Volume 1, numéro 2, 2009

Sommaire (17 articles)

Editors' Note

  1. Editors' Note

Research Papers

  1. Food that Builds Community: The Sikh Langar in Canada
  2. Canadian Cosmopoiesis: Meditations on Cuisine and Architecture
  3. “I eat more salads because they are good for health”: Cooking, Eating and Informal Learning among Recent Chinese Immigrants


  1. make your own sushi and Survival Japanese Cooking
  2. Bowl
  3. Shakers
  4. Olive and Lemon
  5. Blackberries
  6. Montreal-Style Smoked Meat : An interview with Eiran Harris conducted by LaraRabinovitch, with the cooperation of the Jewish Public Library Archives ofMontreal.
  7. “Making Montreal Smoked Meat”

Book Reviews

  1. Culinary Landmarks: A Bibliography of Canadian Cookbooks, 1825–1949, Elizabeth Driver, University of Toronto Press, 2008, 1,257 pages
  2. Maudite poutine! L’histoire approximative d’un plat populaire, Charles-Alexandre Théorêt, avec la collaboration d’Ève Derome et de Raphaël Martin. Éditions Héliotrope, 2007, 159 pages
  3. Carnivore Chic: From Pasture to Plate, a Search for the Perfect Meat, Susan Bourette, Penguin Canada, 2008, 288 pages
  4. Apples to Oysters: A Food Lover’s Tour of Canadian Farms, Margaret Webb, Viking Canada, 2008, 272 pages
  5. The Fruit Hunters: A Story of Nature, Adventure, Commerce and Obsession, Adam Leith Gollner, Scribner/Doubleday, 2008, 279 pages
  1. Books Received

Copyright © Cuizine: The Journal of Canadian Food Cultures / Cuizine : revue des cultures culinaires au Canada, 2009