On Food and Civilization

The academic year of 2004/2005 was a busy one for me. I took five graduate courses in the Fall and four in the Spring (the normal workload in my program is 2-2, some people do 3-3). I wasn’t sure I could do it – or whether I should do it but in the end, it turned out to be my most successful year. Towards the end of that year, an opportunity came up to take a photography class. It met once a week, in the evening, for two hours. I really wanted to take the class but I had to four essays to write and an insane schedule because of my other classes. But part of me felt that indulging in a creative pursuit, or learning for the sake of learning in my spare time, would only enhance my performance in my academic life. That turned out to be true in the end.

I’m now at the end of another academic year and face a similar choice. For the next five months I am supposed to finish off my PhD dissertation. That will be my day job. But browsing through George Brown College’s Continuing Ed site today, I came across this. How could I say no?? The description alone was enough to hook me:

Study food on a historical basis by reviewing its origins in the ancient kitchens of Egypt, Greece and Rome. Then discuss significant historical developments and cultural effects in food and food culture. Gain insight and reflect on current and future food issues.

I’ve put my name down and will report on what I learn here.

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