Rachel Carson Center for Environment and Society

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L.Sasha Gora

Dr. des. Sasha Gora

Editorial Director


Rachel Carson Center
Leopoldstr. 11a, 4. OG
80802 Munich

Room: 401
Phone: +49 (0) 89/ 2180-72363

L. Sasha Gora is a cultural historian and writer with a focus on food studies, the environmental humanities, and contemporary art. After having studied at McGill University, the University of Copenhagen, and the University of Gothenburg, she earned a PhD from LMU Munich and the RCC, for which she received the 2021 Bavarian American Academy Dissertation Award. Based on her doctoral research, she is completing her first book, titled 'Culinary Claims: A History of Indigenous Restaurants in Canada.'

She worked as a lecturer at LMU Munich’s Amerika-Institut from 2015 to 2020 and spent spring 2019 as a visiting scholar in the Department of Ethnic Studies at UC Berkeley. From 2020 to 2021 she was a research fellow at the Center for the Humanities and Social Change at Ca’ Foscari University, Venice, where she initiated a new project about culinary reactions to climate change. In October 2021 she returned to the RCC to take up the position of editorial director and lecturer.

Selected Bibliography:

  • “Secret Ingredient: Food, Knowledge, and Migration.” Arts of the Working Class 16 (May 2021): 10-14.
  • “From Meat to Metaphor: Beavers and Conflicting Imaginations of the Edible.” In Canadian Culinary Imaginations, edited by Shelley Boyd and Dorothy Barenscott. Montreal and Kingston: McGill-Queen’s University Press, 2020.
  • “Brotzeit: Dispatch from Munich.” Gastronomica: The Journal for Food Studies 20, no. 3 (August 2020): 92-3.
  • “The Muckamuck: Restaurants, Labour, and the Power of Representation.” In Proceedings of the Oxford Symposium on Food & Cookery 2019: Power, edited by Mark McWilliams. London: Prospect Books, 2020.
  • “Eating the North: An Analysis of the Cookbook NOMA: Time and Place in Nordic Cuisine.” Graduate Journal of Food Studies 4, no. 2 (Fall 2017).
  • “Breaking Bread: The Clashing Cults of Sourdough and Gluten Free.” In Food Cults, edited by Kim Cargill. Lanham, Maryland: Rowman & Littlefield, 2016.