Final Review

FNU 100 F23 – Week 12

https://www.blogto.com/eat_drink/2019/06/mandarin-restaurant-free-buffet-canadian-citizens-only/
How are you today?

In one word
 Menu for today

1. Course Issues
2. Exam format
3. Highlights per week
4. Jeopardy
 Essay
From Seed to Table

Grades will be available by the end of this week

• Some checklists missing
• Some AI statements missing
• A lot of great papers, very interesting topics
Course issues:
Discussion board

Still open until Dec. 4!

• DB 10 – The future of Canadian
Cuisine
• Please participate in the Final
Course Evaluation Survey!
• Online participation points will
be posted Dec 5 by night!
 About the exam – 30%

• Date: Wednesday, December 6, from 9 to 11 am on KHE 125

• You can consult your notes & readings in paper but you cannot collaborate
with colleagues. Best way to study is to prepare your own notes!
• No electronics: no computer, phones, e-watches, headphones
• I will send a message when number grades are posted including final exam &
participation marks.
• Letter grades will be posted by TMU after final exam week
• Questions? Suggestions?
Exam Details

• 30% percentage points

• Format: 50 MC questions (25%) + 2 Short
answer questions (5%)
• Different versions of the exam – don’t look at
the side
• Please take your time and don’t rush. You have
at least 2 min for each question
• You will write your answers on the exam itself.
• Circle the correct answer only! If it unclear,
question will be cancelled.
• Bring pen, water, ID Card
• Open book – paper notes OK
• No computer, phone or smart watch/ elecronics
Highlights
by week

Thi s Photo by Unknown Author i s licensed under CC BY

 Week 1 –
Introduction to
Food Studies Belasco
• Meanings of food
• History of Food Studies
• Invisibility of Food Studies
• Effects of Industrialization
• Concerns & Responses
• Food System’s Approach
• Food choices triangle

DB1 – Introduction ( not on the exam)

Week 1 –Cuisine Belasco (chapter 2 ) & Fischler
& Identity • Cuisine & “Cuisine”
• Cuisine & Identity formation
• Integrative approach
• Omnivorous Paradox & Principle of Incorporation
• Culinary order
• Edible- Inedible
• Commensality
• We are what we ate
• Five elements of Cuisine for Belasco
• Modern Challenges
 Newman
• The language of Cuisine
Week 2 – • Definition of cuisine: change & continuity, in public,
commensality
• Where to find
Introduction to • National cuisine & identity
Canadian Cuisine • Four Elements of Canadian Cuisine for Newman

Jacobs
• Food & Nationalism
• A Canadian cuisine?
• Where? Examples.

Regional Cuisines (Newman)

• Spaces of conversation
• Trends & region cuisine characteristics

DB2 – A Holiday Meal

Week 3 – Food &
Public Life
Food & Public Life (Newman)
• Public Markets, Farmers
Markets, Street Food, Food
Hubs, Neighbourhoods
• Conclusion: Role of sitopias

DB3 – Image of Canadian Cuisine

 I - Before contact
• Regional examples
Week 4 – • Overview
• Potlatch
Indigenous II - Initial contact
• Exchange
Foodways : Past & • Royal Proclamation
Present III - After confederation
• Indian Act (1876) and Reserve System
• Impacts on people and foodways Indian
Residential Schools, 60’s scoop
• Impacts on people and foodways
IV – Today
• Indigenous populations
• Food insecurity: problem & responses
• Food in the North
• Food as healing, T&R recommendations,
etc.
• DB4 – Indigenous Foodways
 Week 5/6 –
Regional Cuisines
in Canada
Presentations

Not included in
the final exam This Photo by Unknown Author is licensed under CC BY-SA

DB5 – Diasporas and Immigration stories ( Not in the exam)

 Standage
• Role of food on social transformations
Week 7 – • 5,000 yeas in transition table
Prehistoric food • From hunter gatherers to early farmers
• From early farmers to civilizations
patterns & food • Egalitarianism & Stratification

movements Mintz
• Food and Diaspora
• History of human food system
• Cuisine: Culture & Locality
• Movements of Food – diffusion - examples
• Movements of People – diasporas - examples
• Conclusion: culture and place still important

DB6 – Building of Destiny

 (Duncan)
• Why did settlers come to Canada & how did they
manage to eat?
Week 8 – Norman (2012) Culinary Colonialism in Upper Canada
Early Settlers & • The Native Diet – The Anishinaabeg & the
Haudenosaunee
Confederation • The British Diet
• The Settler diet in the new world
• Domestic contact in the Backwoods
• Conclusion

Introduction: Sideboard Democracy (Newman)

• Canada was born at lunch, role of food during
Confederation, who were excluded
• Reasons for Confederation, Meeting in Charlottetown,
description and the 3 meals. Emergence of elite
cuisine
 Less Sugar, More Warships (Tunc)

• Constructing enemy though food

• Focus of DPP – (production, conservation, consumption)
• Hooverizing, what it is, how is it organized, who is
engaged?
• What it promotes: Changes in food production,
conservation, consumption (culinary innovations,
shopping and canning)
Week 8 (Cont.)n – • Conclusion and gains

Food and War Cooking to Win the War (Dowdeswell)

• Canada Food Policy during WW2 and role of women

• Focus on Rationing, Increased Production &
conservation.

DB7 - Ian Mosby: Food will Win the War (Video)

• The Canadian Food Rules
 Brief history Slavery in Canada

Week 9 Cultural Diversity in Canada (Li)

Immigration & • Definition, key concepts, timeline, examples, the

Cuisine in Canada third force

• Immigration and food policy
• 1967 – Universal Points System & impacts
• 1971 – Multiculturalism Policy
• 1988 – Canadian Multicultural Act.
• Changes in immigration patterns, impact & visible
minorities
• Recent Immigration statistics (trends)

DB8 – Jennifer 8 Lee – General TSO

 Week 10 –
Toronto, Cuisine & Canadian Creole (Newman)

Multiculturalism •Chinese-Canadian cuisine, multicultural

revolution
•Key concepts, authenticity, fusion, creole

The Myth of the Multicultural City (Fruchte &

Harris)
• Toronto, boutique & strong multiculturalism;
Tolerant multiculturalism.
• Truth of Myth?
 Historical factors influencing eating habits
Recipe X Cookbooks
Historical transformations
Week 11 –Canadian 1. Contact & Settlement
2. Consolidation
History through 3. Affiliation
4. Articulation
Cookbooks 5. Differentiation

Guest Speaker – Ann Lubdook

Community Cookbooks
Cookbooks as autobiography

DB 9 – Your Recipes & Cookbooks ( not in the final exam)

 Historical factors influencing eating habits
Recipe X Cookbooks
Week 12 – The Historical transformations
1. Contact & Settlement
Future of Canadian 2. Consolidation
3. Affiliation
4. Articulation
Cuisine 5. Differentiation

Guest Speaker – Ann Lubdook

Recipes that appeared in cookbooks
Community Cookbooks
Cookbooks as autobiography

DB 10 – Future of Canadian Cuisine (not in the exam)

 The Future of Canadian
Cuisine - TRENDS

• More diverse
• More fusion/ creoles
• More flavours
• More cultural food markets
• More complexity
• Friends-giving
• Unpredictable
• Plant-based
• Healthier options
• Organic options
• Technological advances
• Sharing recipes online (global)
• Indigenous significance
• Canadian staples continue
 The Future of Canadian
Cuisine - CHALLENGES

• Food Security
• Food Prices/ cost of food
• Climate Change
• Respect Indigenous foodways
• Authenticity & traditions

This Photo by Unknown Author is licensed under CC BY-SA-NC

Questions?

Thi s Photo by Unknown Author i s licensed under CC BY-SA

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