You are how you eat: Food, culture, and social inequality
December 12, 2017, 12:00-1:00 p.m. Eastern
Though the need to eat is certainly a constant, ideas about food and how we cook, eat, and share it are constantly shifting. The culture of food both reflects and help to shape our society. For the past 20 years, interest in food — from the Food Network to an exploding restaurant culture to an increase in appreciation for home cooking — has been on the ascent. This has been buoyed by a multi-faceted “food movement” that contains everyone from farmers to chefs concerned eaters to health and food justice activists.
Though there are synergies and momentum toward progressive change building within this movement, there are also complex dynamics related to race, class, gender, and social inequality. Sociologist Dr. Alice Julier has looked at subjects ranging from food as a vehicle for gentrification to how race, gender, and socio-economic experience reveal themselves around the dinner table. In this webinar we will dig into how inequality plays out through a variety of aspects of our current food culture.
Throughout the year we host webinars on different topics relating to the community food sector. Attendance is free, but space is limited. Video from the session is posted to our Knowledge Exchange, along with accompanying resources, a few weeks following the webinar.
To access video and modules from past webinars, join our The Pod Knowledge Exchange.
November 8, 2017: Online viewing party of October's event in Toronto with Mark Bittman and Ann Hui
March 14, 2017: Innovation in local and regional food banks
November 29, 2016: The carrot and the stick: Health and regulation in the age of processed food
December 8, 2015: Field Notes for Social Change with Raj Patel
September 30, 2015: Basic Income: Giving Canadians a Solid Floor to Stand On
October 21, 2014: An orientation to the Good Food Organizations initiative
December 11, 2013: Beyond Emergency Food: Thoughts from Both Sides of the Border
The carrot and the stick: Health and regulation in the age of processed food