Promotionsprojekt (Zweitbetreuung durch Prof. Dr. Herzberg)
Culinary Land Claims: The Representation of Indigenous Foodways in Canada
How do Canadians imagine political and national identities through food? There are over 8000 restaurants in Toronto. Until the Pow Wow Café opened in 2016, only one offered Indigenous cuisine: Tea N’ Bannock. However, in 2017, the year of Canada’s 150th birthday and two years after the Truth and Reconciliation Commission released its final report concluding that residential schools committed cultural genocide, two more Indigenous restaurants have opened: NishDish Marketeria and Ku-Kum Kitchen. In efforts made by Indigenous communities across the country to reclaim languages, traditions, and culture, food plays a central role. My doctoral dissertation traces both the presence and absence of Indigenous restaurants in Canada and contextualizes this history in light of the new Nordic food movement, the global relocalization of cuisine, the emergence of Canadian restaurants, and changing imaginations of food and place.
L. Sasha Gora studied art history, international development, and museum studies in Montreal, Copenhagen, and Gothenburg. She has a joint honors Bachelor degree from McGill University, Canada, (2010) and a Master of Science from the University of Gothenburg, Sweden (2012). In 2013 she was selected to participate in the Gwangju Biennale International Curatorial Course, South Korea. She has lectured about food cultural history and led workshops at Haus der Kulturen der Welt, Berlin, the Oxford Symposium on Food & Cookery, the Centre for Contemporary Art, Glasgow, and elsewhere, and has contributed articles to publications such as Gather, Chickpea, and MUNCHIES: Food By Vice. In 2015, she joined the Rachel Carson Center for Environment and Society as a doctoral candidate, where she is researching the new Nordic food movement, contemporary Canadian cuisine, and reimaginations of Indigenous food cultures.
Funktionen und Mitgliedschaften
Lecturer at the Amerika-Institut, LMU.
Member of the Graduate Association of Food Studies.
“Eating the North: The Representation of Noma and the North in the Cookbook NOMA: Time and Place in Nordic Cuisine.” Graduate Journal of Food Studies 4, 2 (Fall 2017).
“Beaver as Offal: The Presence and Absence of Beaver in Canadian Cuisine.” In Proceedings of the Oxford Symposium on Food & Cookery 2016: Offal, edited by Mark McWilliams, 200-210. London: Prospect Books, 2017.
“Breaking Bread: The Clashing Cults of Sourdough and Gluten Free.” In Food Cults: How Foods, Dogma, and Doctrine Influence Diet, edited by Kima Cargill, 173-186. Lanham, Maryland: Rowman & Littlefield, 2016.
“Memory as a Muse for Mortality: The Museum of Memory and Tolerance in Mexico City.” In Museums of Ideas, edited by Peter Davies, 474-501. Edinburgh: Museums Etc., 2011.
“Book Review: The Sociology of Food. Eating and the Place of Food in Society. By Jean-Pierre Poulain.” Food and Foodways 26, 1 (2018): 84-86.
“Review: Yinka Shonibare – Earth, Wind, Fire and Water.” Public 44 (Fall 2011): 182-183.