Reveals the origins, uses, and medicinal properties of over 100 plant foods

• Offers entries of 106 plant foods, including their origins, histories, and religious significance as well as culinary and medicinal uses

• Covers an extensive range of fruits, vegetables, grains, pulses, nuts and seeds, herbs and spices as well as “specialty” foods like chocolate, pasta, sugar, coffee, and tea

• Provides nutritional and healing properties, based on the latest scientific findings on nutriceuticals and phytochemicals, to present each food as a medicine

The last major study of plant foods, Origin of Cultivated Plants, was first published in 1885. Since then scientists, historians, and anthropologists have learned so much more. The Genealogy of Plant Foods fills the knowledge gap for readers today who seek to learn about the plant foods we depend upon.

This book covers an extensive range of fruits, vegetables, grains, pulses, nuts and seeds, herbs, and spices. It also explores “specialty” foods like chocolate, pasta, sugar, coffee, and tea. Readers will learn the genealogical story of these plant foods, along with the ways our ancestors prepared, ate, and used them as medicine. Learn how the avocado, yam, and lentil migrated from their places of origin to where they can be found today, as well as their mythological powers, spiritual significance, and the ancient and modern festivals held in their honor. The author discusses their nutritional and healing properties, based on the latest scientific findings on nutriceuticals and phytochemicals, to present each food as a medicine. Readers will learn the effects each food has on preventing chronic health conditions and how they can use the medicinal properties of food for their own personal wellness.

Drawing on extensive research from peer-reviewed medical and scientific journals, this book offers accounts of the genealogy, histories, and nutritional and medicinal properties of 106 plant foods that physically and spiritually sustain us.