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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
  • M. Isaac, Ph.D. (Toronto), Associate Professor (Department of Physical and Environmental Sciences)
  • R. Isakson, Ph.D. (Massachusetts, Amherst), Associate 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 Minor Program in Food Studies 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 Food Studies Program website.

Food Studies Courses Table:

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

FSTA01H3

ANTB64H3
BIOB38H3
EESB16H3 
FSTB01H3
GASB74H3/HISB74H3
HISB14H3 
HISB37H3 

FSTC02H3
FSTC05H3/HISC05H3
FSTC37H3/HISC37H3
FSTC43H3/GGRC43H3
FSTC54H3/GASC54H3/HISC54H3
HISC04H3 
HISC29H3
IDSC14H3
FSTC24H3/WSTC24H3

FSTD10H3
GASD71H3*
HISD70H3*
ANTD71H3/HISD71H3*
HISD72H3*
HISD73H3

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.
 

Experiential Learning and Outreach
For a community-based experiential learning opportunity in your academic field of interest, consider the course CTLB03H3, which can be found in the Teaching and Learning section of the Calendar.