Published by Communications and Public Affairs (519) 824-4120, Ext. 56982 or 53338
News Release
September 18, 2002
World’s largest conference on Canadian cuisine comes to U of G
Canada’s most talented and celebrated food professionals are gathering in Guelph Oct. 4 to 6 for Cuisine Canada’s “Northern Bounty V” food and beverages conference. “The Many Faces and Flavours of Canada” is the theme of this national conference being held at the University of Guelph and the Guelph Holiday Inn.
The three-day conference consists of tours, workshops, information sessions and meals prepared by award-winning chefs. Seminars will explore topics such as how to ensure organic food is meeting consumer standards, hemp as a modern superfood, food safety, how new immigrants have influenced Canadian cooking, and nutraceuticals and functional foods.
This is the fifth conference presented by Cuisine Canada, a national organization founded in 1995 by Canadian leaders in the food and beverage industries to promote the growth and study of Canada’s food culture. “It’s probably the strongest conference Cuisine Canada has ever presented,” said Dorothy Duncan, conference chair. “All aspects of food, from the farmer to the consumer, are covered. We tried to develop a conference that has something for everyone.”
Presenters will include Elizabeth Baird of Canadian Living magazine, cookbook author Anne Lindsay, LCBO’s Food and Drink magazine food editor and Globe and Mail columnist Lucy Waverman, cookbook author Bonnie Stern, food writer and culinary activist Anita Stewart, and Homemaker magazine food editor Dana McCauley.
Program Highlights:
• “Better Than Gold: Traditional Foods of the First Nations.” Margaret Sault, director of lands, claims and member services for the Mississaugas of the Credit First Nation, will describe and illustrate traditional First Nations foods and the rich cultural beliefs that surround them.
• “So, You Want to Publish a Cookbook?” Alison Fryer of the Cookbook Store, with panelists Anne Collins, president of Random House Canada, food photographer Robert Wigington, Anne Lindsay and Pam Collacott, owner of the Trillium Cooking School will discuss self-publishing, marketing and whether pictures sell books.
• “The Antique Cookbook Roadshow.” Bring your old cookbooks, and cookbook expert Liz Driver will comment on their origin and history.
• “Soy Technology.” A discussion of the processing, perception and trends surrounding soy.
• “Hemp: Ancient Food Source, Modern Superfood.” Well-known members of the hemp community will focus on the nutrient content, cultivation and processing of hemp.
• “Cheese Workshop.” Participants will learn the science behind cheese from University of Guelph food science professor Art Hill.
• “Food Safety.” Food science professor Rick Yada will give a tour of a number of food safety facilities in Guelph, including the Canadian Research Institute for Food Safety, Agriculture and Food Canada’s research facilities and Toxin Alert, a biotech diagnostics company.
• “Hunt the Bug!” University of Guelph food scientist Mansel Griffiths will show the link between a case of food poisoning and the food that caused the illness.
• “Beer and Brewing.” Hospitality and tourism management professor Clayton Barrows and Bob Desautels of the Arrow Neighbourhood Pub Group will lead this workshop.
• Gala Awards National Banquet. A six-course dinner featuring recipes from each of the winning cookbooks of 2001.
The fee for the full conference is $545 general and $495 for Cuisine Canada members. For one full day, the cost is $300 general and $250 for Cuisine Canada members and includes the Friday Fall Supper With Microbrews. To attend one day of the conference without supper, the cost is $225 general, $175 for Cuisine Canada members. Once non-members register, their fees include membership in Cuisine Canada.
To register or to receive more information about the conference, contact the Office of Open Learning at (519) 767-5000, send e-mail to info@open.uoguelph.ca or visit www.cuisinecanada.ca.
For media questions, contact Communications and Public Affairs, 519-824-4120, Ext. 6982.
