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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 --- Canada.

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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. --- Canada.

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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. --- Canada.

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The influence of food has grown rapidly as it has become more and more intertwined with popular culture in recent decades. The Bloomsbury Handbook of Food and Popular Culture offers an authoritative, comprehensive overview of and introduction to this growing field of research. Bringing together over 20 original essays from leading experts, including Amy Bentley, Deborah Lupton, Fabio Parasecoli, and Isabelle de Solier, its impressive breadth and depth serves to define the field of food and popular culture. Divided into four parts, the book covers: - Media and Communication; including film, television, print media, the Internet, and emerging media - Material Cultures of Eating; including eating across the lifespan, home cooking, food retail, restaurants, and street food - Aesthetics of Food; including urban landscapes, museums, visual and performance arts - Socio-Political Considerations; including popular discourses around food science, waste, nutrition, ethical eating, and food advocacy Each chapter outlines key theories and existing areas of research whilst providing historical context and considering possible future developments. The Editors'Introduction by Kathleen LeBesco and Peter Naccarato, ensures cohesion and accessibility throughout. A truly interdisciplinary, ground-breaking resource, this book makes an invaluable contribution to the study of food and popular culture. It will be an essential reference work for students, researchers and scholars in food studies, film and media studies, communication studies, sociology, cultural studies, and American studies.

Sociology of culture --- Food in popular culture. --- Food --- Food. --- History.

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Cooking --- Gastronomy --- Food --- Food in popular culture --- Food habits --- History --- History --- Social aspects