If you love comedy and Canadian immigrant stories, you’ve probably been watching Kim’s Convenience. This great CBC series is based on the award-winning play of the same name by Ins Choi. The play’s script was published by House of Anansi Press; reading it doesn’t do justice to the play, though, as it really comes alive through the interpretation of actor Paul Sun-Hyung Lee, who dramatizes the lead character of Mr. Kim (aka Appa) in the play and now in the TV series.
In March 2014, when the play was being performed at Winnipeg’s Royal Manitoba Theatre Centre, Ins Choi spoke about his experience to a small audience at the University of Winnipeg.
“Scarborough Fare: Global Foodways and Local Foods in a Transnational City” was the first joint conference of 3 major food studies organizations: the Association for the Study of Food and Society; the Agriculture, Food, and Human Values Society; the Canadian Association for Food Studies; and the Society for the Anthropology of Food and Nutrition.
The conference was held at the University of Toronto Scarborough, a fitting venue, given the presence of Culinaria on that campus. (I’ve been in awe of their “Mapping Scarborough Chinatown” digital project for some time now.)
UPDATE: Audio recordings of the five presentations at this event are available online: Andrea Guimond on poverty and diet; Daniel Pastuck on miso and soy; Madison Connolly on wine and Canadian identity; Emily Nikkel on hog farming in Manitoba; and Aisha Entz on the decline of First Nations peoples since European contact.
You’re invited to the third annual Canadian Food History Symposium!
Thursday, 2 April 2015, 9:30 AM
at the University of Winnipeg Oral History Centre
Room 2B23 (Bryce Hall)
In fall, I’ll be teaching a new 3rd year course on the History of Food at the University of Winnipeg.
THE UNIVERSITY OF WINNIPEG
DEPARTMENT OF HISTORY
presents the second annual
CANADIAN FOOD HISTORY SYMPOSIUM
Dr. Ian Mosby
Department of History, University of Guelph
In what I hope to make a regular event at the University of Winnipeg Department of History, honours and graduate students enrolled in my Advanced Studies in Canadian Social History class recently presented brief summaries of their original research in Canadian food history.
UPDATE: This research is now completed. Thanks to all for sharing your stories! My book on the history of Canadian snack foods will be available from University of Manitoba Press in August-September 2017.
As part of the research for a book on the history of Canadian snack foods, my research assistants and I are conducting interviews with a variety of interesting people… a food scientist who has done useful work on potato chip browning; a former candy maker at Nutty Club; and a man the Globe and Mail refers to as Dr. Freeze.
But we want to interview many, many more people with a variety of connections to Canadian snack foods.