In today’s post, Lisa Myers describes the possibilities in using recipes as a teaching tool to explore ideas about power, social relationships, and connection.
During breakfast at the gas station/restaurant in Shawanaga, the reserve where my mother was born, my family’s conversation revolved around food memories. The soup and skaan special roused a discussion of how our Granny made the best skaan (pronounced “skawn,” also known as bannock or fry bread). That skaan was so good, I almost convinced myself that I would never be able to make it that well. My sister explained that her own skaan always came out hard as a rock. Uncle Sonny piped up, “I know how to make scone,” and started listing off measurements: “three cups of flour, three heaping teaspoons of baking powder, some salt, then you add some water, and don’t mix it too much.” My sister turned to me and responded by asking me to show her how to make it because she needs to do it with someone to get the feel of it. Confirming food’s capacity to connect people with places, history, and a sense of cultural identity, the common understanding of this simple food was enriching.
There is a tension in recipes that written instructions are not enough or that somehow the maker will miss something or not do something integral but omitted from the text. Seeing someone make it carries more nuance and offers reassurance. This simple recipe represents ingredients from mere rations, and the preparation of such ingredients show the resilience of Indigenous people across North America, but also as traces of colonization since there are simple breads like these across the globe.
Beyond personal likes and dislikes, food symbolizes visceral connections to the past and stands in as a cultural affirmation that people need to reclaim as their own. Embedded in even the most simplistic recipes are the tensions between land, food, and culture. Taking a recipe and doing an analysis of one of the ingredients or the context in which it was made reveals so much about power relations and social conditions. This is the assignment I give to a graduate class I teach called Food, Land and Culture in the Faculty of Environmental Studies at York University. As a writing response to the weekly readings I ask students to use the convention of a written recipe as a literary device to respond to the week’s readings. The following are two examples of these brief recipe/responses:
Tzazna Miranda Leal, Masters of Environmental Studies Student in the Faculty of Environmental Studies at York University:
Rabia Ahmed, Masters of Environmental Studies Student in the Faculty of Environmental Studies at York University:
 A section of this text is from: Lisa Myers, “Serving it Up,” The Senses and Society 7:2 (2012): 173-195.