Across cultures, women are the main preparers and servers of food in domestic settings; in commercial food production and in restaurants, and especially in elite dining establishments, males dominate. Using agricultural histories, recipes, cookbooks, memoirs, and restaurant reviews and through the exploration of students’ own domestic culinary knowledge, students will analyze the origins, practices, and consequences of such deeply gendered patterns of food labour and consumption.
8.0 credits, including [0.5 credit at the A or B-level in FST courses]
Priority will be given to students enrolled in Food Studies, and Environmental Studies programs. Additional students will be admitted as space permits.
