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Sociology of Culture

Cultural Scenes and Political Attitudes

Congratulations to Doctoral Candidate Diana Miller and Professor Dan Silver who recently published an article on the importance of spatial cultural scenes for understanding political attitudes. This research benefited from funding from SSHRC. The full article can be accessed here and I include the citation and abstract below. Diana L. Miller and Daniel Silver (2016) … Read More

Under the Sea

Professor John Hannigan has recently published a new book investigating the ways in which we think about and govern the seas. The publisher has this to say about Professor Hannigan’s book: Long regarded as an empty and inhospitable environment, the deep ocean is rapidly emerging as an ecological hot spot with a remarkable diversity of … Read More

Sociology of Meat

Through much of human history, meat has enjoyed an exceptionally prominent position in our diet. It is both an important source of protein and a cultural product with deep significance. Nonetheless, current and projected levels of meat consumption over the next several decades promise to overtax the food distribution system, push agriculture to more and … Read More

Holly Campeau awarded Dennis Magill Canada Research Award

Congratulations to Ph.D. Candidate Holly Campeau, recipient of the 2016 The Dennis William Magill Canada Research Award. The Dennis William Magill Canada Research Award is awarded annually to a student in the Department of Sociology for a PhD dissertation or journal article of exceptional merit that focuses on an aspect of Canadian society. Preference is … Read More

Down with ‘Foodies’? on BBC World

Professor Josée Johnston was recently interviewed for “The Food Chain,” a program on BBC World Service on an episode about food and social class. Professor Johnston and her co-author Professor Shyon Baumann published a book on Foodies in 2010 (second edition released in 2015). In the interview, Professor Johnston discusses the definition and meanings attached … Read More

At the Chef’s Table

Professor Vanina Leschziner has recently published a new book exploring the world of high cuisine. The book follows years of research during which Professor Leschziner interviewed chefs and observed the practices in the kitchens of top restaurants in New York and San Francisco. According to the publisher’s blurb: “This book is about the creative work … Read More