Yasmina Sellam snatches Gourmand World Cookbook Awards’ prestigious international prize for Anep’s Culinary Memory of Algeria
BY: Hana Saada
Yasmina Sellam, an Algerian author, has been awarded the prestigious international prize at the Gourmand World Cookbook Awards. The ceremony took place in Umea, Sweden, where Sellam was presented with the first prize for her book, Culinary Memory of Algeria.
Published in 2022 by Anep editions, Sellam’s book was selected as one of the top three competing works in the Culinary History category. The competition featured books from 18 other countries, renowned for their distinguished culinary art, such as China, Turkey, and Portugal.
Sellam’s 110-page work was also selected as the top book in the categories of Celebrity Chef-World and Mediterranean-Dun Gifford Award. Her book is the result of extensive research and documentation on the history of food since prehistoric times.
The organizers of the competition described it as “important and essential for the culinary history of the world.”
It is worth noting that the competition featured 100,000 books and publications from 230 countries and regions, across all categories.
Sellam expressed her joy and pride in receiving these accolades, both personally and for Algeria. She emphasized that Algeria is not only the largest African country in terms of its area but also boasts a rich history and heritage, including its culinary art.
Established in 1995, the Gourmand World Cookbook Awards recognize the best works in the world devoted to food.
Sellam’s achievement is a testament to her dedication and passion for culinary history and her contribution to the world of food literature.
Sellam’s book entitled “Culinary Memory of Algeria”
Yasmina Sellam’s book, entitled “Culinary Memory of Algeria,” is a remarkable work that captures the essence of Algerian cuisine. This book is a testament to the rich culinary heritage of Algeria and showcases the diverse flavors and ingredients that make up this unique cuisine.
Sellam’s writing is both informative and engaging, providing readers with a comprehensive understanding of Algerian cuisine. Her attention to detail and passion for the subject matter is evident throughout the book, making it a must-read for anyone interested in exploring the world of Algerian cuisine.
Overall, “Culinary Memory of Algeria” is a valuable addition to any food lover’s library. It is a beautifully written and well-researched book that celebrates the rich culinary traditions of Algeria. Whether you are a seasoned chef or a curious foodie, this book is sure to delight and inspire you.
