Skip to main content

  • HOME
  • CURRENT CONTENT
  • ALL CONTENT
  • SUBMIT
  • ABOUT
    • Journal
    • Editorial
  • INFO FOR
    • Librarians
    • Authors
    • Reprints and Permissions
    • Advertisers
    • Subscriptions and Single Issues
  • MORE
    • Alerts
    • Contact Us

  • Login

  • Advanced search

  • Login
Advanced Search
  • HOME
  • CURRENT CONTENT
  • ALL CONTENT
  • SUBMIT
  • ABOUT
    • Journal
    • Editorial
  • INFO FOR
    • Librarians
    • Authors
    • Reprints and Permissions
    • Advertisers
    • Subscriptions and Single Issues
  • MORE
    • Alerts
    • Contact Us
Gastronomica: The Journal of Critical Food Studies
““Pure”” Maple Syrup?
matthew holmes
Gastronomica: The Journal of Critical Food Studies, Vol. 6 No. 1, Winter 2006; (pp. 67-71) DOI: 10.1525/gfc.2006.6.1.67
matthew holmes
  • Find this author on Google Scholar
  • Search for this author on this site
  • View author's works on this site
  • Article
  • Info & Metrics
  • PDF
PreviousNext
Loading

Abstract

This article examines the organic maple syrup industry in Canada, providing personal anecdote, a brief history of maple production and the underlying practice and philosophy of the organic movement as it applies to maple products. Often thought as inherently organic, modern, industrial maple syrup production includes a number of ways in which concerns may be raised for environment, sustainable farming practices or human health. Through interviews and research, the article presents some possible responses organic practices can make to such concerns, while also questioning whether organic maple production is everything it claims to be. The troubling and continued use of paraformaldehyde by the maple industry, though outlawed in both the U.S. and Canada, is raised, as are the accountability and inspection standards of regulatory bodies, both in conventional and organic maple production. The article concludes with the efforts at sustainability and diversity as practiced by an organic maple farm in New Brunswick and offers the author's personal views on the subject of sustainability and the merits of traditional methods of maple production.

  • organic maple syrup
  • maple syrup industry
  • Canada
  • paraformaldehyde
  • ©© The Andy Warhol Foundation for the Visual Arts/ARS, NY.

Log in using your username and password

Enter your Gastronomica: The Journal of Critical Food Studies username.
Enter the password that accompanies your username.
Forgot your user name or password?

Log in through your institution

You may be able to gain access using your login credentials for your institution. Contact your library if you do not have a username and password.
If your organization uses OpenAthens, you can log in using your OpenAthens username and password. To check if your institution is supported, please see this list. Contact your library for more details.

PreviousNext
Back to top

Vol. 6 No. 1, Winter 2006

Gastronomica: The Journal of Critical Food Studies: 6 (1)
  • Table of Contents
  • Table of Contents (PDF)
  • Cover (PDF)
  • Index by author
eTOC Alert

RSSRSS Icon

Email

Thank you for your interest in spreading the word on Gastronomica: The Journal of Critical Food Studies.

NOTE: We only request your email address so that the person you are recommending the page to knows that you wanted them to see it, and that it is not junk mail. We do not capture any email address.

Enter multiple addresses on separate lines or separate them with commas.
““Pure”” Maple Syrup?
(Your Name) has sent you a message from Gastronomica: The Journal of Critical Food Studies
(Your Name) thought you would like to see the Gastronomica: The Journal of Critical Food Studies web site.
Alerts
Sign In to Email Alerts with your Email Address
Citation Tools
““Pure”” Maple Syrup?
matthew holmes
Gastronomica: The Journal of Critical Food Studies, Vol. 6 No. 1, Winter 2006; (pp. 67-71) DOI: 10.1525/gfc.2006.6.1.67
matthew holmes
  • Find this author on Google Scholar
  • Search for this author on this site
  • View author's works on this site

Citation Manager Formats

  • BibTeX
  • Bookends
  • EasyBib
  • EndNote (tagged)
  • EndNote 8 (xml)
  • Medlars
  • Mendeley
  • Papers
  • RefWorks Tagged
  • Ref Manager
  • RIS
  • Zotero
Request Permissions
Share
““Pure”” Maple Syrup?
matthew holmes
Gastronomica: The Journal of Critical Food Studies, Vol. 6 No. 1, Winter 2006; (pp. 67-71) DOI: 10.1525/gfc.2006.6.1.67
matthew holmes
  • Find this author on Google Scholar
  • Search for this author on this site
  • View author's works on this site
del.icio.us logo Digg logo Reddit logo Technorati logo Twitter logo CiteULike logo Facebook logo Google logo Mendeley logo
View Full Page PDF
  • Tweet Widget
  • Facebook Like
  • Google Plus One
  • Top
  • Article
  • Info & Metrics
  • PDF

Related Articles

Cited By...

Similar Articles

FIND US Facebook Account LinkRSS Feeds LinkTwitter Account LinkLinkedin Account LinkYoutube Account LinkEmail Link

Customer Service

  • Reprints and Permissions
  • Contact

UC Press

  • About UC Press

Navigate

  • Home
  • About
  • Submit
  • Editorial
  • Contact

Content

  • Current Issue
  • All Content

Info For

  • Librarians
  • Authors
  • Advertisers
  • Subscriptions and Single Issues

Copyright © 2019 by the Regents of the University of California  Privacy   Accessibility