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Review of Chocolate: How a New World commodity conquered Spanish literature by Erin Alice Cowling
19 Mar 2025 | Review | Contributor(s):
By Aqeel Ihsan
Chocolate was among the first foods to travel from the New World to Spain and it is the main subject of Cowling’s book. Within, Cowling discusses the material importance that chocolate had in the...
https://hsscommons.arcsoft.uvic.ca/en/publications/7752/?v=1
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From bitter to sweet: Continuing the conversation on Indigenous food sovereignty through sharing stories, engaging communities, and embracing culture
19 Mar 2025 | Essay | Contributor(s):
By Kelly Skinner, Tabitha Robin Martens, Jaime Cidro, Kristin Burnett
The desire to undertake a special issue on Indigenous Food arose during a conversation that took place between the co-editors following a panel on the same topic at the annual conference of the...
https://hsscommons.arcsoft.uvic.ca/en/publications/7567/?v=1
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Responsibilities and reflections: Indigenous food, culture, and relationships
19 Mar 2025 | Article | Contributor(s):
By Tabitha Robin Martens
Understanding Indigenous food systems requires positioning ourselves in our own understanding of Indigenous food, culture, and place. The resurgence of Indigenous culture occurring around food, and...
https://hsscommons.arcsoft.uvic.ca/en/publications/7568/?v=1
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Special issue on Indigenous Food
19 Mar 2025 | Essay | Contributor(s):
By Ellen Desjardins
In the spring of 2016, I had a conversation with Dr. Kelly Skinner at the University of Waterloo that led to the mutual decision that we work towards a special issue of Canadian Food Studies on...
https://hsscommons.arcsoft.uvic.ca/en/publications/7566/?v=1
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Indigenous Food Systems: Concepts, Cases and Conversations
19 Mar 2025 | Review | Contributor(s):
By Kristen Lowitt
Book review of Indigenous Food Systems: Concepts, Cases and Conversations.
https://hsscommons.arcsoft.uvic.ca/en/publications/7516/?v=1
