Eat Your Primary Sources! Or, Teaching the Taste of History
Cross-posted with ActiveHistory.ca
History has a distinct taste. Actually, it also has a distinct smell, feel, sound, and look to it but – as a historian of food and nutrition – I always find myself coming back to the taste of history. No, I’m not talking about the musty, acrid taste of dust and mildew as you open up a long neglected archival box or that weird metallic aftertaste you get after sitting in front of a microfilm reader for way, way too long. History can also taste like molasses, cloves, nutmeg, raisins. You know, the good stuff.
At least this is what I tried to prove to the students in History 3240: Food History at the University of Guelph this past semester. Not only did I want to teach them about the versatility of food history as an entry point into the history of science, immigration, colonialism and gender – not to mention business, environmental, or political history. But I also wanted to prove to them that, as budding food historians, they should always make sure to actually eat their primary sources. (more…)