Who we are
Maya is the Creator and Founder of thefoodphilosopher which officially launched in 2022. Maya’s interest in the philosophy of life inspired inquiry into the subdomain of the philosophy of food and dining. Her driving questions include: how should food look (aesthetics) and how should it be presented (normativity)? Her methodology consists of holistically looking at the dining experience from the entrance to exit. There is a certain and particular attention to detail, communication, and passion she finds quintessential for the steps of service. For her, dining is more than eating; dining is a way to surpass the mundane and achieve enlightenment. Food and dining is a transformative experience: it is a way of life, a way of living, it is a philosophy. Her varied international travel experiences have exposed her to a multitude of cuisines and cultures.
Maya’s primary focus is on restaurant reviews, food writing, and food photography. She is a Level 7 Local Guide on Google Maps with more than 5 million views. She has earned her Honors Bachelor of Arts from the University of Toronto with degrees in Philosophy and Art History. Maya’s Philosophy focus is in first-order Ethics and Aesthetics; her Art History focus is in Greco-Roman mythology and how it related to the broader socio-cultural contexts from the ancient world to the modern period.
Thefoodphilosopher is based downtown Toronto.
Land Acknowledgement
I am honoured to live and work on this land and the people who preserve, conserve, and steward it. The land I work on sits on the traditional territories of many Indigenous nations including the Mississaugas of the Credit, the Anishinaabe, the Chippewa, the Haudenosaunee and the Wendat peoples. As an immigrant to this land and racialized person, I recognize the importance of upholding, respecting and living by the treaties of this land including The Two Row Wampum & Covenant Chain, The Dish with One Spoon, The Treaty of Niagara, and The Toronto “Purchase.” I respect and stand in solidarity with Indigenous peoples and their histories and voices by doing my part towards truth and reconciliation. I recognize that being an accomplice (a term Parker McMullen Bushman refers to as someone who is willing to lose something in their fight to take actions against systemic oppression versus an ally who is less “on the hook”), is not an identity but rather continuous actions and patterns of behaviour, relationship-building, learning and listening. I value the ancestors of the land, the current Indigenous communities, and the generations to come who continue to uphold Tkaronto’s culture, history, and land.
Sources and Further Reading
About The 519 » Land Acknowledgement
Activating Diversity and Inclusion: A Blueprint for Museum Educators as Allies and Change Makers
Culture of Care: Parker McMullen Bushman
We Are All on Native Land: A Conversation about Land Acknowledgments
Attached is a Google Maps screenshot of the restaurants and places we have reviewed since starting review writing in 2020.
Other countries in which we have travelled that do not have restaurant reviews include Mexico, El Salvador, China, Thailand, Italy, France, Spain, Greece, Turkey, and the United Kingdom.
Check out Maya’s other website focused on museum commentary and related work: