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Wednesday, April 6, 2022
By: Arlette Martinez The Food Matters and Materialities Conference panel titled "Intersections of Food and Memory in Asia: Narratives of Culture, Nationalism, Gender and Conflict" showcased the work of three researchers who explore the connections between memory, gender, and identity through culinary practices in China, India, Nepal, and Sri... More
Monday, April 4, 2022
By: Arlette Martinez Simona Bondavalli is an Associate Professor and Chair of Italian at Vassar College in Poughkeepsie, NY, where she teaches Italian language and culture, contemporary literature and film, and food studies. During the Food Matters and Materialities at Carleton University, Bondavalli's presentation "Dinner's Ready! Or is It?: Food... More
Friday, April 1, 2022
This episode of the Food Matters podcast series features Dr. Robert L. Nelson, head of the Department of History at the University of Windsor. Dr. Nelson discusses the Windsor/Detroit foodway and how it joins diasporic communities, people who have settled away from their homelands. Don't know what a foodway is? Dr. Nelson explains how... More
Wednesday, March 30, 2022
By: Arlette Martinez Ran Xiang is a Ph.D. student in the Department of Curriculum and Pedagogy at UBC, focusing on Art Education. During her presentation ”The Magic Leaf: Tea and Materiality” at the Food Matters and Materialities Conference, Xiang explained that tea is a complex object: its taste is affected first by the environment... More
Monday, March 28, 2022
By: Allison Norris With global migration increasing and ongoing, communities in countries that receive migrants and refugees have organized ways to support newcomers. Edda Starck and Raúl Matta see how food and the material structures around food play a role in how newcomers are welcomed. Currently, a postgraduate student in Anthropology and... More
Friday, March 25, 2022
By: Arlette Martinez During his presentation, "The Invention of Authentic Food: Constructing Traditionality Through Ingredients and Matters," at the 2021 Food Matters and Materialities Conference, Alessandro Gerosa questioned the concept of 'authenticity' and its importance in contemporary food cultures. A postdoctoral researcher in Economic... More
Wednesday, March 23, 2022
By: Grace Ingraham Kelsey Speakman, a Ph.D. candidate at York University, is interested in studying how food is provisioned and marketed. During the 2021 Food Matters and Materialities Conference, she presented her research paper, "Meat-ing in the Middle: Supermarkets, Trust, and the Beef Supply Chain in Canada" in which she explored how trust... More
Monday, March 21, 2022
By: Allison Norris In their presentation at the Food Matters & Materialities: Critical Understandings of Food Cultures conference, Katie Konstantopoulos, and Koby Song-Nichols shared their research, which positions Peking and Cantonese roast duck as delicious meals but also as materials sites of cultural meaning. The presentation "It's in the... More
Friday, March 18, 2022
This podcast episode takes a deep dive into childhood food allergies with Janis Goldie. Janis sheds a light on common misunderstandings surrounding food allergies and the role of social inequities in food allergy management. Her research focuses on the real-life experiences of caretakers of children with food allergies. There is a need to increase... More
Wednesday, March 16, 2022
By: Allison Norris Professor Agata Stronciwilk suggests food as a way to illustrate the relations between feminism, resistance, and political acts. “[Food’s] symbolic and social significance make it a powerful medium to engage in artistic practice,” she stated during her presentation at the Food Matters & Materialities conference,... More
Monday, March 14, 2022
By: Arlette Martinez Canada is known internationally for its maple syrup. Many of us bring maple syrup as a souvenir when visiting friends abroad. Canada is the world’s leading producer and exporter of maple products, exporting over 61 million kg of maple products to over 68 countries in 2020 alone.1 Brigit Ramsingh is an... More
Friday, March 11, 2022
This podcast episode features an interview with Drs Erik Fooladi, Anu Hopia, and Antti-Ville Kärjä. In this episode we talk about Food and Music. Their interconnected work sheds light on how this field of research is a playground where disciplines can come together and bridge art and science. Podcast episode host: Jennifer Whitaker Interviewees:... More
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