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Cuizine: The Journal of Canadian Food Cultures / Revue des cultures culinaires au Canada nourishes intellectual exchanges on the subject of food in Canada from multicultural perspectives. Cuizine aims to provide an innovative academic forum for interdisciplinary discussions surrounding the diverse culinary cultures of Canada, while also providing a venue for dynamic creative content on the subject. Cuizine encourages submissions that emphasize site-specific regional foodways across the country, whether it is an historical examination of first generation Sri Lankan immigrant cooking in Toronto, a socio-economic study on the role of seal in Nunavut food culture, or a literary analysis of Duddy Kravitz's smoked meat escapades. At the same time, Canada's ethnic groups and cultural practices are not understood in isolation or as static phenomena. Rather, they evolve constantly and, in a nation of immigrants, interplay off each other. Cuizine hopes to foster this cross-cultural exchange by demonstrating the centrality of foodways to Canadian cultural identity. Cuizine also serves as a creative outlet for food-themed written and visual pieces. Poetry and prose submissions should feed our minds, and aesthetic pieces should engage our senses.

Cooking, Canadian --- Food in popular culture --- Cooking, Canadian. --- Food in popular culture. --- Popular culture --- Canadian cooking --- Cookery, Canadian --- Canada. --- Social ethics --- Tourism --- #FARO e-journal eetcultuur --- E-journals --- food habits and customs --- culinary culture --- food history --- popular culture --- litterature --- canada

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Dorothy Duncan compiled her best ""Country Fare"" columns from Century Home magazine for this uniquely Canadian collection.

Cooking, Canadian. --- Cooking --- Food habits --- Eating --- Food customs --- Foodways --- Human beings --- Habit --- Manners and customs --- Diet --- Nutrition --- Oral habits --- Cookery --- Cuisine --- Food preparation --- Food science --- Home economics --- Cookbooks --- Dinners and dining --- Food --- Gastronomy --- Table --- Canadian cooking --- Cookery, Canadian --- History.

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"What did you eat for dinner today? Did you make your own cheese? Butcher your own pig? Collect your own eggs? Drink your own home-brewed beer? Shanty bread leavened with hops-yeast, venison and wild rice stew, gingerbread cake with maple sauce, and dandelion coffee - this was an ordinary backwoods meal in Victorian-era Canada. Originally published in 1855, Catharine Parr Traill's classic Female Emigrant's Guide, with its admirable recipes, candid advice, and astute observations of local food sourcing, offers an intimate glimpse into the daily domestic and seasonal routines of settler life. This toolkit for historical cookery, redesigned and annotated in an edition for use in contemporary kitchens, provides readers with the resources to actively use and experiment with recipes from the original Guide. Containing modernized recipes, a measurement conversion chart, and an extensive glossary, this volume also includes discussions of cooking conventions, terms, techniques, and ingredients that contextualize the social attitudes, expectations, and challenges of Traill's world and the emigrant experience. In a distinctive and witty voice expressing her can-do attitude, Catharine Parr Traill's Female Emigrant's Guide unlocks a wealth of information on historical foodways and culinary exploration, now in a format for the twenty-first century."--

Cooking, Canadian --- Canadian cooking --- Cookery, Canadian --- History --- Traill, Catherine Parr Strickland, --- Canada --- Social life and customs --- Canada (Province) --- Canadae --- Ceanada --- Chanada --- Chanadey --- Dominio del Canadá --- Dominion of Canada --- Jianada --- Kʻaenada --- Kanada (Dominion) --- Ḳanadah --- Kanadaja --- Kanadas --- Ḳanade --- Kanado --- Kanakā --- Province of Canada --- Republica de Canadá --- Yn Chanadey --- Καναδάς --- Канада --- קאנאדע --- קנדה --- كندا --- کانادا --- カナダ --- 加拿大 --- 캐나다 --- Lower Canada --- Upper Canada --- Kaineḍā