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What’s to Eat: Entrées in Canadian Food History (MQUP 2009), edited by Nathalie Cooke, wins “Silver” in the Cuisine Canada 2010 Book Awards in the Food Culture Category (English language). 


E-journal CuiZine: The Journal of Canadian Food Cultures/Revue des cultures culinaires au Canada celebrates two years online with a special issue on terroir foods in North America. Published by McGill Libraries, CuiZine is produced by Érudit at the Université de Montréal. Read the latest issue and access the complete archives at


Recently published: What’s to Eat: Entrées in Canadian Food History (MQUP 2009)


Responses to What’s to Eat? Entrées in Canadian Food History:

  • Parie Leung. The Shaping of Taste. Canadian Literature, 22 September 2010. < >.
  • Catherine Carstairs.
The Canadian Historical Review 91.3: 555-557. September 2010.
  • Judy Stoffman, “Studying Supper, An academic discipline emerges from the kitchen table.” Literary Review of Canada 18.1: 25. January-February 2010. < >.
  • Jacques Lepage, “Taste and Tell.” Mise en Place (Journal of the Canadian Culinary Federation): 3. Winter 2010.
  • Christine Sismondo. The Afterword (National Post’s books blog). 14 December, 2009.
  • Brad Frenette. The National Post. 12 December, 2009.
  • Anne Chudobiak. “Little Squashes as big as your fist.” Montreal Review of Books 13.1: 14. 25 October, 2009.
  • Piali Roy. Quill and Quire. September 2009.

See also:




Visit to take a webtour developed by McGill doctoral student Pauline Morel for the McCord Museum.

Ejournal CuiZine is officially launched. Published byMcGill Libraries, CuiZine is produced by Érudit at the Université de Montréal.See and click on Issue 1.1 at bottom left of the page toview the journal’s first issue. 



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