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Introduction: Cookbook narratives from within the covers and between the linesIntroduction : lire des livres de recettes, d’une page à l’autre et entre les lignes[Notice]

  • Nathalie Cooke et
  • Alexia Moyer

With CuiZine 4.2, we offer an issue dedicated to reading cookbooks for the stories they tell within their covers and between their lines. This, our eighth issue, is teeming with new initiatives. One transformed the way we bring the issue to you, since translations have been completed as part of a collaborative teaching initiative with Renée Desjardins at the University of Ottawa. Students worked on translations of the abstracts, biographies, and launch announcements in partial fulfillment for completion of their translation course. Many thanks to Renée and to her students for their generous collaboration. Another first involves our publishing the three winning essays from this year's inaugural Student Writing Award competition. Delighted with the strong response to our call for nominations, our committee ultimately selected two papers exploring cookbooks of the British Restoration period for this issue and a third on yogurt and gendered digestion to be published in the spring. We are very grateful to our selection committee in the double-blind process and, with the publication of the winning papers, we can now acknowledge them publically for their diligence. Our thanks to 2013 judges Maeve Haldane, Ian Mosby, and David Szanto. Committed to documenting the changing landscape of social food studies in Canada as well as the diversity of Canadian food cultures, and due to the Student Writing Award, CuiZine is delighted to offer two articles scrutinizing one important line of influence for Canadian cuisine: British cookery. Undergraduate award winner Priya Grant compares two books, written by Royalists (supporters of King Charles I), which shape perceptions of the two consort queens: one the widow of Charles I and the other, wife of Oliver Cromwell. Graduate student award winner, Claire Saffitz, provides a historiographical work that offers additional insights into these same two books, in addition to two others written by professional male chefs, as well as those by well-known cookbook author Hannah Wolley. Saffitz' particular contribution to the scholarly discourse lies in her bringing these six texts together as a lens through which to view the Restoration period as one in which there was a robust negotiation of ideas about gender, politics and domesticity. Similar negotiations ― namely those of gender, domesticity and family politics ― are the focus of Emily Weiskopf-Ball's article, although the lens of her own approach is much more specific, even intimate. Weiskopf-Ball describes the process of producing a collaborative family cookbook and places this endeavour within the larger context of Canadian community cookbooks. In turn, Sara Wilmhurst scrutinizes the form and function of that word "Canadian" in the work of a cookbook that is written for a particular national celebration. Looking to a group of cookbooks produced for Canada's centenary celebrations of 1967, Wilmhurst looks to the work of nation building, done one recipe at a time. With this issue as well, we launch the first entry into a new series devoted to tracing the origins of our foodways and focusing on particular recipes from historical cookbooks: "Cooking the Books." Carolyn Blackstock, who has been working on an extensive project to test the recipes from a community cookbook from her home town (Kitchener, Ontario), The Berlin Cookbook, in addition to exploring the life and times of those who contributed them to the original book, inaugurates this series "Foodstuff" is another ongoing series devoted to individual food items: the uses, histories of, and Canadian connections to, such foods. Mary Williamson contributes a historical survey of the often overlooked and misunderstood Salsify. Canada is the world's largest exporter of mustard seed, and artisanal mustards are taking pride of place in many store shelves in Canada, …