Ep. 30: Brows & Bombshells

Magic Baking Powder next to a cake made from a recipe sponsored by the same

We're back! And I swear there's a method to our non-sequitur topics this month. We're starting off with eyebrows, those face-defining fuzzy bits, and talking about how eyebrows changed through mid-century Canada. Taking our cue from the era, Steph sorted through miles of old Chatelaine magazine issues to find out a) who's wearing those eyebrows and b) what they're eating. The answer to the former is very glamorous and the answer to the second is really not.

What we're obsessed with in history

Torey: An absolute wealth of a timeline at foodtimeline.org

Steph: A fascinating and infuriating book: 21 Things You May Not Know About the Indian Act: Helping Canadians Make Reconciliation with Indigenous Peoples a Reality by Bob Joseph

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

Check our facts:

Fashion

The History of Women and their Eyebrows by Lauren Valenti in Marie Claire, April 2014

Brows through the ages: How eyebrow trends have changed over time in Vogue, March 2018

A cultural history of the eyebrow by Annie Lord in i-D for Vice, August 2018

How brows became the beauty obsession of the decade by Lauren Cochrane in The Guardian, September 2016

One Day We'll All Be Dead And None Of This Will Matter by Scaachi Koul

Food

Chatelaine Magazine, 1928-1947

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Ep. 4: Nogsters

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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 ...

Ep. 17: Eaton's All the Butter Tarts

Are you in the club? The butter tart club? The one that every Canadian (or at least Ontarian) is automatically born into? Yes, today we're talking about our favourite and most controversial pastry. Raisins? Nuts? Plain? Runny/firm? What's the deal? Does the first known recorded butter tart recipe answer any of these questions? Inspired by that very first recipe, we're also talking about another one-time Canadian/Ontarian behemoth: Eaton's! Specifically, Eaton's catalogues. Torey could read those things for days. What we're obsessed with in history: Torey: BBC's A Stitch in Time series (not available in Canada, but you can find full episodes on YouTube ) Steph: The Fabric Of Our Land: Salish Weaving - a workshop at the Museum of Anthropology led by Chief Janice George and Buddy Joseph. Steph attended in February and Torey is trying VERY hard not to get jealous. Thanks for listening! Find us online: Instagram @fashionablyateshow Facebook and ...

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