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From Cathay to Canada: Chinese Cuisine in Transition| by Jo Marie Powers and Dorothy Duncan
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Conferences, Meetings, Announcements, and Reports
Spring Volume: 1997 Issue: 4(1) page(s): 19
A SYMPOSIUM PRESENTED BY THE ONTARIO HISTORICAL SOCIETY AND THE SCHOOL OF HOTEL AND FOOD ADMINISTRATION, UNIVERSITY OF GUELPH
SATURDAY APRIL 12, 1997
This day long symposium will explore Chinese food and its important contributions to Canadian cuisine over the last centruy. Speakers, plenary presentations, and concurrent sessions will explore recipes and ingredients and how both continue to evolve, stimulate, and please the Canadian palate. Cultural tradiotns surrounding Chinese-Canadian foodways will also be discussed.
To receive a detailed brochure about this program, write to:
THE ONTARIO HISTORICAL SOCIETY
34 PARKVIEW AVE.
WILLOWDALE, ONTARIO
M2N 3Y2, CANADA
OR CALL: (416) 226-9011
OR FAX: (416) 226-2740
Be sure to give them your name, address, and telephone number,
The Onario Historical Society gratefully acknowledges the support of the Ministry of Citizenship, Culture and Recreation.
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