{"id":1098,"date":"2016-01-11T16:25:30","date_gmt":"2016-01-11T21:25:30","guid":{"rendered":"http:\/\/foodculture.hybrid.concordia.ca\/?page_id=1098"},"modified":"2022-10-22T10:26:52","modified_gmt":"2022-10-22T14:26:52","slug":"people","status":"publish","type":"page","link":"https:\/\/foodstudies.concordia.ca\/?page_id=1098","title":{"rendered":"Meet the Members of Concordia Food Studies"},"content":{"rendered":"

The Concordia Food Studies community includes faculty members, as well as a number of graduate students, spanning the faculties of Arts and Sciences, Fine Arts, Computer Science and Engineering, and the John Molson School of Business.<\/p>\n

Meet Concordia\u2019s Food Studies People!\u00a0
\nClick on the + sign on the professors’ photos to see their profiles.\u00a0<\/p>\n

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\r\n \r\n Jordan LeBel <\/a>\r\n <\/div>\r\n \r\n
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Professor, Marketing
\n3M National Teaching Fellow<\/p>\n

Dr. Jordan L. LeBel received his MSc from Cornell University and his PhD from McGill University and joined Concordia University in 2000. He teaches MARK 458: The Marketing of Food, as well as MBA 644: Marketing Management. He previously headed the Executive MBA program as well as the Luc Beauregard Centre of Excellence in Communications Research. He has developed many successful and award-winning courses including the\u00a0MBA elective course “Experience Design and Marketing” and the online course “Marketing Yourself” taken by over 20,000 between 2004 and 2017. \u00a0He is the recipient of the 2005 and 2010 best teacher award in the John Molson School of Business, the 2011 President’s Excellence in Teaching Award, the 2011 MBA Professor of the Year award and the 3M National Teaching Fellowship.<\/p>\n

His research focuses on hedonic and aesthetic consumption, especially as it relates to the definition of pleasure, its various dimensions, and its impact on decision making and behaviour in the areas of food choices and healthy eating and lifestyles. He has presented his work at various conferences such as Advances in Consumer Research, Marketing Science, The Pangborn Sensory Science Symposium, and the Canadian Institute of Food Technology. His research on comfort foods, and particularly chocolate, has been featured extensively in both broadcast and print media around the world. He is a regular commentator on food and restaurant marketing issues in the local and national media. Dr. LeBel actively supervises graduate students at the MSc and PhD levels. He is a founding member of the Concordia Food Culture Research Group. He regularly consults for large and small organizations in the food, foodservice, and retail industries. He has given keynote addresses to a variety of organizations such as C2MTL, the World Congress of Food Scientists, the Ordre professionnel des di\u00e9t\u00e9tistes du Qu\u00e9bec, and the Canadian Foodservice Professionals Association.<\/p>\n

Dr. LeBel started his career in professional kitchens at the age of 12 and has been a chef and a restaurant reviewer. He has taught at the School of Hotel Administration at Cornell University and lectured at the \u00c9cole H\u00f4tli\u00e8re de Lausanne in Switzerland. His vintage cookbook collection goes back to 1742.\u00a0Dr. LeBel is actively involved in various charities and non-profit organizations. He has been a member of the board of directors of YES Montreal, the Quebec Society of Public Relations Professionals, and Croquarium. He currently sits on the Scientific Committee for the Prevention of Obesity at the Institut national de sant\u00e9 publique.<\/p>\n <\/div>\r\n\r\n

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\r\n \r\n Anya Zilberstein <\/a>\r\n <\/div>\r\n \r\n
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Associate Professor, History<\/p>\n

In my second book project, I am investigating the political economy of food and the early food sciences. Fodder for Empire: Feeding People Like Other Animals examines the history of experiments with producing cheap, high-calorie food after the mid-eighteenth century, when the unprecedented expansion of Britain\u2019s colonial territories intensified the problem of food security, particularly for provisioning the working subjects and animals of the empire. I am especially interested in drawing on insights from animal history for making sense of why and how numerous eighteenth- and early-nineteenth-century reformers in North America and Europe routinely proposed feeding people of lowly status\u2014vagrants, paupers, prisoners, sailors, soldiers, the physically or mentally disabled, and orphans\u2014just as planters fed their slaves and provided fodder for their livestock. <\/span><\/p>\n

Besides History 394: Food in History, which focuses on understanding the emergence and increasingly pervasive influence of the American model of food production and consumption\u00a0<\/span>patterns, in History 395: Environment History, I teach about the geographical origins and commercialization of edible plants and domesticated animals raised for meat and milk in the sixteenth through eighteenth centuries, as well as the ecological consequences of their eventual globalization.<\/span><\/p>\n

\"diet-from-panopticon\"<\/p>\n

Photo from Jeremy Bentham’s recommendations from the 1790s for what to feed criminals and paupers in British prisons and poorhouses<\/p>\n <\/div>\r\n\r\n

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\r\n \r\n Marie-\u00c8ve Ducharme <\/a>\r\n <\/div>\r\n \r\n
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PhD candidate, INDI program (food studies)<\/p>\n

Marie-\u00c8ve is a student in the PhD INDI program at Concordia University. Her background in communication and marketing encouraged her to combine three disciplines for her doctoral studies which are administration (food studies), visual arts, and communications. Her research aims to study what is the effect of convenience (UberEats, meals in a box, etc.) of the attributes of food such as the pleasures of eating, buying local, the effect on producers and farmers, etc.\u00a0<\/p>\n <\/div>\r\n\r\n

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\r\n \r\n Alan Nash <\/a>\r\n <\/div>\r\n \r\n
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Professor, Geography, Planning and Environment<\/p>\n

My research focusses on restaurants in Montreal. As a cultural geographer (with an interest in how different ideas of \u201cplace\u201d shape our lives), I have examined the city\u2019s evolving restaurant scene reflects patterns of immigration immigration various ideas of \u201cplace\u201d \u2013 whether it be the city where we live, or (if we are from where we come from \u2013 and how they affect our notions of public and private space.<\/p>\n

This academic year (2016-17), I am teaching GEOG 321 (\u201cA World of Food\u201d) and GEOG 473 (\u201cEnvironment and Heath\u201d).\u00a0 <\/span>Sadly, I am not teaching any other food-related courses this year!<\/span><\/p>\n

Publications
\n<\/em>Nash, A. <\/b>(2017: forthcoming). \u201cBreach, Bridgehead or Trojan Horse? An Exploration of the role of food trucks in Montreal\u2019s changing foodscape\u201d. (In) From Loncheros to Lobsta Love: Food Trucks, Cultural Identity, and Social Justice<\/i>. Agyeman, Julian, Caitlin Matthews and Hannah Sobel (eds) MIT Press (Boston) <\/span><\/p>\n

Detolle, A., Jennings, R. and Nash, A<\/b>. (2016). \u201cThe Bottle at the Centre of a Changing Foodscape: \u201cBring Your Own Wine\u201d in the Plateau-Mont-Royal, Montreal\u201d. (In) Anderson, C.R., Brady, J., and Levkoe, C.Z. (eds.), Conversations in Food Studies<\/i>. University of Manitoba Press (Winnipeg), 148-167. <\/span><\/p>\n

Nash, A.<\/b> (2016). \u201cGreen Restaurants\u201d, in P.B. Thompson and D.M. Kaplan (eds.) The Encyclopedia of Food and Agricultural Ethics<\/i>, Second Edition (Dodrecht: Springer 2016) Online: DOI 10.1007\/978-94-007-6167-4_584.1<\/span><\/p>\n

Nash, A.<\/b> (2011). \u201cSmoke and Mirrors: Montreal\u2019s Smoked Meat\u201d. In The Oxford Symposium on Food and Cookery:\u00a0 <\/span>Fermented, Smoked and Preserved Foods,<\/i> edited by Helen Saberi (Devon UK: Prospect Books)<\/span><\/p>\n

Nash. A.<\/b> (2010).\u00a0 <\/span>\u201cThe Impact of Restaurant Delivery on Montreal\u2019s Domestic Foodscapes, 1951-2009\u201d, Material Culture Review <\/i>vol. 70, pp. 43-53.<\/i> <\/span><\/p>\n

Nash, A.<\/b> (2009).\u00a0 <\/span>\u201c\u201cFrom Spaghetti to Sushi\u201d: An Investigation of the Growth of Ethnic Restaurants in Montreal, 1951-2001\u201d, Food, Culture and Society<\/i> vol. 12(1), pp 5-24.<\/span><\/p>\n

Photos from spice tasting competition is GEOG 321<\/p>\n

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\r\n \r\n Norma Joseph <\/a>\r\n <\/div>\r\n \r\n
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Professor, Religion<\/p>\n

I explore ethnic and religious community foodways as a means of locating communal identity, ritual practices, and social relationships.<\/span><\/p>\n

My particular focus is a small community of Iraqi Jews in Montreal.<\/span><\/p>\n

Beginning in the 1950’s over three hundred Jewish families from Iraq found their way to Montreal, Canada. This group of educated, mostly prosperous, English speaking immigrants managed to integrate quite smoothly into the socio-economic structure of Quebec. They also managed to maintain a very strong and coherent communal definition. Amidst an overwhelming Ashkenazi Jewish community and a growing Moroccan one, their struggle to maintain a unique Jewish identity raises many issues and locates diverse tactics.<\/span><\/p>\n

My current work focuses on culinary and commensal practices as vehicles of ethnic distinction, continuity and innovation.<\/span><\/p>\n

Arrival in Montreal created problems of isolation and assimilation. In their attempts to sustain and reconstruct their family patterns in a new country, Iraqi food became a central element of interaction, expertise and identity. New family traditions were slowly established such as Friday night Sabbath family dinners replacing the Baghdadi Saturday afternoon meal. Communal coherence shifted to informal dinners and ceremonial festivities. The people formed the Community of Babylonian Jews and associated with an Orthodox synagogue. Though no longer necessarily practicing all the rituals of their past, they were devoted to continuity and preservation. They were proud of their Iraqi heritage and customs but were struggling to find a new world pattern that would help them sustain their distinctiveness.<\/span><\/p>\n

Food retained its place in their patterns of socialization and innovations aided the retention of a heritage.<\/span><\/p>\n

Investigating the lives of Iraqi Jewish women in Montreal, led me to food as it appeared to be a uniquely suitable access to their experiences in Baghdad as well as in Canada.\u00a0 After a number of years,\u00a0 numerous interviews, group discussions, and ceremonial feasts, the study indicated that the men and women relate to each other, to their environment, and to their traditions via food. Surpassing stereotypical images, I found that while women are the primary food givers, Iraqi men were also involved in food preparation in their new home. For me food study became a principal site for the interrogation of the continuity and transformation of an immigrant community.<\/span>\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0<\/span><\/p>\n

Food is not merely what you do while you are celebrating or worshiping. It is at the ritual core of our ceremonies, even of our religious and national traditions. Food defines and reflects much of a community\u2019s self-understanding and experience.<\/span><\/p>\n

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This is a picture with recipe of an Iraqi favoured desert known as orange Luzina. <\/span><\/p>\n

Her food-related publications include:<\/span><\/p>\n

This<\/a>\u00a0new chapter on Iraqi food to be published by MQUP<\/span><\/p>\n

Edited volumes<\/i><\/span><\/p>\n

(2002) Guest editor. Special edition of Nashim<\/i>, \u201cFeeding an Identity: Gender, Food, and Survival.\u201d Vol. 5, Summer. R<\/span><\/p>\n

Chapters in books, encyclopedia articles, journal articles<\/i><\/span><\/p>\n

(forthcoming) \u201cCookbooks are our Texts:<\/span> reading an immigrant community through their cookbooks.\u201d Ann Valleley, editor, special edition on food in Religious Studies and Theology.<\/span><\/p>\n

(forthcoming) \u201cFood, Gift, Women Gift-Givers: A Taste of Jewishness.\u201d Women and the Gift: Volume 1 and 2<\/i>. Ed. Morny Joy. (Springer )\u00a0 2016.<\/span><\/p>\n

(forthcoming) \u201cT\u2019beet: Situating Iraqi Jewish Identity through Food.\u201d McGill-Queens University Press, Religious Lives and Landscapes in Quebec<\/i>, editor, Hillary Kael. 2016.<\/span><\/p>\n

(2013) \u201cEmbodied Religion, Embodied Teaching: Team Teaching “Food and Religion.\u201d” Religious Studies News, AAR<\/i>. Editor, Sarah Levine. Available on-line [Norma Baumel Joseph and Leslie C. Orr].<\/span><\/p>\n

(2011) \u201cFrom Baghdad to Montreal: Food, Gender & Identity.\u201d Migration, Communication & Home: Jewish Tradition, Change & Gender in a Global World<\/i>. Ed. Tanya Reyton-Marinchesshka. Sofia: LIK Publishing House. 92\u2013104.<\/span><\/p>\n

(2009) \u201cFood for the Body and Soul: Women\u2019s Blessings.\u201d Blessings<\/i>. Ed. Loren Lerner. Canadian Jewish Studies Chapbook Series, No. 5. Montreal: Institute for Canadian Jewish Studies. 53\u201358.<\/span><\/p>\n

In preparation<\/i><\/span><\/p>\n

(2016)\u00a0 \u201cSambusak Sundays: Iraqi Jewish Women in Montreal,\u201d in Religion and Women in Diaspora: Canadian Experiences, <\/i>Edited by Sailaja Krishnamurti, Becky Lee, Terry Tak-ling Woo .<\/span><\/p>\n

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Documentary presentations (film and DVD)<\/i><\/span><\/p>\n

(2012)\u00a0 Ashtideq!<\/i>, a film collage of interviews of Iraqi Jewish families and their food practices. SSHRC research product (Norma Joseph primary researcher and interviewer).<\/span><\/p>\n <\/div>\r\n\r\n

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\r\n \r\n Sylvia Santosa <\/a>\r\n <\/div>\r\n \r\n
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Associate Professor, Exercise Science<\/p>\n

Dr. Santosa is an Associate Professor in the Department of Exercise Science at Concordia University and a Tier II Canada Research Chair in Clinical Nutrition. Dr. Santosa joined the Department of Exercise Science in January of 2011 following a 3.5 year research fellowship at the Mayo Clinic in Rochester, MN.\u00a0 She earned her Ph.D. in Nutritional Sciences from McGill University and completed her dietetic internship at the McGill University Health Centers. Dr. Santosa is a registered dietitian through her membership in the College of Dietitians of Ontario.\u00a0<\/span><\/p>\n

Obesity\u2014both on an individual and a societal level\u2014is a concern for millions of Canadians. Despite existing public policy and weight loss treatments, more Canadians are clinically overweight than are not.<\/span><\/p>\n

At the same time, health research has yet to fully understand exactly how obesity affects the progression or treatment of people suffering from weight-related diseases such as cardiovascular disease and diabetes. Obesity treatments themselves remain largely ineffective, as most people who lose weight eventually gain it back.<\/span><\/p>\n

Dr. Sylvia Santosa studies the metabolic and cellular mechanisms surrounding how diseases develop among the overweight\u2014and why not all obese people develop weight-related illnesses. Her multidisciplinary research integrates elements from biology, physiology and nutritional science to study the effects of obesity that contribute to weight gain and disease.<\/span><\/p>\n

Dr. Santosa\u2019s research will identify the long-term effects of obesity, from cells to the entire human body. The results of her work will help in developing better public health interventions, from disease prevention to weight management.<\/span><\/p>\n

Her food-related publications include:
\n1.<\/span>\u00a0\u00a0\u00a0\u00a0\u00a0 <\/span>Murphy J<\/i>, Moullec G, Santosa S. Factors associated with adipocyte size reduction after weight loss interventions for overweight and obesity: a systemic review and meta-regression. Metabolism. 2016: revision requested.<\/i><\/span><\/p>\n

2.<\/span>\u00a0\u00a0\u00a0\u00a0\u00a0 <\/span>Santosa S<\/b>, Bonnes S, Jensen MD. Acute female hypogonadism alters adipose tissue fatty acid storage factors and chylomicronemia. Journal of Clinical Endocrinology and Metabolism. 2016:101;2089-98.<\/i><\/span><\/p>\n

3.<\/span>\u00a0\u00a0\u00a0\u00a0\u00a0 <\/span>Yang SQ<\/i>, DeGuire JR, Agellon S, Lavery P, Mak I, Weiler HA, Santosa S<\/b><\/span>\u00a7<\/sup><\/b><\/span>.<\/b> <\/span>Conjugated linoleic acid mitigates testosterone-related changes in body composition in male guinea pigs.<\/span> Nutrition Research. 2016:36;408-17.<\/span><\/p>\n

4.<\/span>\u00a0\u00a0\u00a0\u00a0\u00a0 <\/span>Dam V<\/i>, Sikder T<\/i>, Santosa S<\/b><\/span>\u00a7<\/sup><\/b><\/span>. <\/i><\/b>From Neutrophils to Macrophages: Differences in Regional Adipose Tissue Depots. Obesity Reviews. 2016:17;1-17.<\/i><\/span><\/p>\n

5.<\/span>\u00a0\u00a0\u00a0\u00a0\u00a0 <\/span>Santosa S<\/b><\/span>\u00a7<\/sup><\/b><\/span>, Jensen MD. The sexual dimorphism of lipid kinetics in humans. Frontiers in Endocrinology. 2015: 6:103 (6 pages).<\/span><\/p>\n

6.<\/span>\u00a0\u00a0\u00a0\u00a0\u00a0 <\/span>Hames KC, Koutsari C, Santosa S<\/b>, Bush NC, Jensen MD. Adipose tissue fatty acid storage factors: effects of depot, sex and fat cell size. International Journal of Obesity. 2015:39;884-7.<\/span><\/p>\n

7.<\/span>\u00a0\u00a0\u00a0\u00a0\u00a0 <\/span>Varady KA*, Dam V<\/i>*, Horne M<\/i>, Cruz R<\/i>, Klempel MC, Kroeger CM, Santosa S<\/b><\/span>\u00a7<\/sup><\/b><\/span>. Effects of weight loss via high fat vs low fat alternate day fasting diets on free fatty acid profiles. Scientific Reports. 2015:5;7561 (6 pages).<\/span><\/p>\n

8.<\/span>\u00a0\u00a0\u00a0\u00a0\u00a0 <\/span>Santosa S<\/b>, Swain J, Tchkonia T, Kirkland JL, Jensen MD. Inflammatory characteristics of adipose tissue collected by surgical excision vs. needle aspiration. International Journal of Obesity. 2015:39;874-6.<\/span><\/p>\n

9.<\/span>\u00a0\u00a0\u00a0\u00a0\u00a0 <\/span>Santosa S<\/b><\/span>\u00a7<\/sup><\/b><\/span>, Jensen MD. Sex and sex steroids: impact on the kinetics of fatty acids underlying body shape. Hormone Molecular Biology and Clinical Investigation. 2014:20;15-23.<\/span><\/p>\n

10.<\/span>\u00a0\u00a0 <\/span>Du S, Rajjo T<\/i>, Santosa S<\/b>, Jensen MD. The thermic effect of food is reduced in older adults. Hormone and Metabolic Research. 2014:46;365-9.<\/span><\/p>\n

11.<\/span>\u00a0\u00a0 <\/span>Santosa S, <\/b>Jensen MD. Adipocyte Fatty Acid Storage Factors Enhance Subcutaneous Fat Storage in Postmenopausal Women. Diabetes. 2013:62;775-82.<\/span><\/p>\n

12.<\/span>\u00a0\u00a0 <\/span>Santosa S<\/b>, Jensen MD. Effect of Male Hypogonadism on Regional Adipose Tissue Fatty Acid Storage and Lipogenic Proteins. Public Library of Science One. 2012:7;e31473 (10 pages).<\/span><\/p>\n

13.<\/span>\u00a0\u00a0 <\/span>Santosa S<\/b>, Khosla S, McCready L, Jensen MD.\u00a0 Effects of estrogen and testosterone on resting energy expenditure in older men.\u00a0 Obesity.\u00a0 2010:18;2392-4.<\/span><\/p>\n

14.<\/span>\u00a0\u00a0 <\/span>Barrow CJ, Nolan C, McCleod M, Santosa S<\/b>, Holub BJ.\u00a0 Bioequivalence of encapsulated and microencapsulated fish-oil supplementation.\u00a0 Journal of Functional Foods.\u00a0 2009:1;38-43.<\/span><\/p>\n

15.<\/span>\u00a0\u00a0 <\/span>Kassis AN, Santosa S<\/b>, Jones PJH. Potential health claims on dietary fiber: How robust is the evidence? International Journal of Naturopathic Medicine. 2009:4;28-32.<\/span><\/p>\n

16.<\/span>\u00a0\u00a0 <\/span>Santosa S<\/b>, Hensrud DD, Votruba SB, Jensen MD.\u00a0 The influence of sex and obesity phenotype on meal fatty acid metabolism before and after weight loss.\u00a0 American Journal of Clinical Nutrition. 2008:88;1134-41.<\/span><\/p>\n

17.<\/span>\u00a0\u00a0 <\/span>Santosa S<\/b>, Jensen MD.\u00a0 Why are we shaped differently and why does it matter?.\u00a0 American Journal of Physiology, Endocrinology and Metabolism.\u00a0 2008: 295;E531-5.<\/span><\/p>\n

18.<\/span>\u00a0\u00a0 <\/span>Santosa S<\/b>, Demonty I, Lichtenstein AH, Jones PJH. Moderate weight loss: A self-directed protocol for women.\u00a0 Canadian Journal of Dietetic Practice and Research. 2008: 69;23-27.<\/span><\/p>\n

19.<\/span>\u00a0\u00a0 <\/span>Santosa S<\/b>, Demonty I, Lichtenstein AH, Ordovas JM, Jones PJH. Single nucleotide polymorphisms in ABCG5 and ABCG8 are associated with changes in cholesterol metabolism during weight loss.\u00a0 Journal of Lipid Research. 2007:48;2607-2613.<\/span><\/p>\n

20.<\/span>\u00a0\u00a0 <\/span>Santosa S<\/b>, Demonty I, Lichtenstein AH, Cianflone K, Jones PJH.\u00a0 An investigation of hormone and lipid associations after weight loss in women.\u00a0 Journal of the American College of Nutrition. 2007:26;250-258.<\/span><\/p>\n

21.<\/span>\u00a0\u00a0 <\/span>Santosa S<\/b>, Demonty I, Lichtenstein AH, Jones PJH. Cholesterol metabolism and body composition in women : the effects of moderate weight loss.\u00a0 International Journal of Obesity. 2007:31;933-941.<\/span><\/p>\n

22.<\/span>\u00a0\u00a0 <\/span>Varady KA, Santosa S<\/b>, Demonty I, Jones PJH. Validation of hand-held bioelectrical impedance analysis with magnetic resonance imaging for the assessment of body composition in overweight women.\u00a0 American Journal of Human Biology. 2007:19;429-433.<\/span><\/p>\n

23.<\/span>\u00a0\u00a0 <\/span>Santosa S<\/b>, Varady KA, AbumWeis S, Jones PJH.\u00a0 Physiological and therapeutic factors affecting cholesterol metabolism: does a reciprocal relationship between cholesterol absorption and synthesis really exist?. Life Science. 2007:80;505-514.<\/span><\/p>\n

24.<\/span>\u00a0\u00a0 <\/span>Varady KA, Charest A, Santosa S<\/b>, Demonty I, Lamarche B, Jones PJ. Effect of weight loss resulting from a combined low-fat diet\/exercise regimen on low-density lipoprotein particle size and distribution in obese women. Metabolism. 2006:55;1302-1307.<\/span><\/p>\n

25.<\/span>\u00a0\u00a0 <\/span>Santosa S<\/b>, Farnworth E, Jones PJH.\u00a0 Probiotics and their potential health claims.\u00a0 Nutrition Reviews. 2006:64;265-274.<\/span><\/p>\n

26.<\/span>\u00a0\u00a0 <\/span>Santosa S<\/b>, Jones PJH.\u00a0 Health benefits of consumption of fish oil omega-3 fatty acids.\u00a0 International Journal of Naturopathic Medicine.\u00a0 2006.<\/span><\/p>\n

27.<\/span>\u00a0\u00a0 <\/span>Santosa S<\/b>, Jones PJH.\u00a0 Oxidative stress in ocular disease: does lutein play a protective role?. Canadian Medical Association Journal. 2005:173;861-862.<\/span><\/p>\n

28.<\/span>\u00a0\u00a0 <\/span>Santosa S<\/b>, Farnworth E, Jones PJH.\u00a0 Probiotics:\u00a0 Health benefits to the gut. International Journal of Naturopathic Medicine. 2004.<\/span><\/p>\n

29.<\/span>\u00a0\u00a0 <\/span>Santosa S<\/b>, AbuMweis S, Jones PJH.\u00a0 Plant sterols:\u00a0 Evidence to support a health claim. International Journal of Naturopathic Medicine.\u00a0 2004.<\/span><\/p>\n <\/div>\r\n\r\n

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\r\n \r\n Satoshi Ikeda <\/a>\r\n <\/div>\r\n \r\n
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Associate Professor, Sociology and Anthropology<\/p>\n

Dr. Ikeda studies the political sociology of global futures, sustainable agriculture, and Japan and East Asia using the method of Polanyi-Hopkins historical sociology informed by the world-system perspective. Development and international economics inform his study on the global structure of accumulation and governance. His study seeks alternatives to neoliberal globalization that are sustainable ecologically, socially, and economically.<\/p>\n

Together with a group of like-minded students, Dr. Ikeda is engaging in the Transition Project. This projects looks into the social economies as possible alternatives to the dysfunctional and unsustainable corporate economy. Those who initiated and practice social economies are video interviewed to reveal their \u2018transition moments\u2019 from individualistic and materialistic mentality to collective and sustainable mindset. The project team is working to create video clips to share inspiring stories of \u2018transition\u2019 for wider public.<\/p>\n

He tells us “My area of interest is creating post-corporate futures with social economy particularly in food-related areas.”<\/span><\/p>\n <\/div>\r\n\r\n

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\r\n \r\n Liz Miller <\/a>\r\n <\/div>\r\n \r\n
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Professor, Communication Studies<\/p>\n

<\/b>As a documentary maker and educator I am interested in the combined power of media and food to instigate creative encounters. <\/b>For the last fifteen years I have been making films about environmental justice that address issues including water privatization, sea-level rise, and climate migration. <\/span><\/p>\n

A recipe for a signature dish made by you:\u00a0<\/span><\/em>Morning shot before class
\n<\/strong><\/span>Fresh Lemon, Tumeric, ginger, apple cider, cucumber or kale<\/span><\/p>\n

\"img_9969\"<\/a><\/p>\n

PUBLICATIONS FOR ELIZABETH MILLER:<\/span><\/em><\/p>\n

Co-authored book<\/i><\/span><\/p>\n

<\/i>High, Steve & Miller, Liz & Ted Little. Going Public: Oral History, Documentary, and Theatre<\/i>. University of British Columbia Press<\/span><\/p>\n

Chapter <\/i>Miller, L. Rethinking Engagement: Community Media in an Age of Expanded Documentary, in Going Public: Oral History, Documentary, and Theatre, <\/i>University of British Columbia Press (in progress)<\/i><\/span><\/p>\n

Chapter <\/i>Miller, L. En la casa: A gendered oppositional strategy for feminist engagement, Palgrave, in Going Public: Oral History, Documentary, and Theatre, <\/i>University of British Columbia Press ( in progress).<\/i><\/span><\/p>\n

Miller, L. and Marty Allor, Choreographies of Collaboration: Social Engagement in Interactive Documentaries, Studies in Documentary Film<\/i>, \u00a0Vol. 10, Issue 1, p. 53-70.<\/i><\/span><\/p>\n

<\/i>Luchs, M. and Miller, E. (2015), Not so far away: a collaborative model of engaging refugee youth in the outreach of their digital stories. Area. doi:10.1111\/area.12165<\/i><\/span><\/p>\n

Chapter <\/i>Miller, L and Michele Luchs, (2015) \u201cOn Tour with Mapping Memories: Sharing Refugee Youth Stories in Montreal Classrooms.\u201d Beyond Testimony and Trauma: Oral History in the Aftermath of Mass Violence, University of British Columbia Press, , p. 235-253<\/span><\/p>\n

Chapter<\/i> Miller, L. (2013). \u201cGoing Places: Helping Youth with Refugee Experiences Take Their Stories Public.\u201d Oral History Off the Record: Toward an Ethnography of Practice, Anna Sheftel, Stacey Zembrzycki, eds. NY: Palgrave Macmillan, 2013, p. 113 -127.<\/span><\/p>\n

Chapter <\/i>Miller L. and Michele Luchs (2013). \u201cArrival Stories: Using Media to Create Connections in a Refugee Residence\u201d. Remembering Mass Violence: Oral History, New Media and Performance, Steven High, Edward Little and Thi Ry Duong (eds.), Toronto, University of Toronto Press, p. 184-200.<\/span><\/p>\n

Chapter <\/i>Miller, L. & Michele Smith <\/i>(2012 )\u201cDissemination and Ownership of Knowledge\u201d in Handbook of Participatory Video<\/i> AltaMira Press, August, p. 331-348<\/span><\/p>\n

Journal <\/i>Miller, L. (2010) \u201cQueer is In the Eye of the Newcomer: Mapping Performances of Place\u201d InTensions, Issue 4.0 Fall.<\/i> <\/span><\/p>\n

Chapter <\/i> Miller, L. (2009) Filmmaker in Residence: The Digital Grandchild of Challenge for Change<\/i>. In Waugh, T. (Ed). <\/span>Challenge For Change \/ Societe Nouvelle<\/span> (McGill University Press) p. 427-442.<\/span><\/p>\n

Journal <\/i>Miller, L.\u00a0 <\/span>\u201cBuilding Participation in the Outreach for \u201cThe Water Front\u201d film,\u201d Journal of Canadian Studies, special edition, Sharing Authority: Community-University Collaboration in Oral History, Digital Storytelling, and Engaged Scholarship, <\/i>Vol. 43, No. 1, Winter,2009, p. 59-86.<\/span><\/p>\n

WEB PRODUCTIONS:<\/span><\/em><\/p>\n

redlizardmedia.com<\/a><\/p>\n

http:\/\/www.theshorelineproject.org\/<\/a><\/span><\/p>\n

\u00a0http:\/\/www.goingpublicproject.org\/<\/span><\/a><\/span><\/p>\n

\u00a0http:\/\/www.mappingmemories.ca<\/span><\/a><\/span><\/p>\n

\u00a0http:\/\/www.waterfrontmovie.com<\/span><\/a><\/span><\/p>\n <\/div>\r\n\r\n

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\r\n \r\n Erik Chevrier <\/a>\r\n <\/div>\r\n \r\n
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Part-Time Professor<\/p>\n

My name is Erik Chevrier. I am an accomplished professor, researcher and social activist. I am a part-time professor at Concordia University and Dawson College. I am also pursuing a multidisciplinary PhD in Humanities via the Center for Interdisciplinary Studies in Society and Culture at Concordia University.<\/span><\/p>\n

I am interested in facilitating the development of a cooperative, socially responsible, environmentally sustainable, sovereign and secure food system at Concordia University. My research is focused on the student-run food groups at Concordia because these groups are challenging the dominant ideology of how food is produced, processed and distributed. Concordia students are pioneers of \u2018alternative\u2019 food practices; they provide concrete examples of how to develop healthy food systems. I am building an online archive (www.concordiafoodgroups.ca) to preserve the institutional memory of these groups and to highlight the activities of the people who are leading the food movement at Concordia. <\/span><\/p>\n

Food Related Screenings and Presentations<\/b><\/span><\/p>\n


\nFilm Screenings:<\/i><\/span><\/p>\n

Short documentary \u201cThe Hive\u201d<\/b> presented at Beyond capitalism? Toward
\neconomic self-determination of communities, Concordia University (2016).<\/p>\n

Presentations:<\/i>
\n\u2022Chevrier E. (Host and Moderator) (2016) Food Systems Panel: How the Food System Affects Everyone<\/b>, at Bite Me!, Concordia University.
\n\u2022Chevrier E. (Keynote Speaker) (2016) Building a better food system at
\nConcordia University<\/b>, Presented at Concordia Transitions; Building a
\nFood-System for Students by Students from Farm to Plate , Concordia
\nUniversity.
\n\u2022Chevrier E. (Keynote Speaker) (2016) The Food System at Concordia University<\/b>,
\nPresented at Bite Me!, Concordia University.
\n\u2022Chevrier E. (Guest Speaker) (2015) History of the Food Movement at
\nConcordia University<\/b>, Presented at Concordia Transitions; Building a
\nFood-System for Students by Students from Farm to Plate , Concordia
\nUniversity.
\n\u2022Chevrier E. (Guest Speaker) (2015) Building a Better Food System at
\nConcordia University<\/b>, Presented at Integrated; An Interdisciplinary,
\nUndergraduate Symposium\u00a0 on Sustainability in Higher Education,
\nConcordia University.<\/p>\n

Visit Erik\u2019s website here: www.erikchevrier.ca<\/span><\/a>
\nVisit the Concordia Food Groups Archive here: www.concordiafoodgroups.ca<\/span><\/a>
\nVisit the Edible Activism! project about the food groups at Dawson College here: www.dawsonfoodgroups.ca<\/span><\/a>
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\r\n \r\n Rhona Richman Kenneally <\/a>\r\n <\/div>\r\n \r\n
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Professor, Design and Computation Arts<\/p>\n

Rhona Richman Kenneally is a Professor and former Chair of the Department of Design and Computation Arts at Concordia, and a Fellow of the School of Canadian Irish Studies.\u00a0 She is also Editor of the Canadian Journal of Irish Studies<\/i>.\u00a0 She has degrees in literature and Canadian social history, as well as a professional degree and PhD in architecture.\u00a0 She is the organizer of the Food Studies Research Team under the umbrella of the Centre for Interdisciplinary Studies in Society and Culture, and is a participating faculty member in both the Irish Studies and Food Studies Research Currents of the Individualized MA and PhD programs (INDI, formerly known as SIP). <\/span><\/p>\n

Rhona\u2019s research brings together the domains of food studies, food design, sustainable design practice, and the architecture and design of the built environment, to explore food-related agency and performance. Her food-related lectures, publications, and teaching address several areas of investigation. Some explore the implications that remembered domestic \u201cfoodscapes\u201d of one\u2019s childhood have on subsequent food-related engagement, and have inspired design prototypes that implicate children more directly in daily home food practices. She has considered ways in which food has determined national and cultural affiliation in Canada and in Ireland. This work has also informed projects undertaken with her undergraduate and graduate students to engage with concepts of emotional, and \u201cspeculative\u201d design to promote ethical and enriching food experiences. She is writing a book, based on her SSHRC-funded research, that explores the impact of new food-related technologies (such as electrification) in mid-20th-century Irish domestic space. In addition, she is co-editing, with M\u00e1irt\u00edn Mac Con Iomaire (School of Culinary Arts and Food Technology, <\/b>Dublin Institute of Technology) a special issue on Food Studies of the Canadian Journal of Irish Studies<\/i>. She has recently served as a keynote speaker or given lectures or conference presentations in Canada, Ireland, Italy, Spain, and the US.<\/span><\/p>\n

Rhona has organized and co-organized food studies conferences and symposia at Concordia, including, with Jordan LeBel (Dept. of Marketing, Concordia; Director of the Luc Beauregard Centre of Excellence in Communications Research), Domestic Foodscapes: Towards Mindful Eating?<\/i>. She has obtained funding from the Centre for Interdisciplinary Studies in Society and Culture for a series of workshops and lectures entitled Critical Food Studies<\/i>, co-organized with Norma Joseph (Religion) and Alan Nash (Geography, Planning, and Environment). These will be held through the 2016-2017 academic year.<\/span><\/p>\n

\"photo-for-website-wib235dc-1\"<\/span><\/p>\n

Her food-related publications include:<\/span><\/p>\n

\u201cThe Elusive Landscape of History: Food and Empowerment in Sebastian Barry\u2019s \u2018Annie Dunne.\u2019\u201d In \u201cTickling the Palate\u201d: Gastronomy in Irish Literature and Culture<\/i>, edited by M\u00e1irt\u00edn Mac Con Iomaire and Eamon Maher, 79\u201398. New York, NY: Peter Lang International Academic Publishers, 2014.<\/span><\/p>\n

\u201cTastes of Home in Mid-Twentieth-Century Ireland: Food, Design, and the Refrigerator.\u201d Food and Foodways<\/i> 23 (2015): 1\u201324.<\/span><\/p>\n

\u201cTowards a New Domestic Architecture: Homes, Kitchens and Food in Rural Ireland during the Long 1950s.\u201d In Food and Drink in Ireland<\/i>, edited by Elizabeth FitzPatrick and James Kelly, 325\u201347. Royal Irish Academy, 2015. http:\/\/www.jstor.org\/stable\/10.3318\/priac.2015.115.12<\/span><\/a>.<\/span><\/p>\n

\u201cMemory as Food Performance: The Cookbooks of Maura Laverty.\u201d In Ireland and Quebec: Multidisciplinary Perspectives on History, Culture and Society<\/i>, edited by Michael Kenneally and Margaret Kelleher, 166\u201382. Dublin: Four Courts Press, 2016.<\/span><\/p>\n

\u201cMaura Laverty: Ireland\u2019s First Celebrity Chef Still Dishes up Food for Thought.\u201d The Irish Times<\/i>, August 31, 2016. http:\/\/www.irishtimes.com\/culture\/books\/maura-laverty-ireland-s-first-celebrity-chef-still-dishes-up-food-for-thought-1.2774422<\/span><\/a>.<\/span><\/p>\n

The following is a recipe from Rhona, for a vegetarian dish that can be\u00a0<\/span>served either as a main course or as a side dish.
\n<\/span>Potatoes Duncan:<\/b><\/p>\n

This is a recipe that features fall and winter vegetables, which we treat as year-round staples. It is great on its own as a vegetarian dish, or as an accompaniment to meat, chicken, or fish that has a robust flavour, for example cod. The recipe was conceived to serve four as a side dish, or two as a main course. Read through the recipe ahead of time, so you have a sense of what it\u2019s asking you to do. And remember to keep the potato and carrot peelings for the compost bin!<\/span><\/p>\n

The recipe\u2019s ingredients include smoked paprika, which is worth trying if you enjoy barbeque-ish rich smokiness. Smoked paprika is featured in Spanish cuisine and is available in both \u201csweet\u201d and \u201chot\u201d (which is indeed quite hot) varieties. It is generally easy to find in a spice store or international food store. A little goes a long way, so less is more until you determine how much you like. Use it in other dishes by rubbing it into the skin of a chicken along with salt and pepper before roasting, or in paella if you\u2019re feeling experimental. There are other recipes online that will inspire you. By the way, you can leave the smoked paprika out of the recipe and it will still taste good.<\/span><\/p>\n

The recipe calls for a sturdy metal baking sheet or roasting pan, around 12 x 15 inches, with short sides (half an inch to an inch high, give or take; high enough to hold the mixture but not so high that it won\u2019t crisp properly). <\/span><\/p>\n

Ingredients:<\/b><\/span><\/p>\n