The Journal of Canadian Food Cultures

Volume 3, Number 1, 2011 Food, Language, and Identity Cuisine, langue et identité Guest-edited by Marc Charron and Renée Desjardins

Table of contents (16 articles)

  • Foreword
  • 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. The Taste of Words: A Bilingual Panel Discussion



    1. Raspberries

    Petite Madeleine

    Exhibition Review

    Book Reviews

  • Books Received
  • All Rights Reserved © Cuizine: The Journal of Canadian Food Cultures / Cuizine : revue des cultures culinaires au Canada, 2011