Eating on the wild side : the missing link to optimum health
(Book)

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Published
New York : Little, Brown and Co., c2013.
Status
Brooks Memorial Library - Nonfiction - Mezzanine
641.3 ROB
1 available

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LocationCall NumberStatus
Brooks Memorial Library - Nonfiction - Mezzanine641.3 ROBOn Shelf
LocationCall NumberStatus
Bennington Free Library - Nonfiction - 1st Floor641.302 ROBOn Shelf
Rutland Free Library - Nonfiction - Mezzanine641.303 ROBOn Shelf

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More Details

Published
New York : Little, Brown and Co., c2013.
Format
Book
Physical Desc
viii, 407 pages : ill. ; 25 cm.
Language
English

Notes

General Note
"A radical new way to select and prepare food to reclaim the nutrients and flavor we've lost"--Dust jacket.
Bibliography
Includes bibliographical references (p. 375-400) and index.
Description
Starting with the wild plants that were central to our original diet, investigative journalist Robinson reveals the nutritional history of our fruits and vegetables, describing how 400 generations of farmers have unwittingly squandered a host of essential fiber, protein, vitamins, minerals, and antioxidants.

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Citations

APA Citation, 7th Edition (style guide)

Robinson, J., & Styner, A. (2013). Eating on the wild side: the missing link to optimum health . Little, Brown and Co..

Chicago / Turabian - Author Date Citation, 17th Edition (style guide)

Robinson, Jo and Andie. Styner. 2013. Eating On the Wild Side: The Missing Link to Optimum Health. Little, Brown and Co.

Chicago / Turabian - Humanities (Notes and Bibliography) Citation, 17th Edition (style guide)

Robinson, Jo and Andie. Styner. Eating On the Wild Side: The Missing Link to Optimum Health Little, Brown and Co, 2013.

MLA Citation, 9th Edition (style guide)

Robinson, Jo., and Andie Styner. Eating On the Wild Side: The Missing Link to Optimum Health Little, Brown and Co., 2013.

Note! Citations contain only title, author, edition, publisher, and year published. Citations should be used as a guideline and should be double checked for accuracy. Citation formats are based on standards as of August 2021.

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