This episode explores how the economies of food systems might be re-thought and reoriented towards creating integrated value exchanges beyond just the financial kind. Sharing, gifting, and informal economies have been around forever, and they might be seeing a new resurgence that offers promise for the long-term. Alexia Moyer starts things off with gifts from Sandro Botticelli and Catherine Parr Traill, followed up by a conversation with Irena Knezevic, one of the guest editors of the themed issue of Canadian Food Studies, “The social and informal economy of food” (Vol. 6, No. 3), published in November 2019. Finally, Christophe Dubois shares his thoughts on social gastronomy and Mary Anne Martin’s use of feminist theory to explore urban agriculture.

Guests:

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.

Irena Knezevic is an Associate Professor in the School of Journalism and Communication at Carleton University. She studies communication, culture, and health, including such themes as food labelling, health communications and advertising, and health equity.

Christophe Dubois is a recent graduate of the master’s program in social work at l’Université du Québec à Montréal. A former restaurant cook, he currently devotes his time to the practice of social gastronomy, helping young people develop skills and work experience in food.

Mentioned in this episode:

- La Gastronomie sociale, documentary series

- “Venus and the Three Graces Presenting Gifts to a Young Woman” by Sandro Boticelli

- The Female Emigrant’s Guide by Catherine Parr Traill

Credits:

Host/Producer: David Szanto

Executive Producers: Rachel Engler-Stringer, Laurence Godin, Charles Levkoe, Phil Loring, Kristen Lowitt

Audio consultant: Zélie Scherrer

Music: Alex Guz and Evgeny Bardyuzha on Pixabay

Sound Effects: Aviana_Phoenix and BenKirb and freesound_community on Pixabay

Photo: anonymous

#DigestingFoodStudies

Digesting 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.