Buchbewertung
Parameter
- 352 Seiten
- 13 Lesestunden
Mehr zum Buch
Not so long ago, within the memory of many of our parents and grandparents, most fruits and vegetables on North American tables came from our own gardens or from gardens close by, Eggs, milk, and meat also came from local sources. Today, the average item of food travels over a thousand miles before it lands on our tables. It is a remarkable technological accomplishment, but it has not proven to be healthy for our communities, our land or us. Through stories and simple "whole foods" recipes, Mary Beth Lind and Cathleen Hockman-Wert explore how the food we put on our tables impacts our local and global neighbors. They show the importance of eating local, seasonal food--and fairly traded food--and invite readers to make choices that offer security and health for our communities, for the land, for body and spirit. Commissioned by Mennonite Central Committee, the service and relief organization of the Mennnite and Brethren in Christ churches of Canada and the United States, this is the third book in the World Community Cookbook Series. The other two cookbooks are: More-with-Less and Extending the Table.
Buchkauf
Simply In Season, Cathleen Hockman-Wert, Graham Kerr, Mary Beth Lind
- Sprache
- Erscheinungsdatum
- 2005
Hier könnte deine Bewertung stehen.
- Titel
- Simply In Season
- Untertitel
- Recipes That Celebrate Fresh, Local Foods In The Spirit Of More-With-Less
- Sprache
- Englisch
- Autor*innen
- Cathleen Hockman-Wert, Graham Kerr, Mary Beth Lind
- Verlag
- Herald Press
- Erscheinungsdatum
- 2005
- Seitenzahl
- 352
- ISBN10
- 0836192974
- ISBN13
- 9780836192971
- Reihe
- Schlagwörter
- Sachbücher, Medizin & Gesundheit, Wissenschaft & Mathematik, Natur, Lebenshilfe, Medizin, Kochbücher, Kochbücher, Essen & Trinken, Naturwissenschaften, Biologie, Gesunder Lebensstil, Essen, Ernährung & Diäten, Gemeinschaft
- Bewertung
- 4,35 von 5 Sternen
- Beschreibung
- Not so long ago, within the memory of many of our parents and grandparents, most fruits and vegetables on North American tables came from our own gardens or from gardens close by, Eggs, milk, and meat also came from local sources. Today, the average item of food travels over a thousand miles before it lands on our tables. It is a remarkable technological accomplishment, but it has not proven to be healthy for our communities, our land or us. Through stories and simple "whole foods" recipes, Mary Beth Lind and Cathleen Hockman-Wert explore how the food we put on our tables impacts our local and global neighbors. They show the importance of eating local, seasonal food--and fairly traded food--and invite readers to make choices that offer security and health for our communities, for the land, for body and spirit. Commissioned by Mennonite Central Committee, the service and relief organization of the Mennnite and Brethren in Christ churches of Canada and the United States, this is the third book in the World Community Cookbook Series. The other two cookbooks are: More-with-Less and Extending the Table.