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4pm The Shaping of Food Tastes

December 3, 2015 @ 4:00 pm - 6:00 pm

Dec. 3

Primary Text:

• Inglis, Fred. “Introduction.” A Short History of Celebrity. Princeton: Princeton

University Press, 2010. Print.

Suggested Readings:

    • Selections from Powell, Julie. Julie and Julia: 365 Days, 524 Recipes, 1 TinyApartment Kitchen. New York: Little, Brown and Co, 2005. Print.
    • Selections from Barr, Luke. Provence, 1970: M.f.k. Fisher, Julia Child, James Beard,and the Reinvention of American Taste. , 2013. Print.
    • Johnston, José, Alexandra Rodney, and Phillipa Chong. “Making Change in theKitchen? a Study of Celebrity Cookbooks, Culinary Personas, and Inequality.” Poetics. 47.1 (2014): 1-22. Print.

This reading group, in partnership with MISC, which strongly encourages participation from scholars and non-scholars alike, will investigate food tastes and their development over time. Central preoccupations will include how food tastes are shaped, as well as the internal and external pressures that determine their evolution. Through a multidisciplinary perspective and close reading of relevant texts, we will examine a series of wide-ranging case studies, mostly (but not exclusively) drawn from the Canadian context. Topics will include the problematic notion of “good food”, the role and importance of literary meals and discourses on food, the influence of food celebrities, food history and its place in our appreciation of contemporary meals, and emerging food practices. This group seeks 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. Time and Location: Thursdays 4-6pm. Download outline. For more information contact Laura Shine (Laura.r.shine@gmail.com), Nathalie Cooke (nathalie.cooke@mcgill.ca) or Alexia Moyer (alexia.moyer@mail.mcgill.ca)


December 3, 2015
4:00 pm - 6:00 pm


3463 Peel Street
Montreal,Quebec H3A 1W7Canada
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