Taste Canada – Culinary Book Awards

Taste Canada AwardsJust in time for Christmas cookbook buying season, a menu of great culinary tomes was blessed by some of our nation’s top food professionals.

Taste Canada―The Food Writing Awards is an evolution of the former Cuisine Canada/University of Guelph Canadian Culinary Book Awards. It’s held annually to recognize and celebrate excellence in writing and publishing throughout Canada’s culinary world, both English and French, and past and present.   This year’s event, held at the newly opened Arcadian Court, was the culmination of a nation wide search which drew 73 submissions, a brilliant snapshot of the vibrancy and diversity of Canadian culinary publishing.

Karen Gelbart, (pictured above) the National Chair of Taste Canada observed.  “The selection and diversity of the publishing and the cuisine in this country are breathtaking.  Our judges were in the unique position of spending time with each of these books — testing recipes, reading the narratives and studying the presentation — to finally decide the winners in this year’s Taste Canada Awards.  Kudos to the publishers for their forward thinking in continuing to publish works that showcase our Canadian cuisine, and many congratulations to our winners for their innovative interpretation of Canada’s food world.”

The gala itself was hosted by Food Network star Christine Cushing (at right) and a host of chefs from the Toronto Christineregion served forth an array of creative appetizers while Niagara College Teaching Winery supplied the fabulous student-made wines.   Publishers from across Canada attended including Robert McCullough from B.C. who is seen here ( below left ) with The Cookbook Store’s Alison Fryer. 

The winning books follow:

CULINARY NARRATIVES:

Unquenchable.  Natalie MacLean. Doubleday Canada Publishing Group

https://www.randomhouse.ca/books/198731/unquenchable-by-natalie-maclean

Genèse de la cuisine québécoise.  Jean-Marie Francoeur.  Fides

https://www.editionsfides.com/fr/product/editions-fides/ouvrages-de-reference/genese-de-la-cuisine-quebecoise_480.aspx?unite=001

GENERAL COOKBOOKS:

Chef Michael Smith’s Kitchen.  Michael Smith.  Penguin Canada

https://www.penguin.ca/nf/Book/BookDisplay/0,,9780143177630,00.html?CHEF_MICHAEL_SMITH’S_KITCHEN_Michael_Smith

À la di Stasio 3.  Josée Di Stasio.  Flammarion Québec

https://www.flammarion.qc.ca/livre_a_la_di_stasio_3_191

REGIONAL/CULTURAL COOKBOOKS:

Made in Italy.  David Rocco.  HarperCollins Publishers

https://www.harpercollins.ca/books/Made-in-Italy-David-Rocco?isbn=9781443406871&HCHP=TB_Made+in+Italy

Asie: Un voyage culinaire.  Vincent Beck and Diem Ngoc Phan. Modus Vivendi

https://www.groupemodus.com/1745-livre-asie-un-voyage-culinaire.html

SINGLE-SUBJECT COOKBOOKS:

Robert and AlisonSpilling the Beans.   Julie Van Rosendaal and Sue Duncan.  Whitecap Books

https://www.whitecap.ca/search/node/Julie+Van+Rosendaal

Nos 200 meilleurs desserts et biscuits.  Coup de Pouce.  Les Éditions Transcontinental

https://www.livres.transcontinental.ca/fr/index.cfm?pid=8&CatID=165&InvID=1258

TASTE CANADA HALL OF FAME – Celebrating the personalities who have shaped Canadian culinary writing and made a lasting contribution to our culture:

Anita Stewart has spoken, written, lobbied and organized across Canada and internationally for nearly three decades on Canadian cuisine.  Academically, Anita was the first Canadian to graduate with an M.A. in Gastronomy, and was awarded a Doctor of Laws (Honouris Causa) by the University of Guelph in 2011.  She holds an honourary P.Ag. designation and a lifetime membership in the Canadian Culinary Federation of Chefs and Cooks, and has written 14 cookbooks.   Most recently, Anita Stewart has been appointed as a member of the Order of Canada for her contributions as a journalist, author and culinary activist and for her promotion of the food industry in Canada.

HALL OF FAME POSTHUMOUS INDUCTEES:

Catharine Parr Traill (1802-1899) was a true pioneer, and author of The Female Emigrant’s Guide, and Hints on Canadian Housekeeping, still useful today after more than 150 years.

Jeanne Anctil (1875-1926) was a teacher of household science, principal of the Ėcoles- Ménagères Provinciales in Montréal and the author of 350 Recettes de Cuisine, published in 1912, and reissued in 1915 and 1924.

Margo Oliver (1923-2010) is frequently referred to as Canada’s “Betty Crocker” and is perhaps, best known for her weekly columns between 1959 and 1982, as food editor of Weekend Magazine and its successor, Today.

*****

 

 

 


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