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Turtle Island: Rethinking Food Through Indigenous Eyes
23 Nov
Summary
- Sean Sherman's cookbook explores Indigenous food systems and traditions.
- The book highlights sustainable practices and food sovereignty.
- It aims to educate on land and its history through Native cuisine.
Chef Sean Sherman's new cookbook, "Turtle Island," delves into the rich tapestry of Indigenous foodways across North America. It highlights how traditional Indigenous knowledge systems offer a blueprint for sustainable food practices and enhanced food sovereignty, enabling communities to access healthy, culturally appropriate foods.
The book, divided into 13 chapters representing various regions, shares contemporary recipes alongside historical and cultural narratives. Sherman advocates for viewing food not merely as sustenance but as a deep connection to generations, tradition, and cultural identity, moving away from colonial influences.
Through "Turtle Island" and his organization NATIFS, Sherman champions Indigenous food sovereignty, aiming to re-establish access to healthy, regional foods. His work seeks to normalize Indigenous foods in institutional settings and foster a greater understanding of the land and its history.
