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Global Environmental History and Environmental Humanities

  1. 新万博体育下载_万博体育app【投注官网】
  2. Faculties
  3. Faculty of Philology and History
  4. Chairs
  5. History Studies
  6. Global Environmental History and Environmental Humanities
  7. Team
  8. Dr. L. Sasha Gora

Dr. L. Sasha Gora

Project leader of the research group "Off the Menu: Appetites, Culture, and Environment“
Global Environmental History and Environmental Humanities
Phone: +49 821 598 - 4778
Email:
Room: 9015 (BCM)
Address: Alter Postweg 101 (Büro Center Messe), 86159 Augsburg
Keynotes Publications "Off the Menu" Research Group
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Curriculum Vitae

  • Since 05/2023: “Off the Menu: Appetites, Culture, and Environment” Project Director & Principal Investigator, the 新万博体育下载_万博体育app【投注官网】 of Augsburg, Germany
  • 2022–2023: International Fellow, Institute for Advanced Study in the Humanities, Essen, Germany
  • 2022: Politics of Food Resident, Delfina Foundation, London, England
  • 2021–2022: Lecturer and Editorial Director, Rachel Carson Center, Ludwig Maximilian 新万博体育下载_万博体育app【投注官网】 of Munich, Germany
  • 2020–2021: Environmental Humanities Postdoctoral Research Fellow, Center for Humanities and Social Change, Ca’ Foscari 新万博体育下载_万博体育app【投注官网】 of Venice, Italy
  • 2020: Doctor of Philosophy, Amerika-Institut, Ludwig Maximilian 新万博体育下载_万博体育app【投注官网】 of Munich, Germany (summa cum laude)
  • 2019: Visiting Scholar, 新万博体育下载_万博体育app【投注官网】 of California Berkeley, United States
  • 2016–2020: Lecturer, Amerika-Institut, Ludwig Maximilian 新万博体育下载_万博体育app【投注官网】 of Munich, Germany
  • 2012: Master of Science, International Museum Studies, the 新万博体育下载_万博体育app【投注官网】 of Gothenburg, Sweden
  • 2010: Bachelor of Arts, Joint Honours in Art History and International Development Studies, McGill 新万博体育下载_万博体育app【投注官网】, Montreal, Canada

International Lectures and Keynotes

Keynote ?Making Fish: Recipes and the Construction of Culinary Geography”

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During the NO-CITY Summer School “Toward a Food Atlas” at the Università Iuav di Venezia, Sasha L. Gora did the keynote presentation “Making Fish: Recipes and the Construction of Culinary Geography”.

Curated by Marta de Marchi, “Toward a Food Atlas” deals with the food system in the lagoon of Venice in order to identify one possible model for a food atlas in this specific territorial context. The summer school is taking place in cooperation with the European interuniversity network NO-CITY, which researches the socio-ecological impacts of urbanisation. Sasha L. Gora’s keynote raises the questions: How can a recipe also be a map? How does a recipe connect plants and animals by its list of ingredients and instructions and therefore maps the geography of the kitchen that it represents? She explains how recipes represent the peculiarities of a place but also construct, question or negate them.

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Sasha Gora at 新万博体育下载_万博体育app【投注官网】 of Venice
Sasha Gora at 新万博体育下载_万博体育app【投注官网】 of Venice ? 新万博体育下载_万博体育app【投注官网】 of Augsburg

Publications

2025 | 2024 | 2023 | 2022 | 2021 | 2020 | 2017 | 2016

2025
Gora L. Sasha. 'The bitter taste of extinction': writing the environmental crisis through food. In: Calvi Pablo, editor. The literary journalist as a naturalist. London: Palgrave Macmillan; 2025. p. 91-109. https://doi.org/10.1007/978-3-031-56634-9_6
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2024
Gora L. Sasha. The last course. Berlin Review 2024;(6 (Oct 2024)).
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Gora L. Sasha. Time and microbes, tides and bodies: on fermentation as artistic practice and culinary cruising. Food, Culture & Society 2024;1-18. https://doi.org/10.1080/15528014.2024.2429903
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2023
Gora L. Sasha. A window, a mountain, a scape [Editorial]. Canadian Food Studies / La Revue canadienne des études sur l'alimentation 2023;10(3):1-2. https://doi.org/10.15353/cfs-rcea.v10i3.676
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Acosta Raúl, Adedeji Joseph Adeniran, Barua Maan, Gandy Matthew, Gora L. Sasha, Schlichting Kara Murphy. Thinking with urban natures. Global Environment 2023;16(2):177-121. https://doi.org/10.3197/ge.2023.160202
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2022
Gora L. Sasha. 'Sad ol' mush': the poetics and politics of porridge in residential schools in Canada. Childhood in the Past 2022;15(2):86-95. https://doi.org/10.1080/17585716.2022.2095173
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Gora L. Sasha. Baccalà in Venice, cod in the world. In: Baldacci Cristina, Bassi Shaul, De Capitani Lucio, Omodeo Pietro Daniel, editors. Venice and the Anthropocene: an ecocritical guide. Venice: wetlands; 2022. p. 91-94.
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Gora L. Sasha. Life, death, and dinner among the molluscs: human appetites and sustainable aquaculture. In: Kevany Kathleen May, Prosperi Paolo, editors. Routledge handbook of sustainable diets. London: Routledge; 2022. p. 119-128. https://doi.org/10.4324/9781003174417-13
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Gora L. Sasha. Today's special: reading menus as cultural texts. In: Szanto David, Di Battista Amanda, Knezevic Irena, editors. Food studies: matter, meaning, movement. Ottawa, ON: Food Studies Press; 2022. p. 115-126. https://doi.org/10.22215/fsmmm/gs19
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2021
Gora L. Sasha. Buddies, lovers, and detours: America and its road movies. Review of International American Studies 2021;14(2):103-119. https://doi.org/10.31261/rias.11809
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Gora L. Sasha. On ice: life and lunch at Mercato di Rialto. Lagoonscapes: The Venice Journal of Environmental Humanities 2021;1(1):79-100. https://doi.org/10.30687/lgsp//2021/01/007
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2020
Gora L. Sasha. Brotzeit: dispatch from Munich. Gastronomica 2020;20(3):92-93. https://doi.org/10.1525/gfc.2020.20.3.92
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Gora L. Sasha. From meat to metaphor: beavers and con?icting imaginations of the edible. In: Boyd Shelley, Barenscott Dorothy, editors. Canadian culinary imaginations. Montreal, QC: McGill-Queen's 新万博体育下载_万博体育app【投注官网】 Press; 2020. p. 93-114. https://doi.org/10.2307/j.ctv2nwq9gw.9
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Gora L. Sasha. Muckamuck: restaurants, labour, and the power of representation. McWilliams Mark, editor. Food and power: proceedings of the Oxford Symposium on Food and Cookery 2019 London: Prospect Books; 2020.
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2017
Gora L. Sasha. Beaver as offal: the presence and absence of beaver in Canadian cuisine. McWilliams Mark, editor. Offal: rejected and reclaimed food: proceedings of the Oxford Symposium on Food and Cookery 2016 London: Prospect Books; 2017. 200-210.
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Gora L. Sasha. Eating the north: an analysis of the cookbook "NOMA: time & place in Nordic cuisine". Graduate Journal of Food Studies 2017;4(2). https://doi.org/10.21428/92775833.6c60dbc4
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2016
Gora L. Sasha. Breaking bread: the clashing cults of sourdough and gluten-free. In: Cargill Kima, editor. Food cults: how fads, dogma, and doctrine influence diet. Lanham: Rowman & Littlefield; 2016. p. 173-186.
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