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TouchWood Editions Spring 2020

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  • Sales Rights

    For sale with exclusive rights in: CA
  • Supply Detail

    Distributor: Heritage Group Distribution Supplies to:CA Availability: Not yet available Excluding:Mar 31, 2020 On Sale Date:Apr 28, 2020 Carton Quantity:30 $25.00 CAD
  • Catalogues

The Whale and the Cupcake
Stories of Subsistence, Longing, and Community in Alaska
By (author): Julia O'Malley Foreword by: Kim Severson
9781771513319 Paperback, Trade English General Trade COOKING / Regional & Ethnic / General Apr 28, 2020
$25.00 CAD
Active 6.5 x 9 x 1 in | 1 gr 176 pages Touchwood Editions

A unique and fascinating cookbook that examines the relationships between food, culture, and place in Alaska.

From fish and fiddleheads to salmonberries and Spam, Alaskan cuisine spans the two extremes of locally abundant wild foods and shelf-stable ingredients produced thousands of miles away. As immigration shapes Anchorage into one of the most ethnically diverse cities in the country, Alaska’s changing food culture continues to reflect the tension between self-reliance and longing for distant places or faraway homes. Alaska Native communities express their cultural resilience in gathering, processing, and sharing wild food; these seasonal food practices resonate with all Alaskans who come together to fish and stock their refrigerators in preparation for the long winter. In warm home kitchens and remote cafés, Alaskan food brings people together, creating community and excitement in canning salmon, slicing muktuk, and savoring fresh berry pies.

This collection features interviews, photographs, and recipes by James Beard Award–winning journalist and third-generation Alaskan Julia O’Malley. Touching on issues of subsistence, climate change, cultural mixing and remixing, innovation, interdependence, and community, The Whale and the Cupcake reveals how Alaskans connect with the land and each other through food.

Julia O’Malley is an Anchorage-based food journalist, writing teacher, and editor-at-large at the Anchorage Daily News. She was the Atwood Chair of Journalism at the University of Alaska Anchorage from 2015 to 2017. She has written about food, climate, and culture for the Guardian, Eater, National Geographic, High Country News, and the New York Times, among other publications. She won a 2018 James Beard Award in the foodways category.

Kim Severson is a Pulitzer Prize–winning food correspondent for the New York Times. Earlier she served as news and features editor and reporter at the Anchorage Daily News. A four-time James Beard Award recipient for food writing, she is the author of four books, including Spoon Fed: How Eight Cooks Saved My Life.

Media + Publicity:
  • Baseline media outreach to EAT, Western Living, BC Magazine, CBC's The Trailbreaker (NWT), CBC's Northwind (NWT), CBC's Trail's End (NWT), CBC's Northern Air (NWT), CBC's Daybreak North (BC), regional newspapers in northern BC, NWT, and YK
  • Outreach to food bloggers focussing on food sustainability
Marketing + Promo:
  • Regional, and subject-specific print features, excerpts and review coverage
  • Blogger outreach, online ads and social media campaigns
  • Electronic and print ARCs
Marketing + Promo Deliverables
  • Electronic blad / sampler
  • Press release
BISAC Codes:
  • CKB031000 COOKING / Regional & Ethnic / General
  • CKB030000 COOKING / Essays & Narratives
BISAC Regional Themes
  • 4.0.2.0.2.0.0 British Columbia
  • 4.0.2.0.6.0.0 Northwest Territories
  • 4.0.2.0.13.0.0 Yukon Territory
  • 4.0.1.6.1.0.0 Alaska
BISAC Merchandising Themes
  • ET150     CULTURAL HERITAGE / Native American
THEMA Subject Codes
  • RNU Sustainability
  • WBK Organic food / organic cookery
  • WBN National, regional & ethnic cuisine
THEMA Place Qualifiers
  • 1KBB-US-WPNA Alaska
  • 1KBC-CA-BD British Columbia Interior
  • 1KBC-CA-U Yukon Territory
  • 1KBC-CA-H Northwest Territories
THEMA Reading Level Qualifiers
  • 5PB-US-E Relating to Native American people


For more information contact
[email protected]
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