Elliott’s collection brings communication studies to the core of food studies, and this makes it a long-overdue book. While not all authors are communication scholars, the range of topics covered in the book are representative of how enmeshed the study of food and the study of human communication are. The title of the book alludes to a Canadian focus and many of the contributions deal with Canadian identities in relation to food. The subtitle, Food Promotion, Consumption, and Controversy, prepares the reader for the collection that largely deals with issues around consumption of food and food media, and its place in the economic system that underpins it. Though the quality of its seventeen chapters is somewhat uneven—with some appearing undercooked, and others baked to perfection—the collection as a whole makes for an interesting read.

গবেষকদের এই কাজটি উদ্ধৃত করতে নিম্নলিখিতভাবে উল্লেখ করতে হবে:

• Dobson, K., Esteron, F., Knezevic, I., Malkinson, A., Mitchell, S., Noriega, A., DesRivieres, C. P., Pasho, J., Pucci, A., (2025), "How Canadians Communicate VI: Food Promotion, Consumption, and Controversy by Charlene Elliott (Ed.)", HSSCommons: (DOI: 10.15353/cfs-rcea.v3i2.182)

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1. book review
2. communication
3. consumption
4. controversy
5. food
6. promotion

Original publication: Dobson, Kathy; Esteron, Fleur; Knezevic, Irena; Malkinson, Agnes; Mitchell, Scott; Noriega, Andrea; DesRivieres, Chloe Poitevin; Pasho, Julie; Pucci, Antonella. "How Canadians Communicate VI: Food Promotion, Consumption, and Controversy by Charlene Elliott (Ed.)." Canadian Food Studies / La Revue canadienne des études sur l'alimentation, vol. 3, no. 2, 2016, pp. 231-238. DOI: 10.15353/cfs-rcea.v3i2.182. This material has been re-published in an unmodified form on the Canadian HSS Commons with the permission of Canadian Food Studies / La Revue canadienne des études sur l'alimentation. Copyright © the author(s). Work published in CFS/RCÉA prior to and including Vol. 8, No. 3 (2021) is licensed under the Creative Commons CC BY license. Work published in Vol. 8, No. 4 (2021) and after is licensed under the Creative Commons CC BY-SA license. For details, see creativecommons.org/licenses/.