October 22 – Edible Identities
Class Content
This week, we will explore how food shapes our identities, influences our behaviours, and connects us to different cultures and communities. We will examine how our experiences, social relationships, and cultural expectations influence what we eat and how we think about food. We will also discuss what motivates our food choices and how food practices help us express who we are. We will begin with a discussion about food preservation techniques, including fermentation, dehydration, canning, and other methods of extending the life of food.
Supplemental Readings and Resources
These optional videos are included for anyone interested in exploring the topics from class in more depth. They are not required.
Presentations
Schedule
Welcome & Check-In
– Introduction and check-in
– Updates on our food-growing experiments
Food Preservation Techniques
– Lacto-fermentation and other fermentation practices
– Dehydration, canning, and cold storage
– Preserving food using salt, sugar, oil, and vinegar
– Refrigeration and freezing
– Food safety and proper storage practices
Food and Edible Identities
– How food shapes our sense of self
– Self-concept and self-schemas
– Independent and interdependent views of the self
– Food, identity, and social roles
– Intrinsic and extrinsic motivation
– Food habits, cultural expectations, and cognitive dissonance
Discussion: How Does Food Define You?
In small groups, discuss:
How does food help define who you are?
What foods, food practices, or traditions are important to your identity? Why?
How have your family, friends, culture, and life experiences shaped your relationship with food?
How do your food choices reflect your personal preferences, values, and social relationships?
What motivates your food choices? Which habits are driven by personal interests, and which are influenced by social expectations or external pressures?
Have your food habits or your relationship with certain foods changed over time? What influenced these changes?
Preparing for Next Class: Sourdough Experiment
Next class, we will begin experimenting with sourdough fermentation.
Please bring:
– A clean 500 mL or 1-litre Mason jar
– An elastic band that fits around your jar
Questions, Concerns & Comments
– Reflections on food, identity, and motivation
– Questions, concerns, and comments