Selected Publications

Moyer, Alexia. “The Nanaimo Bar.” Oxford Companion to Sweets. Ed. Dr. Darra Goldstein. New York: Oxford University Press, 2015. Print.

—.”Introduction: Overlooked: uncovering, assessing, and inventing the everyday / Sous-estimé : révélation, évaluation, et invention du quotidien.” CuiZine: The Journal of Canadian Food Cultures / CuiZine : review des cultures culinaires au Canada. 4.1 (2013). Web.

—. “Literary Meals in Canada : The Food/Books of Austin Clarke, Hiromi Goto, Tessa Mcwatt and Fred Wah.” Ph.D. Thesis. Université de Montréal, 2012. Print.

—. “All Kinds of Dirty: Supermarkets, Markets, and Shifting Cultures of Clean.” CuiZine: The Journal of Canadian Food Cultures / CuiZine : review des cultures culinaires au Canada. 2. 1. (2009). Web.

Moyer, Alexia and Nathalie Cooke. “Introduction: Cookbook Narratives from within the Covers and between the Lines.” CuiZine: The Journal of Canadian Food Cultures 4.2 (2013). Web.

Presentations

Moyer A. (2016, March). “A collection of recipes preceded by some verbal shenanigans”: encounters with the shape, the scope and the limits of writing cooking. Paper. Session: Creativité Culinaire. Études du Fait Alimentaire en Amérique/ Studies of Food in North America. Université du Québec à Montréal (UQAM).

“As Canadian as Possible . . . Under the Circumstances”: literary and alimentary articulations of nation. Paper. Session: Food, Cultural Representations and Visibility / Invisibility. Canadian Association for Food Studies Annual Meeting. Congress for the Humanities and Social Sciences. May 30-June 2 2015.

Boyd, Shelley., Robyn Clarke, Nathalie Cooke, Alexia Moyer, and Deena Yanofsky. “Capital Gains?! Stories of Food Scarcity and Plenty in Canada’s Capital Cities.” Poster, CAFS Exploration Gallery. Canadian Association for Food Studies Annual Meeting. Congress for the Humanities and Social Sciences. May 30-June 2 2015.

“Will Dance for Food: Austin Clarke, Luce Giard, and Fred Wah on kitchens and choreography” Session: Les arts et la cuisine. La Cuisine: une artification par les arts. L’Université du Québec à Montréal – ESG/DEUT, l’Institut national d’histoire de l’art, Paris (INHA) et l’Université Paris I Panthéon-Sorbonne/HiCSA. Montreal. 13-14 November 2013.

“Reading the Literary Supermarket.” Session: Discovering the Culture of Consumption. Exploring Change through Food. Canadian Association for Food Studies. University of New Brunswick, Fredericton. 28-30 May 2011.

“All Kinds of Dirty: Supermarkets, Markets, and Shifting Cultures of Clean.” Sense and Sustainability: Green Approaches to Reading. Université de Montréal. 13-14 March, 2009.

Invited Talks and Panels

“The CanLit Foodbook” Kitchens: Historical and Literary Perspectives on Food and Gender. Panel discussion at Centennial Theatre, Bishop’s University. 19 March, 2013.

“Recipe Narratives.” For Reading, Writing, and Eating, English course. Dawson College. 20 November, 2012.

Interviews

Opera da Camera. CuiZine: The Journal of Canadian Food Cultures / CuiZine : revue des cultures culinaires au Canada 4.2. (2013).

Le livre de cuisine au Québec. Sélection thématique à la Collection nationale du 31 octobre 2012 au 2 février 2013. Par Simon Mayer, bibliothécaire. Bibliothèque et Archives nationales du Québec. CuiZine : The Journal of Canadian Food Cultures / CuiZine : review des cultures culinaires au Canada. 4.1 (2013).

Back to Our Projects