Introducing Meat Studies

Is meat a product, a process, or both? And what about plant-based “meat” and other meat-like foods? Élisabeth Abergel and Ryan Phillips, the guest editors of the Meat Studies themed section in Vol. 11 No. 1 of Canadian Food Studies, offer take on this chewy subject. During the Amuse Bouche segment, Alexia Moyer talks with host David Szanto about the tools we use when eating meat, and how they have evolved over the years. Then, in the After Taste, Emma Paisley responds to Emily Kennedy, Shyon Baumann, and Josée Johnston’s article, “Meat politics at the dinner table.”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.Dr. Elisabeth Abergel is a professor in the Département de sociologie at l’Université du Québec à Montréal and is an interdisciplinary researcher in health, society, and environmental issues.Dr. Ryan Phillips a sessional lecturer in Politics and Public Administration at Toronto Metropolitan University who researches advertising and promotional cultures, particularly with regard to plant-based meat and sports broadcasting in Canada.Emma Paisley is a PhD student in the Interdisciplinary Social Research Program at at Trent University, researching the ecologies of food learning in university campus foodscapes.Mentioned in this episode:The Rituals of Dinner by Margaret VisserEmpire of Signs by Roland BarthesDead Meat by Élisabeth AbergelCredits:Host/Producer: David SzantoExecutive Producers: Rachel Engler-Stringer, Laurence Godin, Charles Levkoe, Phil Loring, Kristen Lowitt Music: 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.

There are no comments yet.

Please log in to write the first comment.