Reimagining recipes for food studies: Enriching—not spoiling—the broth

Name: Reimagining recipes for food studies: Enriching—not spoiling—the broth
Published: 2025-03-19
License: Creative Commons BY-SA 4.0

Stephanie Chartrand; Laurence Hamel-Charest; Raihan Hassen; Anson Hunt; noura nasser; Kelsey Speakman; David Szanto

doi:10.15353/cfs-rcea.v11i2.678

Reimagining recipes for food studies: Enriching—not spoiling—the broth

By Stephanie Chartrand, Laurence Hamel-Charest, Raihan Hassen, Anson Hunt, noura nasser, Kelsey Speakman, David Szanto

This perspective is a continuation of a conversation started during “Reimagining Food, Food Systems, and Food Studies,” a plenary session in which we, the authors, participated at the eighteenth annual assembly of the Canadian Association for Food…

Listada em Article | publicação por grupo Canadian Food Studies / La Revue canadienne des études sur l’alimentation

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Versão 1.0 - publicado em 19 Mar 2025 doi: 10.15353/cfs-rcea.v11i2.678 - Citar isto

Licenciado sob Creative Commons BY-SA 4.0

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