Structural Elements in Canadian Cuisine

Jacobs, Hersch

doi:10.7202/039510ar

Cited by 8 publications

(4 citation statements)

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“…Narayan (1995) provides a similar account of how British colonialist modified, adopted and incorporated Indian food, ‘inventing’ new dishes, such as curry and mulligatawny. The issue of adoption and appropriation is also evident in Canadian cuisine which incorporates a broad variety of identifiable indigenous ingredients (Jacobs, 2009).…”

Section: First Course: Constructing the ‘New Jew’mentioning

confidence: 99%

“…Narayan (1995) provides a similar account of how British colonialist modified, adopted and incorporated Indian food, 'inventing' new dishes, such as curry and mulligatawny. The issue of adoption and appropriation is also evident in Canadian cuisine which incorporates a broad variety of identifiable indigenous ingredients (Jacobs, 2009). The Zionist newcomers to Palestine, however, were different from the Jewish Sephardic and Ashkenazi communities in Palestine as well as from typical colonial settlers by their rejection of their previous culture, their desire to construct a new identity, their desire not to integrate with the indigenous groups and the fact they did not represent one country, or one empire, that used the colony for its own economic or political benefits.…”

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confidence: 99%

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Consuming Palestine: Palestine and Palestinians in Israeli food culture

Ranta

Mendel

2014

Ethnicities

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This article sets out to study the role that Palestine and the Arab-Palestinians have had on Israeli national identity through the examination of Israeli food culture. Food culture played an important part not only in the emancipation of European Zionist-Jews who immigrated to Palestine before 1948 but also in the creation of the Israeli national identity, including its collective memory, national psyche and desired political aspirations. However, it is impossible to understand Israeli food culture, and Israeli identity and popular culture, without taking into account the environment in which and the people among whom it developed. In that respect, and as argued hereafter, for political and ideological reasons the Palestinian direct contribution to Israeli food culture, and by extension national identity, has been expunged or overlooked. Early Zionist encounter with the Arab-Palestinian people and their culture contained a mixture of romanticisation, admiration and imitation. However, with the Zionist aim of substituting the Arab-Palestinian people by creating a separate political and economic society, the process of encounter changed to replacement, appropriation and deliberate forgetting and rewriting of the past. In relation to Israeli food culture, the Arab-Palestinian food element was marginalised, blurred and reinterpreted as belonging to the Zionist settlers, or as being brought to Israel by the Mizrahi-Jews. In other words, Israeli food culture ‘needed’ the Arab-Palestinian culture as a source of imitation and localisation, but at the same time desired its de-Palestinianisation, together with the general idea of a separate Jewish state.

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Section: First Course: Constructing the ‘New Jew’mentioning

confidence: 99%

mentioning

confidence: 99%

Consuming Palestine: Palestine and Palestinians in Israeli food culture

Ranta

Mendel

2014

Ethnicities

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“…Tim Hortons' doughnuts (Ferguson & Ferguson, 2001;Power & Koc, 2015)? It is not easy to define Canadian cuisine due to the large size of the country, the diversity of Indigenous peoples, the historical impact of colonialism, and the continuing waves of immigration to Canada (Duncan, 2011;Jacobs, 2009;Newman, 2017;Mintz, 2020). A part of culture, food is closely tied to identity.…”

Section: Introductionmentioning

confidence: 99%

Decolonizing the learning of sitopias in Toronto

Kavcic¹,

Moraes

Rahouma³

2021

CanFoodStudies

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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.

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“…Canada's cuisine has been described as shaped by regions, climate, and cultural groups (Duncan, 2003), and as incorporating native ingredients, regional flavours, and multicultural elements (Jacobs, 2009). Elsewhere (Newman, 2012) Canadian cuisine has been described as seasonal.…”

Section: Introductionmentioning

confidence: 99%

Notes from the Nanaimo bar trail

Newman

2014

CanFoodStudies

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Archival work suggests that the Nanaimo bar is based on a recipe for unbaked chocolate cake published in the Vancouver Sun in 1947 and republished in 1948. The bar itself was likely developed by a member or members of the Nanaimo Hospital Auxiliary, and the first known recipe was published in 1952 in that group's cookbook. The mystery of the bar's origins is explored, the bar's place within the tradition of 'dainties' is noted, and its current role within Nanaimo's efforts at place making is documented.

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Structural Elements in Canadian Cuisine

Cited by 8 publications

References 0 publications

Consuming Palestine: Palestine and Palestinians in Israeli food culture

Consuming Palestine: Palestine and Palestinians in Israeli food culture

Decolonizing the learning of sitopias in Toronto

Notes from the Nanaimo bar trail

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