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- 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.
FSTA01H3 Foods That Changed the World
ANTB64H3 The Anthropology of Food
FSTC02H3 Mondo Vino
FSTD10H3 Food Writing and Photography
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.