During the Middle Ages sugar was rare and expensive, and rotten teeth were a status symbol. Today sugar is so cheap that food manufacturers use it for filler, and we rhapsodize about the same fresh, local ingredients that medieval peasants grew in their kitchen gardens. "Cavemen, Monks and Slow Food: A History of Eating Well" tells the fascinating story of our relationship with our meals, from the Paleolithic hunters who painted their prey on remote cave walls to the medieval monks who fashioned fine cheeses and liqueurs in remote monasteries, to the artisans and organic farmers who supply our own trendy restaurants.
Starting with the early hominids who first fashioned stone tools to process meats and roots, this book tells the story of our perpetually unfolding relationship with food. This long range view makes a riveting tale and also offers needed perspective on urgent modern concerns.
From Morel Mushroom Gravy in early spring to Squash Hummus at the height of harvest season, Local Bounty: Seasonal Vegan Recipes contains a wealth of ideas for what to do with those beautiful, seasonal veggies you pick up at the farmers' market.
You don't have to be vegan to enjoy vegan food, just as you don't have to be Thai to enjoy Thai food. These are simple, tasty accessible recipes that can help you get started cooking healthier meals without stress or fuss.