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.
Customer ReviewsSee All
Good source of recent nutritional information
This book offers a comprehensive look at the history of fruits and vegetables, their nutritional content then & now, how to choose the most nutritious varieties, and how to preserve and cook them. The book felt long-winded halfway through, but it is a good book overall. The only thing I can’t understand is why plants in the squash family weren’t covered: pumpkin, squash, zucchini, etc. Maybe there hasn’t been as much research done on them as the other foods mentioned in the book.
I would recommend the book to anyone interested in nutrition, health, or gardening.
Very interesting, but...
I'm about halfway through the book, and enjoying her focus on nutrition and what veggie varieties to plant in my suburban garden. I've been planting F1 Juliet tomatoes for years, and agree with that tomato recommendation.
However, in the section on asparagus & avocados she wrote that inulin is a probiotic. It isn't, it's a "prebiotic" -- a starch that feeds many of our probiotic bacteria and fungus gut flora. Yeah, it's a minor editing error, but it annoyed me that she missed it.
Great, green info!
Love the educational journey through the history of real food this book takes you on!