|
The 2003 Participants:
- Ian Bell, well-known performer and musicologist will speak on Music
in Upper Canada
- Melanie Garrison, co-ordinator of the dance programme at Fort York
will lead the dance workshops and ball
- Fiona Lucas, Programme Officer at Spadina House and gardens with a
special interest in foodways programming and co-founder of Culinary
Historians of Ontario, will give an illustrated presentation on Georgian
Dining.
- Ken Purvis, Programme Officer at Fort York and member of Gin Lane,
will lead musicians playing authentic period instruments.
- Bridget Wranich, Programme Officer at Fort York and Co-founder of
Culinary Historians of Ontario, will lead the foodways demonstration
To Make a Trifle.
The Schedule, January 18, 2003:
12:00 - 1:00 pm Registration and Absolute Beginners Workshop
(if you have never done English Country Dancing before it is strongly
recommended that you participate in this workshop)
*OR*
To Make a Trifle: Hannah Glasse's extraordinary recipe will
be broken down, examined and illustrated step by step in great detail
as a Georgian Foodways Workshop. NB Space is limited to the first
25 particiants who register!
1:00 - 1:45 pm Presentation: Fiona Lucas -- Georgian Dining
1:45 - 2:30 pm Presentation: Ian Bell -- Music of Upper Canada
2:30 - 2:45 pm Break with Refreshments
2:45 - 4:45 pm English Country Dance Workshop -- learn authentic 17th
and 18th centrury Country dances, no partners required.
4:45 - 6:00 pm Break - Lounge area available for informal discussion
6:00 - 6:30 pm Cash Bar
6:30 - 7:30 pm Supper "A Profusion of Every Delicacy"
7:30 - 10:30 pm "An Elegant Ball" - period costumes are encouraged
The Banquet: "A Profusion of Every Delicacy": Presented
by Jessup Food &
Heritage. "A profusion of every delicacy" was the term used
to describe the midnight supper served at one Queen's Birthday ball in
York (Toronto) in January of 1817. In re-creating the supper for Queen
Charlotte's Ball, the organizers have specifically chosen foods, their
methods of preparation and the manner in which they are served, to reflect
the Georgian culinary style. Vegetarian selections will be made available
to those who request it when registering. In preparing this menu account
was taken of the extent of the British empire at the time -- the sun really
didn't set on it -- as well as the season. Expect humble parsnips, potatoes,
onions and rutabagas from local larders cheek by jowl with the products
of the more exotic colonies -- mullicatawny, coffee, chocolate, vanilla,
dates and almonds from the furthest reaches of the empire -- perhaps
even a (gasp!) pineapple!
|
|
An Elegant Ball: The dances in the workshop and at the
ball are taken from original dance manuals of the late 18th and early
19th centuries. Some are the actual dances mentioned in diary excerpts
and newspaper accounts of balls from the period, e.g. Jupon Rouge
and Tars of the Victory.
English Country Dance of the late 18th and early 19th century differs
from the modern Cecil Sharp - Playford style of dance frequently practiced
today. Originally, only one couple began the dance, and progressed
through the figures until there were two active couples, then three, then
four and so on until all the couples are involved. At Fort York,
dances will be danced in smaller sets, in this historic style, and not
in "take hands four from the top" style. [here are some photos
from last year's ball, we will have this year's as soon as they are developed!)]
|
