Professional Indigenous Cooking: A Canadian Perspective

The proposed open textbook will introduce learners to traditional food- and cooking-related practices from Indigenous groups across Canada. Divided into three main sections (The People, The Tools, and The Food), students will learn about the history, diets, tools, and methods of Indigenous peoples from a pan-Indigenous perspective, as well as develop skills to support their careers as professional cooks.

Student cooks will be introduced to traditional recipes passed down from Elders, tribes, and family members while learning about traditional preparation practices as per Canadian region, local culture, customs, spirituality and celebration.

The proposed textbook will provide a comprehensive learning resource that can be applied to a fifteen week Indigenous-centric cooking program; or be used, in whole or in part, as a reference in other applied cooking programs.