The Cultural Chef

I wrote, designed and developed the recipes for The Cultural Chef in 2019 to highlight the fundamental issues we face globally within our health and food systems:

  1. Global warming & climate change — how our food is impacted and how it is the impact

  2. Noncommunicable diseases — diseases caused by lifestyle + diet

  3. Education around our food systems

 

This book looks at five diets from around the world from countries which have a prevalence of noncommunicable diseases. It seeks to improve the countries much loved dishes without sacrificing on flavour, taste OR its cultural roots. The menus are designed to be healthier and more sustainable by cutting out meat, limiting your weekly fish intake and increasing your fibre (something most countries lack) as well of course your vegetable intake.

Having travelled to 65+ countries, I have witnessed first-hand the destruction we are leaving behind in our oceans and jungles. My book is one of many when it comes to informing us about our health and making sustainable life choices, but it is unique in looking at specific diets from around the world which are linked to noncommunicable diseases and finding ways of reversing them.