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.

CuiZine 4.2
Cookbook narratives from within the covers and between the lines

Under scrutiny in this eighth issue of CuiZine is the cookbook, in its various guises and incarnations. Whether it takes the form of a handmade family recipe compilation, a local community recipe book, celebratory cookbooks produced for Canada’s centennial, or 17th century English cookery books, each is carefully perused, poked, prodded, and in some cases, used as a guide to kitchen practice. These texts, as our contributors propose, contain narratives about recipe networks, cooking techniques, regional preferences and practices, as well as signposts about the way in social, cultural, and gender norms are in constant negotiation. We invite you to crack open this issue’s spine, take note of its aesthetic, examine the food stains within, and perhaps, should you feel so inclined, add an annotation or two of your own.

CuiZine 4.2
Lire des livres de recettes, d’une page à l’autre et entre les lignes

Vedette de la huitième édition de Cuizine, le livre de cuisine est un objet d’étude aux multiples déclinaisons. Quelle qu’en soit la forme, un recueil de recettes « maison », un livre de recettes en provenance d'une collectivité locale, un livre de cuisine commémoratif du centenaire du Canada, ou un guide pragmatique du 17ème siècle d’origine anglaise, chaque ouvrage est écalé, épluché, analysé et même utilisé en cuisine. Nos contributeurs proposent des récits portant sur les réseaux de recettes, les techniques culinaires, les mœurs et les goûts régionaux, et ce, au croisement du processus dynamique de la construction identitaire liée aux normes sociales, culturelles et propres au genre. Nous vous invitons à consulter cette édition de la revue avec la même curiosité accordée aux livres de cuisine. Nous sommes persuadés que le contenu vous mettra l’eau à la bouche.

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:


Announcements | Nouvelles

View | Voir CuiZine 4.2


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Editorial board | Comité éditorial
Editorial Staff | Équipe Rédactionnelle