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  1. No syllabus, no problem: Let’s co-create a world of food, agriculture, and society

    19 Mar 2025 | Report | Contributor(s):

    By David Connell

    The intimate relation people have with food provides unique opportunities for teaching. In this field report, I will describe and reflect upon the method of student-centred learning I use in a...

    https://hsscommons.ca/en/publications/7828/?v=1

  2. ‘Paki go home’: The story of racism in the Gerrard India Bazaar

    19 Mar 2025 | Essay | Contributor(s):

    By Aqeel Ihsan

    For South Asian Canadians who migrated to Toronto in the 1970s, the only place for them to purchase and consume South Asian foodstuffs would have been in the area referred to as ‘Little India’,...

    https://hsscommons.ca/en/publications/7770/?v=1

  3. Review of Chocolate: How a New World commodity conquered Spanish literature by Erin Alice Cowling

    19 Mar 2025 | Review | Contributor(s):

    By Aqeel Ihsan

    Chocolate was among the first foods to travel from the New World to Spain and it is the main subject of Cowling’s book. Within, Cowling discusses the material importance that chocolate had in the...

    https://hsscommons.ca/en/publications/7752/?v=1

  4. Hedonistika-Montreal

    19 Mar 2025 | Review | Contributor(s):

    By Pamela Honor Tudge

    When food, art, and machines clash in a gallery you have Hedonistika. Part food and part robotic exhibition curators Simon Laroche and Jane Tingley tackle the connections between food and...

    https://hsscommons.ca/en/publications/7702/?v=1

  5. Campus gardens: Food production or sense of place?

    19 Mar 2025 | Article | Contributor(s):

    By Natalee Ridgeway, June Matthews

    Campus gardens can provide opportunities for experiential learning and enhanced physical and mental health; however, they require substantial commitments of time, money, and effort. This formative...

    https://hsscommons.ca/en/publications/7688/?v=1

  6. Event Review of BPLTC III: Food Control

    19 Mar 2025 | Review | Contributor(s):

    By Pamela Honor Tudge

    In Eastern Bloc’s recent exhibition BPLTC 111: Food Control new media artists use digital technologies as both a form of aesthetic presentation and a kind of mimicry to critique the technologically...

    https://hsscommons.ca/en/publications/7626/?v=1

  7. How Canadians Communicate VI: Food Promotion, Consumption, and Controversy by Charlene Elliott (Ed.)

    19 Mar 2025 | Review | Contributor(s):

    By Kathy Dobson, Fleur Esteron, Irena Knezevic, Agnes Malkinson, Scott Mitchell, Andrea Noriega, Chloe Poitevin DesRivieres, Julie Pasho, Antonella Pucci

    Elliott’s collection brings communication studies to the core of food studies, and this makes it a long-overdue book. While not all authors are communication scholars, the range of topics covered...

    https://hsscommons.ca/en/publications/7615/?v=1

  8. Old habits die hard: The need for feminist rethinking in global food and agricultural policies

    19 Mar 2025 | Article | Contributor(s):

    By Andrea M. Collins

    A number of global initiatives designed in recent years address global food security and aim to reduce the vulnerability of small-scale and peasant farmers in the face of expanded transnational...

    https://hsscommons.ca/en/publications/7580/?v=1

  9. A Foodie’s Guide to Capitalism: Understanding the Political Economy of What We Eat by Eric Holt-Giménez

    19 Mar 2025 | Review | Contributor(s):

    By Jennifer Sumner

    Book Review.

    https://hsscommons.ca/en/publications/7539/?v=1

  10. Introduction to the special issue on the social and informal economy of food

    19 Mar 2025 | Essay | Contributor(s):

    By Irena Knezevic, Charles Z. Levkoe, Phil Mount, Connie Nelson

    https://hsscommons.ca/en/publications/7520/?v=1

  11. Book Review: Finance or Food? The role of cultures, values, and ethics in land use negotiations

    19 Mar 2025 | Review | Contributor(s):

    By Amanda Shankland

    Book Review of Finance or Food? The role of cultures, values, and ethics in land use negotiations, Hilde Bjorkhaug, Philip McMichael, and Bruce Muirhead. We have today a highly capitalized and...

    https://hsscommons.ca/en/publications/7504/?v=1

  12. Savour: Food Culture in the Age of Enlightenment

    19 Mar 2025 | Review | Contributor(s):

    By Jennifer OConnor

    The current exhibition at the Gardiner Museum, Savour: Food Culture in the Age of Enlightenment, explores how eating, cooking, and dining were reimagined in England and France from the 1650s to the...

    https://hsscommons.ca/en/publications/7500/?v=1

  13. Food marketing and the regulation of children’s taste: On packaged foods, paratexts, and prohibitions

    19 Mar 2025 | Article | Contributor(s):

    By Charlene Elliott

    Playing with food has long been understood as a part of childhood, with adults placing rules around children’s eating. Over the past few decades, children’s imaginative food play has been...

    https://hsscommons.ca/en/publications/7486/?v=1

  14. Gastronomic Practices and the Reshaping of Ethnic Identity in Italian-American Writing

    14 Oct 2026 | Article | Contributor(s):

    By Stefano Luconi

    https://hsscommons.ca/en/publications/4539/?v=1

  15. Queer Appetites: Embodied Desire in Monica Meneghetti’s What the Mouth Wants

    14 Oct 2026 | Article | Contributor(s):

    By Domenico A. Beneventi

    Drawing upon José Esteban Mufioz’s notion of queer futurity, this article examines the links between memory, food, and sexuality in Monica Meneghetti’s What the Mouth Wants: A Memoir of Food, Love...

    https://hsscommons.ca/en/publications/4622/?v=1