The Flavours of Victoria


166 pages
Contains Photos, Index
ISBN 1-55143-014-2
DDC 641.59711'2




Reviewed by Sidney Allinson

Sidney Allinson is a Victoria-based communications consultant, Canadian
news correspondent for Britain’s The Army Quarterly and Defence, and
the author of Military Archives: International Directory of Military
Publications and The Bantams: The Untold St


The recipes in this unique cookbook are linked to various historical
events that took place in Victoria, B.C. The reader learns that, at the
turn of the century, almost every home in downtown Victoria had some
land on which cows and chickens were kept, handy for the pot. The book
contains recipes for high tea, an important social event at the time.

For many years, the British Royal Navy was an integral part of the
then-colony of Vancouver Island, and invitations to meals at the
Esquimalt naval base were eagerly sought after. As might be expected,
such repasts were on the hearty side. The authors provide excellent
directions for producing Wardroom Style Kidneys, Lemon & Rum Cake,
and—not as daunting as it first seems—Sea Beef, or Whale Meat Roll.

Combining archival photographs, little-known historical tidbits, and
dozens of practical recipes, The Flavours of Victoria would make an
ideal gift for gourmets.


Spalding, Andrea, and David Spalding., “The Flavours of Victoria,” Canadian Book Review Annual Online, accessed July 16, 2024,