McGill University
www.cuizine.mcgill.ca

SUBMISSION GUIDELINES

ABOUT

Churrasco Chicken, Bee-Bim Bop, Salmon Candy, Tourtière. Food feeds Canada's diversity. CuiZine: The Journal of Canadian Food Cultures / Revue des cultures culinaires 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 be 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 hosted by McGill University, CuiZine accepts and publishes submissions in English and French.

Editor in Chief
Nathalie Cooke

SUBMISSION REQUIREMENTS

CuiZine accepts only original, unpublished work. Please do not submit anything that has previously appeared in print or online, in whole or in part, or that has simultaneously been submitted for publication elsewhere. If an article, poetry or prose work, or work of art is accepted for publication in CuiZine, the author agrees not to publish it elsewhere without written consent from the editor. Authors are responsible for obtaining reproduction permission for any copyrighted materials used in their own work.

FORMAT OF SUBMISSIONS

Research Papers
CuiZine aims to build knowledge and understanding from disciplinary, interdisciplinary, and cross-sector perspectives. Our online format also supports submissions that incorporate images, audio, or video. Please send 2,500-3,500 word articles or 250 word abstracts in paginated, English or French Word-readable format, along with a CV, to: cuizine.info@mcgill.ca.

Say It Like You Eat It
We feature selected food-themed original poetry, as well as creative fiction or nonfiction, with Canadian content or by a Canadian author. Please send full English or French submissions of no more than 2,000 words in paginated Word-readable format or PDF, along with a CV, to: cuizine.info@mcgill.ca.

CuiZineArt
CuiZine features food-themed online or digital pieces for visual consumption, such as animation, cartoon, or image-based essays with Canadian content or by a Canadian artist. We also welcome audio and video submissions. Please send full submissions or descriptions thereof in URL, PDF, JPEG, TIFF, or Word-readable format, along with a CV, to: cuizine.info@mcgill.ca.

Petites Madeleines
We invite food-themed reminiscences to engage CuiZine's core audience, that is, readers interested in Canada's diverse food culture. Please submit original unpublished works of no more than 2,000 words describing your food-related anecdotes, memories, and stories, together with a brief (50-word) biography, to: cuizine.info@mcgill.ca.

Iconic Foods
We publish short studies of iconic Canadian dishes or products, from butter tarts to beer. Submissions should explore the origins, evolution, and uniquely Canadian qualities-authentic or apocryphal-of a specific food or drink. Please send abstracts or full English or French submissions (of no more than 2,000 words) in paginated Word-readable format or PDF, along with a CV, to: cuizine.info@mcgill.ca.

Fresh from the Oven
We feature short opinion-editorial pieces exploring new ideas and issues in food studies. Please send abstracts or full English or French submissions of no more than 1,000 words in paginated Word-readable format or PDF, along with a CV, to: cuizine.info@mcgill.ca.

Interviews
We publish interviews with notable Canadian food personalities and experts. Please send proposals or full English or French submissions (of no more than 2,000 words) in paginated Word-readable format or PDF, along with a CV, to: cuizine.info@mcgill.ca. Submissions may include images, audio, or video footage.

Biographical Statements
Please provide a short (50-word) biographical statement with your submission, ideally in both English and French. Do not include funding information in your bio. You may provide this information in a separate "Acknowledgements" section.

REVIEWS

Book Reviews
We publish solicited reviews of recent food-related publications. Reviews should be approximately 750 words in length and should convey the most important elements of the book, including questions the book elicits but does not necessarily cover.

Exhibition Reviews
We publish reviews of recent Canadian food-related exhibitions and events. Reviews should be approximately 1,000 words in length and should convey the most important elements of the event, including questions it elicits but does not necessarily address. They should situate the event in the context of Canadian foodways study and scholarship. Images are highly recommended. Please send a short proposal, along with a CV, to: cuizine.info@mcgill.ca.

Review Copies
We welcome review copies of recent food-related publications with Canadian content or by a Canadian author. Please send scholarly, creative (poetry, fiction, nonfiction), or culinary publications to CuiZine Book Reviews c/o Nathalie Cooke at the mailing address below.

MAILING ADDRESS

Although email submissions are preferred, we will also accept paper submissions of articles, poetry and prose works, book reviews, and visual art pieces. For visual and multimedia submissions, we will also accept CDs, slides, videos, audio recordings, or photographs. Please mail submissions to:

Nathalie Cooke
McGill Institute for the Study of Canada
3463 Peel Street
Montreal, Quebec
Canada H3A 1W7

Please do not send originals (CuiZine is not responsible for lost, misdirected, or damaged submissions).

STYLE GUIDELINES

General Guidelines
Please use Canadian spelling only.
Submissions may be written in French or English.
All foreign words (including French when in an English article and vice versa) included in the paper should appear as they are spelled in their original language in italics, not transliterated unless specifically necessary for the particular context.
All articles must be double-spaced, left-justified, and paginated with standard margins (one inch on all four sides).
Please use 12-point Georgia font.
Leave a blank line between paragraphs, but do not indent the first line of each paragraph.
Use only one space after punctuation (following a period after a sentence).
Block quotations (quotations of four lines or more) should be fully indented and single-spaced.
Close spaces around em dashes—they are not necessary. Use two hyphens for an em dash.
For possessive form, use ': Henry James' novels, Wharton and James' style, Marx Brothers' humour, but Groucho Marx's comedy.
Periods and commas should precede closing quotation marks.
"Scare quotes," indicating nonstandard or ironic usage of a word or phrase, should be used sparingly. When necessary, use double quotation marks rather than single.

Capitalization
Do not capitalize words following colons (except for subtitles).
It is not necessary to capitalize words deriving from personal, national, or geographic names when using them in a non-literal sense. Example: brussels sprouts, quixotic, india ink, swiss cheese.
Article titles, subtitles, and headings should be in bold text and capitalized in headline style. Example: Capitalize the First, Last, and All Other Major Words in the Title and Subtitles. (NB: Titles and images are treated differently; see below.)

Comma Usage
Use serial comma. Example: vanilla, chocolate, and strawberry.
Use commas, not semicolons, to separate parts of a simple series following a colon.
Use a comma for introductory clauses but not for short phrases, except to avoid ambiguity.
Favour periods over semicolons.
Do not use a comma after introductory words meaning
    when: tomorrow, yesterday, recently, early next week, in the morning
    how often: occasionally, often, frequently, once in a while
    where: here, in this case, at the meeting
    why: for that reason, because of this situation
Set off provinces, states, countries, dates, and abbreviations following a person's name with commas.
    On a visit to Toronto, Ontario, we bought maple syrup.
    Both the Washington, D.C., and Montreal, Canada, airports were busy.
    Her death on October 29, 1988, was not an accident.
    Bethany McCain, Ph.D., is giving the lecture.

Numbers
Spell out zero through nine and use numerals for 10 and above.
Spell out first through ninth centuries and use ordinals thereafter (10th century, 21st century).
Use numerals in the following cases:
    exact measurements and statistics (4.7 miles, 7.3 units)
    numbers as numbers ("the number 6")
    percents (84 percent)
Write out and hyphenate basic fractions: one-sixteenth; two-thirds.
Large numbers: 4 million, 15 million, not 4,000,000 or four million.
Do not begin a sentence with a numeral; recast the sentence.
Use zero in open decimal fractions and for consistency: 0.2; 0.97; 6.35, 6.88, and 6.90.
Use full page ranges: 246-251; 1,016-1,034.
Except for dates/years, use commas in number of four or more digits: 5,280; 126,598.

Currency
Follow general number style (five pesos, 10 pesos).
Use numerals with familiar currency symbols: £5; $6.
$28 billion, not 28 billion dollars.

Dates
Date ranges:
    use full years in headings, chapter titles, map titles, etc. (1876-1893)
    use shortened date ranges in text (1879-93, but 1896-1907)
    usage: from 1487 to 1534, but during the period 1487-1534; during the period
    1477-88
October 26, 1994, not 24 October, 1994, not October 24th, 1994 (unless in a title)
June 1988, not June of 1988, not June, 1988
January 1991, not Jan. 1991
No apostrophe in decades or centuries: 1970s, 1600s.

Abbreviations
In almost all cases, avoid use of abbreviations in running text: spell out states, months of the year, etc.
Use small caps for BCE (Before Common Era) and CE (Common Era), and for AM and PM.
Insert space between initials: A. S. Byatt, W. E. B. Du Bois.
Spell out acronymic terms in full the first time they are used, with the acronym in parentheses. In all subsequent mentions use only the acronym.
Example: First mention of the Canadian Association of Food Studies (CAFS); thereafter, only CAFS.
Periods are only required for abbreviations containing lower-case letters, not those using all upper-case: NATO, PEI, MA, but Ph.D., et al.
Do not abbreviate decades: 1990s, not 90s or '90s; 1980s and 1990s, not 1980s and 90s.
In most cases, write out full term with abbreviation in parentheses, and use abbreviation thereafter.
Avoid "e.g.," "i.e.," and "etc." in text of article. Write in full (for example, that is…).

Hyphenations
Hyphenate adjectival forms: upper-class club, good-looking actor, 18th-century America. Do not hyphenate adverbial modifiers ending in "ly": happily married man, carefully designed car.
Do not hyphenate prefixes except when preceding capitalized term or term with identical vowel: postwar, post-Soviet, anti-immigrant. Use en dash if term is two or more words: pre–Civil War, post pre–Soviet Union.

Images
Image captions should be embedded within articles at the appropriate points, with numbers, description, and permissions information provided in square brackets. Example: [Figure 1: Image description, Source Text, author, publisher, city, date. Source description. Photographic credit. Permissions information, museum reference number.] Authors are responsible for obtaining all necessary permissions.
Image files provided separately should be clearly labeled to correspond with in-text numbering. Example: [Figure 1: Caption] should match "1.filename.jpg."

Tables
Table numbers and titles should appear directly above the table, in normal (not bold) left-justified text, using sentence-style capitalization.
Example: "Table 1: Descriptive title"
References to tables and figures within body of text should be spelled out and capitalized: "…as shown in Table 2"; "Body text (Figure 1)."

DOCUMENTATION GUIDELINES

Please use Chicago Manual of Style 16^th edition for all documentation.

Cuizine will publish only endnotes, and not bibliographies, therefore please annotate accordingly. Note that the initial mention of an author must include both first and last names, in both text and endnotes.

For documentation guidelines, please see: http://www.chicagomanualofstyle.org/16/ch14/ch14_toc.html

For examples of citation style for different works, journals, and web formats, please follow "Notes" guidelines in the Citation Guide:
http://www.chicagomanualofstyle.org/tools_citationguide.html

BOOK REVIEWS

Please follow style guidelines above, however, for documentation, simply include the page references parenthetically within the text, with just the page number itself ("p," "pg," or "pp" are not necessary). It is not necessary to include the author's name as it already appears in the heading.

The review should be untitled, with this information included instead at the top of the piece:

Title
Author
Publishing house, year of publication
Number of pages

EXHIBITION REVIEWS

Please follow style guidelines above. The review should be untitled, with this information included instead at the top of the piece:

Exhibition Name
Name of Museum or Other Location
Date of event Example: 1 January 2011-3 March 2011
Curated by Name

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