Gwenaelle Reyt
Gwenaëlle Reyt est doctorante en études urbaines à l’Université du Québec à Montréal (UQAM). Son travail de thèse porte sur les restaurants à Montréal entre 1960 et aujourd’hui et leur rôle dans la construction des identités culinaires québécoises. Elle se spécialise également sur les thématiques qui touchent le terroir, le tourisme et la gastronomie. À l’UQAM, elle enseigne à titre de chargée de cours ces thématiques dans les cours « Tourisme et Loisirs gourmands » et « Terroir et développement local ». Elle a également participé à la rédaction d’un mémoire visant l’inscription de la gastronomie comme élément de la nouvelle politique culturelle de la Ville de Montréal. Elle travaille aussi comme assistante à l’édition de TÉOROS, revue de recherche en tourisme. Son passé de journaliste spécialisé en alimentation lui a permis d’avoir une bonne connaissance du domaine de la gastronomie au Québec.
Sessions in which Gwenaelle Reyt participates
Monday 6 June, 2016
To celebrate our film series dedicated to heritage, sponsored by the Department of American Studies at the University of Maryland and the United States Chapter of the Association of Critical Heritage Studies, this event will spotlight the iconic Sugar Shack, which is rooted from Quebec to New-England and which is both the place of maple syrup production and of friendly gatherings during the maple syrup season. In a festive atmosphere, delegates will be invited to taste one of the essential of...
Sessions in which Gwenaelle Reyt attends
Saturday 4 June, 2016
With sustainable development gaining momentum as a priority of UNESCO heritage policies, an increasing number of food-related nominations are being submitted for inscription on the lists of the Convention for the safeguarding of the intangible cultural heritage. The Mediterranean diet, traditional Mexican cuisine and the Japanese dietary culture of washoku are just some examples of this booming phenomenon. Since food and foodways are powerful references for self-representation and ident...
Sunday 5 June, 2016
In English and French The two Inuit artists Nina Segalowitz and Taqralik Partridge are offering us an initiation to katajjaniq, this thousand years old autochthonous expression of overtone singing which consists of an alternate dialogue of inhaled and exhaled guttural and vocal sounds. Throat singing is practiced just like a game: two women facing and challenging one another until one of them either laughs or runs out of breath. (Meeting point: DS Registration table) _...
Monday 6 June, 2016
This session is committed to extending previous research collaborations on food and culinary systems as objects of political mobilization – ICA 52, 2006 (Seville); Mexico DF, 2009; ICA 54, 2012 (Vienna); Uqam, 2014 (Montreal). On this occasion, we will deepen and develop ongoing debates about the growing place of food in the cultural politics of heritage and its impacts on society, about which there is still scarce documentation. How are food and culinary heritages constructed and...
Tuesday 7 June, 2016
Le concept de patrimoine culturel immatériel (PCI) a fait l’objet de nombreux colloques et publications depuis la promulgation de la Convention pour la sauvegarde du patrimoine culturel immatériel de l’UNESCO en 2003, voire même avant. Toutefois, peu d’entre eux se sont attardés à la question de l’impact réel des systèmes et politiques mis en place pour favoriser le développement des pratiques culturelles transmises de génération en génération comme les arts et l’artisanat traditionnels, les ...
The closing dinner of the conference, called “Pawâ” according to a French-Canadian tradition borrowed from the Native American lexicon, will be an opportunity to discover, in the heart of the Old Port of Montreal, an original culinary creation by the caterer Agnus Dei, from the renowned Maison Cartier-Besson in Montreal, leader in its field for its boundless creativity and event expertise. The dinner, in the form of stations, will offer delegates an exploration of Quebecois culinary heritage,...