As of today, Canadian Culinary Imaginations is out in the world! Four years in the making, it clocks in at 2 pounds and 412 pages. Published by McGill-Queen’s University Press, Shelley Boyd - a literary scholar - and Dorothy Barenscott - an art historian - edited this timely collection of fine essays and artworks. And Vancouver-based artist Jay Cabalu crafted its handsome cover.

I am so proud to have contributed a chapter. “From Meat to Metaphor: Beavers and Conflicting Imaginations of the Edible” dives in deep to the culinary history of Canada’s animal emblem.

The book is available in both hardcover and paperback. Read more about the publication here and the symposium behind the project here.