Skip to main content

Ep. 10: Expo 67

This week on Fashionably Ate we’re flashing back 50 years to the Expo 67 celebrations in Montreal. Along with our usual food and fashion we also get into a discussion about memory – what will people remember about Canada150 in 50 years?



In fashion, Torey is all about hostess uniforms (especially the futuristic raincoats). In food, we’ve each chosen two dishes from an Expo pavilion: Swiss fondue and Kirshwasser wine tart, candy corn from the La Ronde fairground, and Ukranian cold Borscht. For once, everything is a success.

For our What We’re Obsessed With in History segment, Torey is obsessed with the Spacing store and resources (www.spacing.ca) and Steph is obsessed with an old-fashioned oven she’s learning to use at Fort Langley National Historic Site.

Thanks for listening! Fashionably Ate is on Instagram and Facebook @fashionablyateshow, and we've got photos from this and every episode on Pinterest @fashionablyate. Feel free to email us at fashionablyateshow@gmail.com, and if you haven't already found us on iTunes, now's your chance! Download and subscribe -- and if you would be so kind, please leave us a star rating or review. We'd love the feedback.


CHECK OUR FACTS

FOOD


Great resource articles dedicated to the food at Expo 67, including detailed descriptions of dishes and pavilion restaurants: http://expo67.ncf.ca/expo67_food_p1.html & http://expo67.ncf.ca/expo67_food_p2.html

Globe and Mail article by Christine Sismondo about the national food culture surrounding Expo 67 https://www.theglobeandmail.com/life/food-and-wine/contemporary-canadian-cuisine-can-trace-its-roots-back-to-expo-67-in-montreal/article34769872/

Library and Archives Canada, formerly Collections Canada, has an archived site with a basic overview of different pavilions and aspects of Expo 67 https://www.collectionscanada.gc.ca/expo/053302_e.html

German recipe for the Kirschwasser Tarte https://www.schuhbeck.de/rezepte/kirsch-tarte/

For the “marzipan stock” or Almond paste : https://theseasidebaker.com/how-to-make-homemade-almond-paste/

Recipe for the Ukrainian cold Borscht: http://www.thewednesdaychef.com/the_wednesday_chef/2014/07/cold-summer-borscht.html

Expo 67 cheese fondue recipe: http://expolounge.blogspot.ca/2006/10/cheese-fondue-recipe-from-expo-67.html

Caramel popcorn recipe: http://clickamericana.com/topics/food-drink/karo-crazy-crunch-1964

FASHION 


CBC News, “Expo 67 fashion exhibit recalls groovier times in Montreal”

McCord Museum, “Fashioning Expo 67” Press release and official website

National Post, “Montreal’s McCord Museum resurrects forgotten fashion moments of Expo 67”

McCord Museum online collections, including hostess uniforms

Comments

Post a Comment

Popular posts from this blog

Ep. 33: Obsessions: Lace Knits and Hazelnuts

We're going off-script this month and treating ourselves to a whole episode about our current obsessions. No rhyme, no reason, no era - just really cool history. Torey's facing her fears and diving into an obsession with lace knitting (and/or knitted lace, depending on who you're talking to). Meanwhile, Steph is all in on hazelnuts, and we both make some fabulous nutty dishes. Thanks for listening! Find us online: Instagram  @fashionablyateshow Facebook  and  Pinterest  @fashionablyate Email us  at  fashionablyateshow@gmail.com Check our facts Food History of gianduja: Chocolate hazelnut spread from Hazelnut Hill Roland del Monte's pâte à tartiner recipe from Canadian Geographic, by Alexandra Pope Praline paste recipe from roadtopastry.com Mixed herbs and hazelnut roast potatoes recipe from spice trekkers.com Dinner in Memory of George Washington, given by the George Washington-Sulgrave Institution, February 1926 . From NYPL "What's On ...
3 comments
Read more

Ep. 28: Deer Catharine

This month we're going further back than this podcast has gone before: decades before Mrs Beeton, there was Catharine Parr Traill, a woman whose letters we study and whose symbolism we have a hard time coming to grips with. To everyone's surprise, our fashion segment this month actually covers fashion: we're looking at the late Regency period and the relatively loose dresses that came with it. In another podcast first, we're also taking a stab at some meaty dishes. Both Torey and Steph fry up some venison steaks, and we talk about the history and ethics of game meat in Canada. Less controversially, we also serve up some cranberry sauce and tarts, to mixed reviews. What we're obsessed with in history Steph : An old favourite: Lucy Worsely, an English historian and author, and two of her books:  Jane Austen at Home: A Biography and Queen Victoria: Twenty-Four Days that Changed Her Life . Get in that library queue, these books are going fast. Torey : A new ...
Post a Comment
Read more

Ep. 34: Hello to the Future

Yes, friends, it's true: the time has come for us to leave you. We've spent the last three years in a tumult of food highs (wartime cake!), fashion lows (remember that time I tried to describe how to tie an ascot?), and vice versa (remember that time Steph made a totally gorgeous outfit from a thrifted suit? Legendary.). Now, for our final bow, we're taking a trip back to our first failure, our worst failure, our gloopiest, ickiest, saddest failure: vegetarian jello. For what better way to say goodbye to you, our lovely listeners, than to make good on a three-year-old promise to try agar agar again? This month, we brave our fears and face our old foe, while talking '60s jello and the space-age fashion of the future. We said it all in the episode, but it bears repeating: thank you so much for listening. We've loved making this show. We hope hearing us fumble our way through food and fashion has made you as happy as it has made us. Feel free to find us outside of...
1 comment
Read more