I am a PhD Candidate in Sociology at the University of Toronto where I study how social inequalities shape food and the practices surrounding it such as cooking, eating, and shopping. Because food lies at the heart of social life, it is a particularly useful object of sociological study. Food is at once everyday and mundane, yet also intensely emotional, embodied, symbolic, and political. I therefore see food as a deeply grounded, material lens for considering how and why we use taste to create bonds and preserve boundaries among those around us.
My dissertation is called “Health and Cooking in Value and Practice: A Mixed Methods Study of Food in Family Life.” It seeks to understand how and why people cook what they do at home, parsing out values related to health and variations in the meaning of cooking based on social positions such as gender, class, and race/ethnicity. Read more about my dissertation here.
In addition to my dissertation, I am involved in a variety of projects investigating how diverse men and women negotiate various aspects contemporary food culture such as meat consumption, foodie culture, the food blogosphere, body image, and the domestic division of labour. I am passionate about understanding how food simultaneously connects and differentiates us from the people around us.
Research & Teaching Areas: sociology of food; consumption and consumer culture; sociology of health; sociology of gender; embodiment; environment; qualitative and quantitative research methods.
You can take a look at my CV here.