Editor's Introduction to CuiZine: The Journal of Canadian Food Cultures, Issue 5:2

Nathalie Cooke, "Editor's Introduction to CuiZine: The Journal of Canadian Food Cultures," (2015) Issue 5:2.

3 Pages Posted: 1 Feb 2016

Date Written: March 29, 2015

Abstract

Contributors to CuiZine 5.2 all engage with the food voice. Some -- like Taiaiake Alfred -- describe how they and their community speak in a food voice, and offer a translation for us in written words and images of what it means to create, serve, and share a particular meal or dish. Others -- like Florence Pasche Guignard -- describe their encounter, when coming to Canada, of food voices that seem different to their own. Others provide analysis of the foods voices we can hear if we listen and read astutely to historical cookbooks.

Suggested Citation

Cooke, Nathalie, Editor's Introduction to CuiZine: The Journal of Canadian Food Cultures, Issue 5:2 (March 29, 2015). Nathalie Cooke, "Editor's Introduction to CuiZine: The Journal of Canadian Food Cultures," (2015) Issue 5:2. , Available at SSRN: https://ssrn.com/abstract=2724669 or http://dx.doi.org/10.2139/ssrn.2724669

Nathalie Cooke (Contact Author)

McGill University ( email )

Arts Building
853 Sherbrooke Street West
Montreal, Quebec QC H3A 0G4
Canada
5143984400 (Phone)

HOME PAGE: http://www.mcgill.ca/english/staff/nathalie-m-cooke

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