Why is cuisine a living language that brings together nature and culture? Cuisine is not just about feeding people, it is deeply emotional, evolving over time to represent what it means to be from a place and time. But what happens to cuisine as it is carried around the world, and perhaps even beyond the boundaries of the planet? In this talk Newman outlines Canadian cuisine and explores how it contributes to national identity. She discusses how Canadian cuisine has moved abroad along with Canadian expats, and explores the boundaries of Canadian cuisine by transporting Canada’s national dish, poutine, to the red planet.

Lenore Newman’s love affair with food began on her family’s fishing boats, where she gained an early introduction into the world of direct marketing of local products. Lenore is an expert in culinary geography and agricultural land use policy, and she holds a research chair in food and agriculture innovation at the University of the Fraser Valley. Dr. Newman is also the Director of the Food and Agriculture Institute at UFV, and is an emeritus member of the Royal Society of Canada’s New College. She holds a PhD in Environmental Studies from York University. She has written two award-winning books, Speaking in Cod Tongues: A Canadian Culinary Journey, and Lost Feast. She is co-author of Dinner on Mars, published in October, 2022.