Food Art & Material Practice

How can food art—collaborative or individual—show what is both special and ordinary about food, domestic labour, and systemic relationships? Susan Goldberg gives her thoughts on the subject as she discusses her art piece, “Milk & Bread” from Volume 12, Issue 1 of Canadian Food Studies. During the Amuse Bouche segment, Alexia Moyer talks with host David Szanto about the parallels between gender and in different types of cutlery and tableware. And in the After Taste, Caylie Warkentin responds to Susan’s piece with her own take on where material practice can take us as food thinkers and doers.Guests:Dr. Alexia Moyer is co-Managing Editor of Canadian Food Studies and a founding member of the editorial collective, red line-ligne rouge, based in Montreal.Susan Goldberg is a writer, artist, and psychotherapist, living and working in Thunder Bay, Ontario.Caylie Warkentin recently completed a master’s degree in Communication with a Specialization in Climate Change at Carleton University’s School of Journalism and Communication.Mentioned in this episode:Spork by Kyo Maclear, illustrated by Isabelle ArsenaultSusan Goldberg’s writing on Mediumthe Holotypic Occlupanid Research GroupCredits:Host/Producer: David SzantoExecutive Producers: Rachel Engler-Stringer, Laurence Godin, Charles Levkoe, Phil Loring, Kristen LowittMusic: Alex Guz and Evgeny Bardyuzha from PixabaySound Effects: Aviana_Phoenix, BenKirb, and freesound_community from Pixabay#digestingfoodstudiesDigesting Food Studies is funded in part by the Social Sciences and Humanities Research Council of Canada, Lakehead University, and the Canadian Association for Food Studies.

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