meals in various venues. Highlights include "Vintage Cookbooks: What’s To Love In An Old Cookbook?" with food historian Gary Draper (Sat. 10 a.m. & 2 p.m.) Bring your own books to show or swap; there are prizes for outstanding examples. Also notable: "Downton Abbey Cooks Entertain: An Afternoon Tea and Talk" with food historian Pam Foster (Sun. 1 p.m.) Admission: events are priced separately; buy tickets at EventBrite
- Friday to Sunday, October 3 to 5: Harvesting History & Innovation (Waterford, Ontario). 2014 ALHFAM (Association of Living History, Farm and Agricultural Museums) Central Canada Regional Conference hosted by Waterford Heritage & Agricultural Museum and The Crooked Stovepipe.
- Friday to Monday, October 11 to 13: Thanksgiving at the Canada Agriculture and Food Museum, 9:30 a.m. to 4 p.m. (Ottawa, Ontario). Activities include apple cider making and tasting; learning about Canadian crops; cranberry sauce making, and cooking with Thanksgiving leftovers. Free with Museum admission. 613-991-3044, 1-866-442-4416 or cafmuseum.techno-science.ca
- Sunday & Monday, October 12 & 13: Thanksgiving Dinners (Toronto, Ontario). Black Creek Pioneer Village. Turkey (or stuffed acorn squash) with all the trimmings, including pumpkin pie or warm apple blossom with whipped cream. Admission: $54+HST (adult) $27+HST (12 & under). Members: $48.60+HST (adult) $24.30+HST (12 & under). 416-736-1733
- Thursday, October 16: Oktoberfest Beer & Cheese Pairing, 7 p.m. (Toronto, Ontario) at Black Creek Pioneer Village. The German-Czech brewing tradition inspires the beer lineup, which will include lagers, ales and seasonal rarities. Expert Julia Rogers leads a sampling of five local cheese varieties, each paired with a selected craft beer, along with homemade root chips and fresh-baked bread. Admission: $33.95+HST per person, $29.95+HST (members). 416-667-6284
- Saturday October 18: Hearth Cooking & Dining Workshop, 10 a.m. to 3 p.m. (Pickering, Ontario). Pickering Museum Village presents a hands-on cooking workshop with an experienced culinary historian who will teach participants how to prepare a complete meal in the open hearth of a 1830s-era log house. Participants will dine on the food they prepare and take home recipes adapted for modern kitchens. Admission: $50+HST per person. 905-683-8401 or museum@pickering.ca
- Sunday, October 19: Women & War: They Kept the Home Fires Burning, seatings at 1 and 3 p.m. (Etobicoke, Ontario). Montgomery’s Inn, in partnership with the IODE, presents a special Great War tea featuring a menu inspired by "foods that will win the War!" Enjoy three tasting plates (two savoury and one sweet), live wartime music and sing-alongs. Admission: $30+HST per person. Preregistration required. 416-394-8113
- Monday, October 20: Taste Canada – The Food Writing Awards Gala, 5:30 to 9:30 p.m. (Toronto, Ontario). Celebrate and support food writing in Canada. Who will win the 2014 Awards? Meet the authors, host Ricardo, industry leaders, culinary professionals, restaurant owners, chefs, and fellow food lovers. Gala reception chefs include Chef Joshua Dyer (EPIC, Fairmont Royal York Hotel), Chef Matt Dean Pettit (Rock Lobster), Chef Brad Lomanto (Cambridge Mill Restaurant, Landmark Group), Chef Michael Robertson & Chef Jamie Meireles (Oliver & Bonacini), Chef Vanessa Yeung (Aphrodite Cooks), Chef Tawfik Shehata (Toronto International Centre) and Chef Dufflet Rosenberg (Dufflet Pastries). Food at the welcome reception is provided by The Cheese Boutique and Fred’s Bread, with wines from Niagara College Teaching Winery and beers by Samuel Adams. Gusto TV is the media host. Arcadian Court (401 Bay Street). Admission: $55 to $100. Buy tickets online.
- Sunday, October 26: Hallowe'en Harvest, noon to 4:30 p.m. (Pickering, Ontario) at Pickering Museum Village. 905-683-8401
- Sunday, October 26: Designer Georgian Tarts, 10:30 a.m. to 3:30 p.m. (Toronto, Ontario). Using 18th-century recipes and techniques, participants will prepare (and sample!) a variety of sweet and savoury baked dishes including intricately shaped custard tarts and ornately decorated “florendines” made with puff pastry in the 1826 Officers' Mess Kitchen at Fort York National Historic Site. Admission: $75+HST (lunch & recipe package included). Pre-registration and payment required. 416-392-6907, ext. 221
- Thursday, October 30: 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 or montgomerysinn.com
LOOKING AHEAD
- Thursday, November 13: Winter Warmer, 7 p.m. (Toronto, Ontario) at Black Creek Pioneer Village. Expert Julia Rogers leads a sampling of five local cheese varieties, each paired with a robust winter craft beer, along with homemade root chips and fresh-baked bread. Admission: $33.95+HST per person, $29.95+HST (members). 416-667-6284
- Sunday, November 16: Christmas Fayre, 10:30 a.m. to 4 p.m. (Toronto, Ontario). Using period recipes and techniques in the 1826 Officers' Mess Kitchen, participants will discover, make and taste historic recipes for Sawse Madame (a Roast Goose from The Forme of Cury, 1390), an 18th-century Plum Pottage and a 19th-century Plum Pudding with pudding sauce. Admission: $75 +HST (includes lunch and recipe package). Pre-registration and payment required. 416-392-6907, ext. 221
- Wednesday, November 26: Can You Can? Holiday Gifting, 7 to 8:30 p.m. (Ottawa, Ontario) The Canada Agriculture and Food Museum welcomes Chef Emerie Brine from Bernardin to demonstrate how to preserve fall harvests and turn them into great gifts. Admission: $10 per person; reservation required at EventBrite or at 613-991-3053.
CONTINUING
- To Sunday, October 5: Collecting Culinaria (Calgary, Alberta). Historic Lougheed House presents an exhibition on prairie recipes, cookbooks and domestic manuals from the Victorian era to the 1970s. The items on display are chosen from the 3,000-strong holdings of the Linda Miron Distad Culinaria collection at University of Alberta in Edmonton. 403-244-6333. View the fascinating companion piece, an online exhibit titled "Culinaria: A Taste of Food History on the Prairies". It's replete with facsimiles of the holdings, like the Ukrainian-English cookbook and the CPR-Ministry of Natural Resources brochure pictured above.
- To December 1, 2014: The Life & Death of Gourmet, the Magazine of Good Living, 1941 - 2009 (Ann Arbor, Michigan). An exhibit of one issue per year of the iconic magazine at the Hatcher Graduate Library at the University of Michigan, accompanied by a lecture by Jan Longone, Adjunct Curator, Culinary History on November 18, 4 to 6 p.m.
- To December 2014: Bon Voyage / Bon Appétit (Vancouver, British Columbia). The University of British Columbia's Rare Books and Special Collections and historian Larry Wong present an exhibit of menus from the Canadian Pacific Railway Company’s ships, trains, planes and hotels, curated from UBC Library’s Chung Collection of more than 1,000 menus from the 1890s to the 1980s. Most are in English, but some are in Chinese, Japanese, French or German. 604-822-2521
- To August 2015: Made in Toronto: Food and Drink Manufacturing in Our City: (Toronto, Ontario). An archival exhibit exploring the story of food and beverage production in Toronto, featuring materials from the Toronto Archives, Weston Corporate Archives and the Toronto Public Library, and artifacts loaned from Toronto Museum Services. City of Toronto Archives, 255 Spadina Road, 416-397-5000.
|
|
Academic Conferences
October 3-5, 2014 (Waterford, Ontario)
HARVESTING HISTORY & INNOVATION
The 2014 ALHFAM (Association of Living History, Farm and Agricultural Museums) Central Canada Regional Conference, hosted by Waterford Heritage & Agricultural Museum and The Crooked Stovepipe.
October 23-25, 2014 (Providence, Rhode Island, USA)
FOOD HERITAGE, HYBRIDITY & LOCALITY CONFERENCE
Many places have been contact zones, breeding grounds for food encounters and hybrids, seeding conversations that end up composing the narratives of identity that bring food and place together. Brown University presents an international conference that brings together scholarship about food within the local, regional, national, global, and transnational contexts that it takes shape, bringing the themes of heritage, hybridity, and locality into focus. It features a keynote address by Sidney Mintz. This conference is free and open to the public, but registration is required.
October 30 to November 1, 2014 (Moscow, Russia)
HISTORY OF FOOD AND NATIONAL FOOD CULTURE
Lomonosov Moscow State University's Center of National Intellectual Reserve and the Academy of Gastronomic Knowledge and Culture jointly present the first research and practice symposium in Russia focused exclusively on the history of food and eating traditions of different nations. Further information: symposium@gastac.ru
Friday to Sunday, October 31 to November 2, 2014 (Mumford, New York, USA)
DOMESTIC SKILLS SYMPOSIUM
Besides our Toronto emissaries' presentation on pastry, this three-day event offers practical workshops in practical skills, including Civil War cookery and the making of food items like green sage cheese or gum paste and pyramids, as well as related areas such as making a cheese basket, a tin nutmeg grater or a double-ruffled style day cap of about 1810-1815. The Genesee Country Village & Museum hosts. Admission: $75-$90 for the full day on Saturday. Individual Friday and Monday workshops $35 or $60 per person. Some optional lunches are available for $6. The registration form is online; late fees apply after October 15.
November 2-4, 2014 (Williamsburg, Virginia, USA)
400 YEARS OF CHOCOLATE AZTEC TO ARTISAN
Guest speakers include Dr. Howard-Yana Shapiro, one of the world’s top cacao scientists. Dr. Michael Coe, Professor Emeritus, Department of Anthropology, Yale University, will discuss the place of chocolate in early Mesoamerica. Ruby Fougère, Curator of Furnishings, Collections and Conservation Supervisor, Parks Canada, will look at chocolate in French Canada. Foodway staff will offer a presentation on chocolate in 17th- and 18th-century Europe and North America. Dr. Deanna Pucciarelli, Program Director, Hospitality and Food Management Program, Ball State University, will explore how chocolate production methods evolved during the 19th century, and John and Tracy Anderson of Woodhouse Chocolate in St. Helena, California, will delve into modern artisanal chocolate making.
November 20-23, 2014 (Baltimore, Maryland, USA)
WHAT PERFORMS?
The 2014 joint conference of the American Society for Theatre Research and the Theatre Library Association (ASTR/TLA) explores the everyday meaning of the performative acts of cooking and eating and questions how theatre and performance studies can help us understand the daily shape of eating on a dying planet.
November 29 to December 1, 2014 (Wellington, New Zealand)
FERMENT – THE EVOLUTION, SCIENCE, PRACTICE AND PHILOSOPHY OF MODERN GASTRONOMY
Deadline for proposals: October 1, 2014
"Ferment" is a joint meeting of the New Zealand Food History Society and the Australian Symposium of Gastronomy. It aims to bring together scholars, cooks, food writers and armchair foodies to discuss ideas in modern gastronomy. The possibilities for presentation and discussion encompass the full breadth of 21st-century gastronomy, from economics, sustainability, organics and globalisation to indigenous foods, foraging, fermentation, fadism and, of course, the future. Abstracts of about 500 words should be submitted to duncan.galletly@otago.ac.nz
December 4-6, 2014 (Montánchez, Spain)
FOOD, INTERNET AND SOCIAL MEDIA
Deadline for proposals: October 15, 2014
The 39th ICAF Conference (International Commission on the Anthropology of Food and Nutrition) explores food culture in the age of virtualization and the virtual relationship around social networks. The internet reveals food manners, social and ethnic identities, new behavioural patterns and eating habits, while creating neologisms like “foodporn”, “gastrosphere” and “instafood”. The organizers welcome 200- to 300-word abstracts for papers in Spanish, English or Portuguese that discuss the role of the internet on food and nutrition in modern culture. Abstracts should be emailed to icafmontanchez2014@gmail.com with a brief biographical statement.
March 6-8, 2015 (Little Rock, Arkansas, USA)
CARVING PATHS THROUGH LIVING HISTORY
Deadline for proposals: October 31, 2014
The Arkansas Living History Association seeks proposals for workshop and session presentations for a conference that will examine ways living historians can collaborate with different groups or each other to further the interpretation of history. To submit a proposal, download a form from arkansaslivinghistory.com.
March 26 & 27, 2015 (Tours, France)
FIRST INTERNATIONAL CONFERENCE ON FOOD HISTORY AND FOOD STUDIES
Deadline for proposals: December 15, 2014
The European Institute for the History and Cultures of Food (the IEHCA, Institut Européen d’Histoire et des Cultures de l’Alimentation) is organising its first annual conference within the scope of a continuation of the IEHCA’s work over the last twelve years, carried out through its publications like the "Food & History" and “Table des Hommes” collection), its support for research and its facilitation of networking opportunities among food studies researchers. All researchers are welcome. Two types of submission on the broad theme of food history will be accepted: individual submissions and submissions for panel sessions on a given theme. Proposals should include speaker name(s) and history, their institution(s), the title of their paper, contact details and a 250-word abstract. Papers must not exceed 20 minutes in length and can be presented in English or French. Submission should be sent to Loïc Bienassis at loic.bienassis@iehca.eu.
June 3-5, 2015 (Montclair, New Jersey, USA)
9th INTERNATIONAL CONFERENCE ON CULINARY ARTS AND SCIENCES (ICCAS)
Deadline for proposals: January 15, 2015
Montclair State University is the first U.S. institution to host ICCAS. The 2015 theme is Opportunities and Challenges for Food and Eating in Society. In addition to developing the central thrust of the conference, presentations will focus on food heritage; foodservice and hospitality; food systems and politics; food science and safety; food marketing; food habits and consumer behaviour, and nutrition and wellbeing. Two types of abstracts are being accepted: 4,000-word abstracts for publication and 250-abstracts for listings. Please consult the guidelines for further information.
June 19 to 23, 2015.
DOING & TELLING: A LIVING HISTORY TOOLBOX (Williamsburg, Virginia, USA)June 19-23, 2015.
Deadline for proposals: December 1, 2014
Doing & Telling: A Living History Toolbox
The 2015 ALHFAM (Association of Living History, Farm and Agricultural Museums) Annual Meeting and Conference invites participants to share and compare the variety of tools, both physical and interpretive, that they use to create dynamic Living History experiences. Whether they’re providing a hands-on opportunity in a garden, presenting a dramatic scenario, furnishing a period room, or interpreting a decisive battle, they must select the best tool for the job. That tool might be a long-handled hoe, an exciting script, a period print, an electronic map or a Windsor chair. Proposals for papers, presentations, posters and workshops that reveal the contents of the Living History toolbox are hereby solicited. Proposals may address any facet of living history or museum work, but those with a special emphasis within the general conference theme will be given preference.
October 17-18, 2015 (Guelph, Ontario)
ARTIFACTS IN AGRARIA
Proposal deadline: January 16, 2015
The University of Guelph hosts a conference dedicated to the exploration of artifacts of the agrarian past and invites proposals that begin with a material artifact of everyday life, either made or used, and explore it as a valid historical source that gathers meaning when understood in the
context of surviving written records, family history, fashion trends and international commerce. Submit a 400-word proposal and one-page CV to C. Wilson at cawilson@uoguelph.ca. Further guidelines are available online.
|
|
Food for Thought
 
Ottawa Food: A Hungry Capital by Don and Jennifer Chow
(Dundurn Press, September 30, 2014)
During the past 20 years the food scene in Ottawa has changed from a landscape of pub grub-driven dining to a vibrant environment for trendy eateries and forward-thinking chefs. The once bland and mundane culinary culture has been transformed, and the result is an array of destination restaurants and purveyors of high-quality food and drink products. Many of these new and successful players leverage the nearby farms – nearly 2,000 in total – and artisan food makers that can provide a huge range of ingredients and possibilities
Lost Breweries of Toronto by Jordan St. John
(Dundurn Press, November 1, 2014)
Explore the once-prominent breweries of 19th-century Toronto. Brewers including William Helliwell, John Doel, Eugene O’Keefe, Lothar Reinhardt, Enoch Turner and Joseph Bloore influenced the history of the city and the development of a dominant 20th-century brewing industry in Ontario. St. John delves into the lost buildings, people and history behind Toronto’s early breweries, with detailed historic images, stories both personal and industrial, and even reconstructed 19th-century brewing recipes.
(Descriptions based on information provided by the publishers)
|
|
Across the far-flung regions of Canada, a lot is happening in the fields of food and history. This monthly digest is a forum for Canadian culinary historians and enthusiasts to tell each other about their many activities. This is a place for networking and conversation about Canadian culinary history happenings. Each month, Digestible Bits and Bites is shared with members of the Culinary Historians of Canada and other interested persons who request to be on the distribution list. Everyone is welcome to submit items for publication, as long as the information arrives in the editor’s inbox at cadmus@interlog.com by the 25th of the previous month.
The Culinary Historians of Canada would like to share this digest with a wide audience. You are encouraged to post or forward this information.
Administrivia
- Submissions to Digestible Bits and Bites are welcome at cadmus@interlog.com, although inclusion is at the editor’s discretion. Links to relevant websites are appreciated but not essential.
- Past issues of Digestible Bits and Bites are posted onthe Culinary Historians of Canada website.
|
|
|
|
|
|
|
|
