Andrew George, author of Modern native feasts, healthy, innovative, sustainable cuisine is from Wet’suwet’en First Nation in northwest British Columbia. He was head chef at the Four Host First Nations pavilion of the 2010 Winter Olympics in Vancouver. He is a chef educator with a particular interest in encouraging healthy, local eating among First Nation youth (see www.storyhive.com/project/show/id/850). Modern Native Feasts is one of three recipe books that he has written.
This book is a fusion of traditional foods with modern ingredients and techniques. It promotes aboriginal cuisine and culture, using simple easily available foods. There are many recipes that use wild game (elk, venison, buffalo, rabbit, duck and geese). There are recipes that use wild ingredients: wild rice, dandelion, huckleberries, saskatoons, salmon, trout, nettles, and seaweed, for example; and recipes for stews, casseroles, breads, bannock, desserts, pasta, and breakfast foods. The recipes are beautifully illustrated and a brief explanatory note is included with each recipe.
Native Feasts has much to offer teachers wishing to incorporate First Nations foods into their curriculum and encourage aspiring First Nations chefs, and anyone who likes to experiment with wild game cooking or infuse more locally grown foods into their meal preparations.
George, Andrew (2013). Modern native feasts, healthy, innovative, sustainable cuisine. Vancouver: Arsenal Pulp Press. ISBN: 978-1-55152-507-5
