Editor’s Introduction Introduction de l’équipe éditoriale

From the outset, this particular issue of the journal did not have an explicit overarching theme. However, as the articles, reviews and creative content came together, three words came to mind: ‘old’, ‘new’, and ‘change’. In this issue, the belief is that all three words—old, new and change—have a positive connotation and function as a pertinent framework for thinking about the issue’s contents. Without understanding history, ostensibly the ‘old’, we cannot work towards change to bring about the new. This issue addresses old and new by offering readers a full serving of historical tidbits, insightful as well as innovative analyses, and helpful reviews. Before overviewing the issues’ contents, I would like to briefly address my appointment as the new editor-in-chief of CuiZine. Had this journal not had the solid precedent it did, my job as the new editor-in-chief would have been significantly more challenging. I am grateful for my predecessor, Nathalie Cooke, who not only has been an extraordinary mentor, but who has given a place and a voice to Canadian Food Studies in an unprecedented—new—way. She was an early proponent of open-access content, online distribution and of social media to get Canadian food-related research out to the masses. She shaped the journal in a way that was inviting to a wide variety of disciplines and encouraged the inclusion of multimedia content. So while it could be said that this editorial change now marks a transition from old to new, I would like to think that all of Nathalie’s work remains as the core foundation of what’s to come. CuiZine will continue to be open-access, bilingual, Canadian, multidisciplinary, multimedia, and, most importantly, a rigourous source of food-related research. However, as with any change, there are sure to be differences, and the editorial team hopes the departures we do take will be welcomed. Stay tuned for changes to our website, more interaction on social channels, and new collaborative projects with food experts from academia and beyond. As always, we also welcome suggestions from our readers, contributors and colleagues – feel free to connect with us via Twitter or e-mail: @CuiZineCanada or [e-mail]. The three research articles included in this issue also play into the theme of ‘old, new and change’. In her piece “Through Their Own Efforts”, Maura Hanrahan overviews important historical contributions to the field of health and nutrition studies in Northern Newfoundland and Southern Labrador during the early 20^th century. Specifically, she addresses the role of the International Grenfell Association (IGA) in shaping health and nutrition interventions. Though these interventions were likely well-intentioned, the author argues that the “paternalistic” and “piecemeal” approach unfortunately created missed opportunities for a more holistic approach to public health and nutrition. This case study thus provides a historical example from which today’s food, nutrition and public health agencies can learn. Given that Canada’s Food Guide, to name only this example, has recently come under increasing scrutiny, could looking back on missed opportunities provide insight into creating better nutrition guidelines? Hanrahan’s article seems to suggest so. In “CanLit Dinner Party”, there is also a nod to old and new. Drawing inspiration from Judy Chicago’s art installation The Dinner Party (1974-1979), Boyd and Hollinson mobilize experiential teaching strategies to reinvent Chicago’s piece using Canadian literature. Students were asked to translate food-related literary scenes in the form of place settings, complete with meals, dishes and cutlery. The result demonstrates how older art can inform newer teaching practices: visual art can indeed offer a creative way in which to reinvent literature in a more multimodal, multimedia manner. Boyd and Hollison’s work in the classroom is a …