Unrefined grains, beans, nuts, seeds, fresh fruits, and vegetables were the staple foods of traditional societies for millennia. As a result, these ancient peoples enjoyed relative freedom from degenerative diseases and conditions that affect us today, such as high blood pressure, diabetes, heart disease, and cancer.
In The Power of Ancient Foods, Dr. Gene Spiller and Rowena Hubbard combine historical research with modern dietary and culinary expertise to show how the popular dishes of ancient peoples can be a beneficial part of everyday eating for today's families. Featuring a wide range of ingredients from diverse ethnic traditions, these recipes draw upon the nutritious cuisines of the Mayans, Incas, Aztecs, Anasazi, and other original peoples. Unique recipes by Monica Spiller for naturally leavened whole grain barm breads add a truly ancient touch.
Rich in food history and lore, The Power of Ancient Foods will change how you look at food and plan your meals. This book contains more than 150 recipes from renown chefs such as Deborah Madison, Lorna Sass, and Claudia Roden.
Travel around the world and learn about foods of ancient peoples from: