An Informative Guide on Sustainable Eating
New York, NY, August 18, 2013 --(PR.com)-- "The Joy of Sustainable Eating," recently published by Thieme, is a simple, informative guide that is supported by UNESCO, the United Nations, and a wide range of sustainability experts. It features 130 easy-to-follow recipes for cooking sustainably, stressing fresh, seasonal foods that are not only nutritious and tasty but also support regional farmers. Tips for preparation and cooking that preserve the flavor and nutritional value of foods are also included.
“While major efforts at many levels, including the highest political ones, are required to improve food and nutrition security worldwide, each and every consumer can participate and contribute. This book, as ‘simple’ as it may seem, is of excellent help in this endeavor … We congratulate the authors for this ‘tasteful’ contribution to the issues of world hunger and its sustainable eradication.” -- From the Foreword by Alexander Mueller and Peter Glasauer, Food and Agriculture Organization (FAO) of the United Nations
Complete with luscious photographs, "The Joy of Sustainable Eating" demonstrates the tremendous benefits of healthy, conscious, close-to-the-source eating without sacrificing the pleasures of good food.
von Koerber/Hohler
The Joy of Sustainable Eating
Thieme Publishers, New York, Stuttgart. 2013
164 pp, 50 illustrations
Paperback
ISBN: 9783131724519
eBook - Available from ebookstore.thieme.com, Amazon, Barnes & Noble, and iTunes
eISBN: 9783131724618
€29.99/$39.99
About the Authors
Karl von Koerber, PhD, is leader of the Working Group on Sustainable Nutrition at the Technische Universität München, Germany. He is a leading expert on sustainability and global food issues and directs the Consulting Agency for Nutrition Ecology in Munich.
Hubert Hohler is head chef at the world-famous Buchinger Fasting Clinic, instructor for wholefood chefs at the Educational Clinic for Nutritional Medicine, and president of Slow Food Lake Constance, Germany.
About Thieme
Thieme Publishing Group is a scientific and medical publishing house employing more than 900 people and maintaining offices in seven cities, including New York, Delhi, Stuttgart and three other locations in Germany. Founded in 1886, the Thieme name has become synonymous with high quality and excellence in medical and scientific publishing. Today, Thieme is the market leading publisher of neurosurgical content and holds strong market positions in orthopedics, radiology, anatomy and chemistry, among other specialties. Thieme publishes 150 peer-reviewed journals and over 450 new books annually. The company also has a rapidly growing array of web-based products in medicine and science. State-of-the-art online products include Thieme eJournals, Thieme Electronic Book Library, the medical student website WinkingSkull.com and Thieme Teaching Assistant, an innovative web-based platform for faculty. For more information about Thieme, please visit www.thieme.com.
“While major efforts at many levels, including the highest political ones, are required to improve food and nutrition security worldwide, each and every consumer can participate and contribute. This book, as ‘simple’ as it may seem, is of excellent help in this endeavor … We congratulate the authors for this ‘tasteful’ contribution to the issues of world hunger and its sustainable eradication.” -- From the Foreword by Alexander Mueller and Peter Glasauer, Food and Agriculture Organization (FAO) of the United Nations
Complete with luscious photographs, "The Joy of Sustainable Eating" demonstrates the tremendous benefits of healthy, conscious, close-to-the-source eating without sacrificing the pleasures of good food.
von Koerber/Hohler
The Joy of Sustainable Eating
Thieme Publishers, New York, Stuttgart. 2013
164 pp, 50 illustrations
Paperback
ISBN: 9783131724519
eBook - Available from ebookstore.thieme.com, Amazon, Barnes & Noble, and iTunes
eISBN: 9783131724618
€29.99/$39.99
About the Authors
Karl von Koerber, PhD, is leader of the Working Group on Sustainable Nutrition at the Technische Universität München, Germany. He is a leading expert on sustainability and global food issues and directs the Consulting Agency for Nutrition Ecology in Munich.
Hubert Hohler is head chef at the world-famous Buchinger Fasting Clinic, instructor for wholefood chefs at the Educational Clinic for Nutritional Medicine, and president of Slow Food Lake Constance, Germany.
About Thieme
Thieme Publishing Group is a scientific and medical publishing house employing more than 900 people and maintaining offices in seven cities, including New York, Delhi, Stuttgart and three other locations in Germany. Founded in 1886, the Thieme name has become synonymous with high quality and excellence in medical and scientific publishing. Today, Thieme is the market leading publisher of neurosurgical content and holds strong market positions in orthopedics, radiology, anatomy and chemistry, among other specialties. Thieme publishes 150 peer-reviewed journals and over 450 new books annually. The company also has a rapidly growing array of web-based products in medicine and science. State-of-the-art online products include Thieme eJournals, Thieme Electronic Book Library, the medical student website WinkingSkull.com and Thieme Teaching Assistant, an innovative web-based platform for faculty. For more information about Thieme, please visit www.thieme.com.
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Thieme Publishers
Mareike Bauner
+49-711-8931-646
www.thieme.com
Mareike Bauner
+49-711-8931-646
www.thieme.com
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