University Press Week honours excellence in university press publishing, and as one of the leading university presses in North America, we have much to celebrate! Today’s post is about a new series at UTP called Cuilinaria: Food for Thought, Food for Pleasure, Food for Change , written by one of our Acquisition editors Len Husband.
Food is a universal human experience—it is necessary aspect of our lives, but it is also one of our intrinsic pleasures as well. But how we engage and enjoy food also reflects the diversity and complexity of our world. Cuilinaria: Food for Thought, Food for Pleasure, Food for Change is a brand-new series at University of Toronto Press that aims to examine this aspect of human life in all its variety. Developed in partnership with the The Culinaria Research Centre at University of Toronto, it is an interdisciplinary series in food studies, publishing books in such areas as history, sociology, anthropology, and literary studies.
Culinaria is dedicated to understanding where our food comes from, and how it shapes bodies, identities, pasts, presents, and futures. It conceives of food in three interconnected ways: food for thought, food for pleasure, and food for change. We welcome proposals for original monographs, collected editions, and edited historical texts with immediate scholarly appeal and classroom use. The series aims to contribute to global conversations around food culture, politics and activism, food science and sustainability, gastronomy, and culinary innovation.
Edited by three senior scholars (Jayetta Sharma (Toronto), H. Rosi Song (Durham), and Robert Davidson (Toronto), the series will publish books that reflect the world but also, suitably enough, the diversity of Toronto itself. And while the books are written by scholars, their readership goes beyond specialists to a general audience. The first book in the series—Food Mobilities: Making World Cuisines (edited by Daniel E. Bender and Simone Cinnotto)—illustrates the wide range of these books. The topics in the book include the history of olive oil, craft beer, and Italian foods in Colonial Ethiopia, all of which will be of interest to anyone interested in food. This is an exciting new book for an enticing new series.