News

by Teresa Pitman
Canada’s Food Guide has gone through a number of transformations since the creation of its predecessor – the more sternly named Canada’s Official Food Rules – 70 years ago. In comparison to the original Food Rules, the current Food Guide has fewer food groups, no specific recommendations about eating four to six slices of “Canada Approved Vitamin B Bread” per day, and definitely no rifle-toting milk bottles marching off to war on the posters and pamphlets promoting it. As post-doc Ian Mosby found in his doctoral research on the history of food and nutrition in Canada during the Second World War, the original Food Rules document certainly bore the mark of its wartime origins.
Read the rest of the story @Guelph

by Teresa Pitman
Canada’s Food Guide has gone through a number of transformations since the creation of its predecessor – the more sternly named Canada’s Official Food Rules – 70 years ago. In comparison to the original Food Rules, the current Food Guide has fewer food groups, no specific recommendations about eating four to six slices of “Canada Approved Vitamin B Bread” per day, and definitely no rifle-toting milk bottles marching off to war on the posters and pamphlets promoting it. As post-doc Ian Mosby found in his doctoral research on the history of food and nutrition in Canada during the Second World War, the original Food Rules document certainly bore the mark of its wartime origins.
Read the rest of the story @Guelph

Our own Graeme Morton has written a new book: Ourselves and Others: Scotland 1832-1914, published by Edinburgh University Press just last month.

From the dust jacket:
What does it mean to be a Scot and what forged that identity?

This revised and updated volume of the New History of Scotlandseries explores a period of intense identity formation in Scotland. Examining the 'us and them' mentality, it delivers an account of the blended nature of Scottish society through the transformations of the industrial era from 1832 to 1914.

 

Our own Graeme Morton has written a new book: Ourselves and Others: Scotland 1832-1914, published by Edinburgh University Press just last month.

From the dust jacket:
What does it mean to be a Scot and what forged that identity?

This revised and updated volume of the New History of Scotlandseries explores a period of intense identity formation in Scotland. Examining the 'us and them' mentality, it delivers an account of the blended nature of Scottish society through the transformations of the industrial era from 1832 to 1914.

 

You’re Invited! The School of Languages and Literatures invites you to a "cinq à sept".
Saturday, September 22, 2012 - 5 to 7pm
Alumni House Atrium

 Enjoy refreshments and light finger foods as you re-connect with former classmates and faculty. Spouses and partners are welcome to attend.

A new book on Lucy Maud Montgomery edited and introduced by retired University of Guelph professors Mary Henley Rubio and Elizabeth Hillman Waterston has received positive reviews in the Winnipeg Free Press and in the Globe and Mail.
The Complete Journals of L.M. Montgomery The PEI Years, 1889-1900 presents the full text of Montgomery’s journals of that period along with a selection of photographs, clippings and captions. The book is considered "a welcome addition to our knowledge of Montgomery’s life and legacy" and supplements the first volume of The Selected Journals of L.M. Montgomery, published in 1985.
Read the story @Guelph.

A new book on Lucy Maud Montgomery edited and introduced by retired University of Guelph professors Mary Henley Rubio and Elizabeth Hillman Waterston has received positive reviews in the Winnipeg Free Press and in the Globe and Mail.
The Complete Journals of L.M. Montgomery The PEI Years, 1889-1900 presents the full text of Montgomery’s journals of that period along with a selection of photographs, clippings and captions. The book is considered "a welcome addition to our knowledge of Montgomery’s life and legacy" and supplements the first volume of The Selected Journals of L.M. Montgomery, published in 1985.
Read the story @Guelph.

Today one of our very own Post Doctoral Researchers, Dr. Ian Mosby, is interviewed in the Globe and Mail for a story about aboriginal food culture: "According to food historian Ian Mosby, a postdoctoral research fellow at the University of Guelph, Canadians typically think of aboriginal food as only consisting of precontact ingredients due to ignorance about native people’s lives. The idea that aboriginal food has been frozen in time from an era before European settlement also sidesteps some unpleasant historical facts."
Read "Bannock tacos, fried baloney – this is aboriginal cuisine?"

Today one of our very own Post Doctoral Researchers, Dr. Ian Mosby, is interviewed in the Globe and Mail for a story about aboriginal food culture: "According to food historian Ian Mosby, a postdoctoral research fellow at the University of Guelph, Canadians typically think of aboriginal food as only consisting of precontact ingredients due to ignorance about native people’s lives. The idea that aboriginal food has been frozen in time from an era before European settlement also sidesteps some unpleasant historical facts."
Read "Bannock tacos, fried baloney – this is aboriginal cuisine?"

medicine
Kika Thorne