HST 430 Final Exam Review PDF

Food History Final Exam Review (Weeks 7-12) Week 7: Gender History Lecture: What does it mean to be a gender How does the concept of gender change when talking about who what and where? A colonial society He construction of social norms like mas...

Food History Final Exam Review (Weeks 7-12) Week 7: Gender History Lecture: What does it mean to be a gender How does the concept of gender change when talking about who what and where? A colonial society He construction of social norms like masculinity These are informed through state laws, property ownership Women in British colonies could not vote in the 19th century Sexuality was a big issue in the century We are thinking of power relationships in society, who gets to vote, go to school, who gets to reproduce These are all based on gender Food and Gender When we think of unpaid labor we think of cooking and women who worked in the kitchen for free. When we think of paid labour of cooking we think of men who are chefs. Reading cookbooks as a gendered text Cookbook 1: meals tested, tasted, and approved - It's important to look past the perspective of women, its important to read between the lines and have a true understanding Who ends up owning this meaningful piece? - A random guy at the thrift store - Kids saw the book and threw it out with junk What does this tell us? - Women labour aren't valued, and people felt as if they weren't important - Cookbooks aren't valued, and children have different values toward their parents. Second Cookbook: blue ribbon cookbook Profs grandmas book Lecture 9: Topic/ History of Science Nutritional Biopolitics Galens Humoral Theory of Disease - The theory they used to determine a diet - Hot, cold, moist and dry - Thinking of food and health qualities you would think of these qualities to determine the framework - This was one of the reasons medicine was personalized for specific people. These helped to transform lifestyles so every human could remain their version of healthy. - This builds, health, and character, as it is all based on your diet. - You can tell a lot about a person through their diet and the quality of their diet. Justus Von Leigbig 1803-1873 - There were 5 specific principles - Protein, carbs, fats, minerals and water - Food was made of a ratio of one of these 5 things - Weather or not, this entire system needed to be broken down through the chemical analysis of food. There werent many good answers. Welburt Atwater (1803-1873) - American student - How can we tell hope much a human needs to survive - This man created a baseline of what amount humans need to survive (testing nutrional requirements.) - Carbs fats and protein are the nutritional food that had the most value - Goal was to create a controlled environment - He kept putting up nutritional tables such as how many calories are in each food, and which workouts burn (x amount of calories) - How many fats, carbs and protein does a human need to live??? - The working class was malnutrition because they didnt know how to spend their money. - Food reformers taking the new food culture. Aktisons aladdiam oven - issues open flames - He developed using industrial skills - Missed that poor people used stoves for more than just cooking - Stoves were used to warm up the house - This took along time to cook - Typically 5 or 10 hours to cook a dish - Because it required a lot oil lamp, this required someone to be there - This mission divides from industrialists. As it was a failure - Domestic science and home economics Lecture 10: Food, Gender and War - Millions were starved to death - Bengal Famine lasted from 1943 -4 - 70,000 civilian deaths - Starvation was the main cause of death - There was a withholding of food for many people, which caused death - There was a change in the supply chain with the upcoming of the modern role - Bengal Famine occurred after World War 2 - It killed roughly 3 million people that back then was a British colony of India. - The Bengal famine was triggered by - India's economy was being shipped to Britain while people starved in the streets - This raised the price of food in India - This means even after World War two people still suffered from starvation and malnutrition - Famines are man-made. - Winston Churchill refused to help India - Secondary Sources that were talked about throughout the semester 1. Nathalie Cooke, “Canada’s Food History through Cookbooks,” in Critical Perspectives in Food Studies, 2nd Edition (Oxford University Press, 2016), 49-63 In this chapter, Nathalie Cooke explores how cookbooks serve as historical documents that reflect broader cultural and social trends. She discusses the evolution of Canadian food culture through the lens of cookbooks, noting that they not only offer recipes but also provide insight into changing societal values, tastes, and identities. Cooke emphasizes that cookbooks have played an essential role in the development of Canadian national identity, particularly as Canada became more multicultural throughout the 20th century. She argues that cookbooks reveal the tensions between British colonial heritage and the growing diversity of immigrant groups, especially in terms of food practices. Cookbooks were both a reflection of and a vehicle for shaping Canadian identity, helping to define what it meant to "eat Canadian." 2. Andrea Eidinger, “Gefilte Fish and Roast Duck with Orange Slices: A Treasure for My Daughter and the Creation of a Jewish Cultural Orthodoxy in Postwar Montreal,” in Edible Histories, Cultural Politics: Towards a Canadian Food History (Toronto: University of Toronto Press, 2012), 189-208 Andrea Eidinger's article focuses on the role of food in the construction of Jewish cultural identity in postwar Montreal. She explores how Jewish women in Montreal, particularly in the context of their cooking practices, helped to shape a distinct cultural orthodoxy, blending old world traditions with new world realities. Through the example of two dishes—gefilte fish and roast duck with orange slices—Eidinger examines how Jewish immigrants used food as a means of preserving cultural heritage and creating a new sense of community in their adopted home. She also delves into the ways food practices became a form of resistance to assimilation pressures, emphasizing the link between culinary traditions and the creation of a cohesive, distinct Jewish identity in Montreal. 3. Marlene Epp, "Eating Across Borders: Reading Immigrant Cookbooks," Histoire sociale / Social History 48, no. 96 (2015): 45-65 Marlene Epp’s article examines the role of immigrant cookbooks in shaping and preserving cultural identities in Canada. She argues that cookbooks published by immigrant groups provide valuable insights into the processes of cultural negotiation and the maintenance of ethnic identities. Epp discusses how these cookbooks often serve dual purposes: as practical guides for cooking familiar foods in a new context and as vehicles for cultural expression, offering a way to resist the pressure to assimilate into mainstream Canadian culture. Epp highlights the diversity of immigrant food practices and their significance in maintaining connections to homelands while also adapting to life in Canada. Her study emphasizes the role of food as a site of negotiation between tradition and modernity. 4. Franca Iacovetta, "Recipes for Democracy? Gender, Family, and Making Female Citizens in Cold War Canada," Canadian Woman Studies 20, no. 2 (2000): 12-22 Franca Iacovetta’s article explores how food, gender, and family were intertwined in the shaping of Canadian citizenship during the Cold War period. She argues that food practices were central to the construction of idealized notions of womanhood and domesticity, and were used as tools to shape the identities of new Canadian citizens, particularly immigrant women. The article examines government-sponsored cookbooks and domestic manuals, which were often aimed at teaching immigrant women how to prepare “Canadian” meals and how to embody a particular type of Canadian femininity. Iacovetta contends that these cookbooks were part of broader efforts to assimilate immigrant women into the domestic and political spheres of Canada, aligning them with Cold War ideals of democracy and family. 5. Ian Mosby, “Tealess Teas, Meatless Days and Recipes for Victory: Transforming Food Culture and Culinary Practice in Wartime,” in Food Will Win the War: The Politics, Culture and Science of Food on Canada’s Home Front (Vancouver: UBC Press, 2014), 133-161 plus endnotes Ian Mosby’s work investigates the role of food during the Second World War, particularly how food culture and culinary practices were transformed by wartime conditions and government interventions. He focuses on the ways in which food was politicized during the war, with the Canadian government promoting a “victory diet” that emphasized rationing, nutrition, and efficiency. Mosby examines how wartime cookbooks and government campaigns promoted meatless days, reduced tea consumption, and the use of less desirable cuts of meat in an effort to support the war effort. He discusses how these initiatives affected Canadian food culture, creating new culinary norms that persisted even after the war ended. His analysis also highlights the gendered aspects of wartime food production and preparation, as women were encouraged to play a key role in supporting the war effort through their domestic food practices. 6. Sara Wilmshurst, “How to Eat Like a Canadian: Centennial Cookbooks and Visions of Culinary Identity,” Cuizine: The Journal of Canadian Food Cultures 4, no. 2 (2013) Sara Wilmshurst’s article examines cookbooks published in Canada during the 1967 Centennial celebrations and how these cookbooks reflected the growing sense of Canadian national identity. She argues that these cookbooks were not just about food; they were part of a larger cultural project to define what it meant to be Canadian. Wilmshurst explores the ways in which these cookbooks emphasized Canadian ingredients, culinary traditions, and regionalism, often downplaying immigrant foodways in favor of promoting a unified vision of Canadian culinary identity. She discusses how these cookbooks played a role in consolidating a national identity in a time of increased cultural pluralism and Canadian nationalism. These cookbooks were part of broader efforts to celebrate Canada’s centennial while forging a unique Canadian identity, and they reflect the complexities and tensions inherent in that process. Key Themes Across the Articles: Immigrant Food Practices and Identity: Several of these articles (Eidinger, Epp) explore how immigrant communities in Canada used food as a means of maintaining cultural identity while navigating life in a new country. Cookbooks, in particular, provided a space for these communities to express and preserve their ethnic and cultural traditions. Gender and Food: The articles by Iacovetta and Epp emphasize the gendered nature of food practices, particularly the role of women in shaping both domestic food culture and national identity. In postwar Canada, women were seen as central to the creation of "good" citizens through their role in preparing food and managing the household. National Identity and Culinary Culture: Cooke and Wilmshurst’s articles delve into how cookbooks were used to construct and reflect Canadian national identity, whether in the context of Canadian multiculturalism or efforts to define a distinct Canadian culinary culture in the 1960s. Food and Politics: Several authors (Mosby, Iacovetta) discuss how food was used as a tool for political and social control, particularly in wartime or in efforts to assimilate immigrant populations. Food was politicized to promote certain values (e.g., wartime rationing, gendered notions of citizenship, and national unity). Cookbooks as Historical Documents: Cookbooks are repeatedly emphasized as valuable sources for understanding the social, cultural, and political history of Canada. They serve not only as practical guides but also as cultural artifacts that tell the story of changing Canadian identities and food practices. Exam Review: Food History (Weeks 7-12) Week 7: Gender History Gender Concepts: Gender is tied to power: voting, education, reproduction rights. Social norms like masculinity were shaped by state laws and property ownership. Women’s labor (e.g., unpaid kitchen work) contrasts with male-dominated chef roles. Cookbooks as Gendered Texts: Represent unpaid women’s labor; undervalued culturally. Example: A thrift store buyer dismissing a cookbook reflects societal disregard for women’s contributions. Week 9: History of Science – Nutritional Biopolitics Galens Humoral Theory: Ancient diet framework based on hot, cold, moist, and dry qualities for health. Justus Von Liebig (1803–1873): Identified food components: protein, carbs, fats, minerals, and water. Wilbur Atwater: Developed caloric tables and nutritional guidelines for survival. Malnutrition in the working class linked to poor food spending knowledge. Aitkin’s Aladdin Oven: An industrial cooking innovation but failed due to poor adaptation to household needs. Week 10: Food, Gender, and War Bengal Famine (1943-44): Caused by British colonial policies; 3 million deaths. Triggered by food redirection to Britain, high food prices, and lack of aid. Food and Modern Warfare: Starvation used as a tool in war; famines are often man-made. Week 11: Technology and Convenience Key Points: Postwar innovations like SPAM and Kraft Dinner symbolized convenience. Fast-food revolution: McDonald’s expanded from drive-ins to global franchises.  Food additive controversies (e.g., MSG, cyclamates) highlighted health risks. Key Themes 1. Immigrant Food Practices: Cookbooks are tools for cultural preservation and adaptation. 2. Gender and Food: Women’s roles in shaping domestic and national food culture. 3. Food and Politics: Food used to promote wartime unity and assimilation policies. 4. National Identity: Efforts to define Canadian identity through food (e.g., Centennial cookbooks). 5. Cookbooks as History: Reveal societal values and historical trends. Secondary Sources: Summaries 1. Nathalie Cooke, “Canada’s Food History through Cookbooks” Cooke explores how cookbooks act as cultural and historical records, reflecting societal values and evolving Canadian identity. She emphasizes the tension between British colonial heritage and the multicultural influences of immigrant communities on Canadian food practices. Cookbooks not only offer recipes but also insight into changing tastes, identities, and what it means to “eat Canadian.” 2. Andrea Eidinger, “Gefilte Fish and Roast Duck with Orange Slices” Eidinger examines the role of food in creating a Jewish cultural identity in postwar Montreal. She focuses on how Jewish immigrant women blended old-world traditions with new-world realities through cooking. By preserving recipes like gefilte fish, these women resisted assimilation pressures and fostered a distinct Jewish community in Canada. 3. Marlene Epp, “Eating Across Borders: Reading Immigrant Cookbooks” Epp highlights immigrant cookbooks as both practical tools and cultural artifacts. They help preserve ethnic traditions while navigating new cultural contexts in Canada. These books offer insights into how immigrant communities balanced maintaining their heritage with adapting to modern Canadian life. 4. Franca Iacovetta, “Recipes for Democracy? Gender, Family, and Making Female Citizens in Cold War Canada” Iacovetta explores how food practices shaped immigrant women’s roles as idealized Canadian citizens during the Cold War. Government-sponsored cookbooks promoted domesticity, teaching  women how to cook “Canadian” meals. These efforts reinforced assimilation, linking food to democratic ideals and gendered notions of citizenship. 5. Ian Mosby, “Tealess Teas, Meatless Days and Recipes for Victory” Mosby analyzes how food culture was transformed in Canada during World War II through rationing and government campaigns. Wartime cookbooks promoted efficient, frugal cooking practices like meatless days and less desirable cuts of meat. Women’s domestic roles were vital to supporting the war effort, shaping culinary norms that persisted after the war. 6. Sara Wilmshurst, “How to Eat Like a Canadian” Wilmshurst investigates cookbooks from Canada’s 1967 Centennial celebrations, which aimed to define Canadian culinary identity. These cookbooks emphasized local ingredients and traditions while downplaying immigrant foodways. They reflect efforts to unify a national identity amid growing cultural diversity and Canadian nationalism. Food History Exam Review Quiz Week 7: Gender History 1. What is a key way gender roles were shaped in colonial societies? a) By religious rituals b) Through state laws and property ownership c) By international trade d) Through cooking practices 2. Why are cookbooks considered gendered texts? a) They reflect the unpaid labor of women in kitchens b) They were written exclusively by men c) They focus only on traditional recipes d) They include food for special occasions Week 9: Nutritional Biopolitics 3. What was a principle of Galen’s Humoral Theory? a) Food should be prepared with balanced spices b) Diet was based on qualities like hot, cold, moist, and dry c) Proteins are the most important nutrient d) Food should be preserved for long periods 4. What was Wilbur Atwater’s significant contribution to nutrition? a) Identifying essential vitamins b) Developing caloric tables for human survival c) Discovering dietary fiber d) Advocating for vegetarianism 5. Why did Aitkin’s Aladdin Oven fail? a) It was too expensive for most people b) It did not account for how stoves were used for heating homes c) It caused frequent accidents in households d) It used an unreliable fuel source Week 10: Food, Gender, and War 6. What was the primary cause of the Bengal Famine of 1943-44? a) Natural disasters b) British colonial policies that diverted resources to Britain c) A nationwide drought d) Poor agricultural techniques 7. How are famines described in the context of food history? a) Unavoidable consequences of natural conditions b) Mainly caused by population growth c) As being man-made and preventable d) A sign of weak economies Secondary Sources 8. What does Nathalie Cooke argue about Canadian cookbooks? a) They are outdated and irrelevant today b) They only focus on British colonial recipes c) They reflect societal changes and evolving Canadian identity d) They were primarily written by immigrant communities 9. How did Jewish women in Montreal preserve cultural identity, according to Andrea Eidinger? a) By writing memoirs b) Through traditional recipes like gefilte fish c) By opening Jewish restaurants d) By organizing cultural festivals 10. What was Ian Mosby’s focus in studying wartime cookbooks? a) Promoting luxury cooking during the war b) How rationing and efficiency shaped Canadian food culture c) The influence of international cuisines d) Encouraging vegetarian diets during wartime 11. What did Sara Wilmshurst find about Centennial cookbooks? a) They promoted multicultural cuisines equally b) They focused on defining a unified Canadian culinary identity c) They emphasized global food trends d) They excluded regional Canadian ingredients Week 11: Technology and Convenience 12. What was a major symbol of postwar convenience in the food industry? a) SPAM and Kraft Dinner b) Microwave ovens and instant coffee c) Ready-to-eat canned soups d) Pre-packaged salads 13. What was one consequence of the fast-food revolution? a) Drive-in diners became less popular over time b) Home cooking increased as fast food became expensive c) Nutritional standards improved with fast food menus d) Food additives like MSG became completely banned