![\"Festival](\"https:\/\/tastecanada.org\/wp-content\/uploads\/2026\/07\/Taste-Canada-Literary-Festival-Graphic.jpg\" "\\"Graphique")
\n\t<\/figure>\n\t\t\t\n\t\t\t\t\t\t\tD\u00e9couvrez comment vous impliquer\n\t\t\t\t\t<\/a>\n\n\t\t\tL'heure du th\u00e9 avec Anna Olson\t<\/h2>\n\t
Le 9 novembre 2025, le c\u00e9l\u00e8bre chef p\u00e2tissier, auteur et laur\u00e9at du prix Saveur du Canada Anna Olson<\/a> a rejoint Fairmont Royal York<\/a> Le chef p\u00e2tissier ex\u00e9cutif Kapila Amaratunga pour un th\u00e9 d'apr\u00e8s-midi imaginatif.<\/p>\n <\/p>\n Presented in partnership with Taste Canada, this exclusive event showcased culinary creativity and connection in celebration of Canada’s vibrant food community. Guests were able to meet Anna in person, take home a signed recipe card and purchase a cookbook as a keepsake from this memorable afternoon. A portion of proceeds helped support Taste Canada’s ongoing programs that champion Canadian cookbook authors and food culture across the country.\u00a0<\/p>\n Saveur du Canada est fier d'avoir \u00e9tabli un partenariat avec Mus\u00e9e canadien de l'immigration au quai 21<\/a> to support their exhibit, Eat. Make. Share: A Taste of Immigration. This this collaboration highlighted the deep connection between food, culture, and storytelling-and brought to life the recipes and traditions that define Canada’s diverse culinary landscape.<\/p>\n Canada’s food is as diverse as its people. The way we eat is shaped by over 400 years of immigration and relationship building between First Peoples, settlers, and newcomers.<\/p>\n Cette exposition itin\u00e9rante bilingue, cr\u00e9\u00e9e par le Mus\u00e9e canadien de l\u2019immigration du Quai 21, a \u00e9t\u00e9 inaugur\u00e9e \u00e0 Halifax en mai 2025. Elle sillonnera d\u00e9sormais le Canada au cours des cinq prochaines ann\u00e9es, dans des versions tant int\u00e9grales que r\u00e9duites.<\/p>\n\t\t\t\n\t\t\t\t\t\t\tEn apprendre plus\n\t\t\t\t\t<\/a>\n\t Le Mus\u00e9e a fait appel \u00e0 Saveur du Canada pour le guider dans la s\u00e9lection de recettes tir\u00e9es de livres de cuisine \u00e9crits par des immigrants au Canada. Ces recettes ainsi que la mise en valeur des auteurs peuvent \u00eatre vues num\u00e9riquement<\/a> et en version imprim\u00e9e :<\/p>\n Saveur du Canada \u00e9tait fier de pr\u00e9senter \u00e0 PROCHAIN Salon de l'alimentation<\/a> \u00e0 Calgary, en Alberta, et de mettre les auteurs canadiens de livres de cuisine directement en contact avec le public. Gr\u00e2ce \u00e0 une table ronde centr\u00e9e sur les auteurs et \u00e0 un stand anim\u00e9 dans l'espace d'exposition, les participants ont eu l'occasion d'\u00e9changer avec les \u00e9crivains, d'\u00e9couter leurs r\u00e9cits et de repartir avec des ouvrages culinaires d'auteurs canadiens.<\/p>\n At the most recent event, held September 8-9, 2025, Lactalis Canada Foodservice presented the Taste Canada panel “A Recipe for Success.” The conversation invited the audience behind the scenes of cookbook creation – from the spark of an idea, to recipe testing, to the joy of seeing a dish published in a finished book.<\/p>\n Mod\u00e9ratrice : St\u00e9phanie Lui-Valentim, Co-fondatrice et Pr\u00e9sidente, R\u00e9primer<\/a><\/p>\n Intervenantes:<\/p>\nGail Norton<\/a> <\/p>\n Ce panel a \u00e9t\u00e9 rendu possible et pr\u00e9sent\u00e9 par Lactalis Canada Foodservice<\/a> et Saveurs du Canada.<\/p>\n Saveur du Canada s'est associ\u00e9 au salon professionnel national annuel de Restaurants Canada pour offrir au public diverses occasions d'interagir avec des auteurs, notamment par le biais de tables rondes, de r\u00e9cits culinaires et de s\u00e9ances de d\u00e9dicaces.<\/p>\n L'\u00e9v\u00e9nement le plus r\u00e9cent a eu lieu comme d\u00e9crit :\u00a0<\/p>\n \u00c0 la d\u00e9couverte de la diversit\u00e9 culturelle canadienne et de notre identit\u00e9 culinaire : 8 mars 2026 | 11 h<\/p>\n This dynamic panel brought together Canadian culinary professionals and cookbook authors to explore how food shapes identity and influences Canada’s evolving culinary culture. Drawn from their expertise and learned through storytelling, community and the diverse tapestry of flavours and techniques, our panellists shared powerful insights on why and how food connects us. \u2060<\/p>\n Mod\u00e9rateur:<\/strong> Chef Devan Rajkumar<\/a><\/p>\n Intervenantes:<\/strong><\/p>\n Ce panel a \u00e9t\u00e9 rendu possible et pr\u00e9sent\u00e9 par Lactalis Canada Foodservice<\/a>.<\/p>\n En 2020, Saveurs du Canada s'est associ\u00e9 au Toronto Food Film Fest pour sa s\u00e9rie de lectures de livres. Cette s\u00e9rie comprenait une lecture et une discussion avec deux auteurs et animateurs laur\u00e9ats du prix Saveurs du Canada.<\/p>\nLenore Newman parle de son livre, Lost Feast: Culinary Extinction and the Future of Food, laur\u00e9at d'une m\u00e9daille d'argent aux Saveurs du Canada Awards dans la cat\u00e9gorie R\u00e9cits culinaires. Taste Canada partnered with Hudson’s Bay Company and industry leaders to create Inspired to Taste Canada, an interactive in-store experience where Canadian cookbook authors showcased their talent through live cooking demonstrations. These events brought food lovers together, offering a unique opportunity to engage with authors, discover new recipes, and celebrate Canada’s rich culinary storytelling.<\/p>\n Des festivals aux pop-ups, Saveurs du Canada continue de cr\u00e9er des exp\u00e9riences communautaires significatives qui c\u00e9l\u00e8brent la culture culinaire canadienne.<\/p>\n Fostering public appreciation and enjoyment of culinary literary arts in Canada. Taste Canada Literary Festival The Taste Canada Literary Festival will be Canada’s premier celebration of food-inspired literature, bringing together authors, publishers, educators, readers and industry leaders through conversations, book signings, experiential workshops, writing sessions and cultural experiences that celebrate Canada’s diverse food stories. Explore…<\/p>","protected":false},"author":2,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","ngg_post_thumbnail":0,"footnotes":""},"class_list":["post-20860","page","type-page","status-publish","hentry"],"yoast_head":"\n![\"L'heure](\"https:\/\/tastecanada.org\/wp-content\/uploads\/2026\/03\/Anna-Olson_Open_Table_Blush_Instagram_21_10_25-1.jpg\" "\\"Anna")
\n\t<\/figure>\n\n\t\t\tSaveur du Canada x Mus\u00e9e de l'immigration\t<\/h2>\n
\n\t\t\tCelebrating Food, Culture & Community\t<\/h2>\n
![\"Logo](\"https:\/\/tastecanada.org\/wp-content\/uploads\/2025\/04\/Canadian-Museum-trs.png\" "\\"Mus\u00e9e")
\n\t<\/figure>\n![\"\ud83c\udf41\"](\"https:\/\/s.w.org\/images\/core\/emoji\/17.0.2\/svg\/1f341.svg\")
D\u00e9couvrez les histoires surprenantes qui se cachent derri\u00e8re des plats canadiens populaires.
\n![\"\ud83c\udf7d\ufe0f\"](\"https:\/\/s.w.org\/images\/core\/emoji\/17.0.2\/svg\/1f37d.svg\")
J'ai appris comment les individus et les communaut\u00e9s s'expriment \u00e0 travers l'alimentation.
\n![\"\ud83d\udc50\"](\"https:\/\/s.w.org\/images\/core\/emoji\/17.0.2\/svg\/1f450.svg\")
Participation \u00e0 diverses traditions culinaires pratiqu\u00e9es au Canada par le biais d'activit\u00e9s pratiques et multisensorielles.\n![\"Shane-Bannock\"](\"https:\/\/tastecanada.org\/wp-content\/uploads\/2025\/04\/shane-bannock-scaled.jpg\" "\\"Shane-Bannock\\"")
\n\t<\/figure>\n\n\t\t\n\t\t\tBannock – Shane M. Chartrand and Jennifer Cockrall-King\t\t<\/a>\n\t<\/h2>\n
![\"fisun-gateau\"](\"https:\/\/tastecanada.org\/wp-content\/uploads\/2025\/04\/fisun-gateau-scaled.jpg\" "\\"fisun-gateau\\"")
\n\t<\/figure>\n\n\t\t\n\t\t\tCornmeal, Yogurt, and Maple Syrup Cake (Revani) – Fisun Ercan\t\t<\/a>\n\t<\/h2>\n
![\"Adelle](\"https:\/\/tastecanada.org\/wp-content\/uploads\/2025\/04\/adelle-fatoush.jpg\" "\\"Adelle")
\n\t<\/figure>\n\n\t\t\n\t\t\tFattoush Salad – Adelle Tarzibachi\t\t<\/a>\n\t<\/h2>\n
![\"petit-d\u00e9jeuner](\"https:\/\/tastecanada.org\/wp-content\/uploads\/2025\/04\/shahir-breakfast-scaled.jpg\" "\\"petit-d\u00e9jeuner")
\n\t<\/figure>\n\n\t\t\n\t\t\tGido Habib’s Ful Breakfast – Shahir Massoud\t\t<\/a>\n\t<\/h2>\n
![\"naz-kookoojpg\"](\"https:\/\/tastecanada.org\/wp-content\/uploads\/2025\/04\/naz-kookoojpg.jpg\" "\\"naz-kookoojpg\\"")
\n\t<\/figure>\n\n\t\t\n\t\t\tKookoo Sabzi – Naz Deravian\t\t<\/a>\n\t<\/h2>\n
![\"salade](\"https:\/\/tastecanada.org\/wp-content\/uploads\/2025\/04\/nuit-salad-scaled.jpg\" "\\"salade")
\n\t<\/figure>\n\n\t\t\n\t\t\tPapaya Salad Som Tum – Chef Nuit Regular\t\t<\/a>\n\t<\/h2>\n
![\"giovanna-p\u00e2tes\"](\"https:\/\/tastecanada.org\/wp-content\/uploads\/2025\/04\/giovanna-pasta-scaled.jpg\" "\\"giovanna-p\u00e2tes\\"")
\n\t<\/figure>\n\n\t\t\n\t\t\tPasta e patate (Pasta and Potatoes) – Giovanna Bergola Covone\t\t<\/a>\n\t<\/h2>\n
![\"Pav-bhaji-Arvindas\"](\"https:\/\/tastecanada.org\/wp-content\/uploads\/2025\/04\/Pav-bhaji-Arvindas.jpg\" "\\"Pav-bhaji-Arvindas\\"")
\n\t<\/figure>\n\n\t\t\n\t\t\tPav Bhaji – Arvinda and Preena Chauhan\t\t<\/a>\n\t<\/h2>\n
![\"Joe-Vindaloo\"](\"https:\/\/tastecanada.org\/wp-content\/uploads\/2025\/04\/joe-vindaloo-scaled.jpg\" "\\"Joe-Vindaloo\\"")
\n\t<\/figure>\n\n\t\t\n\t\t\tPork Vindaloo – Joe Thottungal\t\t<\/a>\n\t<\/h2>\n
\n\t\t\tSaveur du Canada x NEXT Food Expo\t<\/h2>\n
\ndee Hobsbawn-Smith<\/a>
\nSa\u00efd M’Dahoma<\/a>
\nDenia Baltzer<\/a>\n![\"Tondu\"](\"https:\/\/tastecanada.org\/wp-content\/uploads\/2025\/09\/WhatsApp-Image-2025-09-08-at-18.31.18_0f8febe8-cropped.jpg\" "\\"Image")
\n\t\t\t\t<\/a>\n\t<\/figure>\n![\"LFS_nouveau_logo_PMS](\"https:\/\/tastecanada.org\/wp-content\/uploads\/2025\/09\/LFS_new_logo_PMS-cropped-scaled.png\" "\\"LFS_nouveau_logo_PMS"){kind=logo}
\n\t\t\t\t<\/a>\n\t<\/figure>\n\n\t\t\tSaveurs du Canada x RC Show\t<\/h2>\n
![\"TC](\"https:\/\/tastecanada.org\/wp-content\/uploads\/2026\/03\/WhatsApp-Image-2026-03-12-at-8.43.59-PM.jpeg\" "\\"Image")
\n\t<\/figure>\n\n
\n\t\t\tS\u00e9rie d'auteurs TFFF\t<\/h2>\n
![\"logo](\"https:\/\/tastecanada.org\/wp-content\/uploads\/2025\/04\/TFFF_Logo1_Transparent.png\" "\\"TFFF_Logo1_Transparent\\""){kind=logo}
\n\t<\/figure>\n
\nMod\u00e9r\u00e9 par :<\/strong> John Ota\nAnn Hui discusses her Taste Canada Awards Gold-winning book in the Culinary Narratives category, Chop Suey Nation
\nMod\u00e9r\u00e9 par :<\/strong> Pay Chen\nLenore Newman discusses her Taste Canada Awards Silver-winning book in the Culinary Narratives category, Lost Feast: Culinary Extinction and the Future of Food
\nMod\u00e9r\u00e9 par :<\/strong> John Ota\n![\"Lenore](\"https:\/\/tastecanada.org\/wp-content\/uploads\/2025\/04\/Lenore-Post.png\" "\\"Lenore")
\n\t\t\t\t<\/a>\n\t<\/figure>\nAnn Hui parle de son livre Chop Suey Nation, laur\u00e9at d'une m\u00e9daille d'or aux Saveurs du Canada Awards dans la cat\u00e9gorie R\u00e9cits culinaires
\nMod\u00e9r\u00e9 par :<\/strong> Payer Chen\n![\"Article](\"https:\/\/tastecanada.org\/wp-content\/uploads\/2025\/04\/Ann-Hui-post.png\" "\\"Article")
\n\t\t\t\t<\/a>\n\t<\/figure>\n\t\t\t\n\t\t\t\t\t\t\tD\u00e9couvrez d'autres auteurs prim\u00e9s par Saveurs du Canada\n\t\t\t\t\t<\/a>\n\n\t\t\tInspired to Taste Canada with Hudson’s Bay\t<\/h2>\n
\n\t\t\tBringing Canadian Cookbooks to Life: Connecting Authors, Industry & Food Lovers Through Live Culinary Experiences\t<\/h2>\n
![\"TC](\"https:\/\/tastecanada.org\/wp-content\/uploads\/2025\/04\/TC-and-Bay.png\" "\\"TC")
\n\t<\/figure>","protected":false},"excerpt":{"rendered":"