Queen's University

Holiday feasting trends


Heather Evans, expert in culinary history, says that “festive menus of recent decades reveal considerable constancy although a few current trends are notable:
•  Millennial extravagances like caviar, oysters and white truffles have vanished, testament to economic constraints;
•  The Dickensian menu, over which our foremothers laboured, is now touted as being quick and easy to prepare;
•  A large proportion of this month's cookery magazines have adopted the snowflake-shaped cookie as their confectionary mascot. Santa has almost disappeared from culinary magazines, together with angels and nativity scenes, and has been replaced with non-denominational images and cookie shapes.”
A professor of children’s literature, Dr. Evans can discuss the significance of food rituals such as the importance of holiday trimmings; and the impact the global financial crisis has on feasting trends.  She has published scholarly works on feasting, food writing, and food and gender.
To arrange an interview with Dr. Evans contact Molly Kehoe, molly.kehoe@queensu.ca, 613.533.2877 or Alissa Clark, alissa.clark@queensu.ca, 613.533.6000 ext 77513, Queen’s News and Media Services

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Last updated at 4:16 pm EDT, Fri August 29, 2014
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