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Usually, you can’t take food into an exam. But UTSC’s Edible History: History of Global Foodways is not your usual class.

Instead of a regular midterm test, the course offered a food pop up, organized by Professor Daniel Bender, teaching assistant Nick Tošaj, and Carmen Yung of the Culinaria Research Centre. Students made international curries and served them to everyone who came by.

“For a day the students became the educators, teaching people about the various curries we cooked up,” says Tošaj.

The course explores the evolution of eating traditions around the world through lectures and cooking demonstrations. The pop up got people talking about food and history, and Tošaj, for one, says he would do it again “in a heartbeat.”