Lenore Newman (born 1973) [1] is a Canadian author and geographer. She is Associate Professor of Geography and the Environment at the University of the Fraser Valley and Director of the Food and Agriculture Institute. She holds a research chair in food and agriculture innovation and is a past Canada Research Chair in Food Security and the Environment. [2]
Newman was born in Sechelt, a coastal town in British Columbia, and raised in a fishing family. [3] She attended the University of British Columbia, where she received a BSc (Hons) in Physics, and then completed an MES and PhD at York University. [2]
Newman studies agricultural and culinary geography. She has conducted fieldwork around the globe, studying public markets, regional cuisines, farmland preservation, global food security, and the ecology of the world's food system. As Canada Research Chair in Food Security and the Environment she researches the impact of climate change on food security and global cuisines. She has published over forty peer-reviewed academic articles in her area of research. In 2014, Newman was inducted into the Royal Society of Canada's College of New Scholars, Artists and Scientists. [2]
Her first book, Speaking in Cod Tongues: A Canadian Culinary Journey, was published in 2017 by the University of Regina Press. It explores regional food cultures across Canada, ultimately arguing for the existence of a distinctly Canadian cuisine and outlining the properties that define it. [4]
Her second book, Lost Feast: Culinary Extinction and the Future of Food was published in 2019 by ECW Press. It explores the foods that humans have eaten to extinction, as well as species currently at risk of extinction due to human consumption and possible ways to avoid these outcomes through food alternatives and better stewardship. [5]
Her third book, Dinner on Mars: The Technologies That Will Feed the Red Planet and Transform Agriculture on Earth, was co-authored with Dr. Evan Fraser and published in 2022 by ECW Press. It discusses the technological innovations that would make it possible to feed a Martian colony, using the challenge of establishing a food system off-world to explore ways of producing food more sustainably on Earth. [6]
Newman currently researches technology and the future of food, agricultural land use policy, and place making through food and agriculture. She also researches agricultural production methods such as vertical farming, cellular agriculture, precision agriculture, and regenerative agriculture, focusing on the way these methods and technologies work together. [7] [8] In 2018 she was appointed to a government committee to strengthen the Agricultural Land Reserve in British Columbia. [9] [10] In 2019 she was appointed to a Food Security Task Force with the mandate to advise the government on ways to apply technology and innovation to support the agricultural sector in British Columbia and to reduce food waste. [11] [12]
Bengali cuisine is the culinary style of Bengal, that comprises Bangladesh and the Indian states of West Bengal and Tripura. The cuisine has been shaped by the region's diverse history and climate. It is known for its varied use of flavours including mustard oil, as well as the spread of its confectioneries and desserts. There is a strong emphasis on rice as a staple, with fish traditionally the most common protein. Freshwater fish are preferred to seafish, although barramundi, known as bhetki, is also common. Meat is also a common protein among Bengalis with beef and goat meat being the most popular. In more recent times, lentils have begun to form a significant part of the diet. Many Bengali food traditions draw from social activities, such as adda, Eid feast or the Mezban.
Canadian cuisine consists of the cooking traditions and practices of Canada, with regional variances around the country. First Nations and Inuit have practiced their culinary traditions in what is now Canada since time immemorial. The advent of European explorers and settlers, first on the east coast and then throughout the wider territories of New France, British North America and Canada, saw the melding of foreign recipes, cooking techniques, and ingredients with indigenous flora and fauna. Modern Canadian cuisine has maintained this dedication to local ingredients and terroir, as exemplified in the naming of specific ingredients based on their locale, such as Malpeque oysters or Alberta beef. Accordingly, Canadian cuisine privileges the quality of ingredients and regionality, and may be broadly defined as a national tradition of "creole" culinary practices, based on the complex multicultural and geographically diverse nature of both historical and contemporary Canadian society.
The Nanaimo bar is a bar dessert that requires no baking and is named after the Canadian city of Nanaimo in British Columbia. It consists of three layers: a wafer, nut, and coconut crumb base; custard icing in the middle; and a layer of chocolate ganache on top. Many varieties exist, consisting of various types of crumb, various flavours of icing, and various types of chocolate.
The University of the Fraser Valley (UFV), formerly known as University College of the Fraser Valley and Fraser Valley College, is a Canadian public university with campuses in Abbotsford, Chilliwack, Mission and Hope, British Columbia. Founded in 1974 as Fraser Valley College, it was a response to the need for expanded vocational training in the communities of the Fraser Valley. In 1988, it became a university college, with degree-granting status. As the University College of the Fraser Valley, it grew rapidly, becoming one of the largest university colleges in Canada.
Kibbeh, İçli köfte in Türkiye, Koupes in Cyprus, is a family of dishes based on spiced ground meat, onions, and grain, popular in many countries of West Asia.
Andrew George Jr. is a Canadian chef and writer.
ECW Press is a Canadian book publisher located in Toronto, Ontario. It was founded by Jack David and Robert Lecker in 1974 as a Canadian literary magazine named Essays on Canadian Writing. They started publishing trade and scholarly books in 1979.
Anna Lappé is an American author and educator, known for her work as an expert on food systems and as a sustainable food advocate. The co-author or author of three books and the contributing author to over ten others, Lappé's work has been widely translated internationally and featured in The New York Times, Gourmet, O, The Oprah Magazine, Domino, Food & Wine, Body+Soul, Natural Health, Utne Reader, and Vibe, among other outlets.
Habeeb Salloum, M.S.M. was a prominent Arab-Canadian author and freelance writer. Salloum centered his writings on Canada, travel, and the culinary arts, Arab and world history, with a specific focus on cooking and tourism.
The University of the Fraser Valley (UFV), is a Canadian public university with campuses in Abbotsford, Chilliwack, Mission and Hope, British Columbia, as well as a presence in Chandigarh, India. The following is a list of faculties and schools at UFV.
Anita Stewart, was a Canadian culinary author and food activist.
Meeru Dhalwala is an author, chef and co-owner, with her ex-husband Vikram Vij, of the Indian restaurants Vij's and Rangoli in Vancouver, British Columbia.
Traditional foods are foods and dishes that are passed on through generations or which have been consumed for many generations. Traditional foods and dishes are traditional in nature, and may have a historic precedent in a national dish, regional cuisine or local cuisine. Traditional foods and beverages may be produced as homemade, by restaurants and small manufacturers, and by large food processing plant facilities.
Colleen Taylor Sen is a Canadian–American translator and author specializing in Indian cuisine. She has written eight books, many articles and has also contributed entries to encyclopedias.
Darra Goldstein is an American author and food scholar who is the Willcox B. and Harriet M. Adsit Professor of Russian, Emerita at Williams College.
Jacqueline M. Newman is a professor emeritus at Queens College-CUNY, specializing in Chinese cuisine, history, gastronomy, and food culture. Considered a trailblazer in the field, Newman has authored numerous books on the subject of Chinese cuisine and is the editor-in-chief of the Flavor and Fortune, a periodical focusing on the science and art of Chinese cuisine. She has also served on the awards committee of James Beard Foundation and on Board of Directors of the Food Exhibition Museum in Suzhou, China.
Laghman is a dish of meat, vegetables and pulled noodles from Uyghur cuisine and Central Asian cuisine. In Chinese, the noodle is known as latiaozi or bànmiàn.
Lost Feast: Culinary Extinction and the Future of Food is a 2019 non-fiction culinary book written by Lenore Newman and published by ECW Press. It discusses the history of lost foods that have gone extinct due to human activity and the current issues of culinary extinction risks throughout the world, along with possible ways to avoid these outcomes through food alternatives and better stewardship.
Evan Fraser is a Canadian author and geographer. He is a Professor of Geography at the University of Guelph and the Director of the Arrell Food Institute.
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