| | | Ariel Buckley et Nathalie Cooke Foreword [HTML] [Notice] |
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| | | Marc Charron et Renée Desjardins Introduction: Food, Language, and Identity / Cuisine, langue et identité [HTML] [Notice] |
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| | | Sonya Sharma et Gwen Chapman Food, Photographs, and Frames: Photo Elicitation in a Canadian Qualitative Food Study [HTML] [Résumé] [Plan] |
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| | | Yvon Desloges Les Québécois francophones et leur “identité” alimentaire : de Cartier à Expo 67 [HTML] [Résumé] [Plan] |
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| | | Holly Everett Newfoundland and Labrador on a Plate: Bed, Breakfast, and Regional Identity [HTML] [Résumé] [Plan] |
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| | | Renée Desjardins L’étude du menu comme représentation de l’identité culinaire québécoise : le cas des menus au Château Frontenac [HTML] [Résumé] [Plan] |
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| | | Diane Tye Lobster Tales: Narratives of Food, Past, and Place in Maritime Canada [HTML] [Résumé] [Plan] |
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| | | Jessica Mudry Turning Calories into Food: How the Languages and Technologies of Science Redefine Food Production [HTML] [Notice] |
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| | | James Chatto, Lesley Chesterman, Marcy Goldman et Catherine Turgeon-Gouin The Taste of Words: A Bilingual Panel Discussion / Le goût des mots : une table ronde bilingue [HTML] [Notice] |
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| | | Paul Lisson
Cake: Fiona Kinsella, Art Gallery of Hamilton, June 5-October 3, 2010, Hamilton, Ontario. Curated by Melissa Bennett [HTML] [Notice] |
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| | | Gwendolyn Owens
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 [HTML] [Notice] |
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| | | Allan Hepburn
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 [HTML] [Notice] |
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| | | Alexia Moyer
Diane Tye, Baking As Biography: A Life in Recipes, McGill-Queen's University Press, 2010, 268 pages [HTML] [Notice] |
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