Cuizine

Food, Language, and Identity  / Cuisine, langue et identité Volume 3, numéro 1, 2011

Sommaire (16 articles)

  1. Foreword
  2. Introduction: Food, Language, and Identity

Research

  1. Food, Photographs, and Frames: Photo Elicitation in a Canadian Qualitative Food Study
  2. Les Québécois francophones et leur “identité” alimentaire : de Cartier à Expo 67
  3. Newfoundland and Labrador on a Plate: Bed, Breakfast, and Regional Identity
  4. L’étude du menu comme représentation de l’identité culinaire québécoise : le cas des menus au Château Frontenac
  5. Lobster Tales: Narratives of Food, Past, and Place in Maritime Canada

Fresh from the Oven

  1. Turning Calories into Food: How the Languages and Technologies of Science Redefine Food Production

Interview

  1. The Taste of Words: A Bilingual Panel Discussion

Cuizineart

  1. Cake: Fiona Kinsella, Art Gallery of Hamilton, June 5-October 3, 2010, Hamilton, Ontario. Curated by Melissa Bennett

Poetry

  1. Raspberries

Petite Madeleine

  1. Island to Island

Exhibition Review

  1. Counter Space: Design and the Modern Kitchen, Museum of Modern Art, September 15, 2010-May 2, 2011. Curated by Juliet Kinchin and Aidan O’Connor

Book Reviews

  1. Jeff Crump and Bettina Schormann, Earth to Table: Seasonal Recipes from an Organic Farm, Random House Canada, 2009, 326 pages / Lucy Waverman, A Year in Lucy’s Kitchen: Seasonal Recipes and Memorable Meals, Random House Canada, 2009, 304 pages
  2. Diane Tye, Baking As Biography: A Life in Recipes, McGill-Queen's University Press, 2010, 268 pages
  1. Books Received