Editor's Note to Cuizine: The Journal of Canadian Food Cultures, Issue 1:1

Nathalie Cooke & Lara Rabinovitch, "Editor's Note" (2008) in CuiZine 1:1.

1 Pages Posted: 1 Feb 2016 Last revised: 21 Jan 2021

Date Written: January 29, 2008

Abstract

A Tuscan chef recently asked Lara to describe Canadian cuisine. She began by describing the colour and particular viscosity of maple syrup but quickly felt compelled to speak of the way Butter Chicken Roti, Lahmajoun ‘sandwiches,’ and Sushi Pizza characterize Canadian cuisine as well. While Saskatoonberry jam, fèves au lard, and P.E.I. Mussels represent regional foods across Canada, new hybrids and variations are continually being thrown into the mix, inspired by local surroundings—cultural and culinary. In our nation of immigrants, multiple foodways form a distinctive and evolving repertoire that is neither hodgepodge nor smorgasbord. CuiZine aims to set the table for discussions of how we as Canadians procure, produce, cook, consume, and think about food and culture.

Suggested Citation

Cooke, Nathalie and Rabinovitch, Lara, Editor's Note to Cuizine: The Journal of Canadian Food Cultures, Issue 1:1 (January 29, 2008). Nathalie Cooke & Lara Rabinovitch, "Editor's Note" (2008) in CuiZine 1:1. , Available at SSRN: https://ssrn.com/abstract=2724735 or http://dx.doi.org/10.2139/ssrn.2724735

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

Lara Rabinovitch

Independent

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