Culinaria is home to an international book series and two major journals in the field of food studies. The Centre also supports a dynamic community of faculty, scholars, and students, whose publications are held at the University of Toronto Library, with an ever-growing collection at the Scarborough campus. Please see the below document for a showcase of key publications by the Culinaria community.
We are also closely affiliated with the following food studies associations, whose publications can be found in the drop-down list below:
Canadian Food Studies / La Revue canadienne des études sur l’alimentation is the open-access, online journal of the Canadian Association for Food Studies.
The Journal of Canadian Food Cultures / Revue des cultures culinaires au Canada features multicultural perspectives and explorations of Canada's diverse food cultures, drawing on the ways that food defines, distinguishes, bridges, and translates across cultures.
An international journal of multidisciplinary research, "Food, Culture, and Society" is the primary publication of the the Association for the Study of Food and Society. It explores the various dimensions of food in and beyond the academy in its rigorously researched and peer-reviewed collections.
"Food & Foodways: Explorations in the History and Culture of Human Nourishment" is an international, interdisciplinary and peer-reviewed journal focusing on the role of food in human relations.
Food & History is published by the Institut Européen d’Histoire et des Cultures de l’Alimentation (IEHCA). It is the leading specialised journal in Europe in the field of food history and it aims at presenting, promoting and diffusing research that focuses on food from a historical perspective.