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

  1. The Jade Peony by Wayson Choy

Cooking the books

  1. A Year with the Berlin Cook Book

Book reviews

  1. Critical Perspectives in Food Studies, Edited by Mustafa Koc, Jennifer Sumner, and Anthony Winson, Oxford University Press, 2012, 416 pages
  2. Locavore, Sarah Elton, Harper Collins Publishers Ltd., 2010, 240 pages
  3. The Industrial Diet: The Degradation of Food and the Struggle for Healthy Eating, Anthony Winson, UBC Press, 2013, 340 pages
  4. The Stop: How the Fight for Good Food Transformed a Community and Inspired a Movement, Nick Saul and Andrea Curtis, Random House Canada, 2013, 299 pages
  5. Taste: Seasonal Dishes from a Prairie Table, C. J. Katz, CPRC Press, 2012, 203 pages
  1. Books Received