This is an advanced language course designed for students who want to consolidate their oral/aural skills. In-class discussions, debates and oral presentations will enhance their fluency, expand their vocabulary and improve their pronunciation.

These courses offer the student an opportunity to carry out independent study of an advanced and intensive kind, under the direction of a faculty member. Student and instructor work out in consultation the course's objectives, content, bibliography, and methods of approach. The material studied should bear a clear relation to the student's previous work, and should differ significantly in content and/or concentration from topics offered in regular courses. In applying to a faculty supervisor, students should be prepared to present a brief written statement of the topic they wish to explore. Final approval of the project rests with the French Discipline. Students are advised that they must obtain consent from the supervising instructor before registering for these courses. Interested students should contact the Discipline Representative or Program Supervisor for guidance.

Topics will vary from year to year. This seminar provides intensive study of a specific aspect of French literature from France. Emphasis may be placed on the importance of a particular movement or theme that will be explored in a variety of genres (novels, short stories, essays, autobiographies) and different authors. This course will require student participation and will involve a major paper.

The focus of this seminar will vary from year to year and may examine one specific advanced aspect of Québec’s literature by studying a variety of genres (novels, short stories, essays, autobiographies). The course will include questions of identity, the Self, migration, etc. It may also explore literatures from culturally-diverse communities based in Québec.

A continuation of FREB08H3 and FREC18H3 involving translation of real-world documents and practical exercises as well as a theoretical component. Students will use a variety of conceptual and practical tools to examine problems that arise from lexical, syntactic and stylistic differences and hone skills in accessing and evaluating both documentary resources and specific professional terminology. The course includes two field trips. Different translation fields (e.g. Translation for Government and Public Administration, or Translation for Medicine and Health Sciences) will be chosen from year to year.

These courses offer the student an opportunity to carry out independent study of an advanced and intensive kind, under the direction of a faculty member. Student and instructor work out in consultation the course's objectives, content, bibliography, and methods of approach. The material studied should bear a clear relation to the student's previous work, and should differ significantly in content and/or concentration from topics offered in regular courses. In applying to a faculty supervisor, students should be prepared to present a brief written statement of the topic they wish to explore. Final approval of the project rests with the French Discipline. Students are advised that they must obtain consent from the supervising instructor before registering for these courses. Interested students should contact the Discipline Representative or Program Supervisor for guidance.

This course introduces students to university-level skills through an exploration of the connections between food, environment, culture, religion, and society. Using a food biography perspective, it critically examines ecological, material, and political foundations of the global food system and how food practices affect raced, classed, gendered, and national identities.

This course provides innovation and entrepreneurship skills to address major problems in socially just food production, distribution, and consumption in the time of climate crisis. Students will learn to identify and understand what have been called “wicked problems” -- deeply complicated issues with multiple, conflicting stakeholders -- and to develop community-scale solutions.

This course, which is a requirement in the Minor program in Food Studies, provides students with the basic content and methodological training they need to understand the connections between food, culture, and society. The course examines fundamental debates around food politics, health, culture, sustainability, and justice. Students will gain an appreciation of the material, ecological, and political foundations of the global food system as well as the ways that food shapes personal and collective identities of race, class, gender, and nation. Tutorials will meet in the Culinaria Kitchen Laboratory.

An exploration of how eating and cooking traditions around the world have been affected by economic, environmental, and social changes, including imperialism, migration, climate change, and urbanization. Topics include: immigrant cuisines, commodity exchanges, and the rise of the restaurant. Tutorials focus on exploring cooking traditions from across time and around the world. exploration of how eating traditions around the world have been affected by economic and social changes, including imperialism, migration, the rise of a global economy, and urbanization. Lectures will be supplemented by cooking demonstrations.

This course explores the history of wine making and consumption around the world, linking it to local, regional, and national cultures.

This course puts urban food systems in world historical perspective using case studies from around the world and throughout time. Topics include provisioning, food preparation and sale, and cultures of consumption in courts, restaurants, street vendors, and domestic settings. Students will practice historical and geographical methodologies to map and interpret foodways.

Same as HISC05H3

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 WSTC24H3

Students in this course will examine the development of regional cuisines in North and South America. Topics will include indigenous foodways, the role of commodity production and alcohol trade in the rise of colonialism, the formation of national cuisines, industrialization, migration, and contemporary globalization. Tutorials will be conducted in the Culinaria Kitchen Laboratory.

Same as HISC37H3

This course uses street food to comparatively assess the production of ‘the street’, the legitimation of bodies and substances on the street, and contests over the boundaries of, and appropriate use of public and private space. It also considers questions of labour and the culinary infrastructure of contemporary cities around the world.

Same as GGRC34H3

Students examine historical themes for local and regional cuisines across Global Asia, including but not limited to Anglo-Indian, Arab, Bengali, Chinese, Himalayan, Goan, Punjabi, Japanese, Persian, Tamil, and Indo-Caribbean. Themes include religious rituals, indigenous foodways; colonialism, industrialization, labour, gender, class, migration, globalization, and media. Tutorials are in the Culinaria Kitchen Lab.

Same as GASC54H3 and HISC54H3

This option is available in rare and exceptional circumstances to students who have demonstrated a high level of academic maturity and competence. Qualified students will have the opportunity to investigate a topic in Food Studies that is of common interest to both student and supervisor.

This seminar will expose students to advanced subject matter and research methods in Food Studies. Each seminar will explore a selected topic.

This course introduces students to a range of writing about food and culture, exposing them to different genres and disciplines, and assisting them to experiment with and develop their own prose. The course is designed as a capstone offering in Food Studies, and as such, asks students to draw on their own expertise and awareness of food as a cultural vehicle to write in a compelling way about social dynamics, historical meaning, and - drawing specifically on the Scarborough experience - the diasporic imaginary.

This course combines elements of a practicum with theoretical approaches to the study and understanding of the place of food in visual culture. It aims to equip students with basic to intermediate-level skills in still photography, post-processing, videography, and editing. It also seeks to further their understanding of the ways in which scholars have thought and written about food and the visual image, with special emphasis on the “digital age” of the last thirty years.

This course examines the central place of cuisine and ecology to cultures around the world, with a focus on community growing, home cooking, food preservation, and experiences of gardens, restaurants, kitchens and marketplaces. Learning methods include oral interviews, field trips, sensory tasting and cooking sessions, multi-media experiential learning, as well as critical reading and writing.

This course introduces Global Asia Studies through studying historical and political perspectives on Asia. Students will learn how to critically analyze major historical texts and events to better understand important cultural, political, and social phenomena involving Asia and the world. They will engage in intensive reading and writing for humanities.
Same as HISA06H3

This course introduces Global Asia Studies through the study of cultural and social institutions in Asia. Students will critically study important elements of culture and society over different periods of history and in different parts of Asia. They will engage in intensive reading and writing for humanities.

This course examines the role of technological and cultural networks in mediating and facilitating the social, economic and political processes of globalization. Key themes include imperialism, militarization, global political economy, activism, and emerging media technologies. Particular attention is paid to cultures of media production and reception outside of North America.
Same as MDSB05H3

The course will provide students with an introduction to the arts of South Asia, from classical to modern, and from local to global. Fields of study may include music, dance, drama, literature, film, graphic arts, decorative arts, magic, yoga, athletics, and cuisine, fields viewed as important arts for this society.

This course examines the role of gender in shaping social institutions in Asia.

This course examines the close relationship between religions and cultures, and the role they play in shaping the worldviews, aesthetics, ethical norms, and other social ideals in Asian countries and societies.

This course examines the global spread of different versions of Buddhism across historical and contemporary societies.

This course surveys central issues in the ethnographic study of contemporary South Asia (Afghanistan, Bangladesh, Bhutan, India, the Maldives, Nepal, Pakistan and Sri Lanka). Students will engage with classical and recent ethnographies to critically examine key thematic fault lines within national imaginations, especially along the lines of religion, caste, gender, ethnicity, and language. Not only does the course demonstrate how these fault lines continually shape the nature of nationalism, state institutions, development, social movements, violence, and militarism across the colonial and post-colonial periods but also, demonstrates how anthropological knowledge and ethnography provide us with a critical lens for exploring the most pressing issues facing South Asia in the world today.

Same as ANTB42H3

Why does Southern Asia’s pre-colonial history matter? Using materials that illustrate the connected worlds of Central Asia, South Asia and the Indian Ocean rim, we will query conventional histories of Asia in the time of European expansion.
Same as HISB53H3