Description
Guide to Edible Plants and Animals is a reference guide by A. D. Livingston and Helen Livingston exploring the many plants and animals that different cultures have used as food. The book examines the culinary possibilities of the natural world, including foods that have been valued and those that have been overlooked.
Alongside information about how different cultures have prepared these foods, the book considers their nutritional, medicinal and cultural significance. It also indicates which parts of each plant or animal are edible, providing a broad introduction to the relationship between people, food and the natural environment.
A useful reference for readers interested in edible wild foods, traditional food practices, natural history and the nutritional and cultural uses of plants and animals.
