Food History (HIST*3240) | College of Arts

Food History (HIST*3240)

Code and section: HIST*3240*01

Term: Winter 2017

Instructor: Rebecca Beausaert


Course Synopsis:

HIST*3240 examines the history of food and foodways across Canada and the United States, largely from the seventeenth century to the present. The course aims to introduce students to the discipline of food history and how food provides a window into broader societal processes, such as politics, nationalism, the economy, religion, race, gender relations, leisure, and consumption. The course will explore a multitude of topics, including the importance of food to various social groupings, the gendering of food preparation and presentation, technological innovation, evolving agricultural practices, the growth of the food processing industry, and the rise of nutritional science.

Methods of Evaluation and Weights:

Participation: 15%
In-Class Presentation: 10%
Cookbook Assignment Part I (Source Analysis): 20%
Cookbook Assignment Part II (Essay): 30%
Final Exam: 30%

Texts and/or Resources Required:

Franca Iacovetta, Valerie J. Korinek & Marlene Epp, Edible Histories, Cultural Politics: Towards a Canadian Food History (Toronto: University of Toronto Press, 2012)
Journal articles and primary sources available via Courselink

*Please note:  This is a preliminary web course description only.  The department reserves the right to change without notice any information in this description.  The final, binding course outline will be distributed in the first class of the semester.