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ISSN: 1918-5480 (digital)
Publisher: McGill University Library
Volume 3, issue 1, 2011
Food, Language, and Identity / Cuisine, langue et identité
Marc Charron and Renée Desjardins
Introduction: Food, Language, and Identity / Cuisine, langue et identité
Research
Sonya Sharma and Gwen Chapman
Food, Photographs, and Frames: Photo Elicitation in a Canadian Qualitative Food Study
Yvon Desloges
Les Québécois francophones et leur “identité” alimentaire : de Cartier à Expo 67
Holly Everett
Newfoundland and Labrador on a Plate: Bed, Breakfast, and Regional Identity
Renée Desjardins
L’étude du menu comme représentation de l’identité culinaire québécoise : le cas des menus au Château Frontenac
Diane Tye
Lobster Tales: Narratives of Food, Past, and Place in Maritime Canada
Fresh from the Oven
Jessica Mudry
Turning Calories into Food: How the Languages and Technologies of Science Redefine Food Production
Interview
James Chatto, Lesley Chesterman, Marcy Goldman and Catherine Turgeon-Gouin
The Taste of Words: A Bilingual Panel Discussion / Le goût des mots : une table ronde bilingue
Cuizineart
Paul Lisson
Cake: Fiona Kinsella, Art Gallery of Hamilton, June 5-October 3, 2010, Hamilton, Ontario. Curated by Melissa Bennett
Poetry
Petite Madeleine
Exhibition Review
Gwendolyn Owens
Counter Space: Design and the Modern Kitchen, Museum of Modern Art, September 15, 2010-May 2, 2011. Curated by Juliet Kinchin and Aidan O’Connor
Book Reviews
Allan Hepburn
Jeff Crump and Bettina Schormann, Earth to Table: Seasonal Recipes from an Organic Farm, Random House Canada, 2009, 326 pages
Lucy Waverman, A Year in Lucy’s Kitchen: Seasonal Recipes and Memorable Meals, Random House Canada, 2009, 304 pages
Alexia Moyer
Diane Tye, Baking As Biography: A Life in Recipes, McGill-Queen's University Press, 2010, 268 pages
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