Fiona Lucas worked as a food historian with the City of Toronto Museums for 23 years. She holds a Masters of Canadian History, with an emphasis on kitchen material culture, servants and food history. In 1994, she co-founded the Culinary Historians of Ontario (now of Canada); for all those years, she has served on the board of directors executive, currently as Past President. She also founded the Volunteer Historic Cooking Group of the City of Toronto Museums. Her first book was Hearth and Home: Women and the Art of Open Hearth Cooking (2006). Her most recent book (due June 2017), co-edited with Nathalie Cooke, is Catharine Parr Traill’s Female Emigrant’s Guide: Cooking with a Canadian Classic. She writes and presents regularly on Ontario food history.
What did you eat for dinner today? Did you make your own cheese? Butcher your own pig? Collect your own eggs? Drink your own home-brewed beer? Shanty bread leavened with hops-yeast, venison and wild rice stew, gingerbread cake with maple sauce, and dandelion coffee – this was an ordinary backwoods meal in Victorian-era Canada. Originally published in 1855, Catharine Parr Traill’s classic The Female Emigrant’s Guide, with its admirable recipes, candid advice, and astute observations about local food sourcing, offers an intimate glimpse into the daily domestic and seasonal routines of settler life. This toolkit for historical cookery, redesigned and annotated in an edition for use in contemporary kitchens, provides readers with the resources to actively use and experiment with recipes from the original Guide. Containing modernized recipes, a measurement conversion chart, and an extensive glossary, this volume also includes discussions of cooking conventions, terms, techniques, and ingredients that contextualize the social attitudes, expectations, and challenges of Traill’s world and the emigrant experience. In a distinctive and witty voice expressing her can-do attitude, Catharine Parr Traill’s The Female Emigrant’s Guide: Cooking with a Canadian Classic unlocks a wealth of information on historical foodways and culinary exploration.
Years Participated: 2017