Suzanne Evans We are living through a time made for feasting with the imagination, an act precedented in Second World War prison camps. “Am cooking Mum’s old favourite tonight – scalloped potatoes on ham. It makes me think of her every time I make it.” Over the past few weeks of pandemic lockdown my sister has reverted to our mother’s… Read more »
Sophie Hicks This is the third post in a summer series exploring societal, community, and familial connections to food and food history. See the series introduction post here. An earlier version of this post appeared on The Canadian Cooking Chronicles, as part of a final project for an Archives Practicum class. Whenever I look through a cookbook, I find myself… Read more »
By Aitana Guia Too many political leaders are banking on politicizing migration today. Culture has become a fertile battlefield. Food represents familiarity and safety. Eating is a daily activity that connects parents to their children, to their schools, and to their extended families. Social life in Southern Europe revolves around food and food rituals. Donna Gabbacia, a historian of the… Read more »
By Beverly Soloway In the summer of 1914, the twin cities of Fort William and Port Arthur, similar to the rest of Canada, thought the “European war” would be a short one.[1] When Christmas came and went without any sign of peace, most Canadians just redefined their idea of “short.” Nonetheless, by spring 1915, Lakehead households were becoming concerned about… Read more »
By Caroline Lieffers Last week a colleague showed me something that I found extraordinary: a round medallion, about the size of a milk cap, hanging from a long necklace chain. Set under the medallion’s plastic cover was a fragile square of loose-weave cotton, once white but now more of a cream colour, printed with a bright blue and yellow flower…. Read more »
By David Zylberberg It is currently spring in Ontario, plants are blooming and many people are expectantly awaiting the cherries, strawberries or tomatoes. Yesterday a pamphlet arrived in my mailbox advertising the home-delivery of seasonal organic produce, which emphasized the virtues of it being locally grown. At the same time, I see others suggesting that eating local food is morally… Read more »
https://activehistory.ca/wp-content/uploads/2013/04/Kelly-Erby-and-Heather-Moore.mp3Podcast: Play in new window | DownloadBy Sean Graham “Remember when you first went out to eat with your parents? Remember, it was such a treat to go and they serve you this different food that you never saw before, and they put it in front of you, and it was such a delicious and exciting adventure?” Despite the negativity… Read more »
This is the first in a series of posts for the upcoming temporary exhibit about Chinese restaurants in Alberta opening at the Royal Alberta Museum in April 2013. Over the final months of planning and mounting the exhibit this series will give a glimpse into what goes into creating a museum exhibit as well as share some of the stories… Read more »
Jamie Oliver has made a name for himself as a celebrity chef who has sought to improve the way we eat. Whether it be his instructional cooking or his fight to reform school cafeterias, Oliver has spent over a decade teaching us how to make food, and urging us to think more about it. Some of his series have explored… Read more »
by Ian Mosby This month’s publication of a colourfully illustrated, revised edition of Michael Pollan’s 2009 bestseller, Food Rules: An Eater’s Manual, once again has me thinking about the role of historians in contemporary debates about the health and environmental impacts of our current industrial food system. As a historian of food and nutrition, I often find myself getting a… Read more »
