Abstract
Contributors to CuiZine 5.2 all engage with the food voice. Some -- like Taiaiake Alfred -- describe how they and their community speak in a food voice, and offer a translation for us in written words and images of what it means to create, serve, and share a particular meal or dish. Others -- like Florence Pasche Guignard -- describe their encounter, when coming to Canada, of food voices that seem different to their own. Others provide analysis of the foods voices we can hear if we listen and read astutely to historical cookbooks.
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