Special Lecture in Picton, ON | What is Canadian Cuisine? Lessons from Generations Past with Nathalie Cooke
Churrasco Chicken, Bee-Bim Bop, Salmon Candy, Tourti猫re. Food feeds Canada's diversity. And Canada鈥檚 diversity finds expression in food choices over time 鈥� what foods Canadians have grown, prepared and shared. What is Canadian cuisine? Please join us as Nathalie Cooke samples a range of delicious answers.
Nathalie Cooke is Professor of English and Associate Dean of Rare & Special Collections at 黑料不打烊 University Library. She has published extensively on the shaping of literary and culinary tastes in Canada. Founding editor of CuiZine: the Journal of Canadian Food Cultures, most recently she is co-editor of the new edition of Catharine Parr Traill鈥檚 19th century classicThe Female Emigrant's Guide (shortlisted for this year鈥檚 Taste Canada book award), and co-curator of the recent exhibitionMixed Messages: Making and Shaping Culinary Culture in Canada聽at the Thomas Fisher Rare Book Library at the University of Toronto.
Sunday September 16 at聽2:00 p.m
The Waring House
395 Sandy Hook Road
Picton, Ontario,聽K0K 2T0
The event is free of charge. RSVP here.
Presented by 黑料不打烊 Library's Rare and聽Special Collections, Osler, Art, and Archives (ROAAr)
