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Summer Beam Books
Renewing America's Food Traditions: Bringing Cultural and Culinary Mainstays of the Past Into the New Millennium by Gary Paul Nabhan & Ashley Rood
Renewing America's Food Traditions: Bringing Cultural and Culinary Mainstays of the Past Into the New Millennium by Gary Paul Nabhan & Ashley Rood
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Renewing America's Food Traditions: Bringing Cultural and Culinary Mainstays of the Past Into the New Millennium by Gary Paul Nabhan & Ashley Rood
Format: Paperback
Release Date: January 2004
Publisher: Center for Sustainable Environments
Pages: 82
Weight: 0.05 lbs.
*Used, out of print. Some wear on the spine, no markings.
Have you ever eaten a meal rich with juices, flavors, and fragrances that have taken centuries to develop? A tender pear once planted in Thomas Jefferson's orchards, an oily fish that built trade routes in the Northwest, a hot pepper that tells the story of Minorcan immigration to Florida-these are the stories of North American culinary traditions that lie hidden within our foods. And yet, many of these foods have been rapidly disappearing from our fields, fishing grounds and feasts. If these culinary delights persist only in our history books, we will have lost an important cultural legacy, and future generations will be deprived of the exquisite flavors found in these heritage foods.
Including the first ever Redlist of America's Endangered Foods, this book will not only share the stories of these uniquely American foods, but also suggest how you can help save these food traditions. Here are twenty foods with twenty stories; stories of imperilment, as well as success stories of foods pulled from the brink of extinction. The Redlist is a working inventory of those plants and animals from Alaska to Florida that demand our attention. Whether you live in New York City or Decorah, Iowa, you will be inspired to join the efforts to place these foods back on our tables.
Book Details
- ISBN
- 0971878684
- Publisher
- Summer Beam Books
- Physical Info
- 0.05 lb
