Montreal, Quebec – May 28, 2010 –The home-cooked meal is alive and well, says a University of British Columbia researcher. It just doesn't look, taste or feel like a Leave-it-to-Beaver meal from the 1950s.
Dean Simmons is a recent graduate of UBC's Integrated Studies in Land and Food Systems program, where his research focused on the practice and significance of domestic cooking to families in British Columbia. He presents the results of that research at the 2010 Congress of the Humanities and Social Sciences taking place at Montreal's Concordia University.