Culinary Chronicles: Occasional Papers of the Culinary Historians of Canada
New Series, Issue 1
Greetings, CHC members!
CHC’s Board of Directors is pleased to announce a new annual publication for members: Culinary Chronicles: Occasional Papers of the Culinary Historians of Canada.
It is available as a PDF for you to download here.
All up-to-date members are receiving it, as we announced on September 26 at our AGM. Everyone who joins in the coming months will get it too. Non-members will be able to purchase it for $10 via our website as of October 1.
We hope you enjoy reading these research essays written by your fellow CHC members.
About Culinary Chronicles
This new publication is identified as a “New Series.” Long-time members will remember the original Culinary Chronicles, a paper-based quarterly newsletter published from spring 1994 to fall 2012. For several years, it was just called “The Newsletter of the Culinary Historians of Ontario” (as we were then), but it finally acquired an actual name on number 40 in spring 2004. All 71 issues are posted on CHC’s website and are available for free download. That paper newsletter started as a grassroots four-pager but, in time, became eight, 16, 20, and sometimes 24 pages full of historical information in essays, articles, and photographs. It also held members’ news, book reviews, and program summaries, but the revived Culinary Chronicles will exclude those features because, since May 2013, they have had a home in our monthly digital newsletter, Digestible Bits and Bites, which goes to more than 1,000 subscribers.
The nine papers that comprise this inaugural issue were first presented during three panels sponsored by CHC at the Rural Women's Studies Association Triennial Conference, hosted online from 11 to 15 May 2021 by the University of Guelph in Ontario.
CHC’s first panel was titled “From Rural Hearth to Cookstove.” Chantal Véchambre investigated how Acadian women cooked in the early decades of settlement. Gary Gillman introduced Margaret Simpson, a pioneer publican-brewer of Upper Canada. Fiona Lucas talked about Catharine Parr Traill’s nine kitchens, as revealed in the family’s writings. John Ota visited and explored two of Lucy Maud Montgomery’s kitchens.
Our second panel was “Recipes and Remembering.” Carolyn Crawford related the story of the manuscript cookbooks of the five Berry sisters of Chinguacousy Township. Suzanne Evans shared the incredible story of how The Five Roses Cook Book aided Ethel Mulvany, a Canadian POW in Singapore. Nathalie Cooke spoke about the resilience of rural sisters in arms and shared amusing moments when women kept food knowledge to themselves.
“Food on the Rural Canadian Home Front” was our final panel. Samantha George introduced us to the wildly successful Second World War campaign started by Canadian rural women to make jam for British families. Shirleyan English recounted her happy experience working as a 16-year-old Farmerette one summer, while Bonnie Sitter showed wonderful photographs gathered from former Farmerettes far and wide.
We are very pleased to present the work of these historians and thank them sincerely for sharing their engaging research and writing in this publication.
Again, you can click here to download the publication. A second version of the PDF, set up in spreads, is available here, if you prefer to view it that way.
Enjoy!
|
|
|
|
