Skip to main content

Public scholars


Laura Shine

I study emerging food practices and how ideas about edibility evolve and adapt, with a specific focus on entomophagy – the consumption of insects – in non-traditional cultural contexts.

Laura Shine is a doctoral candidate in Concordia’s Humanities program, in the fields of food anthropology, food marketing and sensory studies. She investigates the changes in attitudes and behaviours towards novel foods, with a particular focus on entomophagy. She has served as strategic consultant on the board of insect start-ups and presented talks and workshops on eating bugs in schools and university settings. In 2017, she devised and taught an undergraduate course in Food and Culture in Concordia’s Department of Sociology and Anthropology. Her research has been supported by scholarships from the SSHRC and the FQRSC, and by a fellowship from the Luc Beauregard Centre of Excellence in Communications Research.


Discipline

Humanities (Food Anthropology, Food Marketing, Sensory Studies)

Languages

English, French, Spanish

Supervisors

Christine Jourdan, Jordan LeBel, David Howes

Join the conversation



LAURA SHINE: How eating bugs challenge our ideas on edibility



News


Laura's blog posts

  • Finding our voice
    Posted on January 22, 2019 | By Laura Shine
    As a society, if we wish for more justice and fairer representation, it is our responsibility, collectively, to demand more of our media, and to contribute what we can to achieve a more balanced outlook. Read more
  • Sensing edibility
    Posted on November 27, 2018 | By Laura Shine
    Salty jujubes? Horsemeat balls? Baby formula? Mystery powders and drops? Read more
  • Disgust, part 2: It's us vs. them
    Posted on October 2, 2018 | By Laura Shine
    Food is a means of communication, and one that says much more than it seems on the surface. Read more
  • Disgust, part 1: Let's get physical
    Posted on July 24, 2018 | By Laura Shine
    What did you have for breakfast? Cereal with milk? Toast and coffee? A fried egg? Likely not seasoned, sautéed beetle larvae. Read more
  • Eating outside the box
    Posted on May 22, 2018 | By Laura Shine
    Why do we decide that some plants are fit for the plate while others head straight to the compost pile? Can we rethink and expand some of the strict rules we create to define edibility? Read more
Back to top

© Concordia University