Eating on the Wild Side: The Missing Link to Optimum Health
(eBook)
Description
Winner of the 2014 IACP Cookbook Award in the category of "Food Matters." 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.
More Details
Notes
Reviews from GoodReads
Citations
Robinson, J. (2013). Eating on the Wild Side: The Missing Link to Optimum Health. Little, Brown and Company.
Chicago / Turabian - Author Date Citation (style guide)Robinson, Jo. 2013. Eating On the Wild Side: The Missing Link to Optimum Health. Little, Brown and Company.
Chicago / Turabian - Humanities Citation (style guide)Robinson, Jo, Eating On the Wild Side: The Missing Link to Optimum Health. Little, Brown and Company, 2013.
MLA Citation (style guide)Robinson, Jo. Eating On the Wild Side: The Missing Link to Optimum Health. Little, Brown and Company, 2013.
Staff View
Hoopla Extract Information
| hooplaId | 12519299 |
|---|---|
| title | Eating on the Wild Side |
| language | |
| kind | EBOOK |
| series | |
| season | |
| publisher | |
| price | 2.99 |
| active | 1 |
| pa | |
| profanity | |
| children | |
| demo | |
| duration | |
| rating | |
| abridged | |
| fiction | |
| purchaseModel | INSTANT |
| dateLastUpdated | Aug 11, 2023 01:09:53 PM |
Record Information
| Last File Modification Time | Dec 02, 2024 10:49:51 PM |
|---|---|
| Last Grouped Work Modification Time | Mar 30, 2025 07:17:16 PM |
MARC Record
| LEADER | 02763nam a22004695i 4500 | ||
|---|---|---|---|
| 001 | MWT15953693 | ||
| 003 | MWT | ||
| 005 | 20241118095356.1 | ||
| 006 | m o d | ||
| 007 | cr cn||||||||| | ||
| 008 | 241118s2013 xxu eo 000 0 eng d | ||
| 020 | |a 9780316227957 |q (electronic bk.) | ||
| 020 | |a 0316227951 |q (electronic bk.) | ||
| 028 | 4 | 2 | |a MWT15953693 |
| 029 | |a https://d2snwnmzyr8jue.cloudfront.net/hbg_9780316227957_180.jpeg | ||
| 037 | |a 15953693 |b Midwest Tape, LLC |n http://www.midwesttapes.com | ||
| 040 | |a Midwest |e rda | ||
| 099 | |a eBook hoopla | ||
| 100 | 1 | |a Robinson, Jo, |e author. | |
| 245 | 1 | 0 | |a Eating on the Wild Side : |b The Missing Link to Optimum Health |h [electronic resource] / |c Jo Robinson. |
| 264 | 1 | |a [United States] : |b Little, Brown and Company, |c 2013. | |
| 264 | 2 | |b Made available through hoopla | |
| 300 | |a 1 online resource (416 pages) | ||
| 336 | |a text |b txt |2 rdacontent | ||
| 337 | |a computer |b c |2 rdamedia | ||
| 338 | |a online resource |b cr |2 rdacarrier | ||
| 347 | |a text file |2 rda | ||
| 506 | |a Instant title available through hoopla. | ||
| 520 | |a Winner of the 2014 IACP Cookbook Award in the category of "Food Matters." 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. | ||
| 538 | |a Mode of access: World Wide Web. | ||
| 650 | 0 | |a Cooking (Fruit). | |
| 650 | 0 | |a Cooking (Natural foods). | |
| 650 | 0 | |a Cooking (Vegetables). | |
| 650 | 0 | |a Natural foods |x History. | |
| 650 | 0 | |a Natural foods. | |
| 650 | 0 | |a Nutrition |x History. | |
| 650 | 0 | |a Nutrition. | |
| 650 | 0 | |a Nutritional anthropology. | |
| 650 | 0 | |a Electronic books. | |
| 710 | 2 | |a hoopla digital. | |
| 856 | 4 | 0 | |u https://www.hoopladigital.com/title/12519299?utm_source=MARC&Lid=hh4435 |z Instantly available on hoopla. |
| 856 | 4 | 2 | |z Cover image |u https://d2snwnmzyr8jue.cloudfront.net/hbg_9780316227957_180.jpeg |