SOC 808 Chapter Notes - Chapter 3: Butter Tart, Microwave Oven, Food Processor

• School: Ryerson University
• Department: Sociology
• Course: SOC 808
• Professor: Mustafa Koc

Document Summary

We cannot identify food choices today and improve our choices without understanding how and why we made food choices in the past. Food choices serve as a precise indicator of changing tastes and signal key factors motivating and defining moments of pivotal change. First canadian cookbook- 1840 show changing food tastes and habits for last 150 years. Canadian food ways have involved a fine balance between change and continuity, the adoption or refusal of exotic foods, food innovations or new food traditions. Quebec city: 1860-(cid:1005)9(cid:1010)(cid:1004) (cid:449)he(cid:374) o(cid:374)e ate at (cid:862)a la (cid:272)a(cid:374)adie(cid:374)(cid:374)e(cid:863) a(cid:374)d dominion of canada set about establishing its own distinctive traditions, 1967-present when canadian food ways were shaped by international culinary influences. National distinctiveness is evoked in these narratives through references to shared food ways traditions as well as reliance on specific and readily available ingredients. Several distinctively canadian foods can be added to the list because of rise to iconic status: butter tarts, nanaimo bars, poutine.