Marie-Ève Ducharme is a student in the Individualized (INDI) Ph.D. program at Concordia University. She studies what elements are being used to sell food with particular reference to the pervasive modern emphasis on convenience, and what impact this is  having on the sensory experience of eating, on the “pleasures of the table, and on the relationship with food or on the sociability around food. Her research is a combination of administration (food marketing), visual arts (storytelling) and communication. Marie-Ève’s research is under the supervision of Jordan LeBel, Christopher Moore, and Kim Sawchuck. She holds an MBA from Université Laval and so has experience in the field, thus, adding a practical perspective from local companies to her current research.