The Limu Eater
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The Limu Eater Reprint
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Author : Heather J. Fortner
language : en
Publisher:
Release Date : 2022-11
The Limu Eater Reprint written by Heather J. Fortner and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2022-11 with categories.
The Limu Eater
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Author : Heather J. Fortner
language : en
Publisher:
Release Date : 1985
The Limu Eater written by Heather J. Fortner and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1985 with Cooking (Marine algae) categories.
The Limu Eater
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Author : Heather J. Fortner
language : en
Publisher:
Release Date : 1978
The Limu Eater written by Heather J. Fortner and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1978 with Cookbooks categories.
The Food Of Paradise
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Author : Rachel Laudan
language : en
Publisher: University of Hawaii Press
Release Date : 1996-08-01
The Food Of Paradise written by Rachel Laudan and has been published by University of Hawaii Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 1996-08-01 with Cooking categories.
Recent winner of a prestigious award from the Julia Child Cookbook Awards, presented by the International Association of Culinary Professionals. Lauden was given the 1997 Jane Grigson Award, presented to the book that, more than any other entered in the competition, exemplifies distinguished scholarship. Hawaii has one of the richest culinary heritages in the United States. Its contemporary regional cuisine, known as "local food" by residents, is a truly amazing fusion of diverse culinary influences. Rachel Laudan takes readers on a thoughtful, wide-ranging tour of Hawaii's farms and gardens, fish auctions and vegetable markets, fairs and carnivals, mom-and-pop stores and lunch wagons, to uncover the delightful complexities and incongruities in Hawaii's culinary history. More than 150 recipes, photographs, a bibliography of Hawaii's cookbooks, and an extensive glossary make The Food of Paradise an invaluable resource for cooks, food historians, and Hawaiiana buffs.
Seaweed
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Author : Kaori O'Connor
language : en
Publisher: Reaktion Books
Release Date : 2017-05-15
Seaweed written by Kaori O'Connor and has been published by Reaktion Books this book supported file pdf, txt, epub, kindle and other format this book has been release on 2017-05-15 with Cooking categories.
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.
The Mystic Cookbook
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Author : Denise Linn
language : en
Publisher: Hay House, Inc
Release Date : 2012-11-26
The Mystic Cookbook written by Denise Linn and has been published by Hay House, Inc this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-11-26 with Cooking categories.
Provocative and insightful, this eclectic, inspiring, and beautiful book will open your eyes to the remarkable link between nourishment and spiritual awakening. Filled with ancient wisdom, practical advice, intriguing personal anecdotes, vibrant ceremonies, and original dishes lavishly illustrated with color photographs, the Mystic Cookbook brings to life a wealth of recipes and a myriad of experiences from places as far-reaching as Mexico, Italy, Vietnam, France, North Africa, and India as well as from mystical, legendary, and mythic realms. In Denise and Meadow Linn’s extraordinary book, learn little-known secrets about the food we eat and how it can mystically transform your life!
Tending The Wild
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Author : M. Kat Anderson
language : en
Publisher: Univ of California Press
Release Date : 2005-06-14
Tending The Wild written by M. Kat Anderson and has been published by Univ of California Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2005-06-14 with History categories.
A complex look at California Native ecological practices as a model for environmental sustainability and conservation. John Muir was an early proponent of a view we still hold today—that much of California was pristine, untouched wilderness before the arrival of Europeans. But as this groundbreaking book demonstrates, what Muir was really seeing when he admired the grand vistas of Yosemite and the gold and purple flowers carpeting the Central Valley were the fertile gardens of the Sierra Miwok and Valley Yokuts Indians, modified and made productive by centuries of harvesting, tilling, sowing, pruning, and burning. Marvelously detailed and beautifully written, Tending the Wild is an unparalleled examination of Native American knowledge and uses of California's natural resources that reshapes our understanding of native cultures and shows how we might begin to use their knowledge in our own conservation efforts. M. Kat Anderson presents a wealth of information on native land management practices gleaned in part from interviews and correspondence with Native Americans who recall what their grandparents told them about how and when areas were burned, which plants were eaten and which were used for basketry, and how plants were tended. The complex picture that emerges from this and other historical source material dispels the hunter-gatherer stereotype long perpetuated in anthropological and historical literature. We come to see California's indigenous people as active agents of environmental change and stewardship. Tending the Wild persuasively argues that this traditional ecological knowledge is essential if we are to successfully meet the challenge of living sustainably.
History Of Tofu And Tofu Products 965 Ce To 2013
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Author : William Shurtleff
language : en
Publisher: Soyinfo Center
Release Date : 2013-05
History Of Tofu And Tofu Products 965 Ce To 2013 written by William Shurtleff and has been published by Soyinfo Center this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013-05 with Soyfoods categories.
Indigenous Food Sovereignty In The United States
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Author : Devon A. Mihesuah
language : en
Publisher: University of Oklahoma Press
Release Date : 2019-08-02
Indigenous Food Sovereignty In The United States written by Devon A. Mihesuah and has been published by University of Oklahoma Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2019-08-02 with Cooking categories.
“All those interested in Indigenous food systems, sovereignty issues, or environment, and their path toward recovery should read this powerful book.” —Kathie L. Beebe, American Indian Quarterly Centuries of colonization and other factors have disrupted indigenous communities’ ability to control their own food systems. This volume explores the meaning and importance of food sovereignty for Native peoples in the United States, and asks whether and how it might be achieved and sustained. Unprecedented in its focus and scope, this collection addresses nearly every aspect of indigenous food sovereignty, from revitalizing ancestral gardens and traditional ways of hunting, gathering, and seed saving to the difficult realities of racism, treaty abrogation, tribal sociopolitical factionalism, and the entrenched beliefs that processed foods are superior to traditional tribal fare. The contributors include scholar-activists in the fields of ethnobotany, history, anthropology, nutrition, insect ecology, biology, marine environmentalism, and federal Indian law, as well as indigenous seed savers and keepers, cooks, farmers, spearfishers, and community activists. After identifying the challenges involved in revitalizing and maintaining traditional food systems, these writers offer advice and encouragement to those concerned about tribal health, environmental destruction, loss of species habitat, and governmental food control.
History Of Tofu And Tofu Products 965 Ce To 1984
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Author : William Shurtleff; Akiko Aoyagi
language : en
Publisher: Soyinfo Center
Release Date : 2022-06-03
History Of Tofu And Tofu Products 965 Ce To 1984 written by William Shurtleff; Akiko Aoyagi and has been published by Soyinfo Center this book supported file pdf, txt, epub, kindle and other format this book has been release on 2022-06-03 with Reference categories.
The world's most comprehensive, well documented, and well illustrated book on this subject. With extensive subject and geographic index. 640 photographs and illustrations - many color. Free of charge in digital PDF format.