WSTC24H3 Gender in the Kitchen

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.

Same as FSTC24H3

Prerequisite: 

8.0 credits, including [0.5 credit at the A- or B-level in WST courses] and [0.5 credit at the A or B-level in FST courses]

Exclusion: 
Breadth Requirements: 
History, Philosophy & Cultural Studies