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4pm The Shaping of Food Tastes

December 17, 2015 @ 4:00 pm - 6:00 pm

Dec. 17 (discussion leaders: Mélissa Simard and Amie Watson)
Food history has become interesting to the public. Why? Is this a new phenomenon? Yesterday we cooked and ate, today we enjoy food tours… why? Are food tours new?

Primary Text:

  • Long, Lucy M. Culinary Tourism. Lexington: University Press of Kentucky, 2004.Print.
  • Kay Russell and Linda Keller, “Ethnic and Regional Foodways in the United States:the performance of group identity” Suggested Readings:

• Culinaria Exhibit https://omeka.library.ualberta.ca/exhibits/show/culinaria/intro

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 17, 2015
4:00 pm - 6:00 pm


3463 Peel Street
Montreal, Quebec H3A 1W7 Canada
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