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5:30pm Four Course Meal

November 24, 2016 @ 5:30 pm - 7:30 pm

Four Course Meal

For those who seek to bring a little food into their research, we propose the following four course meal. First, for those who like a little novelty in their cookbooks, we will be examining 19th-century domestic fiction. Next, a history of salt, milk and forks or, as we’re calling it, “the history of the world through a single food or food-related item” followed by a look at food and virtue and what each has to do with the other. We’ll finish up the series with a workshop centered on the theme of the 2017 Oxford Symposium of Food and Cookery: Food and Landscape. We encourage both scholars and non-scholars alike to partake of the readings and of the snacks. We seek also to engage the English-language community and thereby extend the network already established by a lively discussion group for francophone scholars and food professionals led by Julia Csergo of UQAM.


Meeting dates and time:

Last Thursday of every month: 17h30-19h30, at MISC 3463 Peel Street

Contact Alexia Moyer for more information alexia.moyer@mail.mcgill.ca


2-hour discussions. 15-minute context and presentation by session leader then discussion among attendees. A 10-minute slot reserved each meeting for attendees wanting to present work-in-progress. Potluck: bring your favourites!


Thursday November 24th

Food and Virtue – session leader Sarah Berger Richardson

MacIntyre, Alasdair C. “Nietzsche or Aristotle.” After Virtue: A Study in Moral Theory. Notre Dame, Ind: University of Notre Dame Press, 1984. 109-129. Print.

Mintz, Sidney W. “Eating American.” Tasting Food, Tasting Freedom: Excursions into Eating, Culture, and the Past. Boston: Beacon Press, 1996. 106-124. Print.




November 24, 2016
5:30 pm - 7:30 pm


3463 Peel Street
Montreal, Quebec H3A 1W7 Canada
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