The Journal of Canadian Food Cultures
Revue des cultures culinaires au Canada

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)

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


  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

  1. Books Received

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