FOOD & DRINK / COOKERY. Ray Mears has travelled the world discovering how native people manage to live on just what nature provides. It always frustrated him not knowing how our own ancestors fed themselves. We know they were hunter-gatherers, but what did they eat day to day? How did they find their calories throughout the year? What were their staple foods? Where did they get their vitamins? How did they ensure their bodies received enough variety? In this book he travels back ten thousand years to a time before farming to learn how our ancestors found, prepared and cooked their food. This extraordinary journey reveals many new possibilities many of the same food sources are still there for us if only we know where to look. Through his knowledge of the countryside and the research conducted specially for this book with archaeo-botanist Gordon Hillman, we learn many new, useful and often surprising things about the amazingly rich natural larder that still surrounds us.
Foraging for Dinner: Collecting and Cooking Wild Foods
Those of us who live from Newfoundland to Saskatchewan , south and west to Oklahoma , can go hunting for jewelweed . Walking up the mountain in Virginia , I pass by large stands of jewelweed wherever stream meets path .
For everyone from backpackers to backyard harvesters, Wild Harvest is a field guide to wild edibles with their seasons and cooking suggestions.
Naturally: Medicinal Herbs and Edible Plants of the Canadian Rockies
Abstract: An illustrated field guide describes the abundant variety of edible wild plants available in our natural surroundings.