Chasing Chiles: Hot Spots Along the Pepper Trail [Lingua Inglese] - Brossura

Friese, Kurt Michael; Kraft, Kraig; Nabhan, Gary Paul

 
9781603582506: Chasing Chiles: Hot Spots Along the Pepper Trail [Lingua Inglese]
Brossura
ISBN 10: 1603582509 ISBN 13: 9781603582506
Casa editrice: Chelsea Green Pub Co, 2011

Sinossi

A chef, an agreoecologist, and an ethnobotanist describe their journey through eight pepper-growing states in the Southwestern United States and Mexico exploring the chile pepper in its various forms and the impact climate change has on the plant.

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Informazioni sull?autore

Gary Paul Nabhan is an award-winning author, plant conservationist, and sustainable-agriculture advocate. His collaborative work in agricultural conservation has been honored with Lifetime Achievement Awards from the Quivira Coalition and the Society for Conservation Biology, and with the Vavilov Medal. Widely acknowledged as a pioneer in the local-food movement and grassroots seed conservation, Nabhan was honored by Utne Reader in 2011 as one of twelve people making the world a better place to live. A recipient of a MacArthur Genius Award, his twenty-four books have been translated into six languages. He raises rare chile peppers and Mission-era orchard crops in Patagonia, Arizona.

Kraig Kraft is an agroecologist and writer based in Managua, Nicaragua. He completed his PhD on the origins and diversity of wild and domesticated chile peppers at the University of California, Davis. Kraft is the author of a popular blog titled Chasing Chiles, and has written for several regional magazines, including Edible Sacramento, as well as technical journals, and is currently working on a coffee sustainability project in Central America.

Chef Kurt Michael Friese is author of A Cook's Journey: Slow Food in the Heartland (Ice Cube, 2008), and owner and founding chef of Devotay, a restaurant in Iowa City that is a community leader in local and sustainable cuisine. He is owner and publisher of Edible Iowa River Valley magazine, a board of directors member for Slow Food USA, and a graduate and former chef-instructor at the New England Culinary Institute.

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Editore
Chelsea Green Pub Co
Data di pubblicazione
2011
Lingua
Inglese
ISBN 10 
1603582509
ISBN 13 
9781603582506
Rilegatura
Copertina flessibile
Numero di pagine
193
Contatto del produttore
non disponibile
Persona responsabile
non disponibile