Eating on the Wild Side

J. Robinson

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English

Little, Brown and Company
02 May 2014

Food & society; Medicine; Dietetics & nutrition; Diets & dieting

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.

By: J. Robinson
Imprint: Little, Brown and Company
Country of Publication: United States
Dimensions: Height: 229mm, Width: 150mm, Spine: 30mm
Weight: 431g
ISBN: 9780316227933
ISBN 10: 0316227935
Pages: 416
Publication Date: 02 May 2014
Audience: General/trade , ELT Advanced
Format: Paperback
Publisher's Status: Active

Jo Robinson is the author or coauthor of 14 nonfiction books. She lives on Vashon Island, Washington, where she grows many of the extraordinary fruits and vegetables described in this book. .

Reviews for Eating on the Wild Side

If the organic movement needs a Joan of Arc I would surely nominate Jo Robinson. Only Michael Pollan would come close to her superbly researched work. -- Bill Kurtis, Chairman and Founder, Tallgrass Beef Company

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Eating on the Wild Side

J. Robinson

$54.95 $49.11

Paperback

Reviews for Eating on the Wild Side

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