Alexandra Littaye

DPhil Student, School of Geography and the Environment

Alexandra's research is on alternative food networks in the UK and Mexico, focusing on the narratives of small-scale producers engaged with the organisation Slow Food.

She is specifically interested in the support (and constraints) the organisation provides to supporting the production of 'traditional' foods through their Ark of Taste (branch focused on reserving heirloom seeds, breeds, and foods threatened by the standardization and homogenization of the global food system). In particular, she focuses on sourdough in Scotland and blue maize in Puebla, Mexico.