Due to the exceptional circumstances concerning COVID-19, Érudit wishes to reassure its users and partners that all of its services remain operational. The Érudit team is now working remotely until further notice, and some operational activities may be slower than usual. Thank you for your understanding. More information

The Journal of Canadian Food Cultures

Volume 4, Number 2, 2013

Table of contents (17 articles)

  1. Introduction: Cookbook narratives from within the covers and between the lines


  1. Cooking Up Change: Family Cookbooks as Markers of Shifting Kitchen Politics
  2. How to Eat Like a Canadian: Centennial Cookbooks and Visions of Culinary Identity
  3. Constructing the Politics of Cookery: Authorial Strategy and Domestic Politics in English Cookery Books, 1655-1670
  4. Politicized Spaces and Public Intimacy: The Cookery Books of Henrietta Maria and Elizabeth Cromwell


  1. The Salsify or Oyster Plant
  2. The Many Lives of Mustard: Journey of a Familiar Condiment
  3. Tourtière and Cretons: Celebratory French-Canadian Meat Dishes in Today’s New England


  1. Opera da Camera

Canlit food

Cooking the books

Book reviews

  1. Books Received

All Rights Reserved © Cuizine: The Journal of Canadian Food Cultures / Cuizine : revue des cultures culinaires au Canada, 2013

Back issues of Cuizine