top of page

PROJECTS

On this page, I list all ongoing and completed projects I have contributed to as a researcher or as the primary investigator (PI). 

Food Tempos: Making Time, Food, and Value in Northern Italy

My dissertation research explores the ongoing negotiations and practices of making time and temporality a connective fabric of food systems. In recent years, there has been a plethora of food studies and anthropological research on the importance of place—designations, certifications, terroir, and local food chains to name a few varieties. However, the boundaries and place-ness of food have never been more uncertain, especially as climate change is altering the latitudes and compositions of place. Thus, my research unpacks how people variously strategize time and temporality to grapple with deep uncertainties about place, value, and future-making, primarily in Northern Italy.

 

This research has been funded by SSHRC and the Wenner-Gren Foundation. 

The image is of a winery in Northern Italy, the province of Liguria. In the foreground are some trees, the midground an orange barrel, and the background vine trellises and a power line taken during the early evening.
A Guide to Entangled Life: Mushroom Foraging in the Forests of Anthropological Literature

This extensive review examines the relationships between anthropological and social theories of fungi and mushrooms since the 1950s. Co-authored by myself and Dr. Shiho Satsuka at the University of Toronto, our review connects theories of the human and the social with the knowledge produced between anthropologists, Indigenous scholars and communities, ethnomycologists, mycologists, and mushroom foragers.

 

This research is funded by SSHRC. Elements of the project have been presented at the 2019 International Workshop on Edible Mycorrhizal Mushrooms in Suwa City, Japan, and the 2022 4S/ESOCITE Joint Meeting in Cholula, Mexico.

This image depicts a painted black brick exterior wall in Toronto. The black paint is chipped away in parts, revealing an orange and white brick that with the shape of the chipped paint makes it look like an oranged-capped mushroom.
From Italianità to Cucina italiana: Transformations to Italian Canadian Food Retailing in Toronto

This project combines anthropological, historiographical, and archival approaches to examine the transformations in Italian Canadian food retailing in Toronto since the late 19th century. I focus on ethnic food stores, supermarkets, and specialty stores as sites for building solidarity and identity while simultaneously fashioning new hierarchies of class and whiteness in the Greater Toronto Area.

 

This research is supported by Dr. Jayeeta Sharma and the Feeding Cities Lab at the Culinaria Research Centre. 

This photo depicts the deli counter of cheeses and cured meats at Lady York Foods in north Toronto. Two customers browse goods as the deli assistant shaves some deli meats. Above the deli corner is a sign in orange and blue, labelled with the Italian word for deli stores, "Salumeria."
bottom of page