food studies
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2022 ◽  
Author(s):  
Danielle Callegari

Dante’s Gluttons: Food and Society from the Convivio to the Comedy explores how in his work medieval Italian poet Dante Alighieri (1265-1321) uses food to articulate, reinforce, criticize, and correct the social, political, and cultural values of his time. Combining medieval history, food studies, and literary criticism, Dante’s Gluttons historicizes food and eating in Dante, beginning in his earliest collected poetry and arriving at the end of his major work. For Dante, the consumption of food is not a frivolity, but a crux of life in the most profound sense of the term, and gluttony is the abdication of civic and spiritual responsibility and a danger to the individual body and soul as well as to the collective. This book establishes how one of the world’s preeminent authors uses the intimacy and universality of food as a touchstone, communicating through a gastronomic language rooted in the deeply human relationship with material sustenance.


2021 ◽  
pp. 146954052110620
Author(s):  
Joep Onstenk

Recent scholarship has paid considerable attention to the emergence of the citizen-consumer in the interwar era. Drawing on the literature from the fields of ethical consumption and consumer history, this paper opts for a broader perspective on the emergence of the citizen-consumer in historical analysis. It combines the polysemic nature of the hybrid citizen-consumer from food studies and ethical consumption, and the socio-historic analysis concerning political and cultural citizenship, by showing how consumption practices have been used to shape Dutch national citizenship. In the Netherlands, the private association Vereeniging Nederlandsch Fabrikaat (VNF) was one of the earliest and most vocal organisations that linked consumerism with an ideal of citizenship. Scholars typically tend to see the rise of the citizen-consumer as a product of three interest groups: the consumers, the state, or the industry. The VNF did not just appeal to consumers themselves, but also the government, and the business community to play their part in the development of the ideal Dutch citizen-consumer. By studying the practices of this association this paper thus offers a new perspective on the emergence of the citizen-consumer within a transnational perspective.


Author(s):  
David Szanto

Food and food systems are distinct from many other areas of study, in part because of the material, experiential, and affective elements they comprise. Teaching about food can therefore benefit from pedagogical approaches that acknowledge, account for, and activate intersubjectivity, emotions, and relationships to both physical space and food matter. A pedagogy of performance responds to these needs with both theoretical and practical tools, as well as an inherently systems-based perspective and opportunities for experiential and interdisciplinary learning. This article presents the processes and observed outcomes of an intensive food and performance course taught at Quest University Canada during the Fall of 2019. [Course Name] brought together critical discussions of food studies and performance texts, analysis of food-related performances and artworks, bodywork and affect exercises, and practical experience in performance creation. The result was an experiment in mixing discursive and embodied learning that raised and examined complex food issues, activated individual investment in these issues, and brought about student success and transformation.


Author(s):  
Phoebe Stephens ◽  
Lucy Hinton

To date, there has been little empirical research on how food studies pedagogy has developed in Canada. Yet, across Canada, more and more postsecondary institutions are offering food studies in formalized programs and individual courses to undergraduate students. This paper contributes to the literature on food studies pedagogy by gathering insights from interviews with key faculty in food studies undergraduate programs at Canadian higher education institutions, and other food studies scholars in Canada. The purpose of this empirical research is to provide clarity regarding the ways that food studies programs are conceptualized and taught to better understand the evolution and future course of food studies pedagogy. Semi-structured interviews were undertaken to explore the normative commitments and philosophical underpinnings of food studies programs; various ways that scholars scope food studies; and challenges faced by food studies programs. We found that food studies programs in higher education in Canada and their associated pedagogy do not have a set of fixed attributes, but they do share common threads. Transformation is a defining characteristic of food studies and its pedagogy and puts critical thinking at the core of how food studies are taught in Canada at the undergraduate level. Interviewees also emphasized the importance of moving beyond critique towards solutions in their teaching to facilitate a transition towards more socially and ecologically just food systems.


Author(s):  
Chloe Kavcic ◽  
Andrea Moraes ◽  
Lina Rahouma

The Canadian Cuisine Photography Challenge is a pilot experiential learning activity created at Ryerson University for the class FNU100-Canadian Cuisine: Historical Roots, a first/second year liberal studies course offered to students from diverse programs and cultural backgrounds. This activity is both a fun challenge and a required course assignment. It aims to engage students with Canadian cuisine and is inspired by a decolonial pedagogical approach (Mignolo & Walsh, 2018; Santos, 2018) to food studies, and elements of photovoice methodology (Wang & Burris, 1997). The Canadian Cuisine Photography Challenge consists of a field trip to different food places or sitopias in Toronto with the goal of learning about their histories and developing an appreciation of the role of food and people in the city  (Newman, 2017). The activity includes a map, instructions and a set of ten challenge questions that students answer through photographs taken during their field trip. The field trip is followed by students’ presentations in class and a reflection of their experiences. In the first phase of the project, students explored two sitopias: Kensington Market and Chinatown. This paper will first describe the co-creation of the Canadian Cuisine Photography Challenge with students from the School of Nutrition at Ryerson University. This was a collaboration between the course instructor, two School of Nutrition students and included input from other students who had previously taken the course. It will present key learnings from the feedback of students who participated in the challenge in the fall of 2019, including how they described their experience, what they learned and suggestions for the future developments of this project. In particular this field reportwill discuss the use of a decolonial pedagogy in food studies, recognizing and challenging a Western hegemonic view of food places as representative of Canadian cuisine, while at the same time outlining the co-construction of experiential learning activities to engage students and provide content that reflects the multiple identities and food cultures of Canadians in Toronto. The main purpose of this field report is to share our experience co-creating and implementing this pilot project as one contribution towards decolonial food pedagogies.    


Author(s):  
Caitlin Michelle Scott ◽  
Lori Stahlbrand

Although Food Studies has been acknowledged as a distinctive field in Canada for almost two decades, until now there has not been an undergraduate degree in Food Studies in this country. This is changing with the development of Canada’s first Honours Bachelor’s Degree in Food Studies (BFS) at [Ontario College], set to launch in September 2021. This field report describes the process, opportunities, and challenges of developing a Food Studies degree at an Ontario college. It explores the unique openings at the intersection of food studies education and applied practical skills training for work in the food sector. In particular, we ask: What can food studies bring to culinary education? And, what can culinary education bring to food studies? We content that food studies can lend to a more transformative culinary education focused on social, cultural, political, and environmental influences in the food system. Simultaneously, culinary education brings distinct insights into operationalization within the food sector which provide new openings for applied research. We demonstrate the need for this new collaboration and knowledge as a necessity of a turbulent world.


2021 ◽  
pp. 1-18
Author(s):  
Agnieszka Gasz
Keyword(s):  

Jedzenie (odżywianie się) to czynność (życiowa) właściwa zarówno ludziom, jak i zwierzętom. Wyznacza więc ono pewien wspólny obszar łączący dwie różne perspektywy interdyscyplinarnych badań, określanych odpowiednio jako: food studies i animal studies.  Celem niniejszego artykułu jest omówienie ważniejszych stereotypów językowych dotyczących jedzenia. Na podstawie analizy najczęściej używanych w polszczyźnie frazeologizmów zawierających komponenty jeść i żreć zostanie podjęta próba wykrycia podstawowych składników konotacyjnych ich znaczenia, a zarazem rekonstrukcji wyłaniającego się z nich obrazu jedzenia. W trakcie analizy zgromadzonego materiału językowego zostaną wykorzystane wybrane procedury badawcze wypracowane w obrębie semantyki kulturowej (elementy definicji kognitywnej, metafora pojęciowa, animalizacja).


2021 ◽  
Vol 8 ◽  
Author(s):  
BingYu Wang ◽  
Jun Qiu ◽  
JiangFang Lian ◽  
Xi Yang ◽  
JianQing Zhou

Atherosclerosis is associated with various pathological manifestations, such as ischemic heart disease, ischemic stroke, and peripheral arterial disease, and remains a leading cause of public health concern. Atherosclerosis is an inflammatory disease characterized by endothelial dysfunction; vascular inflammation; and the deposition of lipids, cholesterol, calcium, and cellular debris within the vessel wall intima. In-depth studies of gut flora in recent years have shown that bacterial translocation and the existence of bacterial active products in blood circulation can affect the inflammatory state of the whole blood vessel. The gut flora is considered to be a large “secretory organ,” which produces trimethylamine-N-oxide (TMAO), short-chain fatty acids and secondary bile acids by breaking down the ingested food. Studies have shown that TMAO is an independent risk factor for the occurrence of malignant adverse cardiovascular events, but whether it is harmful or beneficial to patients with cardiovascular diseases with mild or no clinical manifestations remains controversial. We review the relationship between TMAO and its precursor (L-carnitine) and coronary atherosclerosis and summarize the potential molecular mechanism and therapeutic measures of TMAO on coronary atherosclerosis.


Author(s):  
Nilanjana Debnath ◽  

Food Studies has been a prominent part of Interdisciplinary Studies in the West from the 1980s and it is catching up in India as well. A close study of recipes and other forms of food writing can offer insights into the everyday culinary negotiations and the constitution of a cultural ‘tradition’ of taste. These insights of gastropolitics may help us better understand the functioning of subliminal hegemonic technologies and everyday resistance to the same. In our era of postcolonial globalization, where domination and subjugation happen through micro-politics of power, our readings of food writing may open new doors of reading and theorizing heritage and history.


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