Whale and the Cupcake

Regular price €25.99
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10-20
A01=Julia O'Malley
A23=Kim Severson
Age Group_Uncategorized
Age Group_Uncategorized
Alaska Native communities
Alaskan food
Alaskan journalism
Author_Julia O'Malley
automatic-update
B01=Julie Decker
Category1=Non-Fiction
Category=HBJK
Category=NHK
Category=WBN
Category=WQH
climate change
COP=United States
Delivery_Delivery within 10-20 working days
eq_food-drink
eq_history
eq_isMigrated=2
eq_non-fiction
Language_English
New York Times writer
original recipes
PA=Available
Price_€20 to €50
PS=Active
Pulitzer Prize
softlaunch

Product details

  • ISBN 9780295746142
  • Weight: 363g
  • Dimensions: 165 x 229mm
  • Publication Date: 10 Dec 2019
  • Publisher: University of Washington Press
  • Publication City/Country: US
  • Product Form: Paperback
  • Language: English
Delivery/Collection within 10-20 working days

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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, for which she writes recipes and a regular Alaska food newsletter. She was the Atwood Chair of Journalism at the University of Alaska Anchorage from 2015 to 2017 and now teaches writing workshops around the state. 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.