RYERSON UNIVERSITY
Department of Geography
GEO 509: Food, Place and Identity: The Geography of Diet
Professor: Dr. H. Jacobs
Office: JOR 631
FALL 2009 hjacobs@ryerson.ca
416-979-5000 xt 6155
This is an Upper Level Liberal Study.
Not available to selected programmes.
Faculty course survey will be distributed on-line between November 13 – 23. 2009
Course Policy: Geography 509 is a three hour lecture based course. C lassroom attendance is essential since only illustrative materials will be posted on the website at www.geography.ryerson.ca/geo509/ . Permission to record classroom presentations must be obtained from the instructor. Students are required to use their Ryerson e-mail address for all communications. Replies normally will be made from Monday to Friday no later than the next office hour, but should not be expected if more than a terse response is required. It is the responsibility of the student regularly to check e-mail and the course website. Deadlines for the minor and major paper will be strictly enforced. A deduction of 20% per calendar day will be applied to late submissions . Only e xceptions on medical grounds will be considered for students who complete the Ryerson Medical Form which can be accessed at www.ryerson.ca/senate/forms/medical.pdf
. Application for grade reassessment will be accepted no later than three days after papers are initially returned in class. Grades will be posted within two weeks of completing assignments. Supplementary examinations will differ in content and structure from the scheduled final and will be held early in January 2010. Office appointments can be arranged in posted hours. Students are expected to conform to the code of conduct that can be reviewed at www.ryerson.ca/ai/students/studentcheating.html
.
Calendar Description : This course examines the role of provenance and place in the evolution of diet. In defining the geography of food as who eats what where and why, it considers how food’s importance extends beyond mere nourishment; food is an idiom that provides individual and collective comfort and identity. However impoverished or affluent, contemporary cuisines are legacies of military conflict, colonization and commercial influence that have incorporated key, non-indigenous products that were introduced by the Columbian exchange.
English Language Support : Task-based academic language workshops, individual help with written assignments, one-on-one conversation and pronunciation practice, as well as help with reading, listening and oral presentations are available to students whose first language of academic study is not English. More information can be found at www.ryerson.ca/studentservices/els/ .
COURSE DESCRIPTION
Whether engaged in hunting, fishing or farming, primary food production represents the most spatially extensive of all human economic activities. Until the Neolithic, most human populations were nomadic, but about 10 000 years ago the domestication of plants and animals favoured groups whose lives were sedentary. As subsistence gave rise to surplus, agriculture transformed society fundamentally. Those released from the
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obligation to produce their own food could establish cities where science and government, literature and the arts could flourish. Prominent among the latter was cuisine, usually based on a single staple like rice, wheat or corn depending on what could be grown most successfully. With a focus on provenance and place, this course uses a geographical perspective to examine the role that cuisine has played in what is essentially the domestication of the human species.
The geography of food has been defined as who eats what where and why. It recognizes that there are in fact many food geographies. While there is the geography of want and won’t, of obesity and eating disorders, of gluttony and deprivation and of poverty and prosperity, this course follows a salutary rather than a desultory perspective about the matter and the means that people possess. However impoverished or affluent, ultimately a cuisine represents much more than mere comfort and nourishment: it is an idiom that expresses individual and collective identity.
Location, serendipity and human ingenuity combine to effect diet. At national, regional and local scales, the course shows the way societies capitalize on indigenous products and evolve by adopting new ingredients and techniques from contact with other places and cultures. Indeed, many contemporary ethnic and national cuisines are fairly recent legacies of military conflict, colonization and commercial influence that have incorporated key, non-indigenous products. No event was more profound in the globalization of food than what is known as the Colombian Exchange .
The achievement of most of the world’s cuisines depends on the radical transformation of both the human and natural environments. The topics below illustrate the importance of food in global exploration, the exertion of wealth and power and the exploitation of biotic and abiotic resources. Colloquially, they deal with everything you have always wanted to know about the geography of food and perhaps lots of things you thought you did not want to know. The material can be best enjoyed by people who appreciate food, but also by those with an intellectual curiosity about how we have come by it and what it means to our collective and individual identity. Throughout, there is a focus on the role that food plays when and where prosperity has enabled its use for purposes beyond mere sustenance.
This course addresses the problem of food illiteracy by encouraging students to become reflective about an act that is largely reflex: eating. It takes an adverbial approach to the subject in asking how, when, and why questions about food, but the primary emphasis is on where in order to explore how places change and how they influence what people eat.
The measure of success lies in the ability of this course to encourage students to eat both more consciously and conscientiously.
EVALUATION
Minor Paper (15%)
Major Paper (35%)
Final Examination (50%)
Due October 5, 2009
Due November 16 or 18, 2009
Exam period
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CONTENT
A.
Hors d’oeuvres
Unit 1 An Adverbial Approach to Food

Food curiosities

Place and esoterica

The killing fields
Unit 2 Semiotics of Food: The Raw and the Cooked

Aversions and perversions

Moral and corporal dangers
Unit 3 Ignominy and Ignorance

Last suppers

Geographical illiteracy
B. Amuse-bouches
Unit 4 Food and Culture

Disgust discussed

Food roles
Unit 5 Flavours

Physiology of Taste

Discrimination and diet

Fat landscapes
C. Appetizers
Unit 4 Origins of the Human Diet

Prehistoric larders

Invention of cooking

The paradox of agriculture

The agricultural revolution and societal transformations
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Unit 5 Secret Geographies

Spices

Cod

Coffee
D. Mains
Unit 6 Emergence of Contemporary Diets

The Columbian exchange

Stocking the global pantry
Unit 7 Place and Identity

Terroir and territory

The boundaries of beverages
Unit 8 National Cuisines

France: For the delectation of fools

Italy: Apicius then and now

USA: People of plenty

Canada: Northern Bounty

China: All with four legs but the table
E. Aperitifs
Unit 9 Foods of Extra-terrestrial Realities

Eating khat

Sucking betel juice

Absinthe makes the heart go weaker

Altered brownies
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Principal Sources
There is no required text, but directed, optional readings are provided to supplement lecture materials.
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Journals
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Petit Propos Culinaire
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8

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Websites
The Daily Gullet http://forums.egullet.org/index.php?showtopic=90070
Art Culinaire http://www.getartc.com/aboutac.asp
Gastronomica: the Journal of Food and Culture http://www.gastronomica.org/
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Gayot http://www.gayot.com/
Food Reference Website http://www.foodreference.com/
The Worldwide Gourmet http://www.theworldwidegourmet.com
Cooks.com http://www.cooks.com
All Recipes http://allrecipes.com
The Food Network http://www.foodnetwork.com
Wine Pages http://www.wine-pages.com
Restaurant.ca http://www.restaurant.ca
Wine Spectator http://www.winespectator.com
Dine Toronto http://www.dine.to
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Foodinc.ca http://www.foodinc.ca/index.html
Lex Culinaria http://gorgeoustown.typepad.com/lex_culinaria
Il Forno http://ilforno.typepad.com
Flavor & the Menu: about the business of flavour
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http://www.flavor-online.com/
Canadian Association for Food Studies http://www.foodstudies.ca/journals.html
Films
Alfonso Arau, Like Water for Chocolate
Gabriel Axe,
Babette’s Feast
Paul Mayeda Berges, Mistress of Spices
Gurinder Chadha,
What’s Cooking
?
Bob Giraldi , Dinner Rush
Sturla Gunnarsson's, Rare Bird
Lasse Hallströöm, Chocolat
Juzo Itami, Tampopo
Roland Joffe, Vatel
Ang Lee, Eat, Drink, Man, Woman
Sandra Nettelbeck, Mostly Martha
Maria Ripoll, Tortilla Soup
Morgan Spurlock, Super Size Me
George Tillman, Soul Food
Fina Torres , Woman on Top
Stanley Tucci, Big Night
Brad Bird, Ratatouille
Scott Hicks, No Reservations
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