RELG 456 Lecture Notes - Traditional Food, Buzzfeed, Food Sovereignty
15 Jun 2018
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Week 11 – Traditional Foods, Modern Tastes Wednesday, March 28th, 2018
- Sunflower Updates
- Discussion of Field Trip, Maple Farming
• Sap Water: one of the first medicines – cleanse for the body, full of vitamins removes
toxins in the body
Soiux Chef – Modern Menu of Indigenous traditional foods
- Rice bowls: elk, quail, salmon, fish
- Removing European ingredients
- Seasonal three sisters blend
- Notion of “saving indigenous cousine”
- Moving away from symbolic relationships – eating the right foods during their season but taking
care to incorporate or situate foods in terms of the region they come from/origin
- Are they “saving” or trying to share and expand a traditional knowledge – who are you trying to
save it for
- Fear of commercializing and capitalizing on indigenous traditional foods, would this make it less
accessible to indigenous populations themselves
- A lot of these ingredients are already inaccessible to indigenous populations/communities
- Love eating other peoples cultural or traditional foods versus crossing the line where the people
consuming your traditional foods but lack a respect or care for the actual population themselves
and their circumstance in society
Offering Food to Newcomers: Buzzfeed Taste Test Video
- Speaks to appropriating other cultural foods without an appreciation for the people or situation
the origins and traditional roots and values of these foods
- “Placement” of the Native-Americans in the video used to explain the foods
- Romanticizing – “this is so cute”
- Could be a good source to open doors to conversation or exposure to things that people are
unaware about
- Erasure of history, appropriation of foods (i.e. Mexican foods and the people working at these
restaurants)
A New American Indian Cuisine (Reading)
- Resurgence of indigenous culture through food
- Broder discussion of food sovereignty, GMO’s
- Wider preservation of lifestyle of cuisines
- Community wide responses, indigenous foods cultural integrity avoiding this industrialization
- Community focuses on sustainable stewardship and cultural resilience – not a decision nor a right
and it’s the reality they face on the ground in which they are trying to respond to
- Mobile slaughterhouse: forced to meet government regulations of slaughtering = evolving
conception f way to make or maintain indigenous cuisine within the constraints imposed by the
settler state
- Current relationship due to many internal and external influences and no longer have the capacity
to enjoy the beauty of society, no longer release the time embedded in the earth
- Trying to de-calibrate time, how do we gain the time to appreciate the beauty, response is that we
eat slower (very spiritual connection)
find more resources at oneclass.com
find more resources at oneclass.com
Document Summary
Discussion of field trip, maple farming: sap water: one of the first medicines cleanse for the body, full of vitamins removes toxins in the body. Soiux chef modern menu of indigenous traditional foods. Moving away from symbolic relationships eating the right foods during their season but taking care to incorporate or situate foods in terms of the region they come from/origin. Are they saving or trying to share and expand a traditional knowledge who are you trying to save it for. Fear of commercializing and capitalizing on indigenous traditional foods, would this make it less accessible to indigenous populations themselves. A lot of these ingredients are already inaccessible to indigenous populations/communities. Love eating other peoples cultural or traditional foods versus crossing the line where the people consuming your traditional foods but lack a respect or care for the actual population themselves and their circumstance in society. Offering food to newcomers: buzzfeed taste test video.
