CuiZine hits virtual newsstands everywhere
How would one describe Canadian cuisine? While tourtière, P.E.I mussels, fèves au lard and Saskatoon berry jam represent typical regional foods, new cultural hybrids such as sushi pizza, Lahmajoun "sandwiches" and Churrasco chicken now characterize Canadian cuisine as well.
In our nation of immigrants, multiple foodways form a distinctive and evolving repertoire that is neither hodgepodge nor smorgasbord. How we as Canadians procure, produce, cook, consume, and think about food creates and defines our cuisine.
McGill University is pleased to present CuiZine: The Journal of Canadian Food Cultures / Revue des cultures culinaires au Canada, a new peer-reviewed e-journal that aims to nourish intellectual exchanges on the subject of food in Canada from multicultural perspectives. A Montreal launch party will be held on Jan. 14 at 12 p.m. at McGill’s Institute for the Study of Canada, 3463 Peel St., and a Toronto launch party will be held on Jan. 9 from 7-9 p.m. at The Healthy Butcher, 565 Queen St. W.
Destined for both academic and general audiences, CuiZine is an innovative academic forum for interdisciplinary discussions surrounding the diverse culinary cultures of Canada. It provides a venue for dynamic creative content on the subject, featuring original creative pieces such as poetry, short fiction, and visual essays on eating and cooking in Canada. Edited by Nathalie Cooke, Associate Dean (Research and Graduate Studies) of McGill’s Faculty of Arts, and Lara Rabinovitch, doctoral candidate at New York University, CuiZine publishes in both English and French.
CuiZine emphasizes site-specific, regional food cultures from across the country, including historical examinations of first-generation immigrant foodways, nutritional analyses of children’s lunchboxes in neighbourhood schools, socio-economic studies of seal hunting, and literary analyses of the culture of Montreal smoked meat in Mordecai Richler's novels.
CuiZine will foster cross-cultural exchange and demonstrate the centrality of foodways to Canada’s evolving identity. In its inaugural issue, one of the things you will find is a video recipe for Canadian Shield Shortbread Cookies, a regional variation of a traditional Christmas culinary classic.
CuiZine is available online only, in partnership with Erudit (the multi-institutional publishing consortium comprising the Université de Montréal, the Université Laval and the Université du Québec à Montréal), and is published by the McGill University Library.