While “Black Canada” is a useful blanket term and important organizing identity, a closer look reveals a detailed tapestry of communities that also deserves visibility.
Academic rigor, journalistic flair
Articles on Cuisine
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While a Florida curriculum implies that enslaved Africans ‘benefited’ from skills acquired through slavery, history shows they brought knowledge and skills to the US that predate their captivity.
My research on chefs’ mental health shows restaurants valorise isolation, abuse and violence – but The Bear avoids idealising this obsessive mindset.
Today, chefs – and some women chefs too – are listened to, admired and respected. But it wasn’t always that way.
Humans have figured out how to season their food with virtually every part of plants.
By reflecting on the violent origins of the Canadian sugar industry, we can bring wider attention to the exploitation underpinning the history of Canadian cuisine.
Viewed from Cairo, the war in Ukraine poses an existential threat to something Egyptians can’t do without: abundant, cheap bread.
Palm oil is one of the 21st century’s most contentious agricultural commodities, but its relationship with humans goes back thousands of years.
When the British government expelled Chagos Islanders from their homeland, it put a unique culture at risk of erasure.
Top contributors
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Vice President of Academic Affairs and Dean of the College, Grinnell College
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Professor of History, University of Regina
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Associate Professor of Geography, University of South Carolina
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Senior Lecturer, Anthropology, Goldsmiths, University of London
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Professor of Anthropology of Migration, The University of Edinburgh
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Enseignante-chercheuse, Grenoble École de Management (GEM)
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Senior Lecturer in Marketing and Strategy, Cardiff University
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Professor of Critical Race and Ethnic Studies, Miami University
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Assistant Professor, Faculty of Humanities, McMaster University
