Canadian Food Studies / La Revue canadienne des études sur l'alimentation

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Current Issue

Vol 6 No 2 (2019): A medley of food research

Picture of farmer, vegetables, and sunflowers behind a sign stating 'Localmotive Farm'

Published: 2019-05-31

Editorial

Canadian Food Studies evolves

Ellen Desjardins, Wesley Tourangeau

1-2
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Original Research Article

Culinary tourism on Cape Breton Island

Erna MacLeod

3–25
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Supply management and the business activities of Ontario meat processors

Rita Hansen Sterne, Erna van Duren

26–50
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Honouring the grandmothers through (re)membering, (re)learning, and (re)vitalizing Métis traditional foods and protocols

Monica Cyr, Joyce Slater

51-72
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Nimíciwinán, nipimátisiwinán – “Our food is our way of life”: On-Reserve First Nation perspectives on community food security and sovereignty through oral history in Fisher River Cree Nation, Manitoba

Shailesh Shukla, Jazmin Alfaro, Carol Cochrane, Cindy Garson, Gerald Mason, Jason Dyck, Brielle Beudin-Reimer, Janna Barkman

73-100
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Food Network’s food-career frenzy? An examination of students’ motivations to attend culinary school

Ryan Whibbs, Mark Holmes

101–116
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Farm safety: A prerequisite for sustainable food production in Newfoundland and Labrador

Lesley Butler, Ewa M. Dabrowska, Barbara Neis

117–135
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The role of alcohol in Canadian family food practices: Commensality, identity, and everyday tastes

Brent Hammer, Helen Vallianatos

136–151
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Book/Art/Event Review

The Eating Instinct: Food Culture, Body Image, and Guilt in America by Virginia Sole-Smith

Meredith Bessey

152–154
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Concentration and Power in the Food System: Who Controls What We Eat? by Philip H. Howard

Chloé Poitevin-DesRivières

155–159
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A Foodie’s Guide to Capitalism: Understanding the Political Economy of What We Eat by Eric Holt-Giménez

Jennifer Sumner

160–161
- PDF

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