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  A Quick Ting On: Plantain

  Rui Da Silva

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  As seen in Grazia, the Guardian, and more...
  
  Recognised as one of the most beloved fruits of the Black diaspora, Plantain holds profound value within the cultures and communities it is part of.
  
  Compiled for the first time in one vibrant volume, A Quick Ting On: Plantain is an infectious cultural insight into the versatile fruit. Discover its contested historical origins, its multilingual etymology, the biochemistry that sets Plantain apart from regular bananas and, yes, the War of Pronunciation... Is it Plan-tain or Plan-tin?
  
  Containing recipes from across the African continent, the Caribbean, Latin America and South Asia, author Rui Da Silva paints an astonishing international history of Plantain - celebrating food within Black households across the globe as an intimate marker of identity and culture.
  
  From recent developments in farming practices to the effects of food gentrification on working-class Afro-Caribbean communities, Rui also explores the politics behind Plantain. Inflation, Fairtrade, and climate change all have a part to play in the ongoing journey of this coveted fruit.
  
  Unifying stories of innovation, hardship and, above all, love, A Quick Ting On: Plantain is a delicious ode to the intersection of food, culture and humanity.

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  Edible Wild Plants Volume 2 -...

  PhD Kallas

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  This second volume of Edible Wild Plants adds 18 additional plants, their relatives, and look-a-likes, in 15 plant chapters, to the overall collection of plants covered between the two volumes in The Wild Food Adventure Series. This book makes it delightfully exciting to learn about and experiment with known wild foods that will be useful to all, from beginners to advanced foragers. This book features plants in five flavor categories?foundation, tart, pungent or peppery, bitter, and distinctive & sweet. Organizing this way helps readers use the plants in pleasing and predictable ways. Imagine frequently including cattail, nettles, pokeweed, marsh mallow, daylily, wild radish, and everlasting pea in your meal planning knowing that you acquired these plants from your own foraging adventures. There is also a section devoted to identifying and knowing poison hemlock, often confused with wild carrot in certain stages of development. John Kallas and his Wild Food Adventure book series are here to help you learn quickly, process intelligently, and genuinely enjoy what you are eating.

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  From Barbycu to Barbecue - The...

  Joseph R. Haynes

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  An award-winning barbecue cook boldly asserts that barbecuing is a unique American tradition that was not imported. 
   
   
   
  The origin story of barbecue is a popular topic with a ravenous audience, but commonly held understandings of barbecue are often plagued by half-truths and misconceptions. From Barbycu to Barbecue offers a fresh new look at the story of southern barbecuing. Award winning barbecue cook Joseph R. Haynes sets out to correct one of the most common barbecue myths, the "Caribbean Origins Theory," which holds that the original southern barbecuing technique was imported from the Caribbean to what is today the American South. Rather, Haynes argues, the southern whole carcass barbecuing technique that came to define the American tradition developed via direct and indirect collaboration between Native Americans, Europeans, and free and enslaved people of African descent during the seventeenth century. Haynes's barbycu-to-barbecue history analyzes historical sources throughout the Americas that show that the southern barbecuing technique is as unique to the United States as jerked hog is to Jamaica, and barbacoa is to Mexico. A recipe in each chapter provides a contemporary interpretation of a historical technique.

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  Natural Ancient Apothecary -...

  Anonyme

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  Discover the Ancient Healing Secrets That Modern Medicine Has Forgotten 
  Natural Ancient Apothecary is your complete guide to transforming common herbs into powerful medicine that actually works. This isn't just another herbal book filled with vague advice and pretty pictures. This is a practical, step-by-step manual that walks you through creating proven remedies for the health challenges you face every single day. 
  What You'll Gain: 
  ✔️ Wake up refreshed without grogginess or dependency from natural sleep formulas that work with your body's rhythms 
  ✔️ Reduce inflammation and discomfort using powerful anti-inflammatory herbs without stomach damage or side effects 
  ✔️Stop getting sick with immune-boosting remedies that strengthen your natural defenses year-round 
  ✔️ Address hormone imbalances, digestive issues, and age-related decline with targeted herbal solutions that restore wellness 
  What's Inside: 
  ✅ 50+ Complete Remedy Recipes with exact measurements, step-by-step instructions, precise dosages, and detailed safety contraindications 
  ✅ 18 Comprehensive Chapters covering pain relief, sleep support, immunity, stress management, detoxification, joint health, and more 
  ✅ Beginner-Friendly Guidance requiring no special equipment or hard-to-find ingredients—just simple tools you already have 
  ✅ Scientific Backing combining traditional wisdom with modern research to ensure effectiveness and safety 
  Stop settling for Band-Aid solutions that mask symptoms while ignoring root causes. Stop accepting side effects as the price of feeling better. 
  Click "Buy Now" and start your journey to natural wellness today. Your body deserves real healing—order Natural Ancient Apothecary now! 
   

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  Mediterranean Diet Cookbook Made...

  Sherri Todd

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  Mediterranean Diet Cookbook Made simple: Healthy, Easy, Quick meals in 15 minutes or less. 
  Discover the art of effortlessly preparing wholesome meals that capture the essence of the Mediterranean lifestyle. With a focus on simplicity and speed, this book is your passport to a healthier you. Immerse yourself in a collection of delicious recipes crafted with fresh, seasonal ingredients that are nourishing and easy to find. 
  Inside, you'll find:Here are quick and easy recipes for breakfast, lunch, dinner, and snacks, all requiring 15 minutes or less.Expert tips on incorporating the Mediterranean lifestyle into your daily routine.Nutritional insights to help you make informed choices for a balanced and fulfilling diet.A diverse array of dishes inspired by the sun-kissed flavors of the Mediterranean region. 
  From savory salads and tantalizing tapenades to succulent seafood and mouthwatering desserts, each recipe is thoughtfully curated to fit into your busy schedule without sacrificing taste or nutrition. Learn how to master the art of combining olive oil, whole grains, lean proteins, and abundant fruits and vegetables to create a symphony of flavors that will tantalize your taste buds and support your well-being. 
  Whether you're a seasoned chef or a kitchen novice, 'Mediterranean Diet Made Simple' is your go-to guide for embracing a healthier, more delicious way of eating. Transform your meals into a celebration of good health and happiness, one delightful recipe at a time. Let the Mediterranean magic begin!" 
  CLICK THE BUY IT NOW BUTTON TO GET IT AT THE LOW INTRODUCTORY PRICE!

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  Ways of Eating - Exploring Food...

  Merry White, Benjamin Aldes Wurgaft

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  What we learn when an anthropologist and a historian talk about food. 
   
   
    
  From the origins of agriculture to contemporary debates over culinary authenticity, Ways of Eating introduces listeners to world food history and food anthropology. Through engaging stories and historical deep dives, Benjamin A. Wurgaft and Merry I. White offer new ways to understand food in relation to its natural and cultural histories and the social rules that shape our meals. 
   
   
    
  Wurgaft and White use vivid storytelling to bring food practices to life, weaving stories of Panamanian coffee growers, medieval women beer makers, and Japanese knife forgers. From the Venetian spice trade to the Columbian Exchange, from Roman garum to Vietnamese nuoc cham, Ways of Eating provides an absorbing account of world food history and anthropology. Migration, politics, and the dynamics of group identity all shape what we eat, and we can learn to trace these social forces from the plate to the kitchen, the factory, and the field.

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