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What We Talk About When We Talk About Dumplings

What We Talk About When We Talk About Dumplings

Edited by John Lorinc
Introduction by Karon Liu
Categories: Cooking
Paperback : 9781552454527, 174 pages, October 2022
Ebook (EPUB) : 9781770567474, 250 pages, October 2022
Ebook (PDF) : 9781770567481, 250 pages, October 2022
Expected to ship: 2022-10-18
Ebook (EPUB) - Unavailable
Ebook (PDF) - Unavailable

Table of contents

What We Talk about When We Talk About Dumplings ToC (tentative)


Karon Liu (Toronto Star food writer)

Culinary History

Rick Halpern (historian)

Johl Whiteduck Ringuette (Anishnabek chef)

Jennifer Jordan (historian)

Stuart Sakai (owner, Sakai Bar restaurant)

Amy Rosen (cookbook author)

Julie van Rosendaal (food writer)

Christina Gonzales (freelance writer/editor)

Personal History

Angela Misri (Walrus online director)

Perry King (writer/author)

David Buchbinder (musician)

Sylvia Putz (freelance writer)

Mekhala Chaubal (lawyer)

Tatum Taylor Chaubal (heritage planner)

Chantal Braganza (editor)

Domenica Marchetti (food writer/chef)

Arlene Chan (historian)

Nam Kiwanuka (The Agenda host)

Eric Geringras (TV producer)

Miles Morrisseau (reporter/radio producer)

Michal Stein (freelance writer)

Cultural History

Naomi Duguid (cookbook author)

Cheryl Thompson (historian/cultural commentator)

Navneet Alang (tech-food columnist)

Kristen Arnett (novelist)

Marie Campbell (literary agent)

Matthew Murtagh-Wu (dumpling entrepreneur)


John Lorinc (freelance journalist/editor)

Nearly every culture has a variation on the dumpling: histories, treatises, family legends, and recipes about the world’s favourite lump of carbs

​​​​If the world's cuisines share one common food, it might be the dumpling, a dish that can be found on every continent and in every culinary tradition, from Asia to Central Europe to Latin America. Originally from China, they evolved into ravioli, samosas, momos, gyozas, tamales, pierogies, matzo balls, wontons, empanadas, potato chops, and many more.

In this unique anthology, food writers, journalists, culinary historians, and musicians share histories of their culture’s version of the dumpling, family dumpling lore, interesting encounters with these little delights, and even recipes to unwrap the magic of the world's favourite dish.

With an introduction by Karon Liu.

Illustrations by Meegan Lim.