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Food Studies

Faculty List

  • D. Bender, M.A., Ph.D. (New York), Professor
  • M. Ekers, B.Sc., (Lakehead), M.E.S. (York), Ph.D. (Oxford), Assistant Professor (Department of Human Geography)
  • R. Fulthorpe, B.Sc., M.Sc. (Toronto), Ph.D. (Carlton), Professor (Department of Physical and Environmental Sciences)
  • R. Halpern, M.A. (Wisconsin), Ph.D. (Pennsylvania), Professor
  • F. Iacovetta, M.A., Ph.D. (York), Professor
  • M. Isaac, Ph.D. (Toronto), Associate Professor (Department of Physical and Environmental Sciences)
  • R. Isakson, Ph.D. (Massachusetts, Amherst), Assistant Professor (Centre for Critical Development Studies)
  • H. Kronzucker, B.A., B.Sc., M.D. (Wuerzburg/British Columbia), Ph.D. (British Columbia), Professor (Department of Biological Sciences)
  • K. MacDonald, B.A., M.A., Ph.D. (Waterloo), Associate Professor (Department of Human Geography)
  • L. Mortensen, B.A. (Cornell), M.A., Ph.D. (Indiana), Assistant Professor (Department of Anthropology)
  • J. Pilcher, M.A. (New Mexico), Ph.D. (Texas Christian), Professor
  • J. Sharma, M.A. (Delhi), M.Phil. (Delhi), Ph.D. (Cambridge), Associate Professor

 

Food Studies is an interdisciplinary field dedicated to understanding where our food comes from and how it shapes our bodies and identities. The program focuses on five basic themes: food systems, cultures, industries, health, and the environment while drawing from a number of disciplinary methodologies. Courses will span all of human history, from our foraging ancestors to the contemporary industrial food system, and around the world, examining diverse cultural traditions of farming, cooking, and eating.

Particular attention will be given to the material nature of food, the way it tastes and smells, and the changes caused by cooking, preservation, and rotting. Tutorials and seminars will meet in the Culinaria Kitchen Laboratory (SW313) to provide experiential learning and small group discussion.

The program will also leverage the university’s urban location to use Scarborough as a classroom to understand the rich traditions and special challenges involved in feeding diasporic communities.

Food Studies provides both theoretical understanding and practical knowledge for professional careers in health care, business, communications, government service, non-governmental organizations, teaching, and community programs.
For updates and detailed information regarding Food Studies please visit the program website.

Food Studies Courses Table:

A-level B-level C-level D-level

FSTA01H3 Foods That Changed the World

ANTB64H3 The Anthropology of Food
BIOB38H3 Plants and Society
EESB16H3 Feeding Humans – the Cost to the Plant
FSTB01H3 Introduction to Food Studies
GASB74H3/HISB74H3 Asian Foods and Global Cities
HISB14H3 Edible History: History of Global Foodways
HISB37H3 History of Mexico

FSTC02H3 Mondo Vino
FSTC05H3/HISC05H3 Feeding the City: Food Systems in Historical Perspective
FSTC37H3/HISC37H3 Eating and Drinking Across the Americas​
FSTC54H3/GASC54H3/HISC54H3 Eating and Drinking Across Global Asia
HISC04H3 Drink in History
HISC29H3 Global Commodities: Nature, Culture, History
IDSC14H3 The Political Economy of Food
WSTC24H3 Gender in the Kitchen

FSTD10H3 Food Writing and Photography
GASD71H3 Cuisine, Culture, and Societies Across Global Asia*
HISD70H3 History of Empire and Foods*
HISD71H3 Culinary Ethnography*
HISD72H3 History of Beer and Brewing*
HISD73H3 Engendering Canadian Food History

Notes:
1. Courses marked with an * are taught in the Culinaria Kitchen Laboratory.
2. Students are advised to consult the prerequisites for B-, C-, and D-level courses when planning their individual program.

Service Learning and Outreach
For an experiential learning opportunity that also serves others, consider the course CTLB03H3 (Introduction to Service Learning), which can be found in the "Teaching and Learning” section of the Calendar