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annual -- Saturday, January 20, 2007 -- "Rule Britannia, Brittania rule the waves!" Captain Victor Suthren told us what really went on on board the ships of the Royal Navy and the Provincial Marine in the Canadas. We learned how many men it took to sail a ship, about sailor's 'wives', found out what shake a leg meant and, in keeping with the naval theme, we tasted rum. Did you know that a good part of it's world-wide market depended on the peculiar circumstance that it is not made from either grape or grain, the fermented products of which are forbidden in many cultures. It's made from sugar-cane! And of course, we danced the night away. Here is a bit of Royal Navy admiration from Youtube.com to whet your appetite, and a rousing Rule Britannia -- no video, but very stirring!! Don't like the wobbly soprano? Here's a sing-a-long from Last Night at the Proms. Still too high-falutin'? 'Ere's football fans. Huzzah!
- Dance Workshop and Lecture (12:30pm to 3:30pm) -- $25.00 per person
- Rum Tasting only (3:30pm to 4:30pm) -- $20.00 per person
- Dinner and Ball -- costumes admired but not required -- $65.00 per person
- OR Purchase the whole day $95.00 per person -- that's a saving of $15.00!
- Ways to register -- call (416) 392 6907 x 100 or fax (416) 392-6917, e-mail fortyork@toronto.ca , snail-mail us or stop in at Historic Fort York, 100 Garrison Road, Toronto, ON M5V 3K9.
Payment can be made in any of the following ways:
Payment must be received in order to confirm your reservation.
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The Banquet: "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! |
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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 previous balls -- third annual,
second annual, first
annual]
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