Cooking with the Wolfman: Indigenous Fusion is shortlisted for the regional/cultural cookbooks category at the Taste Canada Awards
Douglas & McIntyre is pleased to announce Cooking with the Wolfman: Indigenous Fusion has been shortlisted for the English language Regional/Cultural Cookbook category at the Taste Canada Awards. Now in its 21st year, Taste Canada Awards / Les Lauréats des Saveurs du Canada champions cookbook authors and food bloggers, inspiring and encouraging readers at home and abroad to discover delicious recipes and diverse food stories written from a Canadian perspective.
Each year, Taste Canada presents awards to some of the best food and beverage writers in both official languages. The jury is comprised of volunteers from Canada’s culinary profession appointed by an independent selection committee. This year, 91 cookbooks and 50 food blogs entered the competition. The shortlist narrows the competition to a maximum of 5 entries per category. The Regional/Cultural category includes the best cookbooks written by a Canadian author (or authors), which best exemplifies the cooking of a specific terroir or region in Canada, or, the cooking of a specific ethnic group (in terms of race, nationality, or religious heritage) in Canada or around the world.
The 26 gold and silver award winners will be revealed at the Taste Canada Awards Gala on October 29, 2018 at the Fairmont Royal York Hotel in Toronto. Tickets available here.
In Cooking with the Wolfman Canadian Chef David Wolfman (APTN food star and George Brown College Culinary Instructor)and his partner Marlene Finn take on the culinary bisects of culture and food from a First Nations perspective. Whether the topic is cooking utensils, curing fish, soup making, smoking game, or baking bread, each chapter explores the past and present use of foods native to the western hemisphere by indigenous peoples. The food history and cooking traditions of First Nations, Metis, Inuit, Native Americans, Peruvians, Mexicans, and Central Americans are highlighted, showcasing diverse cultural practices and social customs that developed over thousands of years. Recipes combine ingredients of the New World with those of the Old World, with a focus on contemporary cooking techniques, to illustrate how the use of Indigenous foods has changed over time, reflecting changes in hunting, fishing, and farming; diet; technology; health and safety standards; and consumer demand. The addition of personal stories from David (member of the Xaxli’p First Nation) and Marlene (member of the Métis Nation of Ontario) round out the book, sharing insights on what it means to enjoy Indigenous foods (with classical twists) today. Cooking with the Wolfman won a bronze medal in the IPPY Awards.