Book Launch: Gyetk: Coastal Fusion and Ancestral Knowledge from a Ts’msyen Kitchen

By Rachel Greening, Ph.D. and Spencer Greening, Ph.D. Fusion cuisine continues to take the world by storm, and Ts’msyen cooking is no exception. Join Ts’msyen (Tsimshian) authors Rachel and Spencer Greening for the official launch of their new cookbook, Gyetk: Coastal Fusion and Ancestral Knowledge from a Ts’msyen Kitchen. Gyetk — a Ts’msyen word meaning “to feed the people” — introduces readers to the Ts’msyen people and their food philosophy. In addition to 60 recipes featuring traditional ingredients such as salmon, halibut, venison, clams, berries and hazelnuts, Gyetk offers dietary information, seasonal harvesting, and preservation tips, and a list of essential pantry ingredients. Rooted in the authors’ own experiences on the land, this lavishly illustrated cookbook provides readers with a comprehensive look at Indigenous foodways of the Pacific Northwest. As part of this special event, Canadian Museum of History curator Kaitlin McCormick will host a conversation with the authors, followed by a Q&A session. In addition to enjoying a short documentary, a book reading, and a book signing, guests will be able to view Ts’msyen food-related objects from the Museum’s collection — examples of which were recently re-created by Dr. Spencer Greening for use in traditional fishing, hunting, and food preparation. All events take place in front of the North Coast House (Tsimshian) in the Grand Hall at the Museum.