2021 Genre Panel
The House Student Literary and Library Committee invites you to join us for our annual Genre Panel on Food Narratives, where we will be exploring the creative and professional experiences of food writers and the literary character of culinary narratives.
Food is an integral part of life. But it is not only life sustaining. It has the unique capacity for storytelling — bringing people together and evoking memories through generations. This event serves to enrich students and community members by sharing insights into the creative process, industry, and theory of food narratives, and it seeks to foster a deeper understanding of food narratives from the literary perspective.
Date: October 28, 2021
Time & Duration: 5:00 to 7:00 PM (2 hrs)
Location: Video Recording
Event Contact: Emily Hurmizi and Matthew Lee
Suzanne Evans holds a PhD in Religious Studies. After working, studying, and living in China, Indonesia, India and Vietnam, she now lives and writes in Ottawa. Her writing, which has appeared in academic and literary journals, newspapers, magazines, and books, has a strong focus on women and war. Her new book, The Taste of Longing: Ethel Mulvany and her Starving Prisoners of War Cookbook, is the 2021 Forward Indies gold medalist for biography and is short listed for the Ottawa Book Awards (Nonfiction) and Taste Canada Award for Culinary Narrative.
Ify Ogbue is a food stylist, photographer and recipe developer on a creative mission to capture the beauty of flavour. Her years of experience as a nutritionist lends to her deep understanding of the emotional connection food evokes within each of us. What began as a simple food blog, Yani’s Kitchen, quickly turned into a more meaningful, creative pursuit.
Her use of natural light and shadows in her images lures viewers; allowing them to feel a sense of awe and comfort. She blends her understanding of visual storytelling, food styling and photography to tell food stories and works, not only to create images that inspire – but visually satiates.
Ann Hui is the Globe and Mail’s national food reporter. She’s also the award-winning author of the bestselling book Chop Suey Nation: The Legion Cafe and Other Stories from Canada’s Chinese Restaurants.
Trevor Lui has made a life and career surrounded by the sights and sounds of food and drink. He has spent more than 20 years producing thousands of event experiences as an executive for major entertainment venues, top-tier hotels & casinos for the likes of heads of states and Hollywood starlets. A diverse builder of innovative implementation, brand marketing, operations and ground-zero build outs, he likens a good, honest meal on a street corner than being tied down to a corporate boardroom. He’s a lover of ‘the story’ and inspired with each bite and sip around him and believes we are all connected through our dining experiences.
In 2018, Trevor shed his corporate job to fulfil his entrepreneurial dream of creating unique experiences. He has helped co-create and develop some of Toronto’s foremost food brands, Kanpai Snack Bar, Yatai Japanese Street Food, Shook Noodle, La Brea Food, Fat Rabbit and stackt market collaborations, Makan Noodle Bar, Pop Kitchen and the newest creation, Joybird.
His agency Highbell Group curates uniquely immersive culinary events that pushes the boundaries of innovation coupled with a growing list of clients that seek their services for branded video content in the style of his welldocumented Soulful Food Stories series. Trevor is also co-founder of the agency Quell representing food & drink talent with a focus on broadening BIPOC work and leadership.
In addition, Trevor is a frequent consultant, speaker & editorial contributor to industry publications and business forums as well as holding executive posts on boards in the global tourism and academia space. He has also provided promotional ambassadorship to numerous notable consumer brands and is a regular contributor to Cityline. Trevor just released his inaugural cookbook, Double Happiness, now available at all major retailers.