Culinary Historians of Canada

10/05/2026

Join the CHC on November 30 for an exciting webinar featuring University of Toronto History Professor Dr. Eric Jennings on the extraordinary history of vanilla. Jennings’ new book, “Vanilla, the History of an Extraordinary Bean,” tells the story of how the only edible orchid went global. Initially a rarefied luxury that was seized by pirates, it was the object of much attention in the early 19th century, when scientists started a race to crack the secret of its artificial pollination.

Eric Jennings is a Professor in the Department of History at the University of Toronto. He is a leading authority in the fields of modern French colonial history and the study of France and the Francophonie. Dr. Jennings has been a recipient of a Simon Guggenheim fellowship in 2014, and a winner of the Gilbert Chinard, Alf Heggoy, Prix des Ambassadeurs, Prix Fetkann, and Jean-François Coste book prizes. He was made a chevalier in the ordre des palmes académiques in 2010 and became a fellow in the Royal Society of Canada in 2019.

Tickets on sale now via Eventbrite (link in bio)
$15.00 members & students
$20.00 CTA members
$23.50 general admission
(plus service charge)

09/22/2026

Join us for the 2026 Culinary Historians of Canada Annual General Meeting on Saturday, October 3, from 2 to 4 pm. The meeting will take place virtually (via Zoom) and in person at historic and accessible St. Matthews Clubhouse (450 Broadview Ave.,Toronto).

All members in good standing will receive an email with Zoom login information a week before the meeting. Only members will have the right to stand for board membership, to elect board members and to vote on matters to be decided at the AGM. Members and non-members may attend the in-person meeting but only members in good standing can vote.

This year's AGM will feature a special presentation by Peter Kuitenbrouwer, author of Maple Syrup: A Short History of Canada’s Sweetest Obsession, who will tell the story of maple syrup from its Indigenous origins to the high-tech, high stakes industry of today. A forester with a deep appreciation for the land, Peter's book uncovers the rich Indigenous heritage of maple syrup, explores its cultural significance and reveals the complex industry that sustains it today, where vast warehouses store a product so valuable it became the target of the Great Maple Syrup Heist, one of Canada’s most infamous thefts.

We will also continue our tradition of a virtual and on-site sale/silent auction of old cookbooks and food history books. The list of titles will be released soon. Virtual bids accepted too. (You pay the postage, of course.)

If you would like to volunteer to help bake for that day or have cookbooks you might like to donate, please contact us at [email protected]. All AGM materials will be posted to the Current CHC Events & Projects section of the CHC website as we get closer to the AGM.

See you there!

09/19/2026

Join us for the 2026 Culinary Historians of Canada Annual General Meeting on Saturday, October 3, from 2 to 4 pm. The meeting will take place virtually (via Zoom) and in person at St. Matthews Clubhouse (450 Broadview Ave.,Toronto).

All members in good standing will receive an email with Zoom login information a week before the meeting. Only members will have the right to stand for board membership, to elect board members and to vote on matters to be decided at the AGM. Members and non-members may attend the in-person meeting but only members in good standing can vote.

This year’s AGM will feature a special presentation by Peter Kuitenbrouwer, author of Maple Syrup: A Short History of Canada’s Sweetest Obsession, who will tell the story of maple syrup from its Indigenous origins to the high-tech, high stakes industry of today. A forester with a deep appreciation for the land, Peter’s book uncovers the rich Indigenous heritage of maple syrup, explores its cultural significance and reveals the complex industry that sustains it today, where vast warehouses store a product so valuable it became the target of the Great Maple Syrup Heist, one of Canada’s most infamous thefts.

Blending history, culture and science in a story that stretches from eastern Canada and into the northeastern US, his book stands as a testament to the resilience, communal joy, and economic intricacies that define maple syrup, and is the perfect read for anyone who loves Canada, its heritage and the irresistible taste of spring.

We will also continue our tradition of a virtual and on-site sale/silent auction of old cookbooks and food history books.The list of titles will be released soon. Virtual bids accepted too. (You pay the postage, of course.)

If you would like to volunteer to help bake for that day or have cookbooks you might like to donate, please contact us at [email protected]. All AGM materials will be posted to the Current CHC Events & Projects section of the CHC website as we get closer to the AGM (link in bio).

09/05/2026

AGM is coming up! Information will be sent to members through email. Please consider renewing your membership if it is expiring. Not a member? Join us!

The AGM will recap activities over the past year. There will be a selection of used books for sale, and writer Peter Kuitenbrouwer will be giving a talk about the history of maple syrup🍁

08/27/2026

The CHC is teaming up with The Speakers Annex to offer an exciting new lecture series on culinary history this September at the Al Green Theatre at the Miles Nadal JCC. “The World’s Great Food Cities” is led by the CHC’s very own Dr. Laura Carlson, an Oxford University-trained historian, and it’s a rollicking survey of six world cities and the wonderful food traditions and dishes they’ve given the world.

CHC members are eligible for a discount to the series. Visit the link in bio to learn more and to register.

Series begins Thursday, September 10, 10:30am-12pm

07/24/2026

Scarcity remains in the memory of those who lived during the World War II era. Sugar was a staple that was rationed by government proclamation from 1942 to 1947. It was a key ingredient in preserves, baked items, and favourite family dishes. Advertising of sugar during this period used messaging that reflected societal values derived from the war effort and optimism for better times ahead.

Historian Brandi Adams will join the Culinary Historians of Canada for a webinar taking us back to the World War II era to explore the parallels between mandated food rationing and messaging in sugar advertising.

Date: Monday, August 17 2026
Time: 7:30-9:00 PM ET
Tickets on sale now via Eventbrite (link in bio)

06/25/2026

We need your help! Culinary Chronicles is the annual digital journal of the Culinary Historians of Canada. Number six is in production for fall 2026. Our team of two – Editor and Graphic Designer – needs two assistants.

Ideally, candidates for the new positions of Volunteer Assistant Editor and Volunteer Proofreader will:

· have proficient editing skills.
· boast about their eagle proofreading eyes.
· have a keen interest in the histories of Canada’s foods, foodways and cookbooks.
· work in close partnership with the Editor and Graphic Designer.
· be familiar with The Canadian Press Stylebook, A Canadian Writer’s Reference and The Canadian Oxford Dictionary.

The Volunteer Assistant Editor prepares the first drafts of the accepted manuscripts for the Editor. Tasks include amending the authors’ basic formatting, checking for Canadian spellings, ensuring hyperlinks are accurate and live, double-checking endnotes and captions, and updating the production schedule.

The Volunteer Proofreader reads the finalized manuscripts before they are sent for layout and rereads the entire journal after layout.

Each position takes from six to eight hours per month from March to late September, about two hours per month from October to February. CHC has a Culinary Chronicles style manual and checklist for the editors, an authors style guide, and a design manual.

Please send a note expressing your interest and summarizing your relevant skills to the editor, Fiona Lucas, [email protected] by June 30, 2026. The successful people will help wrap issue number six in July, August and September. Planning for issue number seven for publication in fall 2027 will start in late October. These are volunteer positions, but a complimentary membership in the Culinary Historians of Canada will be given as thanks. Applicants don’t need to be a current member of CHC.

06/14/2026

Don’t miss our June 18 online event, featuring the excellent Dr. Alex Ketchum, associate professor at McGill University. Join us as we explore the topic of q***r food and how historic Canadian and American eateries were and continue to be key sites of community building and political activism.

Dr. Ketchum will discuss her recent books, “Ingredients for Revolution: A History of American Feminist Restaurants, Cafes, and Coffeehouses” and her new co-edited 2025 anthology, the fabulous “Q***rs at the Table: An Illustrated Guide to Q***r Food with Recipes,” a collaborative celebration of q***r culinary culture. Get your tickets before they’re gone!

Event Info:
Thursday, June 18 at 7:30pm ET via Zoom
Tickets are on sale now via Eventbrite. Link in bio.

***rfood ***rhistory

06/01/2026

The Summer/ June newsletter is out now! Read on about some newly digitized cookbooks, a few editorial volunteer opportunities, and so much more!

With hot summer days comes the bounty of food! See our upcoming events, read our announcements of newly digitized cookbooks & call for editorial volunteers, and so much more!

03/25/2026

On behalf of its Board of Directors, the Culinary Historians of Canada is running a survey to better understand its membership. As a token of appreciation for answering the survey, the Culinary Historians of Canada will offer a one-year membership to five people who answer it. The winners will be randomly selected from all submissions at the end of the survey period (April 30, 2026).

Thank you for participating!

The survey is available at [https://s.surveyplanet.com/xmvvwcbh](https://s.surveyplanet.com/xmvvwcbh). La version française du sondage est disponible à [https://s.surveyplanet.com/cv6ej3q8](https://s.surveyplanet.com/cv6ej3q8).

Au nom de son Conseil d'administration, Historien-ne-s culinaires du Canada mène un sondage afin de mieux comprendre l'adhésion à l'organisation. En guise de remerciement, cinq personnes ayant répondu au sondage se verront offrir une adhésion d'un an. Les gagnant-e-s seront tiré-e-s au sort parmi toutes les personnes qui auront participé à la fin de la période du sondage (30 avril 2026).

Merci de votre participation!

Le sondage est disponible à [https://s.surveyplanet.com/cv6ej3q8](https://s.surveyplanet.com/cv6ej3q8). The English version of the survey is available at [https://s.surveyplanet.com/xmvvwcbh](https://s.surveyplanet.com/xmvvwcbh).