Would you fancy a mammoth steak or simply some natural foods enjoyed by mankind in the Old Stone Age, long before the rise of agriculture? This book is the ultimate companion to anyone interested in the oldest human diet ever, which greatly contributed to our evolution. Archaeologists, anthropologists and paleontologists studied the bones and teeth of our ancestors and their living environment to reconstitute their nutritional habits. This book results of these scientific studies and is a serious introduction to paleo cooking.
While the paleo diet is limited to basic ingredients, such as meats, fish, eggs, vegetables, fruits, herbs, nuts and seeds, it offers a lot of nutritional benefits, as it is gluten-free, low-carb and relies on fresh products. This is sufficient to keep away modern diseases linked to poor nutrition, such as over-weight or diabetes.
Tasting, smelling and enjoying China - explore the specialties of the metropolises and the regional cuisine: from the south of China, the melting pot, to the rich coast provinces in the north, to the palace cuisine of Beijing all the way to the fiery-hot Szechuan and adventurous dishes in the steppe. This thoroughly researched volume lifts the secrets of the Middle Kingdom: What for example hides behind dishes like 'Blister Soup', 'beggar's chicken' or even 'ants climbing a tree'? What does the day of a Chinese worker look like and how is a wedding celebrated? What does a big family in Beijing eat on the weekend and what food is served to pilgrims after their visit to a cloister? The 17 most important culinary provinces of China are extensively presented alongside breathtaking landscape shots, ensuring this volume is a beautifully presented yet authoritative source on Chinese cuisine.
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