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Seed-to-Table: Using Kitchen Tools

Seed-to-Table: Using Kitchen Tools cover image
Seed-to-Table: Using Kitchen Tools cover image Seed-to-Table: Using Kitchen Tools cover image
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by: Gigia Kolouch
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Publication Date: May 7, 2013
Book Size: 8.5" x 11"
Pages: 74
Binding: Spiral Bound
Color: Black and White
ISBN: 9781620305188
$9.95

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Book Synopsis
People have been using simple kitchen tools for thousands of years in order to expand our diet from foods found in nature to favorite dishes like noodles, tortillas, bread and sauces. Without these tools, wheat would be just a grass seed, soy beans would give us stomach aches and corn would not have become an international staple. With simple tools such as rolling pins, we can make noodles, tortillas and flatbreads from grains. We can combine flavors with a mortar and pestle to make traditional sauces like pesto, mole and Romesco. These tools allow humans to:

Make foods more nutrient dense.
Make food more digestible.
Combine flavors in complex and satisfying ways.
Allow food to be stored for a longer period of time.

Introducing learners to the mechanics of simple tools and food processing allows them to experience the basic innovation at the heart of human eating.
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About The Author
Author bio image
With over 20 years experience teaching both adults and children in informal settings, Gigia Kolouch’s work ranges from developing curriculum, to teaching to program development. She is the program director of Slow Food Denver’s Seed-to-Table Program, a garden-based multidisciplinary educational program.

This book is the result of over ten years of garden-based education, including the Wellness in the Garden (WIG) program at Eagleton Elementary with Learning Landscapes. Now in its third year, the WIG program incorporates science education, social studies, cooking and nutrition in a garden based after school and summer program.
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