Culinaria: Food for Thought, Food for Pleasure, Food for Change
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.
Series Editors: Jayeeta (Jo) Sharma (University of Toronto), H. Rosi Song (Durham University), and Robert Davidson (University of Toronto)
