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Make sure you leave some time to browse in our Museum Shop! Opening hours for the shop are the same as those for the Museum. Find out how to join our support program here. Here are a sample of some of our recent publications:. This book does reproduce some wondrous shoes by top designers. But its focus lies outside the kingdom of fashion, in the lowly outpost of social history, where shoes generally appear only as modest, utilitarian artifacts.

Here, the two worlds are shown to be intimately connected. Drawing on historical sources, paintings and prints, this volume explores how and why shoes or boots with high heels came into common use throughout the last five centuries.

A book on shoes unlike any other. It considers the function of high heels in daily life, in the production of class and gender, and in the staging of erotic fantasy, illustrated through stunning shoes from the collection of the Bata Shoe Museum.

From Renaissance Chopines to Baroque Heels, which included an in-depth examination of chopines, one of the most unusual forms of footwear ever worn in Western dress. This is the third book in a series that takes an in-depth look at the history of elevating shoes in Western dress. For many people the high heel is an icon of femininity but it hasn't always been this way. This book traces the long history of men in heels from the heels invention in Western Asia as a form of equestrian footwear and its adoption by men in the early 17th century to the feminization of the heel over the course of the 18th and 19th centuries leading to to our current cultural sensitivity about men in heels.

Details the planning and construction of the Bata Shoe Museum in Toronto. Take the Avenue Road exit and go south to Bloor Street. Turn right onto Bloor Street and continue west to St. Turn left onto Bloor Street and continue east to St. Get onto the Gardiner Expressway and exit at Spadina Avenue. Proceed north on Spadina to Bloor Street. Then turn right onto Bloor Street and go east on Bloor to St. Street parking and paid parking lots within walking distance of the Museum may be available.

Due to the overwhelming number of requests and inquiries we receive, particularly relating to curatorial inquiries, identifying or providing information on shoes from personal collections, or requests for donations , we are not able to respond to every one. If we are able to assist you with your inquiry someone will respond to you as soon as possible. Please note that due to the small size of our staff we are not able to assist with research or information requests relating to artifacts not in our collection.

In adherence to standard museum practices, the Bata Shoe Museum does not provide financial appraisals or evaluations, or assist with the sale of personal property. For the shoe lover in your life Make sure you leave some time to browse in our Museum Shop! Here are a sample of some of our recent publications: The Curious History of Men in Heels By Elizabeth Semmelhack This is the third book in a series that takes an in-depth look at the history of elevating shoes in Western dress. Book a Group Tour.

By Transit From the St. Parking Street parking and paid parking lots within walking distance of the Museum may be available. Please contact us by filling out the form below or by phone at

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Hi Radi, you are welcome. Thank you for trying my recipes. Hi, thank you for trying my recipes and your feedback.

It may take sometime until I can make a video. Best regards to your mother in law. Hi Maria, i found ur website first in youtube and starting to love it. There is many recipe i want to try one of them is Mooncake i loved it so much heheh butwhy i only seeing this recipe without the way to make the skin? Can u help me: I have 2 mooncake Videos and both teach how to make the Skin too. Thank you for watching. Thank you so much for watching my Videos and your supprot.

I think that every word you said in cooking is important. Would you, please, translate it in English? I love eating chinese food like when my grand parents fed me when i was young. I found your videos yesterday.

Your recipes are so great. I will try some day. Hi Kinou, You are welcome. Thank you for liking my recipes. All videos come with english captions. Hi Kinou, you are welcome. I am so happy and glad to know your website. Most of your recipes is easy to understand and wonderful. I used to live in Hong Kong when I was very young.

Such a wonderful place and miss Hong Kong so much. Especially with the foods…. Do you have the Hong Kong curry fish ball recipe? Been looking and still trying to find the closes recipe that taste like in Hong Kong. Hi Maya, yes, I have. Please check my channel BBQ Play list. Thank you for watching my Videos. Me and my grandma are both Cantonese and we love and live by your recipes.

I am also half German so I appreciate all aspect of your channel! Hi Zoe, thank you for loving my recipes and best wish. Best regards to your grandma. I would like to discuss with you if you have experience in making Pak Tong Koh White sugar cake. I did that long time ago, but result was not so perfect. I am a retired Chinese man who stays in Malaysia. Thanks for reading my email. Ong, I have this video. Did you try it before? Please check my youtube channel. I am glad to hear from you.

Nowadays, many use bread yeast as raising agent to proof the half cooked rice powder, in making pak ton koh. Let me have your email if you can, so that i can send you a photo of my home made pak tong koh, we used wine yeast as raising agent. My dad was a skilled hand in Cantonese cuisine, I did not learn much form him at young age.

I would like to have some discussions with you if possible. I am not sure if you demonstrated Pak tong koh on you tube? If you do, let me know where to look for it on you tube. I love Cantonese foods! I did ever since I was a kid. Mr Ong, I used dry yeast. Please check my youtube channel wantanmien, the link: Please go to my youtube channel click Facebook. You can send me the photo there.

Have a nice day. While browsing for a Chinese dish, I suddenly remembered you have been quite for a while. I love to hear from you and your recipes. Hi Fernando, thank you so much for your kindness.

Fernando, when you subscribe to my channel you will get an automatic information when I have new video. Best regards, yours Maria. Hi I saw your recipe for char siu bau and i followed it.. It tasted nice but the dough was yellow and not fluffy.. By the way… You are a very very special cook… i am a chef by profession. I worked in the peninsula hotel in hong kong as western chef so never learnt dim sum chinese and i find your ways of teaching very good with ease and good quality..

Hi yoan wong, you are welcome. I live in Germany. I use normal natural all purpose flour and water. The char siu bau in restaurant mostly use special Hongkong flours to keep it white. Thank you for trying my recipe. Please tell me how the recipe worked out. Thanks Maria Im in UK so i dont know where i can get the hongkong flour , but ill try.. Keep up the good work. Hi Yoan, you are welcome. Thank you my dear. Have a lovely day. I have a hard time to find the traditional Chinese ingredients, such as the ammonia baking powder.

I went through a few big cities in Canada and still could not find it. Thanks a lot, Phyllis. Hi Phyllis, you are welcome. Maybe my new video mantou can help too. Thank you for your cooking instructions found in the Youtube. You demonstrated the recipes very well. I love them all. I have tried cooking some of them and they turned out very well. I really appreciate what you are doing and sharing.

Thank you once again. Hi Rosie, you are welcome. Thank you for trying my recipes and your feedback. I am glad they are turned out well and you loved them. I tried your recipes…. Can you put the substitute when next time you make any videos….. Hi Joanna, all videos come with english captions. Hi Hector, welcome you to Germany.

I live km from Frankfurt and I buy all Chinese ingredients there. Have a great time in Mannheim. Thank you again for your sharing! Thank you so much for the quick response. Hi Maria, I like watching your video.

It came out beautifully. Very happy with the result. Thank you very much. Recently I tried your steam turnip cake lo bak gou recipe. Why my lo bak gou came out very sticky and soft. And also it is brown in color. Actually I weigh the turnip after shredding. So do I weigh the turnip as a whole or after shredding?

Hi Vicky, Thank you for trying my recipes. I think the reasons. Next time add a little more flour. I think steaming time is too long. Please check it out I think it will help you too. Hallo Maria, I am in Frankfurt right now. Can you teach me how to make it and buy the things in german supermarket. Hi Sharon, I go to Yuan fa Asian market. I made this video already.

Hi Fernando, thank you for your kindness to care about me. Hope the same to you too my dear friend. Hi, Maria I have been watching your videos for a long time.

I like the spirit in your heart about cooking. I like to hear you speak Cantonese, especially I found you live in Germany over 30 years. Thankfully I found some recipes from you. I try to build my own website and learning because I got the inspiration from you. Merry Christmas and have a warm winter with your family. Easy to follow, simple, simply awesome! May I make a request for black sesame pudding? Hi Landia, thank you for loving my video. I made this video.

It is on the waiting list to upload. If you subscribe to my channel, you tube will notify you my new video. Is there any substitute? Thank so much for your answer, wish you the best. Hi Luci, the CC button is below the video on the right side. The second button my dear. I love your comprehensive videos and lessons. I hope happiness and peace are guests in your home. Thank you for your support and your warm regards. I wish the same to you too. I am a huge fan of yours and I enjoy watching your videos from youtube.

I must say it really helped me overcome my cravings while I was studying in Japan. Thank you so much!! I read from your comments that you have posted them on your channel, however I could not find them.

Hi Sharen, thank you so much for your support. I have salted egg video. When you subscribe to my channel you will get an automatic information when I have new video. Please check it out. My dad is coming to visit me next week and I wanted to make him a Mango Mousse cake but all the recipes I have found do not look very good: If you are too busy I understand! Thank you for loving my videos. Sorry, I only teach my videos instruction. Please understand my situation. I have a mango pudding, I have it help.

Best regards to your family. I enjoy watching your YouTube cooking videos and have been trying out some of your recipes lately. They all have turned out very well, my family loves the food I made with your recipes, always asks for more. I will be trying out more recipes. Your videos and your cooking style is very easy to follow.

Thank you so much for sharing and teaching, greatly appreciated from the bottom of my heart. All the best to you and your family! Thank you very much for trying my recipes and your feedback. I am glad your family loved them. Best regards to your family and thank you. I have been making Dan tarts, they came out great and my family love them. Thank you for creating the videos. I will be making lots more … so keep up the cooking and making new videos.

Thank you for trying my recipe and your feedback. I am glad it worked out well for you. Best regards to your family and please say thank you for me. Thank you for your support. Have a wonderful day. I enjoyed watching your videos very much — find them very useful! I have subscribed to your YouTube channel and blog, look forward to seeing more videos. About me, I also have a food blog and upload recipes whenever I have time, my cooking style is more fusion with lots of recipes done with an AirFryer, pressure cooker and etc.

Thank you for watching my videos and your support. I am glad you liked them. Thank you for enjoying my cooking. Please click the CC Button to activate english subtitles, and for the old videos, there are English annotations in the video. Hi Maria, Thank you very much for your great instructional website, it is very helpful.

Thank you very much and keep up with your great cooking. Thank you for your kind comment. Sorry , are you meaning this one, the link: If it is the one. It take some time until I can make a video. My friends and my family enjoyed the mooncakes, pineapple and cocktail buns, they were hard to believe it was done by me. PS If the cooking instructions were listed in the recipe, there will be much convenience and better.

Thank you for trying my recipe and the recipes turned out well for your friends and your family. All the new videos come with english captions. And for the old videos there are English annotations in the video.

Please give my best regards to your friends and your family. Have a lovely day and thank you again. Your email address will not be published. You may use these HTML tags and attributes: August 13, at July 25, at August 11, at So nice to find this recipe, but I wonder, how do I make salted egg yolks? Hi sze sze, Please check my channel wantanmien on you tube, I have this recipe how to make salted egg.

August 14, at August 21, at August 25, at June 11, at September 1, at Hi Maria, You are so generous to share your recipes. Hi Jackie, you are welcome. I am very happy you like my recipes. September 5, at September 16, at September 6, at Please continue the good work Best Eve. September 9, at September 10, at September 13, at September 15, at Hi Mun, I am so happy about your comment. Please keep supporting me.

Wayne Phillip Fong says: September 17, at Your Chinese cooking progam need more professional help! September 23, at October 3, at October 7, at October 9, at October 10, at October 15, at October 21, at Matthew R Giese says: October 20, at October 23, at November 10, at October 28, at Hi Maria, I enjoyed your videos so much!

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My grandfather is Hakka. February 10, at This book traces the long history of men in heels from the heels invention in Western Asia as a form of equestrian footwear and its adoption by men in the early 17th century to the feminization of the heel over the course of the 18th and 19th centuries leading to to our current cultural sensitivity about men in heels. Il cGMP viene degradato a opera di una fosfodiesterasi di cui si conoscono almeno sei isoenzimi. September 22, at Thank you very much and keep up with your great cooking, sildenafil generico.

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