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Title details for Eating on the Wild Side by Jo Robinson - Available

Eating on the Wild Side

by Jo Robinson
ebook
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The next stage in the food revolution: a radical way to select fruits and vegetables and reclaim the flavor and nutrients we've lost.
Ever since farmers first planted seeds 10,000 years ago, humans have been destroying the nutritional value of their fruits and vegetables. Unwittingly, we've been selecting plants that are high in starch and sugar and low in vitamins, minerals, fiber, and antioxidants for more than 400 generations.
Eating on the Wild Side reveals the solution — choosing modern varieties that approach the nutritional content of wild plants but that also please the modern palate. Jo Robinson explains that many of these newly identified varieties can be found in supermarkets and farmer's market, and introduces simple, scientifically proven methods of preparation that enhance their flavor and nutrition. Based on years of scientific research and filled with food history and practical advice, Eating on the Wild Side will forever change the way we think about food.
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Publisher: Little, Brown and Company

Kindle Book

  • ISBN: 9780316248969
  • Release date: June 4, 2013

OverDrive Read

  • ISBN: 9780316227957
  • Release date: June 4, 2013

EPUB ebook

  • ISBN: 9780316227957
  • File size: 11678 KB
  • Release date: June 4, 2013
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Formats

Kindle Book
OverDrive Read
EPUB ebook

subjects

Health & Fitness Sociology Technology Nonfiction

Languages

English

The next stage in the food revolution: a radical way to select fruits and vegetables and reclaim the flavor and nutrients we've lost.
Ever since farmers first planted seeds 10,000 years ago, humans have been destroying the nutritional value of their fruits and vegetables. Unwittingly, we've been selecting plants that are high in starch and sugar and low in vitamins, minerals, fiber, and antioxidants for more than 400 generations.
Eating on the Wild Side reveals the solution — choosing modern varieties that approach the nutritional content of wild plants but that also please the modern palate. Jo Robinson explains that many of these newly identified varieties can be found in supermarkets and farmer's market, and introduces simple, scientifically proven methods of preparation that enhance their flavor and nutrition. Based on years of scientific research and filled with food history and practical advice, Eating on the Wild Side will forever change the way we think about food.
Expand title description text
Health & Fitness Sociology Technology Nonfiction
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