The Granville Island Market Cookbook by Granville Island was an industrial area until it was redeverloped to house a public market and many restaurants and artisan stores in the late 1970s..
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The Granville Island Cookbook symbolizes a shift in the way seasonality and food is considered by the consumer in 1980s. This cookbook organizes itself according to the seasons, and provides anecdotes, tips and recipes all concerning ingredients available during a specific season in BC. What is interesting is that seasonality is not confined to what is produced only in BC, but what is imported to BC as a result of global produce exports. Seasonality guides this cookbook in a way no other cookbook in this collection has done, because the food mindset has shifted. This book is much more about the experiences, memories, and gustatory transactions associated with foods that titillate the senses. It is less about making as little work as possible to just get through a day as a ‘housewife’, and preparing food on a budget. It is about the beautiful, yet the simple, the sensual and the satisfying, the experiential and commensal aspects to all things having to do with food preparation. It is about reaping the best flavour and using the freshest ingredients so that food can taste its best, and can be shared with many. Gone are the days when food was something that was minimalistic and boring, always using the same ingredients. This cookbook creates a gustatory style that is not only west coast cuisine, but taps into the seasonal offerings available locally in BC, but also globally.