CuiZine, an academic journal for the study of Canadian food cultures, was launched in January 2009 by McGill faculty member Nathalie Cooke and Victoria Dickenson, then director of the McCord Museum. After realizing that the study of foodways in Canada lacked a publication voice, Cooke and Dickenson founded CuiZine: The Journal of Canadian Food Studies/revue des cultures culinaires au Canada. CuiZine has the distinction of being an early “born digital” publication, as well as being open access from the beginning. In 2013 it reached more than 12,000 readers from over 114 countries.
Currently in its fifth year of publication, CuiZine publishes bilingual articles from a variety of disciplines and prides itself on its multidisciplinarity. Its editorial board includes members from across Canada and from a wide range of disciplinary affiliations relating to food studies.
The decision to disseminate CuiZine as an exclusively digital publication was important to the founding members, and necessitated close collaboration with the McGill Library. Cooke notes that CuiZine‘s commitment to open access and its digital format are both elements that inform its core mandate. CuiZine also uses the Érudit platform, developed at Université de Montréal, making it a collaborative project between the city’s two research-intensive universities.
CuiZine was recently reviewed in the New York Times Literary Supplement and is indexed through CAB Abstracts & Global Health Databases. Current and past issues may be accessed at http://cuizine.mcgill.ca