Culinaria Food Symposium

Speakers

Noah Allison is a Postdoctoral Fellow at the University of Toronto’s Culinaria Research Centre. His research and teaching explores how power structures shape everyday city life.

Nino Bariola is a Postdoctoral Fellow at the University of Toronto’s Culinaria Research Centre. His interests include food culture and race, sustainability, and gender and racial inequalities in organizations. Nino’s research appears in American Behavioral Scientist, Conservation Biology, Regional Studies, and other academic journals and books.

Shyon Baumann is Associate Professor of Sociology at the University of Toronto. His research focuses on concepts of evaluation, legitimacy, status, cultural schemas, and inequality. Along with sociologist Josée Johnson, he is currently exploring the way that consumers think about buying and eating different kinds of meat.

Daniel Bender is the Canada Research Chair in Food and Culture at the University of Toronto and the author, most recently, of “The Food Adventurers: How Around-the-World Travel Changed the Way We Eat’ and (ed.) “Food Mobilities: Making World Cuisines.” A Certified Specialist in Wine and a WSET Diploma candidate, he is currently researching a labour history of wine service.

Paolo Capuzzo is Professor of Contemporary History at the University of Bologna where he teaches global history and history of material cultures. His research activity focus on two main fields: the history of communism and the history of consumptions. He devoted some recent publications to the global history of communism and the political dimension of food culture and commercialization in Italy and Europe. He is President of the Gramsci Foundation Emilia-Romagna.

Michael Classens is an Assistant Professor in the School of the Environment at University of Toronto. His teaching, research, and advocacy are broadly motivated by commitments to intersections between social and environmental justice. His current work focuses on urban and campus-based social movements for food systems transformation.

Joel Dickau, PhD University of Toronto, studies and teaches Food Studies at the University of Toronto Scarborough. His research focuses on the history of industrial food science and on the function of taste in the rise of global cities. He manages the Sustainable Food and Farming Futures Cluster at the University of Toronto Scarborough.

Davide Domenici is Associate Professor of Anthropology at the University of Bologna where he teaches Museum Anthropology and Historical Anthropology and Early Modern Globalization. He specializes in the history and anthropology of indigenous Mesoamerican civilizations, with a specific focus on material culture and food. As an archeologist he directed research projects in Mexico (1999-2010) and the United States (2011-2017). In 2021-2022 he has been director of the Master Program in in “History and Culture of Food” at the University of Bologna.

Janita van Dyk

Jackson Guo

Josée Johnston is Professor of Sociology at the University of Toronto. Her research advances knowledge in the sociological study of food and consumer culture, including gastronomy and meat, and how culture facilitates capitalist reproduction.

Kelsey Kilgore is Kitchen Coordinator and Administrator for the Culinaria Research Centre Kitchen Lab. She holds a PhD in History from the University of Toronto. She uses food in research and teaching in both university and professional settings, including with local grocers, public school teachers, and in support of faculty and student research.  

Julie McIntyre is Australia's foremost historian of the role of winegrowing in society, culture and environments. Her books include First Vintage: Wine in Colonial New South Wales (University of NSW Press/NewSouth 2012) and Hunter Wine: A history (University of NSW Press/NewSouth 2018, with John Germov). 

Massimo Montanari, Professor of History, is an internationally recognized pioneer in the field of Food History. He teaches at the University of Bologna, where he founded the Master Program in “History and Culture of Food”. His most recent book is Il mito delle origini. Breve storia degli spaghetti al pomodoro (2019). In 2002 he was awarded by the President of the Italian Republic Azeglio Ciampi the title of “Ufficiale all’onore della Repubblica” for scientific merits.

Rosaria Moretti

Jeffrey Pilcher is Professor of History and Food Studies at the University of Toronto. His latest book “Hopped Up: How Travel, Trade, and Taste Made Beer a Global Commodity” will be published by Oxford University Press.

Jackie Rohel is a 2022-23 New Media Public Humanities Postdoctoral Fellow at UofT's Jackman Humanities Institute. Her research focuses on food provisioning, small enterprises, and the ethics of hospitality in diverse cities. Jackie brings an applied interdisciplinary approach to her work, with a focus on community-engaged research and experiential education.

Chiara Scardozzi, PhD University of Rome, is a researcher at the University of Bologna. Since 2009 she has carried out long fieldwork activities mainly in the Gran Chaco region, focusing on territorial claims, identity dynamics, socio-environmental conflicts, and food policies. Her recent work analyzes the impact of extractivism on food security and sovereignty.

Alison K. Smith, Professor of History, is the author of several books and articles on the history of food and drink in Russia, most recently the article “Drunkenness and Disorder in the Imperial Russian Army,” Russian Review (2023) and the book Cabbage and Caviar: A History of Food in Russia (Reaktion, 2021).

Siera Vercillo is a Postdoctoral Fellow at the Sustainable Food and Farming Futures Research Cluster. For over a decade, she has researched the food systems of northern Ghana, exploring links between rural production, urban markets, and kitchens. She contributes a feminist political ecology perspective to the literature on agrarian and nutrition transitions, smallholder farming, rural-to-urban food system development, and household food security.

 

 

 

Agenda

UNIVERSITIES OF BOLOGNA & TORONTO COLLABORATIVE FOOD STUDIES SYMPOSIUM

23-25 MAY 2023, TORONTO

 

TUESDAY 23 MAY: UTSC CULINARIA RESEARCH CENTRE UNIVERSITY OF TORONTO SCARBOROUGH

SESSION 1: GLOBAL FOOD HISTORIES: UNIVERSITY OF BOLOGNA (Zoom/OWL-enabled Hybrid)

9.45 – 10.00 am: Land Acknowledgement & Introduction

10.00 am -10.45 am: PANEL: HISTORIES OF FOOD: ITALY & EUROPE

Chair: Daniel Bender

Massimo Montanari, Taste as a Cultural Fact (Online)

Paolo Capuzzo, Political Dimensions of Food Consumption: Twentieth Century Europe

10.45 am-11 am: Coffee/Tea & ‘Eating & Drinking across Americas’ Food Studies students to join.

11 am-11.45 am: PANEL: FOODWAYS OF THE AMERICAS

Chair: Jeffrey Pilcher

Davide Domenici, Political Dimensions of Food Practices & Discourses: Indigenous & Early Colonial Mesoamerica (In Person)

Chiara Scardozzi, Territorial & Food Insecurity: Gran Chaco Region of Argentina (Online with Translation facilitated by Rose Moretti-Lawrie)

11.45 am-12.15 pm: INDIGENOUS FOODWAYS TASTING EXPERIENCE

Culinaria Coordinator/Chef Kelsey Kilgore with Special Guests First Fish [Social Enterprise & Indigenous Knowledge-Keeper Naulaq LeDrew-Doris McCarthy Art Gallery]

12.15-1:30 pm: Global Toronto Lunch featuring Bangladesh & Turtle Island Foods

1.30-2.30 pm: UTSC Campus/Forest Walk with UTSC Groundskeeper Mark Neilson

2.30-2.45: Coffee/Tea

SESSION 2: NEW DIRECTIONS AT CULINARIA (Zoom/OWL-enabled Hybrid)

2.45-3.45 pm: GRADUATE ROUNDTABLE: FOOD HISTORIES & ETHONGRAPHIES

Chair: Daniel Bender

Kelsey Kilgore, Dishing Up Data: Research Connections at the Kitchen Lab

Jackson Guo, Bold & Fiery Flavor: Histories of Chinese Distilled Liquor (Baiju) & Global Drinks

Janita Van Dyk, From Italianità to Cucina Italiana: Exploring Diasporic Food Retailing

Rosaria Moretti, Recovering Food Histories of Toronto’s Italian Backyard Gardens

Joel Dickau, Archiving Toronto’s Multicultural Food History

 

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Wednesday 24 May: Victoria College Room 304, University of Toronto St George

SESSION 3: HISTORIES & SOCIOLOGIES OF DRINK & FOOD: UNIVERSITY OF TORONTO

(Zoom/OWL-enabled Hybrid)

9.30 – 9.45 am: Land Acknowledgement & Introductions

9.45-11.15 am: PANEL: HISTORIES OF GLOBAL DRINK

Dan Bender, Wine & Jobs

Jeffrey Pilcher, How Beer Became a Global Commodity

Julie McIntyre, Aboriginal-Colonial Relations in Australian Winegrowing

Alison Smith, Alcohol and Inebriety

11.15 am-11.30 am: Coffee/Tea

11.30 am-12.30 pm: PANEL: HAPPY MEAT: A PARADOXICAL IDEA

Shyon Baumann, Cheap Meat, Weird Meat, and Happy Meat: Meat and Symbolic Boundaries

Josée Johnston, Meat is Disgusting....and Delicious!

 

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Thursday 25 May: Northrop Frye Centre, University of Toronto

SESSION 4: STUDYING FOOD: CULINARIA & BEYOND

9.30 – 9.45 am: Land Acknowledgement

9.45-11.15 am: ROUNDTABLE: LOCAL & GLOBAL FOOD STUDIES (Hybrid/OWL-enabled)

Michael Classens, The Campus Turn in Sustainable Food Systems

Nino Bariola, Sea to Table? Biological and Social Sciences in the Study of Sustainable Sea Food in the Global South

Noah Allison, Sidewalk Toil as Performance of Insurgent Citizenship

Siera Vercillo, A Globalizing Local Food System & Food Security in Tamale, Ghana

11.15 am-11.30 am: Coffee/Tea

11.30 am -12.15 pm: ROUNDTABLE: FOOD STUDIES TO FOOD ACTION

Jo Sharma, From Food Security to Food Sovereignty: The Feeding City SF3 Lab

Jaclyn Rohel, Bringing Voices from the Food Frontlines to the Lab & the World

12.15-1.45 pm: Lunch, NORTHROP FRYE CENTRE

1.45 pm-2.00 pm: Walk to Fisher Library

2 pm-3.00 pm: FOOD ARCHIVES AT THE FISHER RARE BOOKS LIBRARY

Tour facilitated by Fisher Librarian Elizabeth Ridolfo