Conclusion

Biographic notes

Jean-Pierre Lemasson, co-editor of this special issue of CuiZine, is Professor of Urban and Tourism Studies at the University of Quebec in Montreal. Recent publications include Voyages en gastronomies (Autrement 2008) with Julia Csergo, Le mystère insondable du pâté chinois (Amérik Media, 2009), Destinations et territoires (PUQ-Téoros, 2009) with Philippes Violier, and a chapter entitled “The Long History of the Tourtière of Québec’s Lac Saint-Jean” in What’s to Eat? Entrées in Canadian Food History (McGill-Queen’s, 2009), edited by Nathalie Cooke.

Amy Trubek is an assistant professor in the Nutrition and Food Science department at the University of Vermont. A food anthropologist, she is the author of the recently published book, The Taste of Place, A Cultural Journey Into Terroir (2008) and Haute Cuisine: How the French Invented the Culinary Profession (2000). She teaches courses in the contemporary food system, food and culture, food history and qualitative research methods. Her research interests include the history of the culinary profession, the globalization of the food supply, local foods, the relationship between taste and place, and domestic cooking in the contemporary United States.