Announced Aug 5, 2014 in the Culinary Narrative Category of Taste Canada’s food writing awards, ceremony and finalists Oct 20, 2014 Toronto.
Taste Canada―The Food Writing Awards drew 59 submissions this year, an eclectic collection of everything culinary from the Antarctic to Alice in Wonderland. The winners will be announced, together with the names of the jurors, at the Award Ceremony and Gala Reception on Monday, 20th October, at the Arcadian Court in Toronto.
The Antarctic Book of Cooking and Cleaning
Trusler, Wendy and Carol Devine
Photography: Sandy Nicholson
Design: The Office of Gilbert Li
Vauve Press
The Antarctic Book of Cooking and Cleaning is a journey through that austral summer—the story of a Russian-Canadian clean-up project on a small island 120 miles off the Antarctic Peninsula. But it’s also a look at the challenges of cooking in a makeshift kitchen.
We are in great company!
Culinary Narratives/Narrations Culinaires
— “The New Cider Maker’s Handbook: A Comprehensive Guide for Craft Producers” by Claude Jolicoeur (Chelsea Green Publishing).
— “The Stop: How the Fight for Good Food Transformed a Community and Inspired a Movement” by Nick Saul and Andrea Curtis (Random House Canada).
— “The Antarctic Book of Cooking and Cleaning: Nourishing Recipes From the Coldest Continent” by Wendy Trusler and Carol Devine (Vauve Press).
— “Miel: L’art des abeilles, l’or de la ruche” by Anicet Desrochers and Anne-Virginie Schmidt (Éditions de l’Homme).
— “Les saveurs gastronomiques de la bière” by David Lévesque Gendron et Martin Thibault (Éditions Druide).
Press:
