Writing About Food in Memory and Imagination

March 12, 2018 - 10:00 to 13:00

Natalie Zeeman Davis Room, SS2098, Sidney Smith Hall, 100 St. George Street, Toronto, Ontario M5S 3G3

Have you ever wondered what the writing process is like for historians, philosophers, and anthropologists researching food? What tools do they use to probe the the role of memory and imagination in human foodways beyond past / future, familiar / foreign dichotomies? Join anthropologist Rachel Black from Connecticut College, historian Beth Forrest from the Culinary Institute of America, and philosopher Lisa Heldke from Gustavus Adolphus College, alongside graduate students Sanchia DeSouza, Catherine Koonar, Koby Song-Nichols, and Amanda Whittaker from the University of Toronto's History Department, as they workshop their papers and discuss the process of academic writing in Food Studies from different disciplinary perspectives. This event will take place on Monday, March 12th from 10am to 1pm in Sidney Smith Hall 2098 on the University of Toronto's St. George Campus.