Introduction to Diaspora and Transnational Studies II. Advanced Topics in Diaspora and Transnationalism (Foodways - Diasporic Diners, Transnational Tables and Culinary Connections). This research seminar examines the history of beer, including production techniques, gender roles, and drinking cultures, from ancient times to contemporary microbrewing. Interactions of nutrients and toxicants and the effects on their metabolism and utilization. Particular attention will be given to the material nature of food, the way it tastes and smells, and the changes caused by cooking, preservation, and rotting. This class seeks to recover a celebratory side of human experience that revolves around alcohol and stimulating beverages. For a community-based experiential learning opportunity in your academic field of interest, consider the course CTLB03H3, which can be found in the Teaching and Learning section of the Calendar. Using agricultural histories, recipes, cookbooks, memoirs, and restaurant reviews and through the exploration of students’ own domestic culinary knowledge, students will analyze the origins, practices, and consequences of such deeply gendered patterns of food labour and consumption. ANTB64H3 This is UTS Science TEDx style! An introduction through theory and laboratory work to microorganisms of importance to the food and dairy industries. (416) 287 8872. The historical, cultural and linguistic culinary traditions will be illustrated by a series of pertinent literature on the topic. We will explore the climate geomorphology, soils, hydrology, biogeochemical cycling, limnology and food web structures of the Arctic and Subarctic. The biological processes of microorganisms have been exploited for thousands of years to make useful food products, such as bread and cheese, and to preserve dairy products. Today, this meeting place is still the home to many Indigenous people from across Turtle Island and we are grateful to have the opportunity to work on this land. Functional Foods and Nutraceuticals in Human Nutrition. This course introduces students to university-level skills through an exploration of the connections between food, environment, culture, religion, and society. The goal of the course is to foster a deep and sensitive understanding of the historical development of Italian cuisine and to instil an appreciation of the critical importance of local climate and ecology to Italian cuisine through comparison of various regional foodways. Examines the relations between food, nature, and society. This course uses practical experience in cooking to understand the importance of cuisine for nation-building, family, modernity, and history in South Asia, with special attention to West Bengal, Orissa, Bangladesh, and the diaspora. An exploration of how eating traditions around the world have been affected by economic and social changes, including imperialism, migration, the rise of a global economy, and urbanization. First class is mandatory. It will also focus on Mexico's connections to the wider world through trade, migration, and cuisine. Building on integrated learning from any New One I course, this course engages more deeply with such questions, along with community-led alternatives to dominant food systems, animal rights, biotechnology, and health and wellness. It also explores the historical evolution of contemporary food provisioning and evaluates the viability and development potential of alternative food practices. Topics include: immigrant cuisines, commodity exchanges, and the rise of the restaurant. Imagine taking a field trip to experience Australia’s diverse ecology and landscape for one of your environmental science courses or having full access to world-leading technology, like the Engineering Remote Laboratory where you can perform real-time experiments from anywhere and at any time. UTS FoodSoc is the ultimate foodie community. Credit course for supervised participation in faculty research project. This research seminar uses Scarborough as a laboratory for examining continuity and change within diasporic foodways. Experiential Learning and Outreach Are we obligated to spare their lives altogether? This class will examine Mexico’s social and cultural history from the ancient Aztecs through the Spanish Conquest to the twentieth-century revolutionary movements led by Pancho Villa and Emiliano Zapata. Undergraduate Advisor: 416-287-7184 Email: fst-undergrad-advisor@utsc.utoronto.ca. Direct Enroll with CAPA at UTS. Through a wide variety of reading material, it focuses on the relationship between various foodways and trade, ritual, religion, medicine, and cultural identity. An upper-level undergraduate and graduate course. This course examines the importance of food products in the livelihoods of the inhabitants of Southeast and in the world economy. Not eligible for CR/NCR option. Lectures will be supplemented by cooking demonstrations. The University of Toronto's three campuses offer many courses focusing, in sum or in part, on food from a variety of disciplinary backgrounds. Topics include the sustainability of the current system as well as alternatives to the norm. Stock Market Kitchen Building 2, level 3 Made-to-order salads, pasta, soups, fresh juices, smoothies and coffee. Students participate in food-related field work activities outside of regular classroom time. The principles of food preparation science including HACCP, organoleptic evaluation and survey techniques, tools for the measurement of food, and the physics of food preparation. Connections and friendships are forged within and across grades, and there are many leadership opportunities as well outlets for celebrating the endeavours and successes of the student community. Talks, networking events, camps, socials & even lab space (Biofoundry)! Your favourite old-school kebabs, burgers, pizzas and pides will be moving to an all-new location in UTS Central. Food Science (M-FOODSN-10) In response to COVID-19, the University of Sydney has reviewed the availability of courses to be delivered remotely for students commencing their studies in … Will look at a wide range of narratives and ritual practices as well as philosophical reflections from classical Indian thought on the relationship between food and religion and how this relationship plays out in the context of feasting and fasting in Indian/Hindu traditions. The geographic focus is Southern Ontario. UTS Science UTS Science offers practical, relevant, and innovative science and mathematics courses in world-class facilities. Tutorials will meet in the Culinaria Kitchen Laboratory. [24S], Cucina Italiana: Italian History and Culture Through Food. Agricultural Science. Examines the food we eat in the local and global context of food systems, food sovereignty and food movements. Food components and their sources, and an introduction to food additives and contamination. 2.9K likes. Students will practice historical and geographical methodologies to map and interpret foodways. Provides an integrated approach to how prokaryotes modulate nutrient availability and how they interact with the host to impact human health from a molecular perspective. This movement of food gives rise to new ‘foodways’ t help us to understand the past in terms of temporally connected sites of intense interaction. This course puts urban foods in world historical perspective using case studies from around the world and throughout time. A transnational history of how the rise of modern, global empires reshaped how the world produced and consumed food. An interdisciplinary study of social justice issues in local and global contexts. FSTB01H3 Methodologies in Food Studies, 2. Uses approaches in the humanities and social sciences to understand the dynamics of the global food system, as well as the ways that food shapes personal and collective identities of race, class, gender, and nation. Program RequirementsStudents must complete at least 4.0 credits in Food Studies-focused courses*, including the following: 1. Structure, composition and chemical and biochemical reactions in foods during postharvest/postmortem, processing, storage and utilisation. HISC29H3 Sociological analysis of food in global, regional and intimate contexts. FSTC24H3/WSTC24H3, FSTD10H3 The UTS: Handbook is the authoritative source of information on approved courses and subjects offered at University of Technology Sydney. HISD72H3* *See the Food Studies Courses Table for food-studies related courses and courses taught in the Culinaria Kitchen Laboratory. HISD73H3. Edible History: History of Global Foodways. UTS Biotechnology Society. Using agricultural histories, recipes, cookbooks, memoirs, and restaurant reviews and through exploration of students’ own domestic culinary knowledge, students will analyze the origins, practices, and consequences of such deeply gendered patterns of food labour and consumption. Courses will span all of human history, from our foraging ancestors to the contemporary industrial food system, and around the world, examining diverse cultural traditions of farming, cooking, and eating. This course fulfills one field day. UTS Food Appreciation Society, Ultimo, New South Wales. This course puts urban food systems in world historical perspective using case studies from around the world and throughout time. Global Commodities: Nature, Culture, History. Quality control of raw materials and finished products, microbial metabolism, food and drug regulations and guidelines, theory of Good Manufacturing Practice for food manufacturers and Hazard Analysis and Critical Control Point Programs (HACCP). Studying food science and technology at RMIT gives you plenty of practical experience, thanks to our strong links with major food industry companies, and our well-equipped laboratories. Not eligible for CR/NCR option. We bring you science in any and every way possible! Food links people across space and time. Food also plays a strong role in shaping translocal identities. The student is responsible for locating a supervisor and must consult with the course instructor before the beginning of the term. Examines the diversity of recent hunter-gatherer societies, as a source of analogues for understanding the archeological record of past foraging peoples. UTS Dog Society. They will also write an essay setting it within an appropriate analytical framework. Limited to students in the Joint Program in Applied Microbiology. Offered in English. Penny Lane, located on level 1 of the Engineering and IT Building, 81-117 Broadway, Ultimo, NSW 2007. We wish to acknowledge this land on which the University of Toronto operates. Notes: Understanding how genetic variability affects nutrient response, and how dietary factors regulate gene expression. Vitamin and Mineral Metabolism Throughout the Life Cycle. Talks, networking events, camps, socials & even lab space (Biofoundry)! You will study in an inclusive, nurturing and solutions-driven environment where you will be supported This course focuses on current issues in international and community nutrition including global and domestic food security, micronutrient deficiencies and other forms of undernutrition, maternal and infant/child nutrition, dietary guidance, and food and nutrition policy. Lim. This course does not count towards any Italian program. Agricultural Science provides the technology and research for sustainable, profitable and ethical food production worldwide. This course extends the learning of the graduate diploma to incorporate an independent research project under the guidance of an experienced supervisor. Topics include the origins of inequities, critical anti-racism, global labour patterns, economic restructuring, gender variance, disability studies, food security and the politics of resistance. (Wisconsin), Ph.D. (Pennsylvania), Professor, M. Isaac, Ph.D. (Toronto), Associate Professor (Department of Physical and Environmental Sciences), R. Isakson, Ph.D. (Massachusetts, Amherst), Associate Professor (Centre for Critical Development Studies), H. Kronzucker, B.A., B.Sc., M.D. (Wuerzburg/British Columbia), Ph.D. (British Columbia), Professor (Department of Biological Sciences), K. MacDonald, B.A., M.A., Ph.D. (Waterloo), Associate Professor (Department of Human Geography), L. Mortensen, B.A. We bring you science in any and every way possible! P ursue your studies in a one-of-a-kind setting. 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