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Churrasco Chicken, Bee-Bim Bop, Salmon Candy, Tourtière. Food feeds Canada's diversity. And Canada’s diversity finds expression in food choices over time – 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 º«¹úÂãÎè 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’s 19th century classicThe Female Emigrant's Guide (shortlisted for this year’s Taste Canada book award), and co-curator of the recent exhibitionMixed Messages: Making and Shaping Culinary Culture in Canada at the Thomas Fisher Rare Book Library at the University of Toronto.

Sunday September 16 at 2:00 p.m

The Waring House

395 Sandy Hook Road

Picton, Ontario, K0K 2T0

The event is free of charge. RSVP here.

Presented by º«¹úÂãÎè Library's Rare and Special Collections, Osler, Art, and Archives (ROAAr)