CuiZine: The Journal of Canadian Food Cultures / Revue des cultures culinaires au canada nourishes intellectual exchanges on the subject of food from multicultural perspectives. CuiZine features explorations of Canada's diverse food cultures. Drawing inspiration from the way food moves across languages and cultures within Canada itself, CuiZine also nurtures broader discussions of the way food defines, distinguishes, bridges and translates across cultures.

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 and beyond, 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. CuiZine also invites contributions on the translation of foodways across languages, cultures and communication formats.

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.

The journal 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 fully open access e-journal published by McGill Library, CuiZine follows the double-blind peer review process for research articles and accepts and publishes entries in English and French. This journal does not charge APCs or require submission charges, and authors retain copyright for their work and publication rights without restrictions.CuiZine is indexed through CAB Abstracts and World Health Databases.

Except where otherwise noted, content on this site is licensed under a Creative Commons Attribution 2.5 Canada. Any subsequent use of publications should be attributed in the following format: "© <authors name>. Originally published in CuiZine, Vol. <>, No.<>, <Month>, <Year>."

Sauf indication contraire, le contenu de ce site est mis à disposition selon les termes de la licence Creative Commons Attribution 2.5 Canada. Toute utilisation ultérieure doit être citée selon le gabarit suivant: "© <nom de l'auteur>. Publié dans CuiZine, Vol. <>, No.<>, <mois>, <année>".

Authors are not required to pay a publishing fee nor does the journal charge for content access.

Les auteurs ne sont pas tenus de payer des frais de publication, et le contenu de la revue est offert sans frais.

CuiZine 7.2 (December 2016 | décembre 2016)

Announcements | Nouvelles

Back Issues | Numéros Disponibles

For submission inquiries, please contact:
Pour toute question relative à la soumission, veuillez contacter:

Editorial board | Comité éditorial
Editorial Staff | Équipe Rédactionnelle