The Oldest Foods on Earth PDF Download
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Author: John Newton
Publisher: NewSouth
ISBN: 174224226X
Category : Social Science
Languages : en
Pages : 239
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Book Description
‘This is a book about Australian food, not the foods that European Australians cooked from ingredients they brought with them, but the flora and fauna that nourished the Aboriginal peoples for over 50,000 years. It is because European Australians have hardly touched these foods for over 200 years that I am writing it.’ We celebrate cultural and culinary diversity, yet shun foods that grew here before white settlers arrived. We love ‘superfoods’ from exotic locations, yet reject those that grow here. We say we revere sustainable local produce, yet ignore Australian native plants and animals that are better for the land than those European ones. In this, the most important of his books, John Newton boils down these paradoxes by arguing that if you are what you eat, we need to eat different foods: foods that will help to reconcile us with the land and its first inhabitants. But the tide is turning. European Australians are beginning to accept and relish the flavours of Australia, everything from kangaroo to quandongs, from fresh muntries to the latest addition, magpie goose. With recipes from chefs such as Peter Gilmore, Maggie Beer and René Redzepi’s sous chef Beau Clugston, The Oldest Foods on Earth will convince you that this is one food revolution that really matters.
Author: John Newton
Publisher: NewSouth
ISBN: 174224226X
Category : Social Science
Languages : en
Pages : 239
Get Book Here
Book Description
‘This is a book about Australian food, not the foods that European Australians cooked from ingredients they brought with them, but the flora and fauna that nourished the Aboriginal peoples for over 50,000 years. It is because European Australians have hardly touched these foods for over 200 years that I am writing it.’ We celebrate cultural and culinary diversity, yet shun foods that grew here before white settlers arrived. We love ‘superfoods’ from exotic locations, yet reject those that grow here. We say we revere sustainable local produce, yet ignore Australian native plants and animals that are better for the land than those European ones. In this, the most important of his books, John Newton boils down these paradoxes by arguing that if you are what you eat, we need to eat different foods: foods that will help to reconcile us with the land and its first inhabitants. But the tide is turning. European Australians are beginning to accept and relish the flavours of Australia, everything from kangaroo to quandongs, from fresh muntries to the latest addition, magpie goose. With recipes from chefs such as Peter Gilmore, Maggie Beer and René Redzepi’s sous chef Beau Clugston, The Oldest Foods on Earth will convince you that this is one food revolution that really matters.
Author: John Newton
Publisher: NewSouth Publishing
ISBN: 174223836X
Category : Social Science
Languages : en
Pages : 170
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Book Description
Interest in bush foods is booming. From Warrigal greens and saltbush to kangaroo and yabbies, more and more growers’ markets and local supermarkets are stocking these foods, and restaurants are serving them on their menus. Cooking With the Oldest Foods on Earth – winner of the 2020 Gourmand Award for Innovation – shows you how to cook with bush foods, where to find them and how to grow them. Organised by ingredient, each chapter includes a brief history, a practical guide, and recipes for you to make in your very own kitchen. Now updated, including new recipes, Cooking With the Oldest Foods on Earth promises to broaden Australians’ culinary horizons in every way. 'This book is full of the information about Australian foods that your country refused to teach you. Here’s your chance to fully appreciate your homeland.' — Bruce Pascoe ‘A handy resource that aims to encourage more commonplace use of Australia’s delicious and healthy native produce.’ — Gardening Australia ‘This fabulous book gives a detailed rundown of the sort of ingredients we can use in ordinary cooking, with plenty of delicious recipes.’ — The Daily Telegraph ‘John Newton encourages us to delve into the food of our country and bring the tastes home to our kitchens and tables.’ — Organic Gardener
Author: John Newton
Publisher: NewSouth
ISBN: 9781742236124
Category : Cooking
Languages : en
Pages : 0
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Book Description
Native produce business is booming and it's about to enter a new phase--Australian native ingredients are beginning to turn up in growers' markets and even local supermarkets. From Warrigal greens and saltbush, to kangaroo and yabbies--John Newton will inspire you to grab some and take it home. This short companion book to the award-winning The Oldest Foods on Earth shows you how to cook with Australian ingredients, where to find them, and how to grow them. Organised by ingredient, each chapter includes a brief history, a practical guide, and recipes for you to make in your very own kitchen. It promises to broaden Australians' culinary horizons in every way.
Author: Jonny Bowden
Publisher: Fair Winds Press (MA)
ISBN: 1592337643
Category : Cooking
Languages : en
Pages : 379
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Book Description
A complete guide to the healthiest foods you can eat and how to cook them!
Author: Sera L. Young
Publisher: Columbia University Press
ISBN: 0231146094
Category : Cooking
Languages : en
Pages : 246
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Book Description
Annotation Humans have eaten earth, on purpose, for more than 2,300 years. They also crave starch, ice, chalk and other unorthodox foods - but why? This book creates a portrait of pica, or non-food cravings, from humans' earliest ingestions to current trends and practices.
Author: Kaori O'Connor
Publisher: Reaktion Books
ISBN: 1780237995
Category : Cooking
Languages : en
Pages : 192
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Book Description
Some might be put off by its texture, aroma, or murky origins, but the fact of the matter is seaweed is one of the oldest human foods on earth. And prepared the right way, it can be absolutely delicious. Long a staple in Asian cuisines, seaweed has emerged on the global market as one of our new superfoods, a natural product that is highly sustainable and extraordinarily nutritious. Illuminating seaweed’s many benefits through a fascinating history of its culinary past, Kaori O’Connor tells a unique story that stretches along coastlines the world over. O’Connor introduces readers to some of the 10,000 kinds of seaweed that grow on our planet, demonstrating how seaweed is both one of the world’s last great renewable resources and a culinary treasure ready for discovery. Many of us think of seaweed as a forage food for the poor, but various kinds were often highly prized in ancient times as a delicacy reserved for kings and princes. And they ought to be prized: there are seaweeds that are twice as nutritious as kale and taste just like bacon—superfood, indeed. Offering recipes that range from the traditional to the contemporary—taking us from Asia to Europe to the Americas—O’Connor shows that sushi is just the beginning of the possibilities for this unique plant.
Author: Michael Pollan
Publisher: Penguin
ISBN: 0143125338
Category : Social Science
Languages : en
Pages : 481
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Book Description
Michael Pollan, the bestselling author of The Omnivore's Dilemma, Food Rules, How to Change Your Mind, and This is Your Mind on Plants explores the previously uncharted territory of his own kitchen in Cooked. "Having described what's wrong with American food in his best-selling The Omnivore's Dilemma (2006), New York Times contributor Pollan delivers a more optimistic but equally fascinating account of how to do it right. . . . A delightful chronicle of the education of a cook who steps back frequently to extol the scientific and philosophical basis of this deeply satisfying human activity." —Kirkus (starred review) Cooked is now a Netflix docuseries based on the book that focuses on the four kinds of "transformations" that occur in cooking. Directed by Oscar-winning filmmaker Alex Gibney and starring Michael Pollan, Cooked teases out the links between science, culture and the flavors we love. In Cooked, Pollan discovers the enduring power of the four classical elements—fire, water, air, and earth—to transform the stuff of nature into delicious things to eat and drink. Apprenticing himself to a succession of culinary masters, Pollan learns how to grill with fire, cook with liquid, bake bread, and ferment everything from cheese to beer. Each section of Cooked tracks Pollan’s effort to master a single classic recipe using one of the four elements. A North Carolina barbecue pit master tutors him in the primal magic of fire; a Chez Panisse–trained cook schools him in the art of braising; a celebrated baker teaches him how air transforms grain and water into a fragrant loaf of bread; and finally, several mad-genius “fermentos” (a tribe that includes brewers, cheese makers, and all kinds of picklers) reveal how fungi and bacteria can perform the most amazing alchemies of all. The reader learns alongside Pollan, but the lessons move beyond the practical to become an investigation of how cooking involves us in a web of social and ecological relationships. Cooking, above all, connects us. The effects of not cooking are similarly far reaching. Relying upon corporations to process our food means we consume large quantities of fat, sugar, and salt; disrupt an essential link to the natural world; and weaken our relationships with family and friends. In fact, Cooked argues, taking back control of cooking may be the single most important step anyone can take to help make the American food system healthier and more sustainable. Reclaiming cooking as an act of enjoyment and self-reliance, learning to perform the magic of these everyday transformations, opens the door to a more nourishing life.
Author: David Page
Publisher: Mango Media Inc.
ISBN: 1642505870
Category : Antiques & Collectibles
Languages : en
Pages : 214
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Book Description
Whet Your Appetites for A Fascinating History of American Food "Terrific food journalism. Page uncovers the untold backstories of American food. A great read." —George Stephanopoulos, Good Morning America, This Week and ABC News’ Chief Anchor #1 New Release in History Humor David Page changed the world of food television by creating, developing, and executive-producing the groundbreaking show Diners, Drive-Ins and Dives. Now from the two-time Emmy winner David Page comes the book Food Americana, an entertaining mix of food culture, pop culture, nostalgia, and everything new on the American plate. The remarkable history of American food. What is American cuisine? What national menu do we share? What dishes have we chosen, how did they become “American,” and how are they likely to evolve from here? David Page answers all these questions and more. Food Americana is engaging, insightful, and often humorous. The inside story of how Americans have formed a national cuisine from a world of flavors. Sushi, pizza, tacos, bagels, barbecue, dim sum―even fried chicken, burgers, ice cream, and many more―were born elsewhere and transformed into a unique American cuisine. Food Americana is a riveting ride into every aspect of what we eat and why. From a lobster boat off the coast of Maine to the Memphis in May barbecue competition. From the century-old Russ & Daughters lox and bagels shop in lower Manhattan to the Buffalo Chicken Wing Festival. From a thousand-dollar Chinese meal in San Francisco to birria tacos from a food truck in South Philly. Meet incredibly engaging characters and legends including: • The owner of a great sushi bar in an Oklahoma gas station • The New Englander introducing Utah to lobster rolls • Alice Waters • Daniel Boulud • Jerry Greenfield of Ben & Jerry’s • Mel Brooks If you enjoyed captivating food history books like A History of the World in 6 Glasses, On Food and Cooking, or the classic Salt by Mark Kurlansky, you’ll love Food Americana.
Author: Jane Birch
Publisher: Fresh Awakenings
ISBN: 1493684965
Category : Health & Fitness
Languages : en
Pages : 238
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Book Description
This book is a lively exploration of the amazing revelation known to Mormons as the “Word of Wisdom.” It counsels us how and what we should eat to reach our highest potential, both physically and spiritually. New and surprising insights are presented through the perspective of what has been proven to be the healthiest human diet, a way of eating supported both by history and by science: a whole food, plant-based (WFPB) diet. WFPB vegetarian diets have been scientifically proven to both prevent and cure chronic disease, help you achieve your maximum physical potential, and make it easy to reach and maintain your ideal weight. In this book, you’ll find the stories of dozens of people who are enjoying the blessings of following a Word of Wisdom diet, and you’ll get concrete advice on how to get started! You will discover: What we should and should not eat to enjoy maximum physical health. How food is intimately connected to our spiritual well being. Why Latter-day Saints are succumbing to the same chronic diseases as the rest of the population, despite not smoking, drinking, or doing drugs. How the Word of Wisdom was designed specifically for our day. How you can receive the “hidden treasures” and other blessings promised in the Word of Wisdom. Why eating the foods God has ordained for our use is better not just for our bodies, but for the animals and for the earth. You may think you know what the Word of Wisdom says, but you’ll be amazed at what you have missed. Learn why Mormons all over the world are “waking up” to the Word of Wisdom!
Author: Robert N. Spengler
Publisher: University of California Press
ISBN: 0520379268
Category : History
Languages : en
Pages : 390
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Book Description
"A comprehensive and entertaining historical and botanical review, providing an enjoyable and cognitive read.”—Nature The foods we eat have a deep and often surprising past. From almonds and apples to tea and rice, many foods that we consume today have histories that can be traced out of prehistoric Central Asia along the tracks of the Silk Road to kitchens in Europe, America, China, and elsewhere in East Asia. The exchange of goods, ideas, cultural practices, and genes along these ancient routes extends back five thousand years, and organized trade along the Silk Road dates to at least Han Dynasty China in the second century BC. Balancing a broad array of archaeological, botanical, and historical evidence, Fruit from the Sands presents the fascinating story of the origins and spread of agriculture across Inner Asia and into Europe and East Asia. Through the preserved remains of plants found in archaeological sites, Robert N. Spengler III identifies the regions where our most familiar crops were domesticated and follows their routes as people carried them around the world. With vivid examples, Fruit from the Sands explores how the foods we eat have shaped the course of human history and transformed cuisines all over the globe.
