Laura Shine

PhD Student, Humanities

Prof Shine studies the arrival of entomophagy – the consumption of insects – in non-traditional cultural contexts, especially North America (Canada and US). She is more broadly interested in the shifting notion of edibility – what is considered edible & why, and how that changes over time.

After asking Professor Shine to answer a few “pick your favourite questions” it was clear she loves food too much to pick favourites. “ I don’t really pick favourites, so it’s hard to say. I own somewhere upwards of 200-250 cookbooks, most of which I’ve read integrally. I guess one of my most cherished one is just a collection of recipes handwritten by my grandmother, which I inherited. For the restaurant – no idea. Although now that I’ve moved out of Mtl I guess what I miss most are the simple Vietnamese places close to the Jean-Talon market, where I used to live. So fresh and delicious.Best dish – again, not sure. I very rarely make the same thing twice, since I don’t really follow recipes. However I do make a pretty mean Meyer lemon meringue pie.” 

“Quebec”, “Ontario”, “Association of Quebec Cheesemakers” “Tartiflette and Morbiflette” – Oxford Companion to Cheese, Oxford University Press In print : 2016.

“Les six sens à la table de J.-K. Huysmans” – Papilles, 43, July 2015 : 7-26.

“Le mangeur in fabula” – Le Discours et la langue, 6.2, March 2015 : 63-77.

“Dédales, carrefours et coïncidences. Paris et la mémoire dans Pont de l’Alma de Julián Ríos” – Études littéraires, 45.2, Summer 2014 : 109-119.

“Recettes Ogilvie pour la cuisinière moderne” – CuiZine : Le journal des études sur l’alimentation au Canada Vol. 5.2, Oct. 2014

Taste : Seasonal Dishes from a Prairie Table – CuiZine : The Journal of Canadian Food Studies, Vol. 4.2, Dec. 2013

“Après eux, le Déluge ? Ce(ux) que l’étrange cas des jungles de garage apporte aux débats sur la conservation des espèces et la biodiversité”- With David Jaclin, Ethnographiques No. 27, Winter 2014

550 tapas – CuiZine : Le journal des études sur l’alimentation au Canada Vol. 4.1, June 2013

Some food related work
Product developer and consultant – GrowHop Cricket Farm and Foodlab Ottawa, 2016

Entrepreneur, Fait Maison – Cooking classes, activities to promote healthy eating and catering business – Montreal and Outaouais region Since Fall 2014

Organization of cooperative cooking club “Marmitons” – Montreal Winter 2015

Workshop : Gardening with your senses – BRILA Youth camp Montreal, July 2014