Cuizine : the Journal of Canadian Food Cultures

Cuizine : Revue des Cultures Culinaires au Canada

1918-5480 (Online)

CC BY
Tick icon: journal was accepted after March 2014‚Äč
 

Homepage

Publisher: McGill University

Country of publisher: Canada

Platform/Host/Aggregator: OJS/Erudit

Date added to DOAJ: 22 Jun 2011

LCC Subject Category: Technology: Home economics: Hospitality industry. Hotels, clubs, restaurants, etc. Food service | Geography. Anthropology. Recreation: Manners and customs (General)

Publisher's keywords: food habits and customs, culinary culture, food history, popular culture, litterature, canada

Language of fulltext: French, English

Full-text formats available: HTML

 

PUBLICATION CHARGES

Article Processing Charges (APCs): No.

Submission Charges: No.

Waiver policy for charges? No.

EDITORIAL INFORMATION

Double blind peer review

Editorial Board

Aims and scope

Instructions for authors

Time From Submission to Publication: 20 weeks

 
 

OPEN ACCESS & LICENSING

Type of License: CC BY

License terms

Open Access Statement

Year Open Access Content Began: 2008

Does the author retain unrestricted copyright? True

Does the author retain publishing rights? True

BEST PRACTICE POLICIES

Permanent article identifier: DOI

Checks for plagiarism: Yes

Content digitally archived in:

Deposit policy registered in: Sherpa/Romeo

Tables of Contents