Course resources for winter 2017 will be placed here. This page will be updated weekly, please check back regularly.
If you enjoy the material and want to learn more, check out the supplementary reading list here. Please be aware this is not required for participation, but rather is offered should you wish to explore further.
To view the live stream, you must register for this course. If you’ve already registered, a link to the live stream was sent to the email provided at the time of registration.
Click on this link to access all archives of CBU Live Stream courses.
(Jan 4, 2017)
(Jan 11, 2017)
Please review the following resources prior to our next class:
Marcel Proust. “The Cookie [The Madeleine].” The Remembrance of Things Past.
– available as both text and audio via YouTube. The translations vary slightly, and the latter has an additional few paragraphs at the beginning.
(Jan 18, 2017)
“Foodways with Diane Tye.” The Living Heritage Podcast episode 47.
(Jan 25, 2017)
Recipes from Grandma’s Kitchen: Volume 2 by Prairie Public Television.
(Feb 1, 2017)
“Sifting through LAC’s Cookbook Collection.” Discover Library and Archives Canada Podcast episode 31.
(Feb 8, 2017)
Jason Cohen. 2014. How I (Finally) Learned to (Stop Whining and) (sort of) Tolerate (Cincy’s Infamous) Chili. Cincinnati Magazine, 17 June.
(Feb 15, 2017)
Carolina Hash by Stan Woodward.
(Feb 22, 2017)
Reading Week (no class)
Peggy Lowe. 2015. Green Bean Casserole: The Thanksgiving Staple We Love—Or Loathe. All Things Considered. National Public Radio, 24 Nov.
“Jell-O Makes the Modern (Mountain) Woman.” Gravy episode 34.
Week Nine (March 8)
Nova Scotia Tourism Agency. 2014. Capitalize on Culinary Experiences! Presentation given at the 2014 Tourism Industry Association of Nova Scotia conference
“South by South of the Border Soul Food.” Gravy episode 26.
Week Ten (March 15)
UNESCO’s Intangible Cultural Heritage Section. 2010. Traditional Mexican cuisine – ancestral, ongoing community culture, the Michoacán paradigm.
Week Eleven (March 22)
So You Wanna Be a Chef
— by Bourdain
Week Twelve (March 29)
UNESCO’s Intangible Cultural Heritage Section. 2010. Gastronomic meal of the French.