Indigenous Fusion cookbook wins best book award

TORONTO – Cooking with the Wolfman: Indigenous Fusion, by David Wolfman and Marlene Finn won the Best Book of the Year category for Canada at the Gourmand World Cookbook Awards and will be competing internationally in the “Best in the World” competition.

The international winner of the “Best in the World” will be announced on May 26, 2018 at the annual Gourmand Awards Ceremony in Yantai, China.

In Cooking with the Wolfman Canadian Chef Wolfman (APTN food star and George Brown College instructor) and his partner 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 throughout time, reflecting changes in hunting, fishing, and farming; diet; technology; health and safety standards; and consumer demand.

The addition of personal stories from Wolfman (member of the Xaxli’p First Nation of B.C.) and Finn (member of the Métis Nation of Ontario) round out the book, sharing insights on what it means to enjoy indigenous foods today.

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