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On the Nanaimo Bar Trail

Certain foods are named for the places they come from, but many foods acquire place-based names for quite different reasons. This episode peels back the layers of that oh-so-Canadian treat, the Nanaimo Bar. Lenore Newman fills us in on his history and heritage, while also commenting on the quasi-luxury that the dessert represented in past, and maybe still does. Sandwiching this exploration, Alexia Moyer tells us about the iconic French pastry, the Paris-Brest, and Julia Mitchell responds to Lenore’s article, “Notes from the Nanaimo Bar Trail.” Guests: Alexia Moyer is co-Managing Editor of Canadian Food Studies and a founding member of the editorial collective, red line-ligne rouge, based in Montreal. Lenore Newman is a professor in the department of Planning, Geography, and Environmental Studies at the University of the Fraser Valley, as well as Director of its Food and Agriculture Institute. Julia Mitchell is a master student in arts and communication at Carleton University, exploring the use of French terminology on English-language menus. Mentioned in this episode: Speaking in Cod Tongues by Lenore Newman La Poutine by Geneviève Sicotte Paris-Brest (pastry) “But is it Authentic?” by Lisa Heldke Credits: Host/Producer: David Szanto Executive Producers: Rachel Engler-Stringer, Laurence Godin, Charles Levkoe, Phil Loring, Kristen Lowitt Audio consultant: Zélie Scherrer Music: Alex Guz and Evgeny Bardyuzha on Pixabay Sound Effects: Aviana_Phoenix and BenKirb and freesound_community on Pixabay Photo: Joy (CC-BY 2.0, no changes made) #DigestingFoodStudies Digesting Food Studies is funded in part by the Social Sciences and Humanities Research Council of Canada, Lakehead University, and the Canadian Association for Food Studies. Chapters: 0:00:00 - Introduction 0:02:28 - Alexia Moyer on Paris-Brest 0:08:52 - Lenore Newman on the Nanaimo Bar 0:20:40 - Julia Mitchell on menus and naming