L Sasha Gora
Biographic Data
| ID | 802996 |
|---|---|
| NAME | L Sasha Gora |
| GIVEN NAMES | L Sasha |
| FAMILY NAME | Gora |
| SIGNATURE | GORA L S |
| AFFILIATIONS | University of Augsburg |
| ORCID | 0000-0002-0192-3574 |
| VERIFIED | Yes |
| TOTAL WORKS | 10 |
| TOTAL CITATIONS | 7 |
| WORKS AS AUTHOR | 10 |
| WORKS AS EDITOR | 0 |
| FIRST PUBLICATION YEAR | 2018 |
| LATEST PUBLICATION YEAR | 2026 |
| H-INDEX | 1 |
Cod and its oil, cuisine and its supplements
By spotlighting cod liver oil as an example of a global fat and reflecting on the commercialisation of fish – from food source and medicine to dietary supplement – this article surveys cod’s colonial history in Newfoundland alongside cultural imaginations of resources. The oil’s popularity boomed in the early twentieth century with the discovery of vitamins, which gifted foods and their by-products new values. This article thus sketches out how f…
Muktuk and Culinary Borders in the North American Arctic Since 1867
Often accompanied by the word “delicacy”, muktuk – whale skin and its blubber – is a culinary staple in the North American Arctic, as well as a polarizing food that colonists and settlers have largely rejected. It, therefore, introduces themes pertinent to the history of dietary cultural encounters in northern colonial settings – from the politics of “delicacies” to how foods make and unmake borders. This article follows muktuk’s textual traces t…
Time and microbes, tides and bodies
Window, a Mountain, a Scape
Thinking with Urban Natures
Since the Enlightenment, cities have been considered as exemplary spaces of human achievement. Technological developments and the constant reorganisation of materials and infrastructures have contributed to a widely shared conception of nature as something outside of urban areas. Our age, framed by the Anthropocene and the sixth wave of extinction, has shattered such vision. Novel reflections across the natural sciences, the arts and the humaniti…
‘Sad ol’ mush’
In Indian School Days, Basil Johnston remembers eating watery porridge – ‘sad ol’ mush’ – at St. Peter Claver School for Boys. A collaboration between the Canadian government and Christian churches to assimilate Indigenous children, residential schools served food that aligned with this mission. Zooming in on the history of the poetics and politics of porridge, this article weaves together a study of the food residential schools served with writi…
Buddies, Lovers, and Detours
Is an open road also a democratic one? Zooming in on two films—Queen & Slim (2019) and Unpregnant (2020)—this article discusses American road movie genre from the perspective of 2021, and how contemporary film narratives intersect with race and gender. One movie often drives in another film’s lane, meaning the genre is self-referential. Unfolding in three parts, the article begins by introducing these two films and surveying how they contribute t…
Brotzeit
Research Article| August 01 2020 Brotzeit: Dispatch from Munich L. Sasha Gora L. Sasha Gora L. Sasha Gora is a cultural historian with a focus on food history and contemporary art. In 2020 she received a PhD from the University of Munich and the Rachel Carson Center on the subject of Indigenous restaurants in Canada, and is currently Lecturer at LMU Munich's Amerika-Institut. Search for other works by this author on: This Site PubMed Google Schol…
Ten Restaurants That Changed America by Paul Freedman
L. Sasha Gora's review of Paul Freedman's study Ten Restaurants That Changed America. Liveright, 2016
The Sociology of Food
The French sociologist Jean-Pierre Poulain describes buffets as bearing “a similarity to aristocratic festive food practices” (p. 34), as well as offering a very extensive selection. This also desc
The Sociology of Food
The French sociologist Jean-Pierre Poulain describes buffets as bearing “a similarity to aristocratic festive food practices” (p. 34), as well as offering a very extensive selection. This also desc
The Sociology of Food
The French sociologist Jean-Pierre Poulain describes buffets as bearing “a similarity to aristocratic festive food practices” (p. 34), as well as offering a very extensive selection. This also desc
Ten Restaurants That Changed America by Paul Freedman
L. Sasha Gora's review of Paul Freedman's study Ten Restaurants That Changed America. Liveright, 2016
Brotzeit
Research Article| August 01 2020 Brotzeit: Dispatch from Munich L. Sasha Gora L. Sasha Gora L. Sasha Gora is a cultural historian with a focus on food history and contemporary art. In 2020 she received a PhD from the University of Munich and the Rachel Carson Center on the subject of Indigenous restaurants in Canada, and is currently Lecturer at LMU Munich's Amerika-Institut. Search for other works by this author on: This Site PubMed Google Schol…
Buddies, Lovers, and Detours
Is an open road also a democratic one? Zooming in on two films—Queen & Slim (2019) and Unpregnant (2020)—this article discusses American road movie genre from the perspective of 2021, and how contemporary film narratives intersect with race and gender. One movie often drives in another film’s lane, meaning the genre is self-referential. Unfolding in three parts, the article begins by introducing these two films and surveying how they contribute t…
‘Sad ol’ mush’
In Indian School Days, Basil Johnston remembers eating watery porridge – ‘sad ol’ mush’ – at St. Peter Claver School for Boys. A collaboration between the Canadian government and Christian churches to assimilate Indigenous children, residential schools served food that aligned with this mission. Zooming in on the history of the poetics and politics of porridge, this article weaves together a study of the food residential schools served with writi…
Window, a Mountain, a Scape
Thinking with Urban Natures
Since the Enlightenment, cities have been considered as exemplary spaces of human achievement. Technological developments and the constant reorganisation of materials and infrastructures have contributed to a widely shared conception of nature as something outside of urban areas. Our age, framed by the Anthropocene and the sixth wave of extinction, has shattered such vision. Novel reflections across the natural sciences, the arts and the humaniti…
Time and microbes, tides and bodies
Muktuk and Culinary Borders in the North American Arctic Since 1867
Often accompanied by the word “delicacy”, muktuk – whale skin and its blubber – is a culinary staple in the North American Arctic, as well as a polarizing food that colonists and settlers have largely rejected. It, therefore, introduces themes pertinent to the history of dietary cultural encounters in northern colonial settings – from the politics of “delicacies” to how foods make and unmake borders. This article follows muktuk’s textual traces t…
Cod and its oil, cuisine and its supplements
By spotlighting cod liver oil as an example of a global fat and reflecting on the commercialisation of fish – from food source and medicine to dietary supplement – this article surveys cod’s colonial history in Newfoundland alongside cultural imaginations of resources. The oil’s popularity boomed in the early twentieth century with the discovery of vitamins, which gifted foods and their by-products new values. This article thus sketches out how f…
Culinary Culture and Tourism (6 works) · Art (5 works) · Political science (4 works) · Sociology (4 works) · Geography (3 works) · Law (3 works) · Philosophy (3 works) · Aesthetics (2 works) · Biology (2 works) · Canadian Identity and History (2 works)