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5:30pm Four Course Meal

December 15, 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 December 15th

Food and Landscape – session leader Nathalie Cooke

Workshop for the 2017 Oxford Symposium and a look at terroir as well as Canada’s North, as imagined by Indian and Northern Affairs Canada in The Northern Cookbook.

Ellis, Eleanor A. Northern Cookbook. Ottawa: Queen’s Printer, 1967. Print.

Trubek, Amy B. The Taste of Place: A Cultural Journey into Terroir. Berkeley: University of California Press, 2008. Internet resource.


December 15, 2016
5:30 pm - 7:30 pm


3463 Peel Street
Montreal, Quebec H3A 1W7 Canada
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