Full Moon Feast Food and the Hunger for Connection

ISBN-10: 1933392002

ISBN-13: 9781933392004

Edition: 2006 (Annotated)

List price: $25.00 Buy it from $11.99
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Description:

Full Moon Feastinvites us to a table brimming with locally grown foods, radical wisdom, and communal nourishment. InFull Moon Feast, accomplished chef and passionate food activist Jessica Prentice champions locally grown, humanely raised, nutrient-rich foods and traditional cooking methods. The book follows the thirteen lunar cycles of an agrarian year, from the midwinter Hunger Moon and the springtime sweetness of the Sap Moon to the bounty of the Moon When Salmon Return to Earth in autumn. Each chapter includes recipes that display the richly satisfying flavors of foods tied to the ancient rhythm of the seasons. Prentice decries our modern food culture: megafarms and factories, the chemically processed ghosts of real foods in our diets, and the sufferingphysical, emotional, cultural, communal, and spiritualborn of a disconnect from our food sources. She laments the system that is poisoning our bodies and our communities. ButFull Moon Feastis a celebration, not a dirge. Prentice has emerged from her own early struggles with food to offer health, nourishment, and fulfillment to her readers. She recounts her relationships with local farmers alongside ancient harvest legends and methods of food preparation from indigenous cultures around the world. Combining the radical nutrition ofSally Fallons Nourishing Traditions, keen agri-political acumen, and a spiritual sensibility that draws from indigenous as well as Western traditions,Full Moon Feastis a call to reconnect to our food, our land, and each other.
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Book details

List price: $25.00
Copyright year: 2006
Publisher: Chelsea Green Publishing
Publication date: 4/1/2006
Binding: Paperback
Pages: 374
Size: 6.75" wide x 9.75" long x 1.00" tall
Weight: 1.474

Jessica Prentice is both a professional chef and a passionate home cook. In her cooking, Jessica brings together creativity and imagination with a deep respect for traditional cuisine and time-honored culinary practices. Through her work, she seeks to provide a model for how communities can feed themselves in a way that is satisfying and health-supportive on all levels: delicious, environmentally responsible, and grounded in the wise nourishing traditions of our forebears. In her workshops, she seeks to both inspire people to cook, and help them develop the practical skills to feel successful in the kitchen. Jessica currently writes a New Moon Newsletter called Stirring the Cauldron that is sent out to internet subscribers around the world on each new moon. Jessica coined the term "locavore" and helps sponsor an annual Eat Local Challenge ( http://www.locavores.com ). She is one of the founding worker-owners of Three Stone Hearth, a comm

Deborah Madison grew up in Davis, California and later attended the University of California. Madison worked in the kitchen at the Zen Center in San Francisco then left to cook at Chez Panisse in Berkeley. Later, she returned to Zen Center to become the first chef at The Greens in Fort Mason. Madison has contributed articles to Saveur, Fine Cooking, Gourmet, Eating Well, and the Time-Life Cookbook Series. She has written "The Greens Cookbook" and "The Savory Way," which won the Cookbook of the Year Award from the International Association of Culinary Professionals. Madison has also received the M. F. K. Fisher Mid-Career Award.

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