CuiZine: The Journal of Canadian Food Studies / Le journal des études sur l'alimentation au Canada nourishes intellectual exchanges on the subject of food in Canada from multicultural perspectives.
An integral aspect of ethnic identity and cultural production, food acts as a window into multiple cultural publics and thus lends itself to various interrogations through, for example, ethnography, history, material culture, literary studies, sociology, anthropology, religious studies, art history, communications, and environmental studies. CuiZine aims to provide an innovative academic forum for interdisciplinary discussions surrounding the diverse culinary cultures of Canada, while also providing a venue for dynamic creative content on the subject.
CuiZine encourages submissions that emphasize site-specific regional foodways across the country, whether it is an historical examination of first-generation Sri Lankan immigrant cooking in Toronto, a socio-economic study on the role of seal in Nunavut food culture, or a literary analysis of Duddy Kravitz's smoked meat escapades.
At the same time, Canada's ethnic groups and cultural practices are not understood in isolation or as static phenomena. Rather, they evolve constantly and, in a nation of immigrants, interplay off each other. CuiZine hopes to foster this cross-cultural exchange by demonstrating the centrality of foodways to Canadian cultural identity.
CuiZine also serves as a creative outlet for food-themed written and visual pieces. Poetry and prose submissions should feed our minds, and aesthetic pieces should engage our senses.
A peer-reviewed e-journal published by McGill Library, CuiZine accepts and publishes entries in English and French. CuiZine is indexed through CAB Abstracts and World Health Databases.
Announcing the Launch of CuiZine's Best Student Paper Award
CuiZine: The Journal of Canadian Food Studies is launching its first Student Paper Award. With this contest, CuiZine hopes to reach out to the next generation of food studies scholars.
We invite submissions from a variety of disciplinary perspectives: anthropology, art history, cultural studies, communications, environmental studies, ethnography, folklore, geography, history, law, literary studies, material culture, politics, religious studies, sociology, and urban planning.
CuiZine serves as a creative outlet for food-themed written and visual pieces. If appropriate, we encourage students to complement their research papers with illustrations, maps, video, or sound.
The selection committee will select two papers—one from the graduate student community and another from the undergraduate student community—to be peer reviewed and published in an upcoming issue of the e-journal. The committee's decision will be based on the quality of research, the originality of the contribution, and the presentation of the paper.
To be eligible, students must
- be nominated by a professor
- be registered in a Canadian or American university
- have written the unpublished paper during the 2012–2013 academic year
- submit only one paper
The student's professor or advisor must forward the nomination by 1 June 2013, to cuizine.info@mcgill.ca. Please download the application and nomination forms here.
Lancement du Prix de la Meilleure Communication Étudiante pour CuiZine
CuiZine: Le journal des études sur l'alimentation au Canada va décerner pour la première fois un Prix de la Meilleure Communication Étudiante. La création de ce prix a pour but d'inciter la prochaine génération d'experts des études culinaires à contribuer à la revue.
Nous invitons les contributions venant de disciplines variées: anthropologie, histoire de l'art, études culturelles, communication, ethnographie, folklore, géographie, histoire, droit, littérature, sciences politiques, culture matérielle, théologie, sociologie et urbanisme.
CuiZine sert aussi d'espace créatif pour des œuvres littéraires et visuelles sur le thème de l'alimentation. Si cela est pertinent, nous encourageons les étudiants à agrémenter leurs articles d'illustrations, de cartes, de vidéos ou encore de sons.
Le comité de sélection choisira deux articles-un écrit par un étudiant gradué, un autre par un étudiant au bac-qui seront ensuite évalués par des pairs et publiés dans une prochaine édition de notre périodique électronique. La décision du comité se basera sur la qualité de la recherche présentée, l'originalité de la contribution ainsi que sur la présentation et l'organisation de l'article.
Pour participer au concours, les auteurs doivent:
- être choisi(e)s par un professeur
- être inscrit(e)s en tant qu'étudiant(e) dans une université nord-américaine
- avoir écrit l'article au cours de l'année académique 2012–2013 (et ne pas l'avoir déjà publié ailleurs)
- soumettre un seul article
Les professeurs doivent faire parvenir leurs nominations d'ici le 1er juin 2013 à l'adresse suivante : cuizine.info@mcgill.ca. Merci d'utiliser les formulaires de nomination et de candidature disponibles ici.
The Editors of CuiZine would like to draw your attention to a useful resource relating to food and household books 1475–1914, mounted by UC Davis in collaboration with Lynette Hunter: householdbooks.ucdavis.edu.
