The Cultural Chef

By Danielle McCann

The Cultural Chef was written, designed and art directed by me. The recipes have all be tried and tested by myself in my own London kitchen with an aim to tackle 3 fundamental issues we face globally, today:

  1. Global warming & climate change

  2. Noncommunicable diseases (diseases caused by lifestyle + diet)

  3. Education around our food system

The book looks at 5 of the worst diets from around the world (China, England, USA, Hungary & India) which have a prevalence of noncommunicable diseases (stroke, heart disease, colorectal cancer, diabetes + Alzheimer’s) and improves 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 and limiting your weekly fish intake.

Having been lucky enough to travel the world, 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 + sustainable living, but it is unique by highlighting the global issues we face through the consumption of food and providing healthy alternatives and transparent information in the form of a beautifully designed cookbook.

This was a personal project for a course I did at Leith’s School of Food and Wine and I was gifted with a signed recipe book by Jennifer Irvine, a top food entrepreneur.

*ALL CONTENT IS MY OWN. I wrote the copy and recipes, designed the book, illustrations and icons and made the food, styled it and photographed it. Nothing has been copied and quotes have been referenced. It is a completely independent project.

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