Release Date: October 28, 2009
Media Contact: Dale Johnson, External Relations
Phone: 306-585-5439
Mobile: 306-536-4312
Fax: 306-585-4997
University of Regina professor provides food for thought
The way people eat and what they know about food and cooking has come to occupy an important place in public debates. However, Dr. JoAnn Jaffe, a professor in sociology and social studies at the University of Regina says that although food and cooking is a common topic, there are actually a lot of questions when it comes to what we know about food.

"Even though cooking has been a central expectation and consuming responsibility for many North American women, we don't know a lot about how food skills and culinary cultures are transmitted and transformed under the influence of everyday life, commercial logics, popular cultures, status relations, and evolving domestic ideologies," says Jaffe.

Jaffe will deliver the latest Coffee House Controversies lecture, presented by the Faculty of Arts, on October 29 at 7:30 p.m. in Chapters bookstore behind the Southland Mall (2625 Gordon Road). There she will reflect on these questions, using her recent research on the food knowledge and skills of multiple generations of adult females in Saskatchewan.

Jaffe also researches how agriculturally-based communities in Canada and the southern hemisphere are changing under globalization. In addition, she was a review editor for the global volume of the International Agricultural Assessment of Science and Technology for Development, completed in 2008. She is also an experienced gardener and cook.

Coffee House Controversies speakers give an informal 20-minute talk focusing on a topic of interest to the general public. The talks are intended to encourage the open exchange of ideas. Twenty minutes of discussion follows each talk, during which members of the general public can ask questions or raise issues with the speaker or other audience members.

The events are free and open to the public. Contact the Faculty of Arts at 585-4226 for more information.