Born in Pine Ridge, South Dakota, Sean Sherman, also known as The Sioux Chef, has dedicated his three-decades-long cooking practice to revitalizing Indigenous culinary traditions of the Americas and beyond. His work has greatly contributed to the preservation of cooking methods of Sioux communities but also to a greater understanding of the food systems developed on ancestral lands prior to colonial conquest and erasure. Sherman has studied on his own extensively to determine the foundations of these food systems which include the knowledge of Native American farming techniques, wild food usage and harvesting, land stewardship, salt and sugar making, hunting and fishing, food preservation, Native American migration histories, and elemental cooking techniques to gain a full understanding of bringing back a sense of Native American cuisine to today’s world.

The Tongue and Throat Memories series is activated in the frame of a conversation on Indigenous culinary knowledge, food justice, and food sovereignty. Organized in collaboration with Berlin-based publishing house Kanon Verlag, Sean Sherman’s residency at HKW also is an occasion to launch the German version of the renowned cookbook, written together with Beth Dooley, The Sioux Chef’s Indigenous Kitchen (German title: Der Sioux Chef. Indigen kochen).

18:00
Book Launch and Conversation on Indigenous Culinary Knowledges, Food Justice, and Sovereignty
With Chef Sean Sherman, Gunnar Cynybulk, Marie Helene Pereira

Followed by book signing with Chef Sean Sherman & Kanon Verlag

 

For more on the dinner at Restaurant Weltwirtschaft on 18 November, click here.

As part of Tongue and Throat Memories