Ep. 23: Funerals Part I - Shrouds and Sandwiches

Season 3 of Fashionably Ate is here! We've been doing this podcast for two years now, and still loving it. Thanks for listening!

In this episode, we talk about death, grief, and dressing the deceased, mostly in the fashion section. If this isn't your thing, you can skip right to the food at around 21 minutes in.

Torey talks about the history of burial shrouds, winding sheets, and dressing the dead in their best/favourite clothes as the funerary industry has changed. Steph struggled to find details of diverse food practices at funerals, but thanks to listeners she managed to talk about a few. Party sandwiches and rugulach made up our platters this month.

This is part one of a two-part series on funerals and the clothing and food traditions associated with them. Part two will focus on mourning clothes and comfort dishes brought to mourning families by their communities. If you have experienced funerals in communities other than white, Christian-background ones, we'd love to hear from you! Drop us a line through gmail, Facebook or Instagram.

Thanks for listening! Find us online:
Instagram @fashionablyateshow
Facebook and Pinterest @fashionablyate
Email us at fashionablyateshow@gmail.com

Fashion

Burial Shrouds, Juleigh Clark, Colonial Williamsburg
What your future burial outfit says about you, Katie Heaney, Racked.com
Shanawdithit's Burial Shroud, Megan Samms, Live Textiles
Home funerals restore intimacy to grieving rituals, Adriana Barton, The Globe and Mail
Black Cemeteries Force Us to Re-examine Our History With Slavery, Charmaine A. Nelson, The Walrus

Food

Canadian Funeral Customs and Traditions, funeral.com
Gillian Poulter, “What’s traditional about ‘the traditional funeral’? Funeral rituals and the evolution of the funeral industry in Nova Scotia.”Journal of the Canadian Historical Association. Vol 22, No. 1. 2011
My love affair with the party sandwich, Gayle Macdonald, The Globe and Mail
Shiva Food and Catering, shiva.com

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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 ...

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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 ...

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