A New Year’s feast

The Gourmand World Cookbook Award has been given to seven Philippine titles. This is the first time there are winners representing the country in such a prestigious international award. Anvil Publishing Corporation headed by the indefatigable Karina Africa Bolasco is responsible for publishing all the titles. The winners, individually and collectively, provide a bountiful sampling of the foods that make us who we are. The country should offer a toast to Anvil for its initiative in promoting overseas Philippine cuisine, culinary books, and food writers at a time when Philippine food has yet to be popularly “discovered” by the world.

The Gourmand World Cookbook Award, based in Madrid, was started by Edouard Cointreau in 1995 as the World Cookbook Awards, but renamed in 2001. There are at least 24,000 culinary books produced yearly all over the world, and the Award seeks to help readers find the best among them. A celebration of those “who cook with words,” the Award exhibits the annual winners at many major book fairs like the famous one in Frankfurt held every fall thus creating opportunities for books to reach beyond their original national readership. The organizers hope that by increasing knowledge about the world’s diverse food and wine cultures, it will stimulate respect for different ways of life and thereby do its share in promoting peace.

By the November 15, 2007 deadline there were at least 6,000 entries in 40 languages from 107 countries vying for awards. Every book that wins a “country award” is considered a finalist for the Best in the World categories (such as Foodbook Publisher of the Year, Best Foreign Cookbook, Best Chef Book in the World) that will be announced towards the middle of 2008.

The winners are Pulutan: From the Soldier’s Kitchen by Elmer D. Cruz and Emerson R. Rosales (Best Innovative Philippine Cookbook); Going East: A Merging of  Culinary Cultures by  Gene Gonzalez (Best Philippine Chef Book); Potluck: Hidalgo Bonding edited by Jaime Laya and Adelaida Lim (Best Philippine Easy Recipes Book), A La Carte, Food and Fiction edited by Cecilia Manguerra Brainard and Marily Ysip Orosa (Best Philippine Food Literature Book), Managing a Food Safe Kitchen by the Maya Kitchen Culinary Arts Center (Best Philippine Food Book for Professionals); The Governor-General’s Kitchen: Philippine Culinary Vignettes and Recipes 1521-1935 by Felice Prudente Sta. Maria and designed by Ige Ramos (Best Philippine Culinary History Book; Best Designed Philippine Cookbook); and Food Tour: A Culinary Journal by Claude Tayag (Best Philippine Culinary Travel Guide).

The seven books are all worthy ambassadors of Philippine cuisine. Let us congratulate their authors and publishers, and wish them more success for the sake of promoting international appreciation for an important and vital aspect of Philippine culture.