During the holidays, the food we eat is often as loaded with meaning as it is butter and sugar, which is good news for those of us looking to eat as many cookies and candies as possible in the coming weeks: it’s not over consumption, you see. It’s research. Holiday cooking is part of a web of meaning, tradition, and… Read more »
Michael Akladios Visiting diverse Middle Eastern restaurants across the Greater Toronto Area, one quickly discovers that they all feature Tabbouleh on the menu. As an Egyptian, I had never eaten Tabbouleh until I started my undergraduate degree at York University in Toronto. It is not part of the Egyptian tradition. Interestingly, while Syrian and Lebanese emigrants found their way to… Read more »
by Krista McCracken There are currently over 800 food banks and 3,000 food programs across Canada. Each month approximately 850,000 people access services provided by food banks. The distribution of food to people in need is not a new occurrence. But the food bank model, as we know it today, was started in the United States in the 1960s by… Read more »
By Andrew Watson, Stacy Nation-Knapper, and Sean Kheraj Last year, Nature’s Past, the Canadian environmental history podcast, published a special series called, “Histories of Canadian Environmental Issues”. Each episode focused on a different contemporary environmental issue and featured interviews and discussions with historians whose research explains the context and background. Following up on that project, we are publishing six articles… Read more »
ActiveHistory.ca is on a two-week hiatus, but we’ll be back with new content in early September. During the hiatus, we’re featuring some of our favourite and most popular blog posts from this site over the past year. Thanks as always to our writers and readers! The following post was originally featured on August 23 2012. It was also published in… Read more »
By Ian Mosby History has a distinct taste. Actually, it also has a distinct smell, feel, sound, and look to it but – as a historian of food and nutrition – I always find myself coming back to the taste of history. No, I’m not talking about the musty, acrid taste of dust and mildew as you open up a… Read more »
By Ian Mosby As a historian of food and nutrition, I’ve amassed a substantial collection of cookbooks, old and new, over the years. But one cookbook I often find myself coming back to amidst the hundred plus dusty volumes cluttering my office is a 1930 edition of the Good Housekeeping Institute’s Meals Tested, Tasted and Approved: Favorite Recipes and Menus… Read more »
Lubricating relationships with an eye to the past, historian Britt Luby looks at eating for love.