Exciting news! Our editor here at The Historical Cooking Project, Dr. Alex Ketchum, has been co-guest editing (alongside Maya Hey) two issues of CuiZine: The Journal of Canadian Food Cultures.
We've include the press release below, as well as the link to this open access journal. The first issue came out on October 29, 2018: https://www.erudit.org/en/journals/cuizine/2018-v9-n1-cuizine04015/.
Issue 9.2 is forthcoming later this fall! Both issues are open-access (free)!
The special issues argue that three themes (food, feminism, fermentation) provide a valuable intersection in which to examine transformation, collaboration, food production, disruption, continuity, and innovation. Contributors include academic researchers, but also a number of artistic and creative contributors, including visual artists, photographers, and poets.
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The idea for the CuiZine x FFF collaboration followed an inaugural conference held in 2017 titled “Leavening The Conversation,” which was held at the Institute for Gender, Sexuality, and Feminist Studies (IGSF) of McGill University. The three-day bilingual event was a success and the organizers Alexandra Ketchum (McGill) and Maya Hey (Concordia) hoped to recreate that success with the special issues of CuiZine.
“I believe these topics are timely, effervescent, and challenging,” states editor-in-chief Renée Desjardins (Université de Saint-Boniface). “When people think of fermentation, they may erroneously think this is a new current trend, but fermentation has a long and rich history. The applicability of fermentation as a theoretical lens has tremendous relevance in a world in which migration, intermingling, and transformation are omnipresent.”
For the full press release (en français aussi), see: http://www.foodfeminismfermentation.com/p/general-news-release-for.html
Issue 9.2 is forthcoming later this fall! Both issues are open-access (free)!
The special issues argue that three themes (food, feminism, fermentation) provide a valuable intersection in which to examine transformation, collaboration, food production, disruption, continuity, and innovation. Contributors include academic researchers, but also a number of artistic and creative contributors, including visual artists, photographers, and poets.
The idea for the CuiZine x FFF collaboration followed an inaugural conference held in 2017 titled “Leavening The Conversation,” which was held at the Institute for Gender, Sexuality, and Feminist Studies (IGSF) of McGill University. The three-day bilingual event was a success and the organizers Alexandra Ketchum (McGill) and Maya Hey (Concordia) hoped to recreate that success with the special issues of CuiZine.“I believe these topics are timely, effervescent, and challenging,” states editor-in-chief Renée Desjardins (Université de Saint-Boniface). “When people think of fermentation, they may erroneously think this is a new current trend, but fermentation has a long and rich history. The applicability of fermentation as a theoretical lens has tremendous relevance in a world in which migration, intermingling, and transformation are omnipresent.”
For the full press release (en français aussi), see: http://www.foodfeminismfermentation.com/p/general-news-release-for.html